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Position: Home > Articles > Study on Dynamic Influence on Wheat Variety to Fermented Course of Deviating High-Temperature DaQu FOOD SCIENCE 2007 (10) 405-408

小麦品种对偏高温大曲发酵动态影响的研究

作  者：
余有贵;罗俊;熊翔;刘安然
单  位：
邵阳学院生物与化学工程系;湖南湘窖酒业有限公司
关键词：
小麦品种;偏高温大曲;培菌过程;理化指标;差异
摘  要：
本研究分别以白小麦和花小麦为原料制作偏高温大曲,比较两个品种的小麦曲块在发酵培菌过程中品温变化、水分散失、淀粉消耗和酸度形成等影响曲质指标所存在的差异。研究结果表明:在发酵培菌时,花麦曲块与白麦曲块相比,花麦曲块的温度能满足"前缓、中挺、后提"的工艺要求,曲心水分能及时排出,淀粉消耗适度,形成的酸度适中。因此,在本实验条件下,花麦比白麦更适宜于生产偏高温大曲。
译  名：
Study on Dynamic Influence on Wheat Variety to Fermented Course of Deviating High-Temperature DaQu
作  者：
YU You-gui1,LUO Jun2,XIONG Xiang2,LIU An-ran2 (1.Department of Biochemical Engineering, Shaoyang University, Shaoyang 422001, China; 2.Hunan Xiang Jiao Spirit Liquorts Corporation, Shaoyang 422004, China)
关键词：
wheat variety;deviating high-temperature DaQu;course of cultivating the microorganism;physiochemical indexes;difference
摘  要：
Raw material of two varieties wheat with 100% white wheat and 100% colored wheat was selected separately to manufacture the deviating high-temperature DaQu, it was compared that the differences of quality indexes between DaQu pieces of white wheat and colored wheat in change of temperature, losing of the moisture, consumption of the starch and forming of the acidity in the course of fermenting and cultivating the microorganism. The findings indicated that the quality dynamic indexes of DaQu piece of colored wheat was better than DaQu piece of white wheat in the course of fermenting and cultivating the microorganism, DaQu piece of colored wheat could meet the technological requirements of" slow intensification in earlier stage, steady temperature in middle period and decline in later stage" , the moisture could be discharged in time lying in the centre of DaQu piece, and the starch was consumed appropriately, the acidity formed was moderate. Therefore, under this experimental condition, colored wheat is more suitable than white wheat in manufacturing the deviating high temperature DaQu.

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