辣蓼草对浓香麸曲品质的影响  

Study on the effect of Polygonum lapathifolium on the quality of Luzhou-flavor Fuqu

作　　者：李容 卫春会 黄治国 应超 曾波 任志强 LI Rong;WEI Chunhui;HUANG Zhiguo;YING Chao;ZENG Bo;REN Zhiqing(School of Biological Engineering,Sichuan University of Light Chemical Technology,Yibin,Sichuan 644000,China;Sichuan University of Science&Engineering,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Yibin,Sichuan 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]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

出　　处：《食品与机械》2024年第9期186-191,199,共7页Food and Machinery

基　　金：四川省科技创新创业苗子工程项目(编号:23MZGC0042);四川轻化工大学研究生创新基金项目(编号:Y2023227)。

摘　　要：[目的]开发辣蓼草在浓香麸曲中的应用。[方法]在制作浓香麸曲过程中添加辣蓼草,对辣蓼草添加量、浓香大曲接种量、水分含量、培养时间等培养条件进行优化,以细菌数、酵母菌数、糖化酶活力为指标,确定最佳培养工艺条件。在最优工艺条件下,采用GC-MS检测浓香麸曲酒中挥发性风味成分。[结果]当辣蓼草添加量为8%、浓香大曲接种量为4%、水分含量为55%、培养时间为48 h时,麸曲中的细菌数为6.22×10^(7) CFU/g、酵母菌数为6.14×10^(8) CFU/g、糖化酶活力为671 U/g。添加、未添加辣蓼草的浓香麸曲酒中分别检出57,51种挥发性风味成分。[结论]添加辣蓼草可改善浓香麸曲品质,使酒体风味物质更丰富。[Objective]This study aimed to develop the application of Polygonum lapathifolium in Luzhou-flavor Fuqu.[Methods]In the process of making Luzhou-flavor Fuqu,P.lapathifoliumwas added.The culture conditions such as the addition amount of P.lapathifolium,the inoculation amount of Luzhou-flavor Daqu,the moisture content and the culture time were optimized.The number of bacteria,the number of yeasts and the activity of glucoamylase were used as indicators to determine the optimal culture conditions.Under the optimal process conditions,GC-MS was used to detect the volatile flavor components in Luzhou-flavor Fuqu Baijiu.[Results]When the addition amount of P.lapathifolium was 8%,the inoculation amount of Luzhou-flavor Daqu was 4%,the moisture content was 55%,and the culture time was 48 h,the number of bacteria in Fuqu was 6.22×10^(7) CFU/g,the number of yeasts was 6.14×10^(8) CFU/g,and the glucoamylase activity was 671 U/g.57 and 51 volatile flavor components were detected in Luzhou-flavor Fuqu Baijiu with and without P.lapathifolium.[Conclusion]The addition of P.lapathifoliumcould improve the quality of Luzhou-flavor Fuqu and enrich the flavor substances of liquor body.

关 键 词：麸曲 辣蓼草 浓香大曲 工艺优化 风味物质 

分 类 号：TS261.11[轻工技术与工程—发酵工程]