杨湖强化酱香麦曲的制备工艺研究

Production of Yanghu Intensified Jiangxiang Wheat Starter

采用从贵州茅台镇酱香大曲中分离的产酱香细菌FBKL 1.0199与FBKL 1.0201,以制曲用小麦粉为原料,直接接种产酱香细菌,制备得到强化酱香麦曲。接种细菌在麦曲中形成生长优势,含菌数为2.24×10~8cfu/g,制备的麦曲酯化力强,但糖化力和液化力偏低。麦曲挥发性风味物质成分中吡嗪类含量较高,为32.8%,其中四甲基吡嗪含量达到31.11%。

The Bacillus licheniformis strains FBKL 1.0199 and FBKL 1.0201 were isolated from Jiangxiang Daqu made in Maotai town. Then wheat powder was used as raw material and inoculated with FBKL 1.0199 and FBKL 1.020 to produce intensified Jiangxiang wheat starter. The inoculated strains became the dominant bacteria groups in the starter, the number of which reached 2.24×10^8 cfu/g. The produced starter had strong esterifying power but low saccharifying power and liquefying power. The content of pyrazine compounds in the starter was 32.8 %, and the content of tetramethyl pyrazine reached up to 31.11 %.