传统醋用大曲生产工艺升级的研究发展  

Research and Development on the Processing Upgrading of the Traditional Vinegar Daqu

作　　者：王保军 王建云 彭仕颉 任耀强 李栋 韩真鹏 WANG Baojun;WANG Jianyun;PENG Shijie;REN Yaoqiang;LI Dong;HAN Zhenpeng(Shanxi Meijin Vinegar Industry Co.,Ltd.,Taiyuan 030404,China)

机构地区：[1]山西省美锦醋业股份有限公司,山西太原030404

出　　处：《食品安全导刊》2023年第8期115-118,共4页China Food Safety Magazine

摘　　要：曲料粉碎度按照标准要求使用分级筛进行分级控制,明确不同目数的曲料占比,使制曲原料粉碎的生产管理更加精细化;在山西醋用大曲传统制曲的基础上,分别结合低温、中温、高温3种不同大曲的曲块规格和产香特点,建设性地提出增加曲块厚度,延长曲坯培养周期,既能保留低温大曲的优点,又能增加大曲的呈香、呈味物质;在培曲过程中开创性地使用曲凳,使大曲在培养的整个阶段都离开地面,利于底部曲块间的空气、热量、水分及微生物的交换,再加上曲房的温湿度调节系统,能够保证整个曲房的温湿度在全年都能达到理想的控制条件,极大地提高优质大曲的出品率和曲房的使用效率。According to the standard requirement,the crushing degree of raw materials of Daqu is controlled by grading sieve,and the proportion is defined,which makes the production and management of raw materials of Daqu crushing more accurate;based on traditional production of Shanxi vinegar Daqu,this study combined with the size and flavor characteristics of three different type of Daqu:low-temperature,medium-temperature and high temperature of Daqu,it is suggested that the advantages of low-temperature Daqu can be retained and the aroma and flavor substances can be increased by increasing the thickness of Daqu and prolonging the culture period;the original use bench of Daqu in the cultivating,made Daqu depart from the ground during the whole stage of cultivation,and the exchange of air,heat,moisture and microorganism between the bottom hand up Daqu conveniently;the temperature and humidity adjusting system of the cultivating room,ensure the temperature and humidity of the whole cultivating room can reach the ideal control condition all year,the production rate of high-quality Daqu and the use efficiency of the cultivating room are greatly improved.

关 键 词：醋用大曲 粉碎度 曲块厚度 曲凳 温湿度调节系统 

分 类 号：TS264.22[轻工技术与工程—发酵工程]