摘要
该研究系统解析了提前翻曲(ET)、正常翻曲(NT)和延后翻曲(DT)对高温大曲品质的影响。结果表明,延后翻曲会使曲坯降温点和二次升温点下移。高温大曲的水分、酸度、还原糖和淀粉含量受翻曲时间影响;提前翻曲组的曲坯酸度[(0.2~2.6)mmol/10 g]和还原糖含量[(0.8~4.1)g/100 g]最高;曲样中糠醇、苯乙醇、三甲基吡嗪、糠醛等醛类物质含量较高,且烘焙香和酱香特征更突出。基于变量投影重要性值(VIP)>1.5,筛选出异戊酸、糠醛、三甲基吡嗪等11种物质为大曲的关键差异风味物质。提前翻曲曲样糖化力最高[149 mg/(g·h)],延后翻曲发酵力最高[0.22 g/(0.5 g·72 h)],正常翻曲酯化力最高[127 mg/(50 g·7 d)],提前翻曲组曲块白曲占比最低(5.68%)。Mantel检验结果表明,酸度、曲坯温度、醇类物质对大曲质量有极显著的影响(P<0.01),Pearson相关性分析结果表明,曲坯还原糖含量与曲坯温度、醇类物质含量呈高度显著正相关(P<0.001);曲坯温度与曲房相对湿度、醇类、醛类和酚类物质含量呈高度显著正相关(P<0.001)。综上,翻曲时间是调控大曲理化特性和风味谱系的关键控制点,且在夏季生产时,提前翻曲效果最好。
The effect of early turning(ET),normal turning(NT),and delayed turning(DT)on the quality of high-temperature Daqu was systematically analyzed.The results indicated that prolonging the turning lowered both the cooling point and the secondary temperature-rise point of Qupi.The moisture,acidity,reducing sugar and starch content of high-temperature Daqu were affected by Daqu turning time.The early turning group exhibited the highest acidity[(0.2-2.6)mmol/10 g]and reducing sugar content[(0.8-4.1)g/100 g].The content of aldehydes such as furfuryl alcohol,phenylethanol,trimethylpyrazine,and furfural in the yeast sample was relatively high,and the characteristics of baking and sauce aroma were more prominent.Furthermore,based on variable importance in the projection(VIP)value>1.5,11 substances including isovaleric acid,furfural,and trimethylpyrazine were screened as key differential flavor compounds for Daqu.The early turning group had the highest saccharification power(149 mg/g·h),the delayed turning group showed the highest fermentation power[0.22 g/(0.5g·72 h)],and the normal turning group demonstrated the highest esterification power[127 mg/(50 g·7 d)].The proportion of white Daqu in the early turning group was the lowest(5.68%).The Mantel test results showed that acidity,Qupi temperature,and alcohols content had a extremely significant effect on the quality of Daqu(P<0.01).The Pearson correlation analysis results showed that there was a highly significant positive correlation between the reducing sugar content and the temperature,alcohol content of Qupi(P<0.001).There was a highly significant positive correlation between the Qupi temperature and the room relative moisture,as well as the content of alcohols,aldehydes,and phenols(P<0.001).This study demonstrated that turning time was a critical control point for regulating the physicochemical properties and flavor profile of Daqu,and the early turning was more effective during summer production.
作者
魏阳
王松涛
杨阳
涂荣坤
张立强
冉茂芳
孙丽
李姝
邓波
沈才洪
赵秋伟
WEI Yang;WANG Songtao;YANG Yang;TU Rongkun;ZHANG Liqiang;RAN Maofang;SUN Li;LI Shu;DENG Bo;SHEN Caihong;ZHAO Qiuwei(Luzhou Pinchuang Technology Co.,Ltd.(National Solid State Brewing Engineering Technology Research Center),Luzhou 646000,China;Department of Microbial Physiological&Metabolic Engineering,State Key Laboratory of Microbial Diversity and Innovative Utilization,Institute of Microbiology,Chinese Academy of Sciences,Beijing 100101,China)
出处
《中国酿造》
北大核心
2025年第12期74-81,共8页
China Brewing
基金
泸州市科技计划(2024JYJ103)
中央引导地方科技发展专项资助(2024ZYD0252)。
关键词
高温大曲
翻曲时间
发酵过程
理化性质
风味组分
high-temperature Daqu
turning time
fermentation process
physicochemical property
flavor component
