不同感官质量曲药在培曲过程中理化指标变化规律研究

Change of physicochemical indexes in the cultivation process of Daqu with different sensory quality

从五粮液中温曲多批次曲药中选取感官质量差异较大的两个批次曲药作为研究对象，分别对其培曲过程中发酵力、糖化力、温度和水分等理化指标进行分析研究，为进一步优化培曲过程管理，提升曲药质量提供重要依据。结果表明：在培曲过程中，优质曲与普通曲的理化指标变化趋势大体一致，但变化过程存在差异。优质曲的糖化力整体偏低，平均值300-400mg／（g·h）；而普通曲糖化力整体较高，平均值为400～500mg／（g·h）。优质曲的发酵力整体偏高，平均在400～500mL／（g·72h）之间；普通曲则整体偏低，平均在300mL（g·72h）左右；优质曲酵母菌数量在培曲第8天左右可达到约107个／g曲药，约是普通曲的10倍。

Using two batches of Wuliangye medium temperature Daqu with great difference of quality as object, the changes ofphysicochemical indexes such as fermentation power, saccharification power, temperature, and water content were studied during the cultivation process. Results showed that the changing trend of physicochemical indexes of high-quality Daqu and common Daqu were generally consistent, but there were still differences during the changing process of Daqu cultivation. The sacchrification power of high-quality Daqu was low, with an average of 300-400 mg/（g＇h）. The saccharification power of common Daqu was higher, on average between 400-500 mg/（g.h）. The fermentation power of high-qulity Daqu was higher, and the average fermentation power was 400-500 ml/（g. 72 h）, but the common Daqu was 300 ml/（g.72 h） in average. The count of yeast in high-quality Daqu was up to about 107 CFU/g, which was about 10 times of the common Daqu.