建曲发酵过程的最佳“火候”

Optimal “Huohou” of fermentation process of Jianqu Leaven

目的分析建曲(青蒿、薄荷、白芷等药材与麦麸、面粉发酵而成的产物)发酵过程的最佳"火候"(发酵时间和温度)。方法采用机器视觉技术和电子鼻技术,分别对发酵过程中12批样品的颜色和气味进行检测。测定总糖、总蛋白含有量,以及淀粉酶、蛋白酶、脂肪酶活力,分析成分变化。结果总糖含有量明显下降,但总蛋白含有量略有增加,3种酶活力均有不同程度上升。在温度28~30℃、相对湿度70%~80%下,建曲的最佳发酵终点为30~36 h。结论该发酵方法所得建曲遍起白霉,有酒香气,符合传统炮制要求。

AIM To analyze the optimal ＂Huohou＂（ fermentation time and temperature） of fermentation process of Jianqu Leaven [fermentation product composed of medicinal materials（ Artemisiae annuae Herba,Menthae haplocalycis Herba,Angelicae dahuricae Radix,etc.）,wheat bran and flour）. METHODS The colors and odors of twelve batches of samples during fermentation process were detected by machine vision and electronic nose technologies,respectively. The contents of total sugar and total protein,together with activities of amylase,protease and lipase,were determined to analyze constituent changes. RESULTS The content of total sugar was significantly decreased,but that of total protein was slightly increased,and the activities of three enzymes were increased to different degrees. At temperature of 28-30 ℃ and relative humidity of 70%-80%,the optimal fermentation terminal point of Jianqu Leaven was 30-36 h. CONCLUSION The Jianqu Leaven obtained by this fermentation method is totally covered with white mould,and has wine flavor,which meets the requirement of traditional processing.