Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage  

基于熵权法结合模糊数学法评价贮藏期高温大曲综合品质及其后熟机理

作　　者：YANG Junlin YANG Shaojuan WU Cheng YIN Yanshun YOU Xiaolong ZHAO Wenyu ZHU Anran WANG Jia HU Feng HU Jianfeng WANG Diqiang 杨军林;杨少娟;吴成;尹延顺;尤小龙;赵雯宇;朱安然;王佳;胡峰;胡建锋;汪地强(贵州习酒股份有限公司,贵州遵义564600)

机构地区：[1]Guizhou Xijiu Co.,Ltd.,Zunyi 564600,China

出　　处：《食品科学》2025年第9期48-62,共15页Food Science

基　　金：贵州省工业和信息化发展专项(黔财工[2023]153号);贵州省科技计划项目(黔科合支撑[2023]一般342)。

摘　　要：This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standard system was established for comprehensive quality evaluation of HTD.There were obvious changes in the physicochemical properties,enzyme activities,and volatile flavor components at different storage periods,which affected the sensory evaluation of HTD to a certain extent.The results of high-throughput sequencing revealed significant microbial diversity,and showed that the bacterial community changed significantly more than did the fungal community.During the storage process,the dominant bacterial genera were Kroppenstedtia and Thermoascus.The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality.Lactococcus,Candida,Pichia,Paecilomyces,and protease activity played a crucial role in the formation of isovaleraldehyde.Acidic protease activity had the greatest impact on the microbial community.Moisture promoted isobutyric acid generation.Furthermore,the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics.Consequently,this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor Baijiu.本实验研究高温大曲熟成过程中的理化因素、酶活性、挥发性风味成分、微生物群落、感官评价,并建立综合质量评价标准体系。不同贮藏期高温大曲的理化因子、酶活性、挥发性风味成分变化明显,在一定程度上影响了高温大曲的感官评价。高通量测序结果显示微生物多样性的变化明显,细菌群落比真菌群落变化更明显。在贮藏过程中,属水平上,主要优势菌为Kroppenstedtia和Thermoascus。其次,优势微生物与其他质量指标的相关性突出了其对高温大曲质量的作用。Lactococcus、Candida、Pichia、Paecilomyces和蛋白酶活性在异戊醛的形成中起着至关重要的作用。酸性蛋白酶活性对微生物群落的影响最大。然后,水分对异丁酸的生成起到一定促进作用。在此基础上,采用熵权法结合多因素模糊数学,建立高温大曲贮存期质量综合评价标准体系。本研究可为高温大曲在贮藏过程中的品质变化及综合品质评价提供创新见解,为今后高温大曲的科学合理贮藏及酱香型白酒的质量控制奠定基础。

关 键 词：microbial community high-temperature Daqu comprehensive quality evaluation entropy weight method maturation process 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]