作者： 关玉权，程 伟，张 杰，鹿静静，岳腾飞，杨培贤，吴海敏，丁鹏飞，谢国排，彭 兵
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。 |
强化大曲； 糖化力； 酯化力； 感官品评 |
Preparation of Strengthened Jinzhongzi Nongxiang Daqu
GUAN Yuquan,CHENG Wei,ZHANG Jie,LU Jingjing,YUE Tengfei,YANG Peixian,WU Haimin,DING Pengfei,XIE Guop
Jingzhongzi Distillery Co. Ltd., Fuyang, Anhui 236023, China
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 Jinzhongzi Nongxiang Daqu, and to balance its saccharifying power, esterifying power and sensory quality, the optimum preparation conditions 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 suggested 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.
strengthened Daqu; saccharifying power; esterifying power; sensory evaluation