传统酿酒制曲应用中药材的规律及其现代意义探讨  

Discussion on the regularity and modern significance of applying traditional Chinese medicinal materials in the traditional koji-making

作　　者：刘文玉[1] LIU Yuwen(The scientific research institute of light industry of Heilongjiang Province,Harbin 150010,Heilongjiang,China)

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010

出　　处：《酿酒》2018年第3期116-117,共2页Liquor Making

摘　　要：传统酿酒工艺中,通常在制曲环节添加中药,以便在减少杂菌的滋生、提升有益微生物代谢数量的同时,赋予酿造酒液独特的口感。然而传统酿酒行业的制曲工艺通常以实践经验为主,对中药的添加规律及口感变化很少进行系统的总结,这种情况对酿酒工艺的传承与发展有着十分不利的影响。通过对相关酿酒文献的整理分析,对制曲的重要添加规律进行系统的分析探讨。In traditional brewing technology, traditional Chinese medicine is usually added in koji-making process so as to endow the liquor with unique taste, and at the meantime to reduce the growth of contaminant microbes whereas increase the amount of metabolites from beneficial microbes. However, the traditional koji-making technology generally depends on practical experience. The systematic reviews on the regularity and taste changes with the addition of traditional Chinese medicine are rare. The current status has a negative impact on the inheritance and development of the brewing technology. Therefore, in this article, a systematic analysis of regularity of Chinese medicine addition in koji-making was carried out through the sorting and analysis of the relevant literature.

关 键 词：抑制杂菌 聚类分析 药草功效 

分 类 号：TS262.3[轻工技术与工程—发酵工程]