花冠“牡丹春曲”制备工艺分析与探究  

Analysis and Research on the Preparation Technology of Huaguan"Peony Spring Song"

作　　者：姚元滋 徐效勇 李跃 钟敬飞 梁萌 曹体忠 苗铭 邵林 李效占 YAO Yuanzi;XU Xiaoyong;LI Yue;ZHONG Jingfei;LIANG Meng;CAO Tizhong;MIAO Ming;SHAO Lin;LI Xiaozhan(Huaguan Group Co.,Ltd.,Heze 274900,Shandong,China)

机构地区：[1]花冠集团酿酒股份有限公司,山东菏泽274900

出　　处：《酿酒》2022年第2期69-72,共4页Liquor Making

摘　　要：精选菏泽牡丹花瓣、花蕊及牡丹根皮,结合小麦、大麦、豌豆为制曲原料,润料后经机械破碎后,人工加水(进行不同加水量实验)拌合均匀,人工踩制成“包包曲”,入房培曲并进行不同的培养温度实验。结果表明总质量1%的牡丹花瓣、花蕊和0.5%的牡丹根皮,小麦、大麦、豌豆质量比10∶2∶1,润料后经机械破碎加水,使其含水量达到38%~39%,培曲温度达到56~60℃制成的“牡丹春曲”,感官和理化指标效果最佳。Select Heze peony petals,stamens and peony root bark,combined with wheat,barley and pea as raw materials for koji.After mechanical crushing,the artificial water is added(for different water addition experiments),and the mixture is artificially stepped."Bags",enter the room to sing and perform different culture temperature experiments.The results showed that the total mass of 1%of peony petals,stamens and 0.5%of peony root bark,wheat,barley,peas mass ratio of 10∶2∶1,after the material was mechanically broken and water,the water content reached 38%~39%,The"Peony Spring Song"made by the temperature of 57~60℃has the best effect on sensory evaluation and physical and chemical indicators.

关 键 词：牡丹花瓣 花蕊 牡丹根皮 包包曲 牡丹春曲 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]