对不同曲霉菌种及原料制曲成曲性能的研究分析

Analysis of the Properties of Starter Produced by Different Aspergillus Strain and Different Raw Materials

对不同的曲霉菌株及不同原料所制曲的糖化力、液化力等指标进行了分析。将其综合效果最好的曲用于玉米清酒的酿造。结果表明,菌株QJ是最好的糖化菌种。用QJ米曲酿造清酒的理化指标为:酒精度13.6%vol,总酸3.23 g/L,氨基酸态氮0.56 g/L,总糖85 g/L,固形物23.8 g/L。

The saccharifying power and liquefying power of starter produced by different Aspergillus strain and different raw materials was ana- lyzed. And the starter with the best comprehensive performance was then used for the production of corn Sake. The experimental results suggested that strain QJ was the optimum saccharifying bacteria strain and the physiochemical indexes of Sake produced by QJ strain were summed up as follows： the alcoholicity wasl3.6 %vol, total acids content was 3.23 g/L, amino nitrogen content was 0.56 g/L, total sugar content was 85 g/L, and solids content was 23.8 g/L.