食品与发酵工业2024，Vol.50Issue(20)：181-189,9.DOI:10.13995/j.cnki.11-1802/ts.037631
小麦粉碎度与成品高温大曲理化和风味组分的相关性研究
Correlation between wheat pulverization degree and physicochemical and flavor components of high-temperature Daqu
摘要
Abstract
Wheat,as a raw material for starter-making,its crushing degree is particularly important to the quality of high-tempera-ture Daqu.Based on the preliminary small-scale experiments,in this study,wheat with a crushing degree of 55％,60％and 65％,which did not pass the 20-mesh sieve,were used for the fermentation of high temperature Daqu,and the fermentative process was monitored.The physicochemical results were analyzed by correlation analysis,principal component analysis,and cluster analysis.The evolution of volatile flavor compounds in Daqu was analyzed by headspace solid phase microextraction combined with gas chromatography and mass spectrome-try.The correlation analysis of physicochemical and flavor substances was carried out by partial least squares regression method.Results showed that the high-temperature Daqu produced with 55％wheat crushing degree had the best water retention.The crushing degree of 65％was conducive to the acid production,the release of ferulic acid in wheat bark,and the formation of guaiacol.At the end of fermenta-tion,the proportions of pyrazines,phenols,and ketones in three kinds of Daqu,in descending order,corresponded to the wheat crushing degree of 65％,60％and 55％,respectively.The highest proportion of aldehydes occurred when the crushing degree was 55％.The ad-vantageous flavor substances mainly included isovaleric acid,phenyl ethanol,isoamyl alcohol,furfural,3-furfural,2,4-di-tert-butylphe-nol,guaiacol,tetramethylpyrazine,trimethylpyrazine,dimethyl trisulfide,etc.The sensory results indicated that using coarse crushed wheat was beneficial for improving the baking and sauce flavor of high-temperature Daqu.The study provided solid theoretical and practical support for optimizing the starter-making techniques of high-temperature Daqu.关键词
高温大曲/小麦粉碎度/发酵/理化/风味组分Key words
high-temperature Daqu/wheat crushing degree/fermentation/physicochemical/flavor component引用本文复制引用
魏阳,王松涛,张芮,张立强,冉茂芳,杨阳,王超,涂荣坤,杨平,沈才洪..小麦粉碎度与成品高温大曲理化和风味组分的相关性研究[J].食品与发酵工业,2024,50(20):181-189,9.基金项目
政府间国际科技创新合作重点专项(2018YFE0127400) （2018YFE0127400）
四川省中央引导地方科技发展专项项目(2021ZYD0102) （2021ZYD0102）
