人工干燥对大曲质量的影响  

Effect of artificial drying on the quality of Daqu

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

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

出　　处：《食品科技》2017年第11期105-111,共7页Food Science and Technology

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)

摘　　要：对排潮降温期大曲进行人工干燥处理,探究不同干燥风速对大曲质量的影响。通过研究发现,人工干燥可以降低大曲的水分和水分活度,促进大曲中微生物的生长和大曲挥发性风味物质的合成,对淀粉、糖化力、发酵力和蛋白酶活力等影响不显著,对酸度、氨态氮、液化力和酯化力有一定影响。不同风速下干燥大曲发酵醪水分和对照曲差异显著,发酵醪淀粉显著低于对照曲,而还原糖显著高于对照曲。由此可知,人工干燥技术对大曲的质量有一定促进作用。Using the method of artificial drying to dry the Daqu that during the moisture removal cooling phase, and to explore the different drying air speed influence on the quality of Daqu. By researching we can know that artificial drying could decrease water content and water activity, promote microbial growth and the synthesis of volatile flavor compounds, have no significant affect on indexes of starch content, saccharifying power, fermenting power, the activity of protease etc. However, there was subtle affect on the indexes of acidity, ammonia nitrogen content, liquefying power, esterifying power. There was a significant difference on the water content of fermented rice with dried Daqu compared the unprocessed Daqu under different drying air speed, and the starch content was lower than the unprocessed Daqu, but the reducing sugars content was higher than it. It can be seen that artificial drying technology could play a stimulative role on the quality of Daqu.

关 键 词：人工干燥 大曲 质量 发酵特性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]