摘要
为探讨不同堆曲模式对酱香大曲质量的影响,通过比较创新与传统两种不同堆曲模式应用于安曲与翻曲两个环节设计开展2因素2水平析因试验研究,分析酱香大曲培菌发酵过程温湿度、理化指标变化和出仓曲的感官、理化指标及质量情况。结果表明,酱香大曲堆曲模式拟采用“安曲传统堆曲模式,翻曲创新堆曲模式”进行培菌发酵生产,安曲后大曲发酵前期保温保潮效果好,发酵品温升温正常,而翻曲后增强了后火期大曲的排潮能力,调控了灰白色、黑褐色曲块产生,理化指标合理,出仓曲感官黄褐色比例大,断面菌丝一致丰满,曲心干燥,酱香、曲香更突出,焦香、复合香、豉香较明显,出仓曲特级占比(24.38%)和整体评分(95分)最高,大曲质量最优。
In order to discuss the influence of different stacking patterns on the quality of Jiangxiang Daqu,2×2 factorial experiments were carried out by comparing application of innovative and traditional stacking patterns on Anqu and Daqu operation.The changes of temperature,humidity,physicochemical indexes in the fermentation process of Jiangxiang Daqu and sensory,physicochemical indexes and quality of Chucangqu were analyzed.The results showed that the Jiangxiang Daqu stacking patterns of"traditional stacking pattern of Anqu and innovative stacking pattern of Fanqu"were adopted for culture fermentation production.After Anqu,the temperature and moisture preservation effect of Daqu in the early stage of fermentation was good,and the temperature improving of fermentation temperature was normal.However,after Fanqu,the moisture drainage ability of Daqu in the post-fire period was enhanced,the production of gray white and black brown Daqu was regulated,and the physiochemical indexes were reasonable.The yellow brown proportion of Chucangqu was large,the section mycelium was uniform and full,the Daqu center was dry,the sauce and Qu aroma were more prominent,and the burnt,compound and soybean aroma were more obvious.The superfine proportion(24.38%)and overall score(95 points)of Chucangqu were the highest,and the Daqu quality was the optimal.
作者
蒋英丽
沈毅
王西
张亚东
晏永
杨靖洲
尹杰兵
罗茂果
JIANG Yingli;SHEN Yi;WANG Xi;ZHANG Yadong;YAN Yong;YANG Jingzhou;YIN Jiebing;LUO Maoguo(Langjiu Distillery Co.,Ltd.,Luzhou 646523,China;Sichuan Ecological Brewing Technology Research Center for Jiangxiang Baijiu,Luzhou 646523,China)
出处
《中国酿造》
CAS
北大核心
2023年第9期144-149,共6页
China Brewing
基金
四川大学泸州市人民政府战略合作项目(2020CDLZ-3)。
关键词
酱香大曲
堆曲模式
大曲质量
析因试验
Jiangxiang Daqu
stacking patterns
Daqu quality
factorial experiment
作者简介
蒋英丽(1968-),女,正高级工程师,大专,研究方向为白酒酿造;通讯作者:杨靖洲(1997-),男,助理工程师,本科,研究方向白酒酿造。
