食品工业科技2017，Vol.38Issue(22)：130-135,149,7.DOI:10.13386/j.issn1002-0306.2017.22.026
热风干燥技术对贮存期大曲质量的影响
Effect of hot air drying technology on the quality of Daqu during the storage period
摘要
Abstract
In order to explore the hot air drying technology influence on the quality of Daqu during the storage period,through detecting the changes of physicochemical indexes,biochemical indexes,the indexes of enzymes,volatile flavor components and microorganism of hot air drying Daqu during the storage period.The results showed that hot air drying could decrease water content and water activity value of Daqu significantly,and had a certain inhibitory effect on the formation of ammonia nitrogen during the storage period.However,in the late storage period,it had promoting effect on esters content and 2,6-dimethylpyrazine content.At the laboratory storage conditions,hot air drying could promote liquor-producing power,liquefying power,glucose activity and increased bacterial biomass in the late storage period.However hot air drying had no effect on Daqu starch decomposition,esterification force,fermentation force and protease activity during the storage period.关键词
热风干燥大曲/质量/贮存期/挥发性风味成分Key words
hot air drying Daqu/quality/storage period/volatile flavor components分类
轻工纺织引用本文复制引用
王洪,罗惠波,周平,黄丹,邓波,沈才萍,邬捷峰..热风干燥技术对贮存期大曲质量的影响[J].食品工业科技,2017,38(22):130-135,149,7.基金项目
固态酿造关键技术研究四川省院士(专家)工作站项目(GY2014-03) （专家）
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-01) （NJ2014-01）
四川理工学院研究生创新基金项目(y2015010) （y2015010）
国家固态酿造工程技术研究中心项目(2015K-245) （2015K-245）
四川省科技成果转化项目(2016CC0032) （2016CC0032）
四川省省属高校科研创新团队建设规划项目(16TD0026) （16TD0026）
基于白酒产业转型升级的关键技术研究与集成项目(2016SZ0074) （2016SZ0074）
泸州老窖股份有限公司固态酿造中心项目(HX2015156). （HX2015156）
