黄水添加量对浓香麸曲质量的影响研究  

Effect of Adding Pit Bottom Water on the Quality of Nongxiang Fuqu

作　　者：李武龙 卫春会 黄治国 任静 任志强 LI Wulong;WEI Chunhui;HUANG Zhiguo;REN Jing;REN Zhiqiang(Liquor Making Bio-technology&Application Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin,Sichuan 644000,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]中国轻工业酿酒生物技术及智能制造重点实验室,四川宜宾644000

出　　处：《酿酒科技》2024年第7期87-91,100,共6页Liquor-Making Science & Technology

基　　金：四川省科技创新创业苗子工程项目(23MZGC0042)。

摘　　要：浓香麸曲的质量受制曲条件的影响巨大,水分、酸度、pH值、大曲的接种量等对浓香型麸曲的酶活力及生物量均有较大影响。黄水作为白酒酿造过程中的副产物,具有营养物质丰富、酸度高等特点。本研究利用黄水调节制曲原料的起始酸度,探究黄水添加量对浓香麸曲质量的影响,并通过优化制曲工艺制作浓香麸曲。结果表明,最优浓香麸曲制曲工艺为:起始酸度为1 mmol/10 g、含水量为45%、浓香大曲接种量为5%、培养时间为1.5 d,在此条件下制备的浓香麸曲表现出比浓香大曲更高的糖化能力、细菌数和酵母菌数。本研究可为浓香麸曲的开发及应用提供一定的指导。The quality of Nongxiang Fuqu is greatly influenced by the production conditions.Water content,acidity,pH value,and inoculation amount have a significant impact on the enzymatic activity and biomass of Nongxiang Fuqu.The pit bottom water is a byproduct of Baijiu production,which is rich in nutrients and has high acidity.In this study,the initial acidity of the raw materials for Fuqu-making was adjusted by using the pit bottom water,and the effect of different addition amount of pit bottom water on the quality of Nongxiang Fuqu was studied.The results showed that the optimal Fuqu-making process was as follows:the initial acidity was 1 mmol/10 g,the water content was 45%,the inoculation amount of Nongxiang Daqu was 5%,and the cultivation time was 1.5 days.Under these conditions,the produced Nongxiang Fuqu had higher saccharification power,bacteria number and yeast number than the Nongxiang Daqu.This study can provide guidance for the development and application of Nongxiang Fuqu.

关 键 词：浓香麸曲 黄水 正交 

分 类 号：TS261.4[轻工技术与工程—发酵工程]