食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 374 - 381

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044917

分析与检测

不同挺温时间中高温大曲理化、微生物及风味物质分析

  • 叶光斌 ,
  • 陆立洋 ,
  • 何朝玖 ,
  • 郭铮祥 ,
  • 周伟 ,
  • 卢中明 ,
  • 张磊 ,
  • 罗君
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  • 1(四川轻化工大学 食品与酿酒工程学院,四川 宜宾,644000)
    2(劲牌南溪酒业(宜宾)有限公司,四川 宜宾,629133)
    3(四川省绵阳市丰谷酒业有限责任公司,四川 绵阳,621000)
第一作者:博士,副教授(通信作者,E-mail:guangbin1980@126.com)

收稿日期: 2025-10-23

  修回日期: 2025-12-09

  网络出版日期: 2026-08-20

基金资助

四川省科技厅重点研发项目(2022YFS0547);中国轻工业酿酒生物技术及智能制造重点实验室2024年开放课题(2024-02)

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Physicochemical, microbial and flavor substances of medium-high temperature Daqu in different maximum-temperature keeping time

  • YE Guangbin ,
  • LU Liyang ,
  • HE Chaojiu ,
  • GUO Zhengxiang ,
  • ZHOU Wei ,
  • LU Zhongming ,
  • ZHANG Lei ,
  • LUO Jun
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  • 1(School of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Jinpai Nanxi Liquor Industry (Yibin) Co.Ltd., Yibin 629133, China)
    3(Forgood Distillery Co.Ltd., Mianyang 621000, China)

Received date: 2025-10-23

  Revised date: 2025-12-09

  Online published: 2026-08-20

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摘要

在自动化温控曲房模式下,为探究不同挺温时间下生产大曲之间的差异性,该研究对6种不同挺温时间(分别为5~10 d)下生产的出库曲开展基于理化性质、可培养微生物、挥发性风味物质的差异性比较。结果表明,随挺温时间增加,水分呈下降趋势,酸度呈先增后降趋势;而液化力、糖化力、发酵力、酯化力呈先增后降趋势,其中液化力、糖化力、发酵力、酯化力等指标在6~7 d时达到最大;酵母和乳酸菌生物量总体呈下降趋势,芽孢杆菌和细菌生物量呈上升趋势。6种大曲共检测出99种风味物质,其中29种为共有风味物质,17种为各样本独有风味物质。相关性分析表明,不同挺温时间的大曲之间存在较大差异,且可培养细菌、芽孢杆菌数量与挺温时间、风味物质呈正相关,但与理化性质呈负相关,酵母、霉菌、乳酸菌则反之,说明挺温时间的长短对大曲理化、微生物及风味物质产生具有重要影响,这项研究对大曲自动化生产关键控制点的工艺控制具有重要参考意义。

关键词： 中高温大曲; 顶温期; 可培养微生物; 风味物质

本文引用格式

叶光斌 , 陆立洋 , 何朝玖 , 郭铮祥 , 周伟 , 卢中明 , 张磊 , 罗君 . 不同挺温时间中高温大曲理化、微生物及风味物质分析[J]. 食品与发酵工业, 2026 , 52(15) : 374 -381 . DOI: 10.13995/j.cnki.11-1802/ts.044917

Abstract

In the automatic temperature control room mode, this study explored the differences in Daqu under various maximum-temperature keeping time by comparing its physical and chemical properties, culturable microorganisms, and volatile flavor substances produced under six different maximum-temperature keeping time (5-10 days, respectively).The results showed that with an increase in maximum-temperature keeping time, the moisture content decreased, and the acidity initially increased and then decreased.The liquefaction force, saccharification force, fermentation force, and esterification force all showed a trend of increasing first and then decreasing, and all reached the maximum value on the 6th to 7th day.The biomass of yeast and lactic acid bacteria exhibited a downward trend, whereas the biomass of Bacillus and other bacteria showed an upward trend.A total of 99 flavor substances were detected in the 6 kinds of Daqu, of which 29 were common flavor substances and 17 were unique to each sample.Correlation analysis revealed a significant difference between Daqu with varying maximum-temperature keeping time.The number of culturable bacteria and Bacillus was positively correlated with the maximum-temperature keeping time and flavor substances, but negatively correlated with the physical and chemical properties, while yeast, mold, and lactic acid bacteria were the opposite, indicating that the length of maximum-temperature keeping time had a significant influence on the physical and chemical properties, microorganisms, and flavor substances of Daqu.This study holds significant reference value for the process control of key control points in the automated production of Daqu.

Key words： medium-and high-temperature Daqu; maximum-temperature keeping time; culturable microorganisms; flavor compounds

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