地堆曲与架子曲制曲过程中理化差异性研究  

Study on Physical and Chemical Differences Between Didui Koji and Traditional Medium and High Temperature Daqu

作　　者：赵巧珍 吕志远 张梦梦 胥鑫钰 王文洁 崔新莹 李小杰 ZHAO Qiaozhen;LV Zhiyuan;ZHANG Mengmeng;XU Xinyu;WANG Wenjie;CUI Xinying;LI Xiaojie(Jinan Baotuquan Liquor-making Co.,Ltd.,Jinan 250115,Shandong,China)

机构地区：[1]济南趵突泉酿酒有限责任公司技术质量部,山东济南250115

出　　处：《酿酒》2022年第3期92-97,共6页Liquor Making

摘　　要：为比较不同培养方式中高温大曲的差异性,以传统中高温大曲即地堆曲与架子曲两种不同培养方式的大曲为研究对象,全面比较两种大曲在理化生化指标值及挥发性化合物方面的差异。结果显示,两种大曲的生化指数及趋势基本一致,无明显差异,但地堆曲的糖化能力及发酵作用力较高,而架子曲的液化能力及生香能力则较强。对两种大曲成熟出库的样品进行GC-MS分析,结果发现,架子曲的挥发性物质种类有52种,地堆曲的挥发性物质种类有42种。In order to compare the differences of high-temperature Daqu in different cultivation methods,the traditional medium-high-temperature Daqu,namely Diduiqu and shelf koji,with two different cultivation methods,were used as the research object to comprehensively compare the differences in physicochemical,biochemical index values and volatile compounds.The results show that the biochemical indexes and trends of the two types of Daqu are basically the same,and there is no significant difference.However,the saccharifying power and fermenting power of diduiqu are higher,which is conducive to improve the yield,while the liquefying power and aroma generating power of shelf koji are stronger.GC-MS analysis was carried out on the samples of two kinds of Daqu.The results showed that there were 52 kinds of volatile substances in shelf koji,which was higher than 42 kinds of diduiqu.

关 键 词：中高温大曲 培养方式 理化指标 挥发性化合物 差异性 

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]