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刊物期号: 201902

杨湖强化酱香麦曲的制备工艺研究(44)

作者: 霍颖玙1,2,赵 娟3,李宪德3,王海净3,王晓丹1,2,胡鹏刚1,2,邱树毅1,2

地址:1.贵州大学贵州省发酵工程与生物制药重点实验室,贵州 贵阳 550025; 2.贵州大学酿酒与食品工程学院,贵州 贵阳 550025; 3.山东杨湖酒业有限公司,山东 菏泽 274000
摘要 采用从贵州茅台镇酱香大曲中分离的产酱香细菌FBKL 1.0199与FBKL 1.0201,以制曲用小麦粉为原料,直接接种产酱香细菌,制备得到强化酱香麦曲。接种细菌在麦曲中形成生长优势,含菌数为2.24×108 cfu/g,制备的麦曲酯化力强,但糖化力和液化力偏低。麦曲挥发性风味物质成分中吡嗪类含量较高,为32.8 %,其中四甲基吡嗪含量达到31.11 %。
关键词 产香细菌; 四甲基吡嗪; GC-MS
中图分类号: TS262.3;TS261.1;TQ925.7 文献标识码: A 文章编号: 1001-9286(2019)02-0044-05

英文标题: Production of Yanghu Intensified Jiangxiang Wheat Starter

英文作者: HUO Yingyu1,2,ZHAO Juan3,LI Xiande3,WANG Haijing3,WANG Xiaodan1,2,HU Penggang1,2 and QIU Shuyi1,2

英文地址: 1.Guizhou Provincial Key Lab of Fermentation Engineering and Biological Pharmacy, Guizhou University,Guiyang,Guizhou 550025;2.School of Liquor and Food Engineering, Guizhou University,Guiyang,Guizhou 550025;3.Yanghu Distillery Co. Ltd.,Heze, Shandong

英文摘要 The Bacillus licheniformis strains FBKL 1.0199 and FBKL 1.0201 were isolated from Jiangxiang Daqu made in Maotai town. Then wheat powder was used as raw material and inoculated with FBKL 1.0199 and FBKL 1.020 to produce intensified Jiangxiang wheat starter. The inoculated strains became the dominant bacteria groups in the starter, the number of which reached 2.24×108 cfu/g. The produced starter had strong esterifying power but low saccharifying power and liquefying power. The content of pyrazine compounds in the starter was 32.8 %, and the content of tetramethyl pyrazine reached up to 31.11 %.
英文关键词 aroma-producing bacteria;tetramethyl pyrazine; GC-MS
      

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