Food and Fermentation Industries >

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

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

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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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

Cite this article

WANG Cheng , LIU Shuangping , ZHOU Zhilei , SUN Aibao , XU Yuezheng , MAO Jian . Influence of different pretreatment methods of wheat on quality of wheat Qu and Huangjiu[J]. Food and Fermentation Industries, 2025 , 51(24) : 95 -104 . DOI: 10.13995/j.cnki.11-1802/ts.041426

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