不翻曲工艺大曲生化比对研究  

Study on Biochemical Comparison of no Turning Daqu

作　　者：吴再节 孙伟[1] 李兴江 崔磊[1] 董思文 常强 韦孝宇 张建业 席鲜会 WU Zaijie;SUN Wei;LI Xingjiang;CEI lei;DONG Siwen;CHANG Qiang;WEI Xiaoyu;ZHANG Jianye;XI Xianhui(Anhui Wenwang Liquor-making Co.,Ltd.,Fuyang 236400,Anhui,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,Anhui,China)

机构地区：[1]安徽文王酿酒股份有限公司,安徽阜阳236400 [2]合肥工业大学食品与生物工程学院,安徽合肥230601

出　　处：《酿酒》2022年第4期57-60,共4页Liquor Making

摘　　要：以不翻曲工艺大曲同常规大曲进行酿造生化比对试验,考察不同工艺酒曲有关生化规律,旨在为文王贡酒更加高效合理地推动酒曲培养达到优化可控等。生化比对研究认为:在酿造生化过程中,淀粉变化为递减趋势,水分、酒度与酸度变化为递增趋势;不翻曲工艺大曲酿造糟醅发酵相对较优,其平均残淀较低,平均水分较高,平均酒度较高,平均酸度较低,乙酯提升相对酒度提升持平等。为制曲工艺与酿造生化提供了理论参考。In order to promote the fermentation of wenwanggong liquor more efficiently and reasonably,the fermentation biochemical characteristics of non turning Daqu and conventional Daqu were investigated.The results of biochemical comparative study showed that:in the biochemical process of brewing,starch change was decreasing trend,water content,alcohol content and acidity were increasing trend;the fermented grains of non turning Daqu technology was relatively better,with lower average residual lake,higher average moisture,higher average alcohol content,lower average acidity,higher ethyl ester and equal relative alcohol content.It provides a theoretical reference for koji making technology and brewing biochemistry.

关 键 词：不翻 大曲 生化 研究 

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] TS261.4