制曲原料小麦品质对大曲质量的影响研究  

Research on the Correlation Between Wheat Quality and Daqu Quality

作　　者：陈仪 徐姿静[1] 樊科权[1] 唐清兰[1] 王婷 CHEN Yi;XU Zijing;FAN Kequan;TANG Qingan;WANG Ting(Sichuan Jiannanchun Group Co.,Ltd.,Mianzhu 618200,Sichuan,China)

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒》2024年第4期86-89,共4页Liquor Making

摘　　要：大曲是中国传统固态发酵白酒生产中重要的糖化发酵剂,是一种多酶多菌的微生态制品,与白酒的产量和质量息息相关。本研究主要对制曲原料—“小麦”的脱水干燥方式、脂肪酸值、发芽率等要素与曲药质量的相关性进行研究。研究结果表明:自然风干小麦与烘干小麦其脂肪酸值和发芽率都基本一致,小麦发芽率与其脂肪酸值成反相关。发芽率高的小麦所制大曲各项酿酒生物酶活指标均高于发芽率低的小麦所制大曲。该研究结果为白酒企业粮食采购内控指标的建立提供了科学依据。Daqu is an important saccharification starter in the production of traditional Chinese Baijiu by solid-state fermentation and a microecological product with multiple enzymes and bacteria,which is closely related to the yield and quality of Baijiu.This study mainly investigated the correlation between the dehydration-drying method,fatty acid value,germination rate of the material of making daqu and the quality of daqu.The research results indicated that the fatty acid value and germination rate of naturally air dried wheat and dried wheat were basically the same,and the germination rate of wheat was inversely correlated with its fatty acid value.The enzyme activity indicators of various brewing organisms in Daqu made from wheat with high germination rate were higher than those made from wheat with low germination rate.The results of this study provided a scientific basis for the establishment of internal control indicators for grain procurement of Baijiu enterprises.

关 键 词：小麦脱水干燥方式 脂肪酸值 发芽率 酿酒生物酶活性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程] TS261.11