食品与发酵工业 >

2024 , Vol. 50 >Issue 20: 181 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037631

研究报告

小麦粉碎度与成品高温大曲理化和风味组分的相关性研究

  • 魏阳 ,
  • 张芮 ,
  • 张立强 ,
  • 冉茂芳 ,
  • 杨阳 ,
  • 王超 ,
  • 涂荣坤 ,
  • 杨平 ,
  • 沈才洪 ,
  • 王松涛
展开
  • 1(泸州品创科技有限公司,国家固态酿造工程技术研究中心,四川 泸州,646000)
    2(江南大学 生物工程学院,江苏 无锡,214122)
    3(国家市场监管重点实验室(白酒监管技术),四川 成都,611731)
第一作者:硕士(王松涛高级工程师和涂荣坤高级工程师为共同通信作者,E-mail:wangst@lzlj.com;turk@lzlj.com)

收稿日期: 2023-10-12

  修回日期: 2023-12-15

  网络出版日期: 2024-11-01

基金资助

政府间国际科技创新合作重点专项(2018YFE0127400);四川省中央引导地方科技发展专项项目(2021ZYD0102)

收起

Correlation between wheat pulverization degree and physicochemical and flavor components of high-temperature Daqu

  • WEI Yang ,
  • ZHANG Rui ,
  • ZHANG Liqiang ,
  • RAN Maofang ,
  • YANG Yang ,
  • WANG Chao ,
  • TU Rongkun ,
  • YANG Ping ,
  • SHEN Caihong ,
  • WANG Songtao
Expand
  • 1(Luzhou Pinchuang Science & Technology Co.Ltd.,/National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(Key Laboratory of Baijiu Supervising Technology for State Market Regulation, Chengdu 611731, China)

Received date: 2023-10-12

  Revised date: 2023-12-15

  Online published: 2024-11-01

Fold

摘要

该研究将粉碎度为不通过20目筛占比为55%、60%、65%的小麦分别用于高温大曲大试生产发酵,并对发酵过程进行监测,对理化结果进行了相关性分析、主成分分析和聚类分析;运用顶空固相微萃取结合气相色谱质谱联用技术解析了大曲挥发性风味物质演变规律;利用偏最小二乘回归法对理化特性及风味组分进行了关联分析。结果表明,小麦粉碎度为55%所制高温大曲的保水性最好;粉碎度为65%利于大曲升温生酸及麦皮中阿魏酸释放,利于生成愈创木酚。发酵结束时,3种大曲中吡嗪类、酚类和酮类物质含量占比由大到小依次对应的粉碎度分别为65%、60%和55%,醛类占比则在粉碎度为55%时最高。高温大曲中的优势风味物质主要包含异戊酸、苯乙醇、异戊醇、糠醛、3-糠醛、2,4-二叔丁基苯酚、愈创木酚、四甲基吡嗪、三甲基吡嗪、二甲基三硫等。感官结果表明,使用粗粉碎度小麦有利于提升高温大曲的烘烤香和酱香。该研究为优化高温大曲制曲工艺提供了坚实的理论与实践支持。

关键词： 高温大曲; 小麦粉碎度; 发酵; 理化; 风味组分

本文引用格式

魏阳 , 张芮 , 张立强 , 冉茂芳 , 杨阳 , 王超 , 涂荣坤 , 杨平 , 沈才洪 , 王松涛 . 小麦粉碎度与成品高温大曲理化和风味组分的相关性研究[J]. 食品与发酵工业, 2024 , 50(20) : 181 -189 . DOI: 10.13995/j.cnki.11-1802/ts.037631

