食品与发酵工业

高温大曲增香发酵条件的研究

  • 马荣山 ,
  • 卢媛 ,
  • 阎安婷
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网络出版日期: 2011-02-25

Study of the Optimal Fermentation Conditions of High Temperature Daqu

  • Ma Rong-shan ,
  • Lu Yuan ,
  • Yan An-ting
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Online published: 2011-02-25

摘要

通过测定高温大曲以及原辅料的理化性质,选择合适的配比,加入特殊的辅料,并通过固态和液态两种不同的发酵和蒸馏方式得到发酵产物,再利用气相色谱测定发酵产物中的香气成分同时计算出香气成分的含量,通过与对照实验做比较来确定高温大曲增香发酵条件,以达到高温大曲增香发酵的目的。

本文引用格式

马荣山 , 卢媛 , 阎安婷 . 高温大曲增香发酵条件的研究[J]. 食品与发酵工业, 2011 , 37(02) : 120 -124 . DOI: 10.13995/j.cnki.11-1802/ts.2011.02.039

Abstract

By determining the physical and chemical properties of high temperature Daqu and raw materials,we chose the appropriate ratio of the special accessories and obtained distillation processes fermentation product through two kinds of fermentations,solid state fermentation(SSF) and submerged fermentation(SMF).Main aroma components in fermented products were determined and quantified by gas chromatography.Eventually flavoring fermentation conditions for high temperature Daqu were confirmed by comparing the above results with that of the control experiment.
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