摘要
为探究传统工艺中补量水工艺对高温大曲发酵过程及成品曲质量的影响,该研究开展了安曲后补量水与不补量水的对比实验,对发酵过程中曲房环境和曲坯理化指标进行跟踪,同时检测了大曲发酵各阶段的风味组成;运用多元统计分析方法对曲坯理化数据和风味物质数据进行相关性分析.结果显示:补量水工艺有利于大曲在发酵初期升温生酸,促进发酵过程中还原糖的生成,有助于曲坯保水,还可以降低成品中的白曲占比,提升黄曲占比.大曲发酵过程共检测到94种风味物质.采用补量水工艺生产的高温大曲中苯甲醇、苯乙醇、糠醇、苯甲醛、三甲基吡嗪、2,6-二甲基吡嗪、2,5-二甲基吡嗪、邻苯二甲醚、糠醛、异戊酸、醋酸、壬酸、辛酸、己酸、2-呋喃甲醇乙酸酯和苯乙酸乙酯等38种风味物质含量更高,赋予高温大曲更浓郁的风味.关联分析结果表明多种风味物质与曲坯温度呈显著正相关.
To explore the impact of the supplementary water addition process in traditional high-temperature Daqu production on fermentation and final product,a comparative experiment was conducted between Daqu production with and without supplementary water addition after Anqu(arranging and positioning the Daqu bricks in the fermentation room).Environmental conditions in the fermentation room and physicochemical properties of Daqu bricks were monitored throughout the fermentation process,while flavor compounds were analyzed at various stages.Multivariate statistical analysis was used to evaluate correlations between flavor compound data and Daqu bricks physicochemical properties.The results indicated that supplementary water addition facilitated initial temperature rise and acidification,promoted reducing sugar production,enhanced moisture retention in the Daqu bricks,and reduced the proportion of white Daqu while increasing yellow Daqu in the final product.A total of 94 flavor compounds were identified.High-temperature Daqu produced with the supplementary water exhibited higher levels of 38 flavor compounds,including benzyl alcohol,phenylethanol,furfuryl alcohol,benzaldehyde,trimethyl pyrazine,2,6-dimethyl pyrazine,2,5-dimethyl pyr‐azine,1,2-Dimethoxybenzene,furfural,isovaleric acid,acetic acid,nonanoic acid,octanoic acid,hexanoic acid,2-furanmethanol acetate and ethyl phenylacetate,contributing to a richer flavor profile.Correlation analysis showed significant positive correlations between multiple flavor compounds and Daqu temperature.
作者
王红梅
魏阳
李姝
叶青青
孙丽
王嘉丽
赵侨
钟小忠
沈才洪
赵秋伟
赵建
王松涛
WANG Hong-Mei;WEI Yang;LI Shu;YE Qing-Qing;SUN Li;WANG Jia-Li;ZHAO Qiao;ZHONG Xiao-Zhong;SHEN Cai-Hong;ZHAO Qiu-Wei;ZHAO Jian;WANG Song-Tao(National Solid State Brewing Engineering Technology Research Center,Luzhou Pinchuang Technology Co.,Ltd.,Luzhou 646000,China;College of Life Sciences,Sichuan Agricultural University,Yaan 625014,China;Department of Microbial Physiological and Metabolic Engineering,State Key Laboratory of Microbial Diversity and Innovative Utilization,Institute of Microbiology,Chinese Academy of Sciences,Beijing 100101,China;Key Laboratory of Resource Microbiology and Microbial Biotechnology of Sichuan Province,College of Life Sciences,Sichuan University,Chengdu 610064,China)
出处
《四川大学学报(自然科学版)》
北大核心
2025年第5期1242-1253,共12页
Journal of Sichuan University(Natural Science Edition)
基金
国家自然科学基金青年项目(32201993)
四川省自然科学基金面上项目(2024NSFSC0361)
泸州市科技计划(2024JYJ103)
国家固态酿造工程技术研究中心横向科技项目(22H1350,PCGS-2022000107)。
关键词
高温大曲
补量水
发酵过程
理化
风味组分
High-temperature Daqu
Supplementary water
Fermentation process
Physicochemical
Flavor compounds
