控制裂缝曲生成的最佳汾酒大曲工艺筛选

Screening of the best Fenjiu Daqu Process for Controlling Crack Koji Formation

汾酒大曲是中温曲生产的典型代表,是传统工艺发酵的传承产物。为了有效提高汾酒大曲产品的内在质量,减少并控制裂缝曲的产生,以汾酒大曲操作方法为研究对象,根据制曲上道工序、生产过程进行对比、分析和研判,确定影响裂缝曲生成的主要因素有5个,并进行生产的试验与验证,结果表明,湿曲坯入房水分控制在38%~41%之间正常运行;晾霉期的温度控制在32〜35℃;执行四层原倒的时间为24h左右;潮火延缓期温度控制在35-39℃;潮火延缓起火时间为1〜2d。在此条件下进行第2次验证性试验,最终测得糖化力为917.82mg/g·h,裂缝曲产生比例为6.6%,有效控制了裂缝曲的生成,符合汾酒大曲的成曲标准,验证筛选出来的最佳工艺确实可行。

Fenjiu Daqu is a typical representative of medium-temperature koji,and it is the inherited product of traditional fermentation process.In order to effectively improve the internal quality of Fenjiu Daqu as well as reduce and control the production of crack koji,the operation method of Fenjiu Daqu making is selected as research object.Comparison,analysis and judgment were carried out according to the previous and production processes of koji making,and five main factors affecting the formation of crack koji were determined.Based on results of production tests and verifications,the best process was selected as follows.The moisture content of the wet primary koji put into the koji making room was between 38%and 41%;the temperature during the humidity decrease period was 32 to 35℃;the four-layer in situ turnover time was about 24 hours;the temperature at lag phage of temperature rising period was 35〜39℃;the lag phage of temperature rising period was 1〜2d Confirmatory test was performed under these conditions twice.The final indexes were saccharification power of 917.82 mg/g·h and the ratio of crack koji of 6.6%,which indicated that the formation of crack koji was controlled effectively and met the standard for finished product of Fenjiu Daqu.The best process selected here is indeed feasible.