食品与发酵工业 >

2025 , Vol. 51 >Issue 24: 95 - 104

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041426

研究报告

小麦的不同预处理方式对麦曲和黄酒品质的影响

  • 王城 ,
  • 刘双平 ,
  • 周志磊 ,
  • 孙爱保 ,
  • 徐岳正 ,
  • 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(绍兴市传统酿造食品健康功效重点实验室,江南大学(绍兴)产业技术研究院,浙江 绍兴,312000)
    3(黄酒国家工程研究中心,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(刘双平教授为通信作者,E-mail:liushuangping668@126.com)

收稿日期: 2024-12-10

  修回日期: 2025-04-22

  网络出版日期: 2026-01-12

基金资助

国家重点研发计划专项(2022YFD2101204-03);浙江省地协同项目(2024SDXT001-4);绍兴市科技计划项目(2023B43001)

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Influence of different pretreatment methods of wheat on quality of wheat Qu and Huangjiu

  • WANG Cheng ,
  • LIU Shuangping ,
  • ZHOU Zhilei ,
  • SUN Aibao ,
  • XU Yuezheng ,
  • MAO Jian
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  • 1(State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    3(National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd., Shaoxing 312000, China)

Received date: 2024-12-10

  Revised date: 2025-04-22

  Online published: 2026-01-12

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摘要

该研究通过碾碎、烘焙、蒸制、发芽4种方法处理小麦,探讨了不同处理方法对小麦品质、制曲及黄酒风味的影响。结果发现,相较于碾碎组,发芽组、蒸制组麦曲的糖化酶活力分别提高了138.6%和72%,液化酶活力分别提高98.35%和91.8%。在酒质指标上,蒸制组酒精度比碾碎组提高9.53%,而蒸制组、烘焙组、发芽组总酸分别降低8.11%、19.12%、16.91%,氨基酸态氮含量分别提高45.92%、45.74%、22.21%;在黄酒挥发性风味物质方面,相较于碾碎组,蒸制组酚类物质含量提高215.64%,烘焙组醛酮类和含氮类化合物分别提高35.27% 和399.77%,发芽组酯类物质含量提高29.61%。这为麦曲工艺优化、机械化黄酒风味调控提供了新的思路。

关键词： 小麦; 小麦预处理; 麦曲; 黄酒; 挥发性风味物质

本文引用格式

王城 , 刘双平 , 周志磊 , 孙爱保 , 徐岳正 , 毛健 . 小麦的不同预处理方式对麦曲和黄酒品质的影响[J]. 食品与发酵工业, 2025 , 51(24) : 95 -104 . DOI: 10.13995/j.cnki.11-1802/ts.041426

Abstract

In this paper, wheat was treated by milling, baking, steaming and malting, and the effects of different treatments on wheat quality, Qu making and Huangjiu flavor were comparatively analyzed.Results showed that compared with the milling group, the glucoamylase activity of the malting and steaming groups respectively increased 138.6% and 72%, the amylase activity increased 98.35% and 91.8%.On the display of the Huangjiu, compared with the milling group, the alcohol content of the steaming group was increased 9.53%, the acidity of the steaming group, the baking group and the malting group were decreased 8.11%, 19.12%, and 16.91%, and the amino nitrogen was increased 45.92%, 45.74%, and 22.21%;On volatile flavor compounds, compared with the milling group, the polyphenol content of the steaming group increased 215.64%, the aldehydes, ketones and nitrogen compounds of the baking group increased 35.27% and 399.77%, and the ester content of the germination group increased 29.61%.This provided a new direction for the optimization of the Qu making process and flavor regulation of mechanized Huangjiu.

Key words： wheat; wheat pretreatment; wheat Qu; Huangjiu; volatile flavor substances

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