首页> 中文期刊>中国酿造 >特香型大曲发酵过程中曲块不同部位理化指标及主要酶系动态分析

特香型大曲发酵过程中曲块不同部位理化指标及主要酶系动态分析

     

摘要

针对特香型大曲断面分层现象,以特香型大曲为材料,在整个制曲期内分别对大曲的表层、火圈层和曲心的理化指标及主要水解酶活力进行测定.结果表明,大曲内部含水量由外向内增大,随制曲时间的延长,各部位含水量均逐渐下降,入房大曲含水量约45%,6月、10月出房大曲曲外层、火圈层、曲心含水量分别下降了35.97%、27.87%、25.27%,34%、23.4%、20.7%.大曲酸度总体趋势先上升后缓慢下降,火圈层的酸度在制曲中后期明显高于曲表层与曲心,6月、10月大曲火圈层酸度较曲外层、曲心分别高2.8 mmol/10 g、 2.51 mmol/10 g,1.44 mmol/10 g、1.49 mmol/10 g.6月和10月大曲淀粉利用率最大,分别为39.88%、36.70%.大曲不同层面的酸性蛋白酶、糖化酶、纤维素酶、淀粉酶活力各不相同,总趋势是大曲外层高于火圈层和曲心,10月份高于6月份大曲.%According to the stratification phenomenon of the cross section of Te-flavor Daqu, using Te-flavor Daqu as material, the physicochemical indexes and the main hydrolase activity of the surface, fire circle and core of Daqu were detected during the whole Daqu production period. The results showed that the water content in Daqu increased from the outside to the inside, but gradually decreased at each part of Daqu with the extension of the Daqu production time. The water content of the Daqu set in the fermentation room was about 45%. In June, the water content of the surface,fire circle and core of Daqu out of the fermentation room decreased by 35.97%, 27.87%, 25.27%, respectively. In October, the water content of the surface, fire circle and core of Daqu out of the fermentation room decreased by 34%, 23.4%, and 20.7%, respectively. The overall trend of Daqu acidity increased first and then slowly decreased. The acidity of the fire circle was significantly higher than that of the surface and core of Daqu during the Daqu production process. In June, the acidity of the fire circle of Daqu was 2.8 mmol/10 g and 2.51 mmol/10 g higher than that of the surface and core of Daqu, respectively; in October, the acidity of the fire circle of Daqu was 1.44 mmol/10 g and 1.49 mmol/10 g higher than that of the surface and core of Daqu, respectively. In June and October, the starch utilization rate of Daqu was the highest, and was 39.88% and 36.70%, respectively. The activities of acid protease, glucoamylase, cellulase and amylase in different layers of Daqu were different, and the overall trend was that the activities of the surface of Daqu was higher than that of the fire circle and the core of Daqu, and the Daqu activities in October were higher than that in June.

著录项

  • 来源
    《中国酿造》|2019年第4期|58-64|共7页
  • 作者单位

    江西省农业微生物资源开发与利用工程实验室,江西 南昌 330045;

    江西农业大学 生物科学与工程学院,江西 南昌 330045;

    四特酒有限责任公司,江西 南昌 330046;

    江西省农业微生物资源开发与利用工程实验室,江西 南昌 330045;

    江西农业大学 生物科学与工程学院,江西 南昌 330045;

    四特酒有限责任公司,江西 南昌 330046;

    江西省农业微生物资源开发与利用工程实验室,江西 南昌 330045;

    江西农业大学 生物科学与工程学院,江西 南昌 330045;

    江西省农业微生物资源开发与利用工程实验室,江西 南昌 330045;

    江西农业大学 生物科学与工程学院,江西 南昌 330045;

    江西省农业微生物资源开发与利用工程实验室,江西 南昌 330045;

    江西农业大学 生物科学与工程学院,江西 南昌 330045;

    江西省农业微生物资源开发与利用工程实验室,江西 南昌 330045;

    江西农业大学 生物科学与工程学院,江西 南昌 330045;

  • 原文格式 PDF
  • 正文语种 chi
  • 中图分类 白酒;
  • 关键词

    特香型大曲; 理化指标; 水解酶;

  • 入库时间 2022-08-18 14:09:03

相似文献

  • 中文文献
  • 外文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号