热风干燥技术对贮存期大曲质量的影响  

Effect of hot air drying technology on the quality of Daqu during the storage period

作　　者：王洪[1] 罗惠波[1,2] 周平[1] 黄丹[1] 邓波[3,4] 沈才萍 邬捷峰[3] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]泸州老窖股份有限公司,四川泸州646000 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品工业科技》2017年第22期130-135,149,共7页Science and Technology of Food Industry

基　　金：固态酿造关键技术研究四川省院士(专家)工作站项目(GY2014-03);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-01);四川理工学院研究生创新基金项目(y2015010);国家固态酿造工程技术研究中心项目(2015K-245);四川省科技成果转化项目(2016CC0032);四川省省属高校科研创新团队建设规划项目(16TD0026);基于白酒产业转型升级的关键技术研究与集成项目(2016SZ0074);泸州老窖股份有限公司固态酿造中心项目(HX2015156)

摘　　要：通过测定热风干燥大曲在贮存期的理化指标、生化指标、酶系指标、挥发性风味成分指标和微生物指标等的变化,探究热风干燥技术对大曲贮存期质量的影响。研究发现,经热风干燥后大曲的水分和水活度显著降低,在贮存期间对氨态氮的形成有一定抑制作用,在贮存后期对酯类和2,6-二甲基吡嗪含量有促进作用;实验室贮存条件下,热风干燥在大曲贮存后期也能促进其酒化力、液化力、糖化酶活力提高和增加细菌的数量;而热风干燥对大曲在贮存期淀粉的分解、酯化力、发酵力、蛋白酶活力没有影响。In order to explore the hot air drying technology influence on the quality of Daqu during the storage period, through detecting the changes of physicochemical indexes, biochemical indexes, the indexes of enzymes, volatile flavor components and microorganism of hot air drying Daqu during the storage period. The results showed that hot air drying could decrease water content and water activity value of Daqu significantly, and had a certain inhibitory effect on the formation of ammonia nitrogen during the storage period. However, in the late storage period, it had promoting effect on esters content and 2, 6- dimethylpyrazine content.At the laboratory storage conditions, hot air drying could promote liquor-producing power,liquefying power, glucose activity and increased bacterial biomass in the late storage period.However hot air drying had no effect on Daqu starch decomposition, esterifieation force, fermentation force and protease activity during the storage period.

关 键 词：热风干燥大曲 质量 贮存期 挥发性风味成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]