现代食品科技2017，Vol.33Issue(9)：231-237,7.DOI:10.13982/j.mfst.1673-9078.2017.9.034
酱香型大曲贮存过程中发酵性能变化的研究
Study on Changes in the Biochemical Properties of Maotai-flavor Daqu during Storage
摘要
Abstract
Maotai-flavor daqu was used as a research object,and changes in its biochemical properties,such as fermenting power,liquefaction power,saccharification power,esterification power,alcohol-producing power,water content,the total number of microbial colonies,and mold and yeast counts during the storage of daqu were studied.The results revealed that the mold counts,liquefaction power,saccharification power,and esterification power were relatively low at the early stage of the storage of Maotai-flavor daqu;these four parameters showed a downward trend after the initial increase during the first four months of storage,and then the parameters maintained between five and eight months of storage.Water content,the total number of colonies and yeast cells,fermenting power,and alcohol-producing power of Maotai-flavor daqu significantly decreased during the first four months of storage,and then these parameters fluctuated in a relatively small range.The correlation analyses (of water content,the total number of microbial colonies,counts of molds and yeasts,fermenting power,liquefaction power,saccharification power,esterification power,alcohol-producing power,and other parameters) were conducted,and more than 60％ of these parameters showed a significant or extremely significant correlation.The biochemical properties of Maotai-flavor daqu began to stabilize between five and six months of storage,and this situation was conducive to stabilization of the yield and quality of Maotai-flavor base liquor and was most suitable for the production of Maotai-flavor liquor.关键词
酱香型大曲/贮存/生化性质Key words
Maotai-flavor daqu/storage/biochemical properties引用本文复制引用
张丽,卢红梅,陈莉,乔岩,何星,安家静..酱香型大曲贮存过程中发酵性能变化的研究[J].现代食品科技,2017,33(9):231-237,7.基金项目
贵州省科技计划(工业攻关)项目:黔科合GY字[2014] 3031 （工业攻关）
贵州大学研究生酱香型白酒创新实践基地项目 （）
