不同储存时间下大曲的变化  

Changes in Daqu under Different Storage Times

作　　者：关宝义 陈煜 

机构地区：[1]四川省宜宾市长兴酒业集团有限公司,四川 宜宾 [2]四川轻化工大学宜宾校区生物工程学院,四川 宜宾

出　　处：《食品与营养科学》2024年第2期250-256,共7页Hans Journal of Food and Nutrition Science

摘　　要：以软质小麦为原料,探究不同存储时间对曲药质量的影响。以新制曲药(储存时间一周)、老曲药(储存一个月的曲药)和生产曲药(储存时间六个月)为研究对象,探究三个储存时间下曲药糖化力、液化力、酸度、水分、淀粉、发酵力的变化,从而确定不同储存时间对曲药理化指标的影响。结果表明,新制曲药糖化力为850.0~970.0 mg/g·h、液化力0.44~0.59 g/g·h、酸度0.73~0.77、水分12.25%~14.51%、淀粉59.0%~59.74%、发酵力300.0~396.0 ml/g·72h。老曲药糖化力为750.0~950.0 mg/g·h、液化力0.43~0.59 g/g·h、酸度0.72~0.78、水分11.25%~14.27%、淀粉59.10%~59.60%、发酵力286.0~361.0 ml/g·72h。生产曲药糖化力为280.0~380.0 mg/g·h、液化力0.25~0.31 g/g·h、酸度0.7~0.75、水分10.08%~12.05%、淀粉59.26%~59.51%、发酵力118.0~186.0 ml/g·72h。Using soft wheat as raw material, the influence of different storage times on the quality of koji medicine was studied. Taking new koji medicines (stored for one week), old koji medicines (stored for one month), and produced koji medicines (stored for six months) as the research objects, the changes in saccharification power, liquefaction power, acidity, moisture, starch, and fermentation power of koji under three storage times were investigated, so as to determine the influence of different storage time on physicochemical indexes of koji medicine. The results indicated that the saccharification power of the new koji medicine was 850.0~970.0 mg/g∙h, liquefaction power 0.44~0.59 g/g∙h, acidity 0.73~0.77, moisture content 12.25%~14.51%, starch content 59.0%~59.74%, fermentation power 300.0~396.0 ml/g∙72h. The saccharification power of the old koji medicines was 750.0~950.0 mg/g∙h, liquefaction power 0.43~0.59 g/g∙h, acidity 0.72~0.78, moisture content 11.25%~14.27%, starch content 59.10%~59.60%, fermentation power 286.0~361.0 ml/g∙72h. The saccharification power of the produced koji medicines was 280.0~380.0 mg/g∙h, liquefaction power 0.25~0.31 g/g∙h, acidity 0.7~0.75, moisture content 10.08%~12.05%, starch content 59.26%~59.51%, fermentation power 118.0~186.0 ml/g∙72h.

关 键 词：软质小麦 曲药 糖化力 发酵力 

分 类 号：TS2[轻工技术与工程—食品科学与工程]