金种子浓香型强化大曲制备工艺分析与探讨

摘要

大曲作为大曲酒生产的糖化发酵剂,对曲酒的质量和出酒率都有极大的影响;其中,由于制曲原料、培曲工艺、地域环境等的不同,导致成品曲的理化指标差异明显.为进一步提高金种子浓香型强化大曲的品质,使其糖化力、酯化力、感官等指标均衡协调,探究不同培养温度制备的成品曲品质差异等.本文分析与探讨了金种子浓香型强化大曲的制备工艺,以小麦、大麦、豌豆等为制曲原料,经机械破碎后添加原料总质量1.0%的酯化红曲和2.0%的丢糟等,加水拌和均匀后机械压制曲坯,入房培曲并进行不同培养温度试验.结果表明,以培曲温度49～53℃制备的成品曲,其糖化力、酯化力等指标明显优于培曲温度在53～61℃制备的成品曲,曲皮的糖化力及酯化力均高于曲心;感官品评表明,培曲温度在49～53℃之间制备的成品大曲,其一级曲的比例明显增高.%Daqu,as the saccharifying&fermenting agent in the production of Daqu Baijiu,is the decisive factor of the quality and the yield of Baijiu.The difference in Daqu-making raw materials,Daqu-making technology,and geographic environment would lead to great difference in the physiochemical indexes of product Daqu. In this study, in order to enhance the quality of strengthened Jin-zhongzi Nongxiang Daqu,and to balance its saccharifying power,esterifying power and sensory quality,the optimum preparation con-ditions were explored and summed up as follows: wheat, barley and peas etc. were used as main raw materials; after mechanical crushing,esterified red starter(1.0 % of the total mass)and spent grains(2.0 % of the total mass)were added;water was added and mixed evenly for machine pressing;then the semi-finished Daqu was cultured in-room at 49～53℃.The experimental results sug-gested that culture temperature of 49～53℃was better than 53～61℃,and the produced Daqu could achieve better saccharifying power,esterifying power,and sensory indexes.