食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 97 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024568

研究报告

传统凤型大曲后熟期成熟度评价及最佳贮藏期研究

  • 李洁 ,
  • 武轩
展开
  • (陕西西凤酒股份有限公司,陕西 宝鸡,721406)
硕士,助理工程师(武轩技术员为通讯作者,E-mail:1249205854@qq.com)

收稿日期: 2020-05-29

  修回日期: 2020-09-03

  网络出版日期: 2021-01-13

收起

Maturity evaluation and optimum storage time of traditional Feng-type Daqu in post-maturity period

  • LI Jie ,
  • WU Xuan
Expand
  • (Shaanxi Xifeng Liquor Co. Ltd., Baoji 721406,China)

Received date: 2020-05-29

  Revised date: 2020-09-03

  Online published: 2021-01-13

Fold

摘要

大曲是白酒发酵过程的催化剂,是各类菌系、酶系、物系的复合体。大曲后熟期成熟度对出酒率和酒质影响极大,但目前大曲质量等级的确定主要依靠感官评价,理化检测应用较少。该文以凤香型大曲为代表,用基于层次分析法的模糊数学评判系统对不同贮藏期的大曲指标进行比较分析,建立了科学评价大曲质量的指标体系模型,以期揭示大曲质量与贮藏期的关系。结果表明,影响大曲成熟度的理化指标权重由大到小依次为酒化力、糖化力、发酵力、酸度、液化力和酯化力、水分和淀粉;大曲在贮藏3~5个月各个指标均表现优异,具有较好的后熟期成熟度,尤其是在贮藏第3个月表现最为优异。

关键词： 凤型大曲; 成熟度; 贮藏期; 模糊数学评判

本文引用格式

李洁 , 武轩 . 传统凤型大曲后熟期成熟度评价及最佳贮藏期研究[J]. 食品与发酵工业, 2020 , 46(24) : 97 -102 . DOI: 10.13995/j.cnki.11-1802/ts.024568

Abstract

As the catalyst and power output of Baijiu (Chinese liquor) fermentation, Daqu, a complex carrier, is abundant in strains, enzymes and objects. The maturity of Daqu in late maturity has a great impact on the Baijiu yield and quality. However, the quality evaluation of Daqu is greatly dependent on sensory evaluation, while the physicochemical testing is applied as a supplement. In order to establish a scientific evaluation system for Daqu quality and reveal the relationship between intrinsic quality and storage time of Daqu, Feng-type Daqu was used as the material, physicochemical indexes in different storage time was compared using fuzzy mathematics evaluation system based on analytic hierarchy process. The results showed that the most important physicochemical indicator affecting the maturity of Daqu was alcoholic power, followed by saccharifying power, fermentation power, acidity, liquefaction power and esterification power, moisture and starch. Daqu performed good maturity in the post-maturity period with 3-5 months of storage, especially in the third month of storage.

