不同硬度指数小麦制曲对高温大曲质量的影响研究  

Edffects of Different Hardness Wheats on the Quality of High Temperature Daqu

作　　者：陈珊 汤有宏 李兰 CHEN Shan;TANG Youhong;LI Lan(Anhui GujingGongjiu Co.,Ltd.,Bozhou 236820,Anhui,China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236800

出　　处：《酿酒》2023年第4期47-49,共3页Liquor Making

摘　　要：在传统软质麦生产高温曲工艺的基础上,通过优化小麦润水量、破碎度、曲坯水分等工艺参数提高硬质麦高温曲的质量,研究结果表明通过工艺优化,硬质麦高温大曲的感官质量、理化指标、菌落总数、香味成分种类与传统软质麦高温大曲无明显差异,在保障高温大曲质量的前提下,降低了制曲小麦成本,为行业应用硬质麦制曲提供了技术指导。Based on the traditional soft wheat high temperature daqu-making technology,the quality of hard wheat high temperature daqu was improved through process optimization,including the moisture content and crushing degrees of raw material wheat and starter moisture content.The results show that the sensory quality,Physicochemical indexes,total number of colonies,types of aroma components of hard wheat daqu were no significant with soft wheat daqu.This study reduced the daqu-making cost and improved the quality of hard wheat high temperature daqu,which has important reference value for the industry to make daqu with hard wheat.

关 键 词：硬度指数 小麦 高温大曲 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.23[轻工技术与工程—食品科学与工程] TS207.7