大曲用量对浓香型白酒发酵糟醅质构特性的影响

Effect of Daqu Dosage on Texture Properties of Fermented Grains of Luzhou-flavor Baijiu

通过窖外模拟发酵试验研究了不同比例大曲用量对浓香型白酒发酵糟醅质构特性的影响,结果发现:糟醅的初始含曲量越高,糟醅的硬度、内聚性和粘着性呈增大的趋势,而弹性和回复性呈现不规律的变化;随着发酵的进行,糟醅的内聚性、弹性、内聚性和回复性呈明显增大的趋势,糟醅的粘着性呈减小的趋势,可能是和糟醅淀粉的减少和水分的增加有关,其中大曲含量15%~25%的糟醅的质构变化较为规律,说明其发酵较为正常。

The effects of different proportion of Daqu on the texture properties of fermented grains of Luzhou-flavor Baijiu were studied by simulated fermentation outside cellar. The results showed that the hardness, cohesiveness and cohesiveness of grains increased with the increase of initial starch content, while the elasticity and resilience changed irregularly. With the progress of fermentation, the cohesiveness, elasticity, cohesiveness and resilience of grains increased. The resilience of fermented grains increased obviously, and the adhesion of fermented grains decreased. It may be related to the decrease of starch and the increase of water content in fermented grains. The texture change of fermented grains with 15%~25%Daqu content was regular, which indicated that fermentation was normal.