汤沟中高温大曲制曲工艺控制探析

Study on Koji-making Process Control of Tanggou Medium and High Temperature Daqu

制曲和用曲酿酒一直是中国具有的独特的谷物酿酒技术,大曲是一种富含多酶多菌的微生物发酵剂,具有“糖化、发酵、生香”等功能,是传统固态发酵蒸馏酒的重要物质保障。主要探讨汤沟中高温大曲制曲工艺流程、关键过程控制以及感官和理化指标,以期为中高温曲的生产、工艺改进,提高成品曲的质量提供参考依据。

Koji-making and brewing using koji have been recognized as a unique grain brewing technology in China. Daqu is a starter with rich enzymes and microbe and has the functions involving saccharification, fermentation and aroma generation. It is an important material guarantee for traditional solid-state fermentation distilled wine. This paper mainly introduces the koji-making process, key process control,sensory and physicochemical indexes of Tanggou medium and high temperature Daqu. The research provides a reference basis for production, process improvement and improving the quality of medium-and high-temperature Daqu.