传统大曲液化力的测定条件及正交优化

The Liquefied Ability of Daqu and Orthogonal Experiments

以传统中高温大曲作为研究对象,重点探讨了曲药液化力在不同生化条件下的特征指标,再通过正交试验筛选出测定曲药液化力的最佳条件,并结合浓香型白酒生产工艺对试验条件进行修正,使测得液化力尽量反应实际生产中的大曲参与的固态发酵效力,达到对曲药生化指标准确、快速测定的目的,并准确地结合曲药感官鉴定,判断出大曲液化能力优劣。

The traditional high temperature Daqu was studied in this research. The characteristic indexes of koji liquefied ability under different biochemical conditions were mainly discussed. The optimal condition for the measurement of hquefied ability of koji was obtained by orthogonal experiments. Besides, the experimental condition for the liquefied ability measurement was modified according to the Luzhou flavor liquor making technology in order to reflect the solid fermentation ability in practice as much possible. The purpose of this research was to measure the biochemical indexes of koji precisely and rapidly, and further to determine the degree of liquefied ability of koji combined with its sensory identification.