食品与发酵工业2025，Vol.51Issue(22)：135-144,10.DOI:10.13995/j.cnki.11-1802/ts.042032
一种新型块状曲的制备及对黄酒阿魏酸和风味的影响
Preparation of a new type of block Qu and its influence on ferulic acid and flavor of Huangjiu
摘要
Abstract
Wheat Qu,as a saccharification starter culture,plays an important role in the quality of Huangjiu.The main objective of this study was to optimize the preparation process of block Qu by inoculating Penicillium oxalate M1816 to improve its glucoamylase and amylase activities.On the basis of this process,the effects of fortified block Qu prepared by inoculating Penicillium oxalate M1816 and Pseudomonas sp.A-4H screened from wheat Qu on ferulic acid and flavor of Huangjiu were further studied.Results demonstrated that un-der the optimal parameters of 9.5％(mass fraction)bran addition,6％inoculation amount and 35.5％(mass fraction)total moisture content,the glucoamylase and amylase activities of the block Qu exhibited a 43％and 56％increase,respectively.Subsequently,the fer-ulate esterase activity of the fortified block Qu(Group)inoculated with Pseudomonas sp.A-4H and P.oxalicum M1816 was 36％higher than that of the block Qu(Control)inoculated with P.oxalicum M1816,but there was no significant difference in amylase activity be-tween the two groups(P＞0.05).The brewing experiment showed that the ferulic acid content of Huangjiu(Group)was(23.17±0.80)mg/L,which was 1.64 times that of Huangjiu(Control).In addition,the volatile flavor compounds in Huangjiu were analyzed based on Orthogonal Partial Least Squares Discriminant Analysis,and more pleasant esters and phenolic substances such as ethyl acetate,diethyl succinate,vanillin and 4-vinyl guaiacol were produced in Group.The research results provide scientific guidance for the mechanized pro-duction of a new type of wheat Qu.关键词
麦曲/工艺优化/酶活力/微生物强化/阿魏酸/黄酒风味Key words
wheat Qu/process optimization/enzyme activity/microbial enhancement/ferulic acid/Huangjiu flavor引用本文复制引用
白晓麟,秦辉,任东亮,刘双平,刘海坡,毛健..一种新型块状曲的制备及对黄酒阿魏酸和风味的影响[J].食品与发酵工业,2025,51(22):135-144,10.基金项目
国家重点研发计划项目(2022YFD2101204) （2022YFD2101204）
浙江省地协同项目(2024SDXT001-4) （2024SDXT001-4）
