大青叶对酒曲发酵影响的研究

Effect of Folium isatidis on Jiuqu fermentation

该研究以大青叶作为辅料,探讨添加大青叶对酒曲发酵的影响。结果表明,添加大青叶使培养基质密度降低、基质疏松,有利于发酵过程的通气和传热,发酵后酸度下降。添加大青叶促进酒曲中霉菌的生长,但抑制细菌和酵母生长,并导致生物活性发生变化,影响效果与大青叶的添加量成正比,当添加量为9%时,糖化酶酶活提高4.24倍,液化酶活、发酵力、酯化力等分别下降30%、90%和80%。同时,添加大青叶使酒曲成品的挥发性成分明显增多,酯类物质从4种增加至8种,还增加了苯甲醇和多种高级脂肪酸、烷烃、烯烃、酰胺、醇等物质,这些新增物质将会对酒曲风味产生较大影响。

The effect of Folium Isatidis （FI） addition on Jiuqu fermentation was discussed. The results showed that FI addition was beneficial for aeration and heat-transfer in the fermentation as well as regulating the high acidity through reducing the substrate density and loosening the substrate structure. As a result, FI addition can promote mold growth in Jiuqu, whereas inhibit yeasts and bacteria growth at the mean time, which resulted in biological activity change. The impact effect was promotional to the FI addition. When FI addition was 9%, the saccharifying enzymes activity improved 4.24 times, the liquefying power, fermenting power and esterifying power decreased 30%, 90% and 80%, respectively. Accordingly, FI addition significantly increased volatile compounds in Jiuqu, esters compounds species increased from 4 to 8, besides, benzyl alcohols, higher aliphatic acids, alkanes, alkenes, amides and some other alcohols were increased, which could contribute significant influence on Jiuqu flavor.