菌种发酵液添加对酱香型高温大曲品质的影响研究  

Effects of Adding Bacterial Fermentation Broth on the Quality of High-Temperature Jiangxiang Daqu

作　　者：何琪 张亚东 晏永 尹杰兵 刘君 沈毅 袁思棋 HE Qi;ZHANG Yadong;YAN Yong;YING Jiebing;LIU Jun;SHEN Yi;YUAN Siqi(School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Langjiu Distillery Co.Ltd.,Luzhou,Sichuan 646500,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]四川郎酒股份有限公司,四川泸州646500

出　　处：《酿酒科技》2025年第3期65-70,共6页Liquor-Making Science & Technology

基　　金：四川理工学院人才引进项目(No.2017RCL25)。

摘　　要：本研究主要是在酱香型高温大曲制作过程中添加解淀粉芽孢杆菌和蜡样芽孢杆菌制备的菌种发酵液,以不同添加方式与高温大曲物料混合获得强化曲样,以期从温度、湿度、理化指标和风味物质等角度提高高温大曲的质量,从而保证高温大曲品质一致性而提升酱香型白酒的品质。通过温度、湿度、理化指标分析,结果显示:实验组和对照组高温大曲的温度、湿度、酸度、水分、糖化力等理化指标变化趋势基本一致;相较于对照组而言,实验组酸度有显著性提高;实验组II高温大曲特级占比最高(25.26%),实验组I次之,对照组最低;同时,实验组高温大曲的感官、断面和香气方面均优于对照组。菌种发酵液添加在一定程度上改善了强化高温大曲感官质量,特别是特级曲比例,从而有效提高了酱香型高温大曲品质。In this study,we added fermentation broth prepared with Bacillus amyloliquefaciens and Bacillus cereus during the making process of hightemperature Jiangxiang Daqu to obtain fortified high-temperature Daqu.The aim was to improve the quality of high-temperature Daqu from the perspectives of physicochemical indexes and flavor substances,thus ensuring the consistency of Daqu quality.The results showed that the variation trends of temperature,humidity,acidity,water content,and saccharification power of the experimental groups and the control group were consistent.Compared with the control group,the acidity of the experimental groups was significantly increased.The proportion of special-grade Daqu in experimental group II was the highest(25.26%),followed by experimental group I and the control group.The sensory quality,cross-section appearance and aroma of Daqu in the experimental groups were better than that in the control group.In conclusion,the sensory quality of the high-temperature Daqu was improved to a certain extent by adding the fermentation broth.

关 键 词：高温大曲 解淀粉芽孢杆菌 蜡样芽孢杆菌 理化指标 感官评价 

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]