Key words： Feng-type Daqu; maturity; storage time; fuzzy mathematics judgment

参考文献

[1] 王涛,游玲,赵东,等.中高温大曲和曲房细菌群落的相关性[J].食品与发酵工业,2012,38(1):8-14.
WANG T, YOU L, ZHAO D, et al.Correlation between bacterial community of high-temperature DaQu and air of Qu workshop[J].Food and Fermentation Industries,2012,38(1):8-14.
[2] 王世宽,侯华,袁城金,等.PCR-DGGE用于浓香型大曲微生物群落分析的条件优化[J].四川理工学院学报,2012,25(3):25-28.
WANG S K, HOU H, YUAN C J, et al.Optimization of denaturing gradient gel electrophoresis for microbial communities in Luzhou flavor Daqu[J].Journal of Sichuan University of Science & Engineering,2012,25(3):25-28.
[3] 冯雅芳,房海珍,孟勤燕,等.强化大曲菌种扩培方法改进的研究[J].酿酒, 2016, 43(1):75-79.
FENG Y Y, FANG H Z, MENG Q Y, et al.A study on improving bacteria spread cultivation method of strengthened DaQu[J].Liquor Making, 2016, 43(1):75-79.
[4] SHAN Q M E,LIANG H, ZHANG C, et al.A DGGE Marker-mediate fast monitoring of bacterial diversity and comprehensive identification of high-temperature Daqu starter[J].Journal of Food ence, 2015, 80(7):1 519-1 525.
[5] 张丽,卢红梅,陈莉,等.酱香型大曲贮存过程中发酵性能变化的研究[J].现代食品科技, 2017,33(9):231-237.
ZHANG L, LU H M, CHEN L, et al.Study on changes in the biochemical properties of Maotai-flavor Daqu during storage[J].Modern Food Science and Technology, 2017,33(9):231-237.
[6] 严伟,刘建文,吴生文,等.特香型大曲存储过程中霉菌、酵母菌、细菌数量变化规律的研究[J].酿酒, 2014(1):27-28.
YAN W, LIU J W, WU S W, et al.Analysis of the quantity of Mycete and Yeast and bacterium in the storage process of Site-flavour Daqu[J].Liquor Making, 2014(1):27-28.
[7] 施思,彭智辅,乔宗伟,等.浓香型大曲贮藏过程中糖化力发酵力变化及真菌多样性分析[J].食品与发酵工业, 2017,43(5):76-79.
SHI S, PENG Z F, QIAO Z W, et al.Analysis of the change of saccharifying power and fermenting power Luzhou-flavor Daqu and their fungal diversity during storage[J].Food and Fermentation Industries, 2017,43(5):76-79.
[8] 宋瑞滨,邵泽良,宋军.浓香型大曲贮存过程中部分理化指标及微生物变化[J].酿酒科技,2017(1):59-61.
SONG R B, SHAO Z L, SONG J.Change in physiochemical indexes and microbial quantity of Nongxiang Daqu during the storage process[J].Liquor- Making Science& Technology, 2017(1):59-61.
[9] 沈才洪,应鸿,许德富,等.大曲质量标准的研究(第四报):大曲的理化特征指标探讨[J].酿酒科技,2005(9):20-22.
SHEN C H, YING H, XU F D, et al.Study on Daqu quality standards (Ⅳ):Investigation on physiochemical property indexes of Daqu[J].Liquor- Making Science& Technology, 2005(9):20-22.
[10] 申孟林,张超,王玉霞.白酒大曲微生物研究进展[J].中国酿造,2016,35(5):1-5.
SHEN M L, ZHANG C, WANG Y X.Research process on microorganism in Daqu liquor[J].China Brewing, 2016,35(5):1-5.
[11] 王世伟,王卿惠,芦利军,等.白酒酿造微生物多样性、酶系与风味物质形成的研究进展[J].农业生物技术学报, 2017,25(12):2 038-2 051.
WANG S W, WANG Q H, LU L J, et al.Research progress of the microbial diversity, enzyme system and formation of flavor compounds in Chinese flavor liquor[J].Journal of Agricultural Biotechnology, 2017,25(12):2 038-2 051.
[12] 李大和.浓香型大曲酒生产技术(修订版)[M].北京:中国轻工业出版社,1997.
LI D H.Production technology of Luzhou-Flavor Daqu wine (Revised edition) [M].Beijing:China Light Industry Press, 1997.
[13] 张玉革,胡绪彬.基于主成分和聚类分析的大豆品种生物学性状的比较研究[J].大豆科学,2004,23(3):178-183.
ZHANG Y G, HU X B.A comparative study on biological characters of soybean varieties using principal component analysis and cluster analysis [J].Soybean Science,2004,23(3):178-183.
[14] 张敏,刘辉.基于主成分分析法的小米食用品质评价模型的建立[J].东北农业大学学报,2011,42(8):7-12.
ZHANG M, LIU H.Assessment model of taste quality of millet based on principal component analysis method[J].Journal of Northeast Agricultural University,2011,42(8):7-12.
[15] 李新蕊.主成分分析、因子分析、聚类分析的比较与应用[J].山东教育学院学报, 2007,22(6):23-26.
LI X R.Compare and application of principal component analysis factor analysis and clustering analysis[J].Journal of Shandong Institute of Education, 2007,23(6):23-26.
[16] 韩泽群,姜波.加工番茄品种多性状综合评价方法研究[J].中国农业科学,2014,47(2):357-365.
HAN Z Q, JIANG B.A study on comprehensive evaluation of the processing tomato varieties multiple traits[J].Scientia Agricultura Sinica, 2014,47(2):357-365.
[17] 陈永义,刘云丰,汪培庄.综合评判的数学模型[J].模糊数学,1983,1(1):61-69.
CHEN Y Y, LIU Y F, WANG P Z.Mathematical model of comprehensive evaluation[J].Fuzzy Mathematics, 1983,1(1):61-69.
[18] 杨梅,陈梦迪,王珂莉,等.基于模糊数学评判法优化调味鱼的腌制工艺[J].食品研究与开发,2020,41(8):83-89.
YANG M, CHEN M D, WANG K L, et al.Optimization on brining process of flavored fish based on fuzzy mathematics comprehensive evaluation[J].Food Research and Development, 2020, 41(8):83-89.
[19] 傅丽,张妤,龚辉,等.基于模糊数学综合评价法优化水晶虾仁的浆液配方[J].食品工业科技, 2017,38(11):209-213;218.
FU L, ZHANG Y, GONG H, et al.Formular optimization of starch in crystal shrimps based on the fuzzy mathematics evaluation[J].Science and Technology of Food Industry, 2017,38(11):209-213;218.
[20] 林致通,张东霞,雷雯,等.基于模糊数学与感官质构分析建立鲜凉皮食用品质评价标准[J].食品与发酵工业,2020,46(7):225-233.
LIN Z T, ZHANG D X, LEI W, et al.Establish comprehensive quality standard of fresh Liangpi based on sensory evaluation combined with fuzzy mathematics[J].Food and Fermentation Industries, 2020,46(7):225-233.
[21] 李文学,尹明安,聂路.樱桃番茄保鲜条件优化及各指标在贮藏期的动态变化[J].西北农业学报,2012,21(4):121-126.
LI W X, YIN M A, NIE L.Optimize the fresh-keeping condition of cherry tomato and the dynamic changes of physiological and biochemical index during storage[J].Acta Agriculturae Boreali-occidentalis Sinica,2012,21(4):121-126.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司