不同产区酱香型大曲理化指标及风味成分的研究  

Research on Flavor Component and Physical Index for High Temperature Daqu

作　　者：冯方剑 唐维川 杨官荣 王明昌 刘茗铭 赵金松 FENG Fangjian;TANG Weichuan;YANG Guanrong;WANG Mingchang;LIU Mingming;ZHAO Jinsong(Sichuan Liquor Group,Chengdu 610000,Sichuan,China;College of Biological Engineering,Sichuan University,Zigong 643000,Sichuan,China)

机构地区：[1]四川省酒业集团有限责任公司,四川成都610000 [2]四川轻化工大学生物工程学院,四川自贡643000

出　　处：《酿酒》2023年第5期29-36,共8页Liquor Making

基　　金：泸州市科技计划项目(2021-JYJ-107)。

摘　　要：酱香大曲的研究已经涉及制曲方式、原料、发酵温度、翻曲次数、微生物的应用、风味成分检测等多个领域,但对于四川、贵州两大核心产区的酱香大曲的比较研究较少。本论文对贵州产区和四川产区以及新老车间的酱香大曲感官、断面、香气进行对比,结果表明贵州产区大曲酱香味比四川产区突出,老车间与新车间相比曲心水分挥发更好;通过对大曲水分、酸度、糖化力等理化指标进行检测,发现新车间大曲水分含量比老车间高0.7%,新老车间大曲酸度为1.8~1.9 mmol/10g,但水分与酸度均无显著差异,贵州与四川大曲水分含量为9.7%、9.5%,酸度为1.8 mmol/10g、1.5 mmol/10g,糖化力为192 U、229 U,三组数据均无显著差异;通过HS-SPME-GC-MS对大曲挥发性风味成分进行分析,共检测出44种主要风味化合物,其中正戊醇、环氧乙烷、(甲氧基甲基)环氧乙烷和N-甲基乙胺等造成新车间风味物质总量高于老车间的风味化合物对大曲香气并无较大贡献,2,6-二甲基吡嗪、2,3,5-三甲基吡嗪、川芎嗪这类物质在四川大曲中未检出,贵州大曲中含量丰富。The research of Maotai-flavored Daqu has involved many fields,such as the method of making koji,raw materials,fermentation temperature,turning times,application of microorganisms,flavor component detection,etc.,but for the two core production areas of Sichuan and Guizhou,the comparative study of Maotai-flavored Daqu and the optimization of Maotai-flavored liquor new and old workshop process research is less.The reaearch shows that 9 experienced staff were organized to evaluate the sense,section and aroma of Maotai-fragrant Daqu.The results showed that the Maotai-fragrant flavor of Guizhou Daqu was better than that of Sichuan Daqu.Compared with the new workshop,the moisture volatilization of the Qu core was better.By testing the physical and chemical indexes of Daqu moisture,acidity,saccharification power and so on,it was found that the moisture content of Daqu in the new workshop was 0.7% higher than that in the old workshop,and the acidity of Daqu in the new and old workshops was 1.8-1.9 mmol/10g,but there was no significant difference in the moisture and acidity.The moisture content of Daqu in Guizhou and Sichuan were 9.7% and 9.5%,respectively.Acidity was 1.8mmol/10g and 1.5mmol/10g,saccharification power was 192 U and 229 U,and there was no significant difference among the three groups.The volatile flavor components of Daqu were analyzed by HS-SPME-GC-MS,and 44 main flavor compounds were detected.Among them,n-amyl alcohol,ethylene oxide,(methoxymethyl) ethylene oxide and n-methylethylamine,which caused the total amount of flavor compounds in the new workshop to be higher than that in the old workshop,did not contribute much to the aroma of Daqu.2,6-dimethylpyrazine,2,3,5-trimethylpyrazine and ligustrazine were not detected in Sichuan Daqu,but abundant in Guizhou Daqu.Combined with the sensory evaluation of Daqu,physical and chemical indexes and flavor component analysis,the process of Daqu can be optimized by increasing the fermentation temperature and increasing the number of functional microorganisms,so as

关 键 词：不同产区 酱香大曲 风味分析 新老车间 制曲工艺 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]