不同原料添加提升曲药酱香风味的研究  

Effect of different raw materials addition on enhancing the sauce flavor of Fuqu

作　　者：黄书源 张立强 冉茂芳 魏阳 涂荣坤 杨平 王松涛 宋萍[1] 沈才洪 HUANG Shuyuan;ZHANG Liqiang;RAN Maofang;WEI Yang;TU Rongkun;YANG Ping;WANG Songtao;SONG Ping;SHEN Caihong(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China;Luzhou Pinchuang Technology Co.,Ltd.,Luzhou 646000,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646000,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210023 [2]泸州品创科技有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《中国酿造》2024年第5期41-46,共6页China Brewing

基　　金：四川省中央引导地方科技发展专项项目(2021ZYD0102)。

摘　　要：为探究不同原料添加对提升曲药酱香风味的影响,该研究采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)探究了不同添加量(5%、10%、15%)原料(烘焙或浸泡的黄豆、豆粕和绿豆)在不同温度条件下的地衣芽孢杆菌培养曲药的挥发性风味物质。结果表明,添加烘焙原料的曲药挥发性风味物质含量高于添加浸泡原料的曲药,并且在50℃条件下更利于吡嗪类物质的产生。对高产吡嗪类物质的曲药通过正交偏最小二乘判别分析(OPLS-DA)发现,黄豆曲药和豆粕曲药成分相似,但与纯麸皮曲药和绿豆曲药表现出差异性。筛选出12种差异性的挥发性风味物质,其中,添加15%烘焙豆粕在50℃条件下培养更利于生成2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪和异戊酸等促进酱香风味形成的物质。研究结果表明,添加15%烘焙豆粕可以提高曲药酱香风味,可为酱香白酒的酱香风味品质的提高提供参考。In order to investigate the effect of different raw material addition on the enhancement of sauce flavor of Fuqu.In this study,the volatile flavor substances in pure culture of Bacillus licheniformis bran Fuqu cultured at different temperature with different addition(5%,10%,15%)of raw materials(baked or soaked soybeans,soybean meal and mung beans)were detected by HS-SPME-GC-MS.The results showed that the volatile flavor substances of koji with baked raw materials was higher than that of koji added with soaked raw materials,and it was more beneficial to the production of pyrazines at 50℃.By orthogonal partial least squares discriminant analysis(OPLS-DA)of high yield pyrazines koji,it was found that soybean koji and soybean meal koji were similar in composition,but different from pure bran koji and mung bean koji.Twelve differential volatile flavor substances were screened,among which,2,5-dimethylpyrazine,2,3,5-trimethylpyrazine,2,3,5,6-tetramethylpyrazine and isovaleric acid promoted the formation of sauce flavor,were more favorable when cultured with 15%baked soybean meal at 50℃.The results showed that adding 15%baked soybean meal could improve the sauce flavor of koji,which could provide reference for improving the sauce flavor quality of sauce flavor Baijiu.

关 键 词：原料 烘焙 地衣芽孢杆菌 挥发性风味物质 差异性分析 

分 类 号：TS261.2[轻工技术与工程—发酵工程]