Abstract

Wheat, as a raw material for starter-making, its crushing degree is particularly important to the quality of high- temperature Daqu.Based on the preliminary small-scale experiments, in this study, wheat with a crushing degree of 55%, 60% and 65%, which did not pass the 20-mesh sieve, were used for the fermentation of high temperature Daqu, and the fermentative process was monitored.The physicochemical results were analyzed by correlation analysis, principal component analysis, and cluster analysis.The evolution of volatile flavor compounds in Daqu was analyzed by headspace solid phase microextraction combined with gas chromatography and mass spectrometry.The correlation analysis of physicochemical and flavor substances was carried out by partial least squares regression method.Results showed that the high-temperature Daqu produced with 55% wheat crushing degree had the best water retention.The crushing degree of 65% was conducive to the acid production, the release of ferulic acid in wheat bark, and the formation of guaiacol.At the end of fermentation, the proportions of pyrazines, phenols, and ketones in three kinds of Daqu, in descending order, corresponded to the wheat crushing degree of 65%, 60% and 55%, respectively.The highest proportion of aldehydes occurred when the crushing degree was 55%.The advantageous flavor substances mainly included isovaleric acid, phenyl ethanol, isoamyl alcohol, furfural, 3-furfural, 2, 4-di-tert-butylphenol, guaiacol, tetramethylpyrazine, trimethylpyrazine, dimethyl trisulfide, etc.The sensory results indicated that using coarse crushed wheat was beneficial for improving the baking and sauce flavor of high-temperature Daqu.The study provided solid theoretical and practical support for optimizing the starter-making techniques of high-temperature Daqu.

Key words： high-temperature Daqu; wheat crushing degree; fermentation; physicochemical; flavor component

参考文献

[1] 沈怡方. 白酒生产技术全书[M]. 北京: 中国轻工业出版社, 1998: 54-70.
SHEN Y F. Liquor Production Technology Book[M]. Beijing: China Light Industry Press, 1998: 54-70.
[2] 荣瑞金, 李祖明, 王德良, 等. 中国酒曲微生物研究进展[J]. 中国酿造, 2009, 28(6):5-8.
RONG R J, LI Z M, WANG D L, et al. Research progress on microorganisms in Chinese liquor Qu[J]. China Brewing, 2009, 28(6):5-8.
[3] GAN S H, YANG F, SAHU S K, et al. Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters[J]. Frontiers in Microbiology, 2019, 10:1540.
[4] 沈毅, 陈波, 张亚东, 等. 影响高温大曲质量的关键控制点[J]. 酿酒科技, 2019(8):17-21.
SHEN Y, CHEN B, ZHANG Y D, et al. Key control points to guarantee the quality of high-temperature daqu[J]. Liquor-Making Science & Technology, 2019(8):17-21.
[5] 张志刚, 李长文. 高温大曲生产技术进展及发展趋势[J]. 中国酿造, 2013, 32(6):9-11.
ZHANG Z G, LI C W. Progress and development trend of production technology of high temperature Daqu[J]. China Brewing, 2013, 32(6):9-11.
[6] JIN Y, LI D Y, AI M, et al. Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu[J]. Food Research International, 2019, 121:422-432.
[7] WEI Y, ZOU W, SHEN C H, et al. Basic flavor types and component characteristics of Chinese traditional liquors: A review[J]. Journal of Food Science, 2020, 85(12):4096-4107.
[8] 熊子书. 中国三大香型白酒的研究(二): 酱香·茅台篇[J]. 酿酒科技, 2005(4):25-30.
XIONG Z S. Research on three flavor type liquors in China (Ⅱ)—Introduction to Maotai-flavor liquor[J]. Liquor-making Science & Technology, 2005(4):25-30.
[9] 张明. 机械制曲过程中影响小麦粉碎度的因素探究及调控[J]. 酿酒科技, 2019(1):76-80; 85.
ZHANG M. Investigation on and control of the factors influencing wheat crushing degree in the process of mechanical daqu-making[J]. Liquor-Making Science & Technology, 2019(1):76-80; 85.
[10] 李娟, 李忠海, 余有贵, 等. 粉碎度对机压丢糟包包曲品质的动态影响[J]. 邵阳学院学报(自然科学版), 2011, 8(1):64-67.
LI J, LI Z H, YU Y G, et al. Dynamic influence of crush degree of wheat on quality of wrapped starter with waste lees suppressed by machinery[J]. Journal of Shaoyang University (Natural Science Edition), 2011, 8(1):64-67.
[11] 谭崇尧, 徐军, 王令. 影响大曲“穿衣” 的因素及其解决措施[J]. 酿酒科技, 2009(6):70-71; 75.
TAN C Y, XU J, WANG L. Factors influencing daqu “clothing” & the relative solutions[J]. Liquor-Making Science & Technology, 2009(6):70-71; 75.
[12] 李显, 蔡琼慧, 吴凤智. 影响酱香型大曲糖化力的因素[J]. 酿酒科技, 2017(4):79-81; 87.
LI X, CAI Q H, WU F Z. Influencing factors of saccharifying power of Jiangxiang daqu[J]. Liquor-Making Science & Technology, 2017(4):79-81; 87.
[13] 邓子新. 中国酒曲制作技艺研究与应用[M]. 北京: 中国轻工业出版社, 2020: 137-145.
DENG Z X. Research and Application of Chinese Distiller′s Yeast Production Technology[M]. Beijing: China Light Industry Press, 2020: 137-145.
[14] 泸州老窖集团有限责任公司. 泸型酒技艺大全[M]. 北京: 中国轻工业出版社, 2011: 391-392.
Teis Brewing Technique Pandect of Lu-Type Liquor[M]. Beijing: China Light Industry Press, 2011: 391-392.
[15] WEI Y, ZHANG L Q, RAN M F, et al. Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu[J]. Journal of Food Science, 2023, 88(4):1224-1236.
[16] 吴继红, 黄明泉, 孙宝国, 等. 液液萃取结合气-质联机分析景芝白干酒中的挥发性成分[J]. 食品科学, 2014, 35(8):72-75.
WU J H, HUANG M Q, SUN B G, et al. Analysis of volatile compounds in jingzhi baigan liquor by liquid-liquid extraction(LLE) and gas chromatography-mass spectrometry(GC-MS)[J]. Food Science, 2014, 35(8):72-75.
[17] HUANG L, MA Y, TIAN X, et al. Chemosensory characteristics of regional Vidal icewines from China and Canada[J]. Food Chemistry, 2018, 261:66-74.
[18] SÁNCHEZ-PALOMO E, TRUJILLO M, GARCÍA RUIZ A, et al. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization[J]. Food Research International, 2017, 100:201-208.
[19] 明红梅, 刘宇驰, 卓毓崇, 等. 制曲温度对酱香型大曲质量的影响[J]. 中国酿造, 2010, 29(7):157-160.
MING H M, LIU Y C, ZHUO Y C, et al. Effect of temperature on the quality of Moutai-flavor Daqu[J]. China Brewing, 2010, 29(7):157-160.
[20] 熊翔, 余有贵, 王文达, 等. 曲坯含水量对机压包包曲品质的动态影响[J]. 中国酿造, 2010, 29(6):141-143.
XIONG X, YU Y G, WANG W D, et al. Dynamic influence of water content of starter on quality of wrapped starter suppressed by machinery[J]. China Brewing, 2010, 29(6):141-143.
