翻曲次数对西凤酒大曲质量影响的研究

Research on the Influence of Turning Times of Daqu on the Quality of Xifeng-Daqu

为优化凤香型大曲的制曲工艺,通过对培曲过程中不同的翻曲次数(3次、5次、7次、9次、12次)进行实验,结果表明:不同翻曲次数对大曲培养过程中理化及微生物指标有一定的影响,其中9翻曲微生物数量较多,整体波动较小;出房大曲质量均能达到凤香型大曲要求,9翻曲上霉均匀,曲香浓厚,得分最高,7翻曲、9翻曲的酵母菌、霉菌、细菌、放线菌数均较多,理化指标较高,故认为进行7~9次翻曲更适宜凤香型大曲的生产。

In order to optimize the technology of making Xifeng-Daqu,through experiments on different turning times of Daqu(3 times,5 times,7 times,9 times,12 times)in the process of making Xifeng-Daqu.The results showed:Different turning times of Daqu has a definite impact on the physical,chemical and microbiological indicators in the Daqu-making process.Among them,9 turnings have more microorganisms,and the overall fluctuation is small;the quality of Daqu can meet the requirements of Xifeng-Daqu,with even mold on 9-turning Daqu,thick flavor,and the highest score.7-turning Daqu and 9-turning Daqu have more yeast,mold,bacteria,and actinomycete.The physical and chemical indexes are relatively high,so it is considered that the production of Xifeng-Daqu is more suitable for 7-9 times.