热风干燥技术对大曲质量的影响及相关性分析  

Effect of Hot Air Drying Technology on the Quality of Daqu and the Correlation Analysis

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：《食品研究与开发》2018年第4期106-114,共9页Food Research and Development

基　　金：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);教育厅科技成果转化重大培育项目(16CZ0024);基于白酒产业转型升级的关键技术研究与集成项目(2016SZ0074)

摘　　要：利用热风干燥对大曲进行干燥处理,探究不同干燥温度对大曲质量的影响。通过对大曲质量指标研究发现,热风干燥可以降低大曲的水分和水活度,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、糖化力和发酵力等指标无显著影响,对酸度、蛋白酶活力、氨态氮和酯化力等指标有一定影响。通过微生物与大曲理化指标和挥发性风味成分的相关性分析可知,革兰氏阳性菌生物量与氨态氮的相关系数为0.988(P<0.05),与醛酮类化合物的相关系数为0.976(P<0.05);真菌生物量与酯类化合物的相关系数为0.968(P<0.05)。由此可知,热风干燥技术对大曲质量有一定促进作用。Using hot air drying to deal with the Daqu,aiming to explore the influence of different dryingtemperature on the quality of Daqu. Through the study on the quality index of daqu could known that hot airdrying could decreased water content and water activity,promoting microbial growth and the synthesis ofvolatile flavor compounds,having no significant effect on indexes of starch content,saccharifying power andfermenting power etc. However,there was subtle affect on the indexes of acidity,the activity of protease,ammonia nitrogen content,esterifying power of Daqu. Through correlation analysis of between microbialquantity and physicochemical indexes and volatile flavor compounds could known that the correlation coefficientof between gram-positive bacteria quantity and ammonia nitrogen content was 0.988 （P〈0.05） and aldehydeketone compounds content was 0.976（P〈0.05） . The correlation coefficient of between fungal quantity and estercompounds was 0.968（P〈0.05） . It can be seen that hot air drying technology has a little stimulative function onthe quality of Daqu.

关 键 词：热风干燥 大曲 质量 相关性分析 

分 类 号：TS261.11[轻工技术与工程—发酵工程]