架子曲与地面曲培养过程中的差异性分析

Analysis of the Difference between Shelf Starter and Ground Starter during the Culture

以四特架子曲和对照地面曲为研究对象,分析了架子曲和地面曲在培养过程中,曲房室温、湿度及曲坯温度的变化趋势;研究了架子曲与地面曲对曲坯感官和理化指标的影响;并从微生物学角度,鉴定了架子曲与地面曲细菌总数、霉菌总数和酵母菌总数。结果表明,架子曲和地面曲曲坯发酵温度曲线基本一致,前期培养中架子曲品温升温较迅猛,后期培养中架子曲品温下降较地面曲平缓;架子曲和地面曲的感官指标从外观及断面上看差异性不大,地面曲的香气程度要优于架子曲;架子曲和地面曲的理化指标基本一致,无明显差异;架子曲曲坯中微生物总数要多于地面曲,尤以霉菌居多。

The change trend in starter room temperature, room humidity, and semi-finished starter temperature of Saint shelf starter/ Saint ground starter during the culture process was investigated. The effects of shelf starter/ ground starter on the sensory indexes and phyiochemical indexes of semi-finished starter were studied. Besides, the amounts of bacteria, mold and microzyme of shelf starter/ ground starter were determined from the angle of microbiology. The results showed that the fermentation temperature curves of shelf starter/ ground starter were almost the same, the temperature rise of shelf starter was comparatively sharp during the early culture period and the temperature drop of shelf starter was comparatively gentle than that of ground starter in late culture period, there was almost no evident difference in sensory indexes or in appearance or in section between shelf starter and ground starter, however, the aroma of ground starter was better than shelf starter, the physiochemical indexes of shelf starter and ground starter were almost the same, and the microbial amount of shelf semi-finished starter especially the amount of mold was higher than that of ground semifinished starter.