摘要
本研究围绕发酵温度等因素对润麦水分、拌和水分和翻曲次数进行调整,以期提高大曲品质。工艺优化后,曲坯各阶段发酵温度提升1~3℃,糖化力提升18.9%,风味成分提高59.0%。结合感官分析和各项指标可知,调整后的工艺参数(润粮水分:10%;拌合水分:36%~37%;翻曲次数:3次)优化效果最佳。
In this research,the wheat soaking water,mixing water and turning times during the production of Daqu were adjusted to improve the quality of Daqu.After the optimization,the fermentation temperature at each stage increased by 1°C to 3°C,the saccharification power of Daqu increased by 18.9%,and the flavor components increased by 59.0%.Sensory analysis and various indicators showed that the adjusted process parameters(10%wheat soaking water,36%to 37%mixing water,turning 3 times)worked best.
作者
邱声强
唐维川
杨官荣
云岭
文成兵
周习
邓琪
赵金松
QIU Shengqiang;TANG Weichuan;YANG Guanrong;YUN Ling;WEN Chengbing;ZHOU Xi;DENG Qi;ZHAO Jinsong(Jiangjiu Co.Ltd.of Sichuan Liquor Group,Luzhou,Sichuan 646500;School of Bioengineering,Sichuan University of Science and Engineering,Yibin,Sichuan 644000;Sichuan Liquor Group Co.Ltd.,Luzhou,Sichuan 646000,China)
出处
《酿酒科技》
2024年第2期59-64,共6页
Liquor-Making Science & Technology
基金
泸州市科技计划项目(2021-JYJ-107)。
关键词
酱香大曲
风味分析
生产工艺
酱香型白酒
Jiangxiang Daqu
flavor analysis
production process
Jiangxiang Baijiu
