仿生压制高温大曲生产特性分析及其应用研究  

Characteristic Analysis and Application of Bionic Shaping of High-Temperature Daqu

作　　者：王佳 陆伦维 杨刚仁 杨军林 WANG Jia;LU Lunwei;YANG Gangren;YANG Junlin(Xijiu Co.Ltd.,Zunyi,Guizhou 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州遵义564622

出　　处：《酿酒科技》2024年第8期105-111,共7页Liquor-Making Science & Technology

摘　　要：为了探究仿生压曲设备在高温大曲生产运用过程中的品质水平,在相同的工艺参数及发酵环境下,对比分析了仿生压制高温大曲与传统人工曲的感官评分和理化、微生物指标以及所产基酒产质量、风味成分差异。结果表明,仿生压制高温大曲感官评分、理化指标与微生物均与传统人工曲基本一致,且运用到制酒生产中,所产基酒的产质量水平、酒体风格与传统人工曲生产的基酒无差异。可见,仿生压曲设备的研发应用对于酱香型白酒的机械化进程具有重要的推动作用。In order to explore the quality of bionic shaping of high-temperature Daqu,we compared the sensory scores,physicochemical indexes and microbial indexes of the bionic-shaped Daqu and the manual-shaped Daqu under the same process parameters and fermentation environment.The differences in the yield,quality and flavor components of the crude liquor produced with the two kinds of Daqu were also analyzed.The results showed that the sensory scores,physicochemical indexes and microbial indexes of the bionicshaped high-temperature Daqu were basically the same as those of the traditional manual-shaped Daqu,and the quality and style of the crude liquor produced with the bionic-shaped Daqu were not different from those of the traditional manual-shaped Daqu.It could be seen that the development and application of the bionic Daqu-shaping device could promote the mechanization process of Jiangxiang Baijiu.

关 键 词：仿生压曲设备 仿生压制高温大曲 发酵工艺 传统人工曲 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]