舍得酒冬曲培菌期曲皮与曲芯指标差异性探究

Study on the Difference of Indices Between the Surface Layer and the Core of Daqu Billet during Microorganism Culture Periods in Winter of Shede Wine

在冬季曲入室培菌至出室贮存期间,将曲坯分割为曲皮和曲芯,并对整个培菌过程中曲皮和曲芯的常规理化指标包括液化力、糖化力、氨态氮等跟踪检测,同步检测挥发性风味物质含量的变化。结合培菌期温度变化趋势,探寻曲坯不同部位各项指标变化规律,为制曲工艺中的提质“降糖”调控提供理论支撑。

Taking daqu produced in winter as the research object,a single daqu billet is divided into two parts:billet skin and billet core.From entering to leaving the culturing house,during the whole process of microorganism culture,the conventional physicochemical indexes of the starter skin and core were tracked and tested,including liquefaction force,saccharification force and ammoniacal nitrogen.The contents of volatile flavor compounds were detected simultaneously.Combined with the temperature change trend during the culture period,the change rules of indexes in different parts of the billet were explored,theoretical support for the regulation of quality improvement and reduces saccharifying power in the koji making process.