食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 123 - 131

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044948

研究报告

不同颜色高温大曲的品质特征及其混合曲协同机制研究

  • 许永明 ,
  • 陈波 ,
  • 黄文茂 ,
  • 黄娜 ,
  • 聂宏蛟 ,
  • 赖晓琴 ,
  • 曹雨澜 ,
  • 胡容 ,
  • 徐三
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  • 1(四川郎酒股份有限公司,四川 泸州,646523)
    2(四川省酱香型白酒生态酿造工程技术研究中心,四川 泸州,646523)
第一作者:学士,副高级工程师(陈波副高级工程师为通信作者,E-mail:tfzhwm@126.com)

收稿日期: 2025-10-27

  修回日期: 2025-12-17

  网络出版日期: 2026-08-20

基金资助

四川省科技计划“揭榜挂帅”项目(2023YFS0505);四川大学泸州市政府战略合作项目(2023CDLZ-8)

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Quality characteristics of high-temperature Daqu with different colors and synergistic mechanism of mixed Daqu

  • XU Yongming ,
  • CHEN Bo ,
  • HUANG Wenmao ,
  • HUANG Na ,
  • NIE Hongjiao ,
  • LAI Xiaoqin ,
  • CAO Yulan ,
  • HU Rong ,
  • XU San
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  • 1(Sichuan Langjiu Co.Ltd., Luzhou 646523, China)
    2(Sichuan Sauce-Flavored Baijiu Ecological Brewing Engineering Technology Research Center, Luzhou 646523, China)

Received date: 2025-10-27

  Revised date: 2025-12-17

  Online published: 2026-08-20

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摘要

为探究不同颜色高温大曲品质特征及其混合曲协同机制,系统分析了黑曲、黄曲、白曲及其混合曲的理化指标、酶活力特性、可培养微生物数量及挥发性风味物质。结果表明,不同颜色高温大曲在理化特性、酶活力分布、微生物数量及风味代谢物方面具有明显的功能分化与互补性。白曲水分含量最低、糖化力最高,是淀粉酶与酯化酶的主要来源;黄曲与黑曲的水分、淀粉含量相近,纤维素酶活性较高,且黄曲蛋白酶活性最高;风味代谢物在不同颜色大曲间呈现出显著差异的原因主要源于丁酸盐代谢途径不同。混合曲组的各项质量指标符合加权平均规律,但糖化力、酶活力、挥发性风味物质等关键指标呈组间梯度差异。此外,3种大曲混合协同减弱了酸性蛋白酶活性,但增强了α-淀粉酶的活性。该研究明确了不同颜色高温大曲的质量差异及其不同比例混合曲的功能协同机制,为调控酿造大曲质量需求提供了支撑,同时也为解读大曲作用于酒醅发酵机制提供了依据。

关键词： 高温大曲; 加权平均规律; α-淀粉酶; 丁酸盐代谢

本文引用格式

许永明 , 陈波 , 黄文茂 , 黄娜 , 聂宏蛟 , 赖晓琴 , 曹雨澜 , 胡容 , 徐三 . 不同颜色高温大曲的品质特征及其混合曲协同机制研究[J]. 食品与发酵工业, 2026 , 52(15) : 123 -131 . DOI: 10.13995/j.cnki.11-1802/ts.044948

Abstract

To investigate the quality characteristics of high-temperature Daqu with different colors and synergistic mechanism of mixed Daqu, this study systematically analyzed the physicochemical indicators, enzyme activity characteristics, culturable microbial counts, and volatile flavor compounds of black Daqu, yellow Daqu, white Daqu, and mixed Daqu.The results revealed significant functional differentiation and complementarity among different-colored high-temperature Daqu in terms of physicochemical properties, enzyme activity distribution, microbial counts, and flavor metabolites.White Daqu exhibited the lowest moisture content and the highest saccharifying power, serving as the primary source of amylase and esterifying enzyme.Yellow Daqu and black Daqu showed similar moisture and starch content, with higher cellulase activity, and yellow Daqu displayed the highest protease activity.The significant differences in flavor metabolites across different-colored Daqu were mainly attributed to distinct butyrate metabolic pathways.The quality indicators of mixed Daqu groups followed a weighted average pattern, but key parameters such as saccharifying power, enzyme activities, and volatile flavor compounds exhibited inter-group gradient differences.Additionally, the synergistic effect of three-color Daqu mixtures weakened acidic protease activity but enhanced α-amylase activity.This study clarified the quality differences among different-colored high-temperature Daqu and the functional synergistic mechanism of their mixed Daqu at various ratios, providing support for regulating Daqu quality in brewing and offering insights into the mechanism of Daqu role in fermentation.

Key words： high-temperature Daqu; weighted average pattern; α-amylase; butanoate metabolism

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