丢糟、淀粉生产浓香型大曲工艺的初步研究

摘要

以不同比例的丢糟、淀粉和优质小麦为原料制作大曲，跟踪分析了大曲在发酵过程中微生物和理化指标的变化规律。研究结果表明，不同丢糟、淀粉添加量对大曲发酵过程中的水分、酸度、淀粉、糖化力、液化力、发酵力和主要微生物类群均有不同程度的影响，对其成品曲的感官品质也有一定的影响，丢糟、淀粉添加量分别为A5、B5时大曲的质量最优，大曲的各项理化指标均得以优化，提高了大曲质量，降低了10%左右的原料成本，可取得显著经济效益，同时减少环境污染。%Nongxiang Daqu was produced by waste distillers grains, starch and quality wheat. The change rules of microbiological and physio-chemical indexes in the process of Daqu fermentation were analyzed by tracing monitoring. The results suggested that, different adding amount of waste distillers grains and starch had more or less influence on moisture content, acidity, starch content, saccharifying power, liquefying pow-er, fermenting power and main microbial groups. As the adding amounts of waste distillers grains and starch were A5 and B5 respectively, the quality of the produced Daqu was the best, and about 10%raw materials cost was decreased. Significant economic benefits had been achieved. Meanwhile, environmental pollution had been reduced.