[21] LI W W, FAN G S, FU Z L, et al. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism[J]. Food Research International, 2020, 129:108837.
[22] 杨海麟, 亓正良, 张玲, 等. 浅谈我国液态深层发酵高酸度醋的生产[J]. 食品与发酵工业, 2010, 36(3):117-121.
YANG H L, QI Z L, ZHANG L, et al. Preliminary discussion on submerged fermentation in vinegar production with high acidity[J]. Food and Fermentation Industries, 2010, 36(3):117-121.
[23] 张文学, 岳元媛, 向文良, 等. 浓香型白酒酒醅中化学物质的变化及其规律性[J]. 四川大学学报(工程科学版), 2005, 37(4):44-48.
ZHANG W X, YUE Y Y, XIANG W L, et al. Changes and rules of chemical composition in the fermented grains of Chinese strong aromatic spirits[J]. Journal of Sichuan University (Engineering Science Edition), 2005, 37(4):44-48.
[24] 邢钢, 敖宗华, 王松涛, 等. 不同温度大曲制曲过程理化指标变化分析研究[J]. 酿酒科技, 2014(6):20-23.
XING G, AO Z H, WANG S T, et al. Analysis of the change in physiochemical indexes during the production process of daqu of different temperature[J]. Liquor-Making Science & Technology, 2014(6):20-23.
[25] 付万绪, 张海霞, 孟勤燕, 等. 大曲生产工艺对糖化力的影响[J]. 酿酒科技, 2007(2):62-64.
FU W X, ZHANG H X, MENG Q Y, et al. Effects of the production technology of Daqu on the saccharifying power of Daqu[J]. Liquor-Making Science & Technology, 2007(2):62-64.
[26] WANG Q, LIU K Y, LIU L L, et al. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA[J]. Food Research International, 2021, 140:109995.
[27] 鲁战会. 生物发酵米粉的淀粉改性及凝胶机理研究[D]. 北京: 中国农业大学, 2002.
LU Z H. Study on starch modification and gel mechanism of bio-fermented rice flour[D]. Beijing: China Agricultural University, 2002.
[28] SIQUEIRA B S, BASSINELLO P Z, MALGARESI G, et al. Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA[J]. LWT, 2016, 65:939-945.
[29] GHOSH D, CHATTOPADHYAY P. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products[J]. Journal of Food Science and Technology, 2012, 49(3):328-334.
[30] 张小龙, 邱树毅, 王晓丹, 等. 酱香型大曲中挥发性成分与微生物代谢关系[J]. 中国酿造, 2020, 39(12):51-57.
ZHANG X L, QIU S Y, WANG X D, et al. Relationship between volatile compounds of sauce-flavor Daqu and metabolic compounds of microorganisms[J]. China Brewing, 2020, 39(12):51-57.
[31] WU Q, XU Y, CHEN L. Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making[J]. Letters in Applied Microbiology, 2012, 55(4):301-307.
[32] ZHANG H X, WANG L, TAN Y W, et al. Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu[J]. International Journal of Food Microbiology, 2021, 336:108898.
[33] ZHANG L Q, WU C D, DING X F, et al. Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE[J]. World Journal of Microbiology & Biotechnology, 2014, 30(12):3055-3063.
[34] ZHENG X W, YAN Z, ROBERT NOUT M J, et al. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter[J]. International Journal of Food Microbiology, 2014, 182:57-62.
[35] WANG H Y, GAO Y B, FAN Q W, et al. Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE[J]. Letters in Applied Microbiology, 2011, 53(2):134-140.
[36] ZHENG X W, YAN Z, NOUT M J, et al. Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries[J]. World Journal of Microbiology & Biotechnology, 2015, 31(1):199-208.
[37] 王柏文, 李贺贺, 张锋国, 等. 应用液-液萃取结合GC-MS与GC-NPD技术对国井芝麻香型白酒中含氮化合物的分析[J]. 食品科学, 2014, 35(10):126-131.
WANG B W, LI H H, ZHANG F G, et al. Analysis of nitrogen-containing compounds of guojing sesame-flavour liquor by liquid-liquid extraction coupled with GC-MS and GC-NPD[J]. Food Science, 2014, 35(10):126-131.
[38] 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.
[39] 崔利. 酱香型高温大曲的高温多水微氧或缺氧与曲药质量的关系[J]. 酿酒科技, 2007(4):76-79.
CUI L. Correlations of high temperature, more water, minute oxygen and hypoxia of Maotai-flavor high temperature Daqu[J]. Liquor-Making Science & Technology, 2007(4):76-79.
[40] DU H, WANG X S, ZHANG Y H, et al. Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter[J]. International Journal of Food Microbiology, 2019, 297:32-40.
[41] 吴建峰. 白酒中四甲基吡嗪全程代谢机理研究[D]. 无锡: 江南大学, 2013.
WU J F. Study on the whole metabolic mechanism of tetramethylpyrazine in liquor[D]. Wuxi: Jiangnan University, 2013.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司