丢糟添加量对机压包包曲品质的动态影响-食品科学.pdfVIP

20 2011, Vol. 32, No. 21 食品科学 ※基础研究 1 2 2 3 3 余有贵 ，李忠海 ，李 娟 ，熊 翔 ，肖更成 (1.邵阳学院生物与化学工程系，湖南 邵阳 422000 ；2. 中南林业科技大学食品科学与工程学院，湖南 长沙 410004 ； 3.湖南湘窖酒业有限公司，湖南 邵阳 422004) 为优化机压包包曲中丢糟适宜的添加量，在其他条件不变的情况下，采用含丢糟质量分数 0 、5% 、7% 、 9% 、11% 机压包包曲与纯小麦机压包包曲进行制曲对比实验。结果表明：丢糟添加量对机压包包曲培养过程中水 分、酸度、糖化力、发酵力和主要微生物类群均有不同程度的影响，对新曲的感官品质也有一定的影响；适宜 的丢糟添加量有利于改善大曲品质，其中含丢糟质量分数9% 的机压包包曲品质最优。因此，在机压包包曲中添 加丢糟是可行的。 丢糟；包包曲；制曲工艺；动态影响；品质 Dynamic Effect of Waste Lees Content on Quality of Mechanically Compressed Wrapped Starter 1 2 2 3 3 YU You-gui ，LI Zhong-hai ，LI Juan ，XIONG Xiang ，XIAO Geng-cheng (1. Department of Biology and Chemical Engineering, Shaoyang University, Shaoyang 422000, China； 2. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China； 3. Hunan Xiang Jiao Sprit Liquors Co. Ltd., Shaoyang 422004, China) Abstract ：In order to optimize waste lees content in mechanically compressed wrapped starter, comparative experiments on the Daqu (a traditional Chinese liquor fermentation starter) making were conducted using wrapped starters containing 5%, 7%, 9% and 11% waste lees and wrapped starter with 100% wheat. The results showed that waste lees content could affect water content, acidity, saccharification capacity, fermentation capacity and major microorganism flora of wrapped starter. Meