食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 135 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042032

研究报告

一种新型块状曲的制备及对黄酒阿魏酸和风味的影响

  • 白晓麟 ,
  • 秦辉 ,
  • 任东亮 ,
  • 刘双平 ,
  • 刘海坡 ,
  • 毛健
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  • 1(食品科学与资源挖掘国家重点实验室,江南大学 食品学院,江苏 无锡,214122)
    2(国家固态酿造工程技术研究中心,四川 泸州,646000)
    3(浙江古越龙山绍兴酒股份有限公司,浙江 绍兴,312000)
第一作者:硕士研究生(毛健教授为通信作者,E-mail:maojian@jiangnan.edu.cn)

收稿日期: 2025-01-03

  修回日期: 2025-04-03

  网络出版日期: 2025-12-15

基金资助

国家重点研发计划项目(2022YFD2101204);浙江省地协同项目(2024SDXT001-4)

收起

Preparation of a new type of block Qu and its influence on ferulic acid and flavor of Huangjiu

  • BAI Xiaolin ,
  • QIN Hui ,
  • REN Dongliang ,
  • LIU Shuangping ,
  • LIU Haipo ,
  • MAO Jian
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  • 1(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)
    3(Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd., Shaoxing 312000, China)

Received date: 2025-01-03

  Revised date: 2025-04-03

  Online published: 2025-12-15

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摘要

麦曲作为糖化发酵剂,对黄酒的品质起重要作用。该研究的主要目的是优化接种草酸青霉菌M1816制备块曲的工艺以提高其糖化力和液化力。在此工艺基础上,进一步研究了接种草酸青霉菌M1816及从麦曲中筛选得到的假单胞菌A-4H制备的强化块曲对黄酒阿魏酸及风味的影响。结果表明,在麸皮添加量为9.5%(质量分数)、接种量为6%、总含水量为35.5%(质量分数)的条件下,块曲的糖化力和液化力分别提高了43%和56%。随后,接种假单胞菌A-4H及草酸青霉菌M1816制备的强化块曲(Group)比仅接种草酸青霉菌M1816制备的对照块曲(Control)阿魏酸酯酶活力提高了36%,而液化力在两组间无显著差异(P>0.05)。酿造实验表明,黄酒(Group)中阿魏酸含量为(23.17±0.80) mg/L,是黄酒(Control)的1.64倍。此外,基于正交偏最小二乘判别分析法分析黄酒中的挥发性风味物质,Group中产生了更多令人愉悦的酯类、酚类物质,如乙酸乙酯、丁二酸二乙酯、香兰素、4-乙烯基愈创木酚。研究结果为一种新型麦曲的机械化生产提供了科学指导。

关键词： 麦曲; 工艺优化; 酶活力; 微生物强化; 阿魏酸; 黄酒风味

本文引用格式

白晓麟 , 秦辉 , 任东亮 , 刘双平 , 刘海坡 , 毛健 . 一种新型块状曲的制备及对黄酒阿魏酸和风味的影响[J]. 食品与发酵工业, 2025 , 51(22) : 135 -144 . DOI: 10.13995/j.cnki.11-1802/ts.042032

Abstract

Wheat Qu, as a saccharification starter culture, plays an important role in the quality of Huangjiu.The main objective of this study was to optimize the preparation process of block Qu by inoculating Penicillium oxalate M1816 to improve its glucoamylase and amylase activities.On the basis of this process, the effects of fortified block Qu prepared by inoculating Penicillium oxalate M1816 and Pseudomonas sp.A-4H screened from wheat Qu on ferulic acid and flavor of Huangjiu were further studied.Results demonstrated that under the optimal parameters of 9.5% (mass fraction) bran addition, 6% inoculation amount and 35.5% (mass fraction) total moisture content, the glucoamylase and amylase activities of the block Qu exhibited a 43% and 56% increase, respectively.Subsequently, the ferulate esterase activity of the fortified block Qu (Group) inoculated with Pseudomonas sp.A-4H and P.oxalicum M1816 was 36% higher than that of the block Qu (Control) inoculated with P.oxalicum M1816, but there was no significant difference in amylase activity between the two groups (P>0.05).The brewing experiment showed that the ferulic acid content of Huangjiu (Group) was (23.17±0.80) mg/L, which was 1.64 times that of Huangjiu (Control).In addition, the volatile flavor compounds in Huangjiu were analyzed based on Orthogonal Partial Least Squares Discriminant Analysis, and more pleasant esters and phenolic substances such as ethyl acetate, diethyl succinate, vanillin and 4-vinyl guaiacol were produced in Group.The research results provide scientific guidance for the mechanized production of a new type of wheat Qu.

Key words： wheat Qu; process optimization; enzyme activity; microbial enhancement; ferulic acid; Huangjiu flavor

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