利用3株酵母菌(Wickhamomyces anmalus FBKL 2.00K8、Debaryomyces coudertiii FBKL 2.0130和Starmerella apicola,Candida FBKL 2.0117)及2株细菌(Bacillus licheniformis FBKL 1.0199和Bacillus amyloliquefaciens FBKL 1.0122)制备强化曲并进行固态发酵试验,探究添加强化曲强化发酵时酒醅的理化指标和挥发性成分变化。结果表明,发酵过程中酒醅酸度逐渐上升,而水分含量、还原糖含量和氨基酸态氮含量呈波动变化。采用顶空固相微萃取结合气相色谱-质谱联用技术对不同发酵阶段酒醅的挥发性成分进行测定,共检测出45种挥发性成分,主要包括酯类、醇类、醛类、酸类和吡嗪类。开窖时,添加细菌类和添加酵母类强化曲的酒醅与对照组共有的挥发性成分分别有21种和20种。添加FBKL 2.00K8的酒醅中乙酸乙酯含量较对照组提升了49.9%,添加FBKL 1.0122和FBKL 1.0199的酒醅中2,3,5-三甲基吡嗪含量较对照组分别提升了11.9%和10.4%。研究结果为强化曲在白酒酒质提升方面的应用提供了理论依据。
In this experiment, yeasts (Wickhamomyces anmalus FBKL 2.00K8, Debaryomyces coudertiii FBKL 2.0130, Starmerella apicola, Candida FBKL 2.0117) and bacteria (Bacillus licheniformis FBKL 1.0199 and Bacillus amylliquefaciens FBKL 1.0122) were used to prepare fortified Daqu, aiming to analysis the physical and chemical indicators and volatile components of fermented grains after adding the fortified Daqu into the solid-state fermentation experiment The results showed that the acidity of fermented grains increased gradually during fermentation, while the water, reducing sugar and amino nitrogen content were fluctuated. Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry were used to determine the volatile components of fermented grains at different fermentation periods, 45 volatile components were identified, including esters, alcohols, aldehydes, acids and pyrazines. The results of volatile components showed that the fermented grains of adding with bacteria and yeast fortified Daqu had 21 and 20 volatile components respectively shared with the control group at the final period of fermentation. Compared with the control group, the content of ethyl acetate in the fermented grains added with FBKL2.00K8 increased by 49.9%, while the content of 2,3,5-trimethylpyrazine in the fermented grains added with FBKL 1.0122 and FBKL 1.0199 promoted 11.9% and 10.4% respectively. The results of this research could provide theoretical basis for the application of fortified Daqu in the improvement of Moutai-flavor Baijiu.
[1] WANG P,WU Q,JIANG X J,et al.Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making[J].International Journal of Food Microbiology,2017,250:59-67.
[2] 卢君, 张颖,李福荣,等.菌种强化结合工艺优化提高酱香白酒基酒中四甲基吡嗪含量的研究[J].中国酿造,2020,39(10):162-166.
LU J,ZHANG Y,LI F R,et al.Enhancement of tetramethylpyrazine in sauce-flavor Baijiu base liquor by strain strengthening combined with process optimization[J].China Brewing,2020,39(10):162-166.
[3] 崔香香, 白飞荣,于学健,等.谢瓦散囊菌CICC 41584产香特性及在浓香型白酒大曲生产中的应用[J].食品与发酵工业,2019,45(21):60-67.
CUI X X,BAI F R,YU X J,et al.Aroma characteristics of Eurotium chevalieri CICC 41584 and its application in aroma Baijiu Daqu production[J].Food and Fermentation Industries,2019,45(21):60-67.
[4] SU C,ZHANG K Z,CAO X Z,et al.Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor[J].Food Research International,2020,137:109425.
[5] 孙淑琴, 邵冬梅.比色法快速测定糖化酶活力新方法[J].河北省科学院学报,1997(2):35-39.
SUN S Q,SHAO D M.The summarize of computer network's technology[J].Journal of the Hebei Academy of Sciences,1997(2):35-39.
[6] 赵玉萍, 杨娟.四种纤维素酶酶活测定方法的比较[J].食品研究与开发,2006,27(3):116-118.
ZHAO Y P,YANG J.Comparison of four cellulase activity measurement methods[J].Food Research and Development,2006,27(3):116-118.
[7] 霍颖玙. 酱香强化麦曲的初步研究[D].贵阳:贵州大学,2019.
HUO Y Y.Preliminary study on Maotai-flavor strengthened Daqu[D].Guiyang:Guizhou University,2019.
[8] 林钰宽, 吴生文,游勇,等.不同培曲工艺对特香型大曲微生物群落结构的影响[J].食品与发酵工业,2022,48(6):1-9.
LIN Y G,WU S W,YOU Y,et al.Effects of different Daqu culture techniques on microbial community structure and physicochemical indices in Texiang Daqu[J].Food and Fermentation Industries,2022,48(6):1-9.
[9] WANG W Y,LIU R L,SHEN Y,et al.The potential correlation between bacterial sporulation and the characteristic flavor of Chinese Maotai liquor[J].Frontiers in Microbiology,2018,9:1435.
[10] 印丽, 邱树毅,曹文涛,等.酱香型白酒核心产区大曲的酶系分析[J].现代食品科技,2021,37(3):89-96.
YIN L,QIU S Y,CAO W T,et al.Analysis of Daqu enzymes from the core production area of Maotai-flavor liquor[J].Modern Food Science and Technology,2021,37(3):89-96.
[11] 胡宝东. 酱香大曲的强化及其特性研究[D].贵阳:贵州大学,2016.
HU B D.The research on strengthening of Maotai-flavor Daqu and its characteristics[D].Guiyang:Guizhou University,2016.
[12] 卢延想, 梁慧珍,陈鹏,等.高温大曲中产香酵母的筛选及特征香气分析[J].食品研究与开发,2021,42(11):167-174.
LU Y X,LIANG H Z,CHEN P,et al.Screening and characteristic aroma analysis of aroma-producing yeasts in high-temperature Daqu[J].Food Research and Development,2021,42(11):167-174.
[13] 王迪. DQ酱香型白酒中微量成分及主体风味的研究[D].邯郸:河北工程大学,2020.
WANG D.Study on minor component and main flavor in Daqu Jiang-flavour Chinese spirits[D].Handan:Hebei University of Engineering,2020.
[14] 刘凡, 仇钰莹,周新虎,等.洋河浓香型白酒酒醅中产酸细菌与有机酸合成的相关性研究[J].食品与发酵工业,2018,44(12):22-29.
LIU F,QIU Y Y,ZHOU X H,et al.The correlation between organic acid producing bacteria and organic acids biosynthesis in fermented grains of Yanghe strong-aroma spirit[J].Food and Fermentation Industries,2018,44(12):22-29.
[15] XIAO Z B,YU D,NIU Y W,et al.Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose[J].Journal of Chromatography B,2014,945-946:92-100.
[16] 许佩勤, 方毅斐,庄俊钰,等.白酒中吡嗪、呋喃类化合物的分析方法研究[J].食品与发酵科技,2017,53(2):85-93.
XU P Q,FANG Y F,ZHUANG J Y,et al.Study on the analytical methods of pyrazines and furans in liquor[J].Food and Fermentation Sciences & Technology,2017,53(2):85-93.
[17] 孙啸涛, 王宗元,刘淼,等.涡旋辅助液液微萃取结合GC-MS法检测67种白酒中四甲基吡嗪、4-甲基愈创木酚和4-乙基愈创木酚[J].食品科学,2017,38(18):73-79.
SUN X T,WANG Z Y,LIU M,et al.Determination of tetramethylpyrazine-4-methyl guaiacol and 4-ethyl guaiacol in 67 Chinese Baijiu samples by vortex assisted liquid-liquid microextration combined with gas chromatography-mass spectrometry[J].Food Science,2017,38(18):73-79.
[18] 许银, 杨强,张龙,等.高产乙酸乙酯酵母菌的筛选及其在清香型小曲白酒生产中的应用[J].中国酿造,2021,40(8):76-80.
XU Y,YANG Q,ZHANG L,et al.Screening of high-yield ethyl acetate yeast and its application in the light-flavor Xiaoqu Baijiu production[J].China Brewing,2021,40(8):76-80.
