金种子浓香型中高温大曲培菌制曲工艺分析与探讨

摘要

In the production of Nongxiang Baijiu, raw material is the premise, Daqu is the base, and technology is the key. Among them, Daqu, as the compound microbial product with the functions of saccharification, fermentation, and aroma-producing, is the essential and the guarantee for Baijiu made by traditional solid-state fermentation, and is also the motive power for liquor fermentation. The essence of Daqu-making is the reproduction of beneficial liquor-making microbes in raw materials and the metabolism and accumulation of microbial enzymes through the control of temperature, humidity, air and microbial species at different stages. In this paper, based on the practical experience in microbial cul-ture and starter-making of Jinzhongzi Nongxiang medium-and high-temperature Daqu, with sensory indexes and physiochemical indexes of product Daqu as the measuring indexes, the selection and the grinding of raw materials were discussed, and the key controlling points including raw materials blending by adding water, in-room microbial culture, moisture eliminating, and Daqu-turning etc. were explored, and their effects on the quality of product Daqu were investigated.%浓香型白酒酿造过程中，原料是前提，大曲是基础，工艺是关键；其中，大曲作为“糖化、发酵、生香”等功能为一体的复合微生物制品，是传统固态发酵大曲酒的重要物质基础和保障，是酿酒发酵的原动力。制曲工艺过程的实质是通过培菌制曲过程不同阶段控制温度、湿度、空气、微生物种类等因素以实现有益酿酒微生物在曲料上的生长繁衍，促进微生物酶的代谢与积累。结合金种子酒业中高温大曲培菌制曲的生产实践，并以成品曲的感官及理化指标为依据，分析与探讨了中高温大曲培菌制曲过程中的原料选择与粉碎，加水拌料与成型制坯，入房培菌及其管理，排潮、翻曲与合房拢堆等关键控制点，以及对成品大曲质量的影响。