不同母曲对平坝小曲质量影响的研究  

Influence of Different Starters on the Quality of Pingba Xiaoqu

作　　者：胡兆美 胡月丹 姚蒋庞 HU Zhaomei;HU Yuedan;YAO Jiangpang(Guizhou Pingba Distillery(Group)Co.Ltd.,Anshun,Guizhou 561100,China)

机构地区：[1]贵州省平坝酒厂(集团)有限责任公司,贵州安顺561100

出　　处：《酿酒科技》2025年第2期47-51,55,共6页Liquor-Making Science & Technology

摘　　要：平坝小曲为“贵州老八大”名酒平坝窖酒独有的糖化用曲。本研究以4种市购不同母曲为引,按照平坝窖酒传统工艺制小曲,对比小曲感官长势、糖化发酵力、基酒出酒率及各项理化指标,筛选出平坝小曲生产使用最优母曲。结果显示,选用攀峰纯根霉米曲作为母曲,所产小曲为淡黄色,曲块内部雪白、菌丝短小密集且粗壮、伴有甜酒香及中药材香味;糖化发酵力69.89%口尝粮醅香甜、酒香浓郁、手捏粮食稀软,糖化效果明显;出酒率达50.9%,基酒中己酸乙酯含量最高。本研究表明,攀峰纯根霉米曲更适合现生产环境下平坝小曲生产使用。Pingba Xiaoqu is the unique saccharification starter for Pingba Jiaojiu liquor.In this study,four kinds of starters were used to produce Xiaoqu according to the traditional technology,so as to select the best starter for Pingba Xiaoqu production.The sensory growth status,saccharification and fermentation capacity,liquor yield and physicochemical indexes of the Xiaoqu were analyzed and compared.The results showed that the Xiaoqu produced with Panfeng pure Rhizopus starter had light yellow surface,snow white inside,short and dense hyphae,and sweet wine and traditional Chinese medicine aroma;its saccharification and fermentation capacity was 69.89%,and the saccharification effect was significant;its liquor yield reached 50.9%,with the highest content of ethyl hexanoate in the crude liquor.This study indicates that Panfeng pure Rhizopus starter is most suitable for the production of Pingba Xiaoqu under the present production conditions.

关 键 词：不同母曲 糖化发酵力 出酒率 酒质 

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