偏高温机制大曲和人工大曲感官评价和理化指标对比研究  

Comparative Study of Sensory Evaluation and Physical and Chemical Indexes of Machine-made and Hand-made Medium-temperature Daqu

作　　者：肖宇航 朱和琴[1] 江东材 彭礼群 罗陟 XIAO Yuhang;ZHU Heqin;JIANG Dongcai;PENG Liqun;LUO Zhi(Sichuan Yibin City Xufu Wine Co.,Ltd.,Yibin 644600,Sichuan,China)

机构地区：[1]四川省宜宾市叙府酒业股份有限公司,四川宜宾644600

出　　处：《酿酒》2024年第4期76-79,共4页Liquor Making

摘　　要：主要对偏高温机制大曲与人工大曲的感官评价和在制曲过程中不同时期的理化指标进行了比较分析。通过分析得出:从感官指标来看,人工大曲在菌丝生长、曲药香味方面要优于机制大曲;从理化指标来看,两种曲药在发酵期内酸度、液化力、发酵力、酯化力均呈现先升后降的趋势,糖化力呈现"降低-升高-降低"的趋势,水分呈现下降趋势。在贮存期内,除水分呈下降趋势外,酸度、糖化力、液化力、发酵力、酯化力均呈现先升高再趋于平稳的趋势;存放4月的机制大曲除了在水分指标上与人工大曲相当外,在感官、酸度、糖化力、液化力、发酵力、酯化力指标上均低于人工大曲。造成差异的原因主要有三点:一是机制大曲比人工大曲更紧实;二是机制大曲在提浆工艺上不如人工大曲;三是与人工大曲生产环境相比,机制大曲的生产环境相对较封闭。This paper mainly analyzes the sensory evaluation of machine-made and hand-made medium-temperature Daqu and the physical and chemical indexes in different periods in the process of Daqu making.From the sensory indexes,hand-made Daqu is better than machine-made Daqu in terms of mycelium growth and fragrance.In terms of physical and chemical indexes,the acidity,liquefaction force,fermentation force and esterification force of the two kinds of Daqu all rise and then decrease,and the saccharification force shows a trend of"decrease-increase-decrease",and the moisture shows a downward trend.During the storage period,the acidity,saccharification force,lidification force,fermentation force and the forces stored in April are lower than the senses,acidity,liquefaction,liquefaction,fermentation and ditesterification indexes.There are three main reasons for the difference:first,the mechanical one is tighter than the manual one;second,it is inferior in the pulp extraction process;third,compared with the manual production environment,the production environment is relatively closed.

关 键 词：机制大曲 人工大曲 感官指标 理化指标 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程] TS207.3