Study on the quality of medium-high temperature Daqu in different curved layers

  • PENG Lu ,
  • MING Hongmei ,
  • DONG Yi ,
  • WANG Xiaojun ,
  • WANG Xuan ,
  • TAO Ming ,
  • ZENG Maochuang
Expand
  • 1 (College of Bioengineering Sichuan University of Science & Engineering, Yibin 644000, China)
    2 (Luzhou Laojiao Co., Ltd., Luzhou 646000, China)

Received date: 2019-11-16

  Online published: 2020-03-13

Abstract

The aim of this study was to explore the quality of medium-high temperature Daqu in different curved layers and the influence of the microenvironment during storage on the quality of Daqu. One-way ANOVA (analysis of variance) was applied to analyze the physicochemical and biochemical index values, sensory scores and typical flavor compounds of Daqu samples from different curved layers. And principal component and cluster analysis was used to compare the quality of different Daqu layers. The results showed that there was a significant difference in the moisture content between the top layer and the middle-upper layer, and a significant difference in the ammonia nitrogen content between the top layer and the middle-lower layer. Esterification capacity of Daqu in the middle-upper layer was quite different from that of middle-lower layer and bottom layer. The content of ethyl linoleic acid in the middle-upper layer was greatly different from that of the top layer. There were 14 typical flavor compounds in each curved layer, including ethyl hexanoate, phenylethyl alcohol, 2,3,5,6-tetramethylpyrazine and β-caryophyllen. But significant difference was not found among these flavor contents between different layer Daqu. Based on the results of principal component analysis of physiochemical and biochemical index values, sensory scores and typical flavor contents of Daqu, it is found that the quality of the middle-upper layer proves to be the best, while the other parts to be relatively poor. Moreover, the quality of Daqu in each layer can be clustered into different categories. Therefore, the quality of Daqu is difference in different curved layers.

Cite this article

PENG Lu , MING Hongmei , DONG Yi , WANG Xiaojun , WANG Xuan , TAO Ming , ZENG Maochuang . Study on the quality of medium-high temperature Daqu in different curved layers[J]. Food and Fermentation Industries, 2020 , 46(3) : 58 -64 . DOI: 10.13995/j.cnki.11-1802/ts.022819

References

[1] 张春林,敖宗华,炊伟强,等.顶空固相微萃取-气质联用快速测定大曲中的挥发性风味成分[J].食品科学,2011,32(10):137-140.
[2] JIN Y,LI D,AI M,et al. Correlation between volatile profiles and microbial communities:A metabonomic approach to study Jiang-flavor liquor Daqu [J].Food Research International,2019,121:1-20.
[3] 尚英,许德富,张宿义,等.中高温大曲多层曲坯立体培菌发酵过程的温度演变趋势探讨[J].酿酒,2017,44(3):30-35.
[4] 明红梅,周健,许德富,等.低温季节楼盘式制曲中大曲微生物变化趋势的初步研究[J].酿酒科技,2014(5):39-42.
[5] 杨勇,李燕荣,姜雷,等.中高温大曲曲块部位间生化指标的差异及变化规律研究[J].食品与发酵工业,2019,45(19):73-78.
[6] 李登勇,黄钧,丁晓菲,等.酱香型大曲的挥发性组分时空性特征的分析[J].食品与发酵工业,2018,44(7):243-249.
[7] 张春林,敖宗华,炊伟强,等.固相微萃取-气相色谱-质谱法分析中高温大曲发酵、贮存过程中挥发性风味成分的变化[J].食品与发酵工业,2011,37(4):198-203.
[8] 沈才洪,张良,应鸿,等.大曲质量标准体系设置的探讨[J].酿酒科技,2005(11):19-24.
[9] QB/T 4257—2011,酿酒大曲通用分析方法[S]. 北京:中国轻工业出版社,2012.
[10] 明红梅,姚霞,周健,等.中高温浓香型大曲中挥发性香味物质分析[J].酿酒科技,2015(6):73-79.
[11] 田力.《气相色谱-质谱联用仪》校准规范实际应用经验[J].中国计量,2010(12):93.
[12] 孟维一,黄明泉,孙宝国,等.HS-SPME结合GC-O-MS技术分析不同大曲中的香气活性化合物[J].食品工业科技,2017,38(6):54-61;78.
[13] 宋诗清,童彦尊,冯涛,等.金佛手香气物质的多维分析及其特征香气物质的确定[J].食品科学,2017,38(24):94-100.
[14] 周斐成,吴生文,朱庆圣,等.特香型大曲发酵过程中曲块不同部位理化指标及主要酶系动态分析[J].中国酿造,2019,38(4):58-64.
[15] 曹振华,沈才洪,秦辉,等.泸型大曲中曲香与微生物和生理生化指标间的关系[J].酿酒科技,2016(3):42-44;48.
[16] 何培新,胡晓龙,郑燕,等.中国浓香型白酒“增己降乳”研究与应用进展[J].轻工学报,2018,33(4):1-12.
[17] 郭通航,王沙莉,夏海锋,等.伯克霍尔德氏菌胞外酯酶催化己酸乙酯合成的研究[J].酿酒科技,2015(7):51-55.
[18] ZHANG W X,WU Z Y,ZHANG Q S,et al.Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou -flavor liquor brewing[J]. World Journal of Microbiology & Biotechnology,2009,25(10):1 721-1 726.
[19] 周健,郭志,明红梅,等.优质中高温浓香型大曲主要香味成分的初步研究[J].酿酒科技,2014(4):11-14.
[20] 范文来,徐岩.酒类风味化学[M].北京:中国轻工业出版社.2014.
[21] 郑佳,彭智辅,赵东.中国传统酿酒大曲的风味化学研究进展[J].酿酒科技,2017(3):89-94.
[22] 陈勇,陈泽军,周瑞平,等.顶空固相微萃取-气相色谱-质谱法测定大曲中的挥发性组分[J].中国调味品,2013,38(2):70-75.
[23] ZHANG C,AO Z,CHUI W Q,et al.Characterization of the aroma-active compounds in Daqu:a tradition Chinese liquor starter[J].European Food Research and Technology,2012,234(1):69-76.
[24] 夏玙,罗惠波,周平,等.热风干燥工艺对贮存期大曲挥发性物质的影响[J].食品与发酵工业,2018,44(6):126-132.
[25] 里奥·范海默特,刘强.化合物香味阈值汇编[M].北京:科学出版社, 2015.
[26] 孙宝国,陈海涛.食用调香术[M].北京:化学工业出版社.2017.
[27] 丘梓俊.影响豉香型白酒中高级脂肪酸乙酯生成的因素及其形成机理[J].轻工标准与质量,2019(1):76-78.
[28] 徐寿昌.有机化学[M].北京:高等教育出版社,1993.
[29] 罗莉,李欣,常煦.等.芽孢杆菌在中国白酒酿造中的应用机理研究进展[J].酿酒科技,2019(1):99-104.
[30] 杜闪,王雪花,杨政茂,等.生物转化合成β-苯乙醇代谢途径及其调控的研究[J].食品与发酵工业,2014,40(1):168-173.
[31] 罗建超,谢和.大曲中产酱香芽孢杆菌的筛选及其代谢产香探析[J].酿酒科技,2012(5):35-40.
[32] 卜光明,周化斌,周茂洪,等.酿造酒中非酿酒酵母的研究进展[J].食品工业科技,2019,40(14):346-352.
[33] 张璐璐,范刚,何进,等.柠檬烯微生物转化及其相关酶的研究进展[J].食品工业科技,2019,40(12):317-325;330.
[34] 李纪顺,陈凯,杨合同,等.木霉抗生性代谢产物研究进展[J].农药,2010,49(10):713-716;719.
[35] ZHENG J,ZHAO D PENG Z,et al.Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter[J]. Food Research International,2018,114:64-71.
Outlines

/