单 位：
贵州大学酿酒与食品工程学院;贵州大学贵州省发酵工程与生物制药重点实验室
摘 要：
酱香型白酒生产用大曲在10、20、30℃的温度下贮存,研究贮存期间大曲的曲虫取食量、水分含量、酸度、淀粉含量、发酵力、液化力、糖化力、酯化力、酒化力与微生物菌落总数、酵母菌、霉菌总数等的变化,结合大曲颜色、气味及气相色谱-质谱(GC/MS)分析,探讨贮存温度对酱香型大曲品质的影响。结果表明:将贮存温度控制在20℃左右,能有效降低酱香型大曲的贮存损耗,大曲的淀粉含量损失小,符合《DB 52/T 871-2014酱香型白酒酿酒用大曲》要求的程度高,生化性质稳定,有利于酱香物质的形成,减少曲虫活动带来的不良气味,并保持酱香型大曲的特征。
译 名：
Effects of Storage Temperature on Quality of Maotai-flavor Daqu
作 者：
ZHANG Li;LU Hong-mei;CHEN Li;QIAO Yan;School of Liquor-making and Food Engineering,Guizhou University;Key Lab of Fermentation Engineering and Biological Pharmacy of Guizhou Province,Guizhou University;
单 位：
ZHANG Li%LU Hong-mei%CHEN Li%QIAO Yan%School of Liquor-making and Food Engineering,Guizhou University%Key Lab of Fermentation Engineering and Biological Pharmacy of Guizhou Province,Guizhou University
关键词：
Maotai-flavor Daqu;;storage temperature;;quality
摘 要：
Maotai-flavor Daqu was stored at 10 ℃,20 ℃ and 30 ℃ to examine the effects of storage temperature on the quality of Maotai-flavor Daqu including colonies counts,yeast counts,mold counts,pest eating,moisture content,acidity,starch content,fermentation power,liquefaction power,saccharification power,esterification power,alcohol-producing power,color,odor and gas chromatography-mass spectrometry( GC/MS) analysis results.The results showed that storage loss of Maotai-flavor Daqu could reduce effectively,and there was a little loss of starch content. Moreover,the quality of Daqu met the " DB 52/T871-2014 Jiang-flavor Chinese Liquor Daqu Starter"requirements well,and biochemical properties of Daqu were stable when storage temperature was controlled about 20 ℃.The stored temperature of 20 ℃ was conducive to the formation of Maotai-flavor substances,reducing the activities of the bad smell from pests and keeping the characteristics of Maotai-flavor Daqu well.
