曲房取样位点对大曲温度及质量的影响研究  

Effect of Sampling Positions in Daqu Fermentation Room on the Temperature and Quality of Daqu

作　　者：聂宏芳 邓俊 陈波 王西 许永明 王会 车顺松 晏永 NIE Hongfang;DENG Jun;CHEN Bo;WANG Xi;XU Yongming;WANG Hui;CHE Shunsong;YAN Yong(Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523;Sichuan Ecological Brewing Technology Research Center for Jiangxiang Baijiu,Luzhou,Sichuan 646523,China)

机构地区：[1]四川郎酒股份有限公司,四川古蔺646523 [2]四川省酱香型白酒生态酿造工程技术研究中心,四川古蔺646523

出　　处：《酿酒科技》2023年第9期97-102,共6页Liquor-Making Science & Technology

基　　金：四川大学泸州市人民政府战略合作项目(2020CDLZ-3);省级知识产权专项项目(2022-ZS-00019)。

摘　　要：通过智能曲房测温仪监测高温大曲发酵过程曲堆各位点温度,分析不同取样位点间顶温、挺温时间和大曲理化间的差异,选取对曲房微生物研究具有代表性的取样位点。结果表明,不同位点间顶温和挺温时间的变化情况相似,都在2bB最高,在3cA最低,但特级曲比例与这两者不同,在1a B最高,在2bB最低,同时理化因素高的位点大曲质量却较低。结合最适的顶温、酸度、糖化力的位点分析发现,最适取样位点为1aC、2aC、3bC。The temperature at different positions in the fermentation room of high-temperature Daqu was monitored by intelligent thermometers,and the differences in the maximum temperature,the temperature maintaining time and the physicochemical indexes of Daqu between different sampling positions were analyzed to select the most representative sampling positions for the study on the microorganisms in the fermentation room.The results showed that the change trends of the maximum temperature and the temperature maintaining time was similar among different sampling positions,with the highest appearing at 2bB,and the lowest appearing at 3c A;the proportion of high-quality Daqu was the highest at 1aB,and the lowest at 2bB;the positions with higher physicochemical indexes had lower Daqu quality.Based on the analysis of the maximum temperature,acidity and saccharifying power of the Daqu,it was determined that the best sampling positions were 1aC,2aC and 3b C.

关 键 词：高温大曲 发酵过程 顶温 挺温时间 取样位点 大曲质量 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]