Taking Tao Rong-type Daqu as the research object, the change and correlational study of biochemical factors of Tao Rong-Daqu during the production and storage were studied. The results showed that yeast, mold, and bacteria multiplied in large numbers. And the fermentation power, saccharification power, protease activity, acidity, and other indicators rose sharply during the initial stage of fermentation. In the middle stage of fermentation, the number of molds and yeasts decreased significantly, while some heat-resistant Bacillus species were predominant. At the end of fermentation, bacteria were predominated in Daqu. When stored for 120 d, the saccharification power, liquefaction power, fermentation power, protease activity and esterification power were up to 700, 0.8, 0.8, 40 and 20 U/g respectively. And the number of bacteria, yeasts, molds and spores were up to 1.4×107 CFU/g, 1.9×105 CFU/g, 2.0×105 CFU/g, 5.6×107 CFU/g. The correlational analysis showed that there was a positive correlation between acidity and the number of bacteria. And the same tendency was also been showed between saccharification power and mold count, fermentation power and yeast countrespectively.Meanwhile,therewerenegativecorrelationsbetweenwatercontentand time, starch content and time, water content and ammonia nitrogen. This work offered reference data for future research on microbial flora and their multi-enzyme system in Daqu. It also helps to improve the process of the production of Tao Rong-type Daqu and Tao Rong-type Baijiu.
CHEN Mengen
,
HAN Suna
,
HOU Jianguang
,
LI Jianmin
,
CHEN Weiping
,
LI Hua
,
DENG Jie
,
HU Xiaolong
. The change and correlational study of biochemical indices of TaoRong-Daqu during the process of production and storage[J]. Food and Fermentation Industries, 2020
, 46(13)
: 146
-151
.
DOI: 10.13995/j.cnki.11-1802/ts.023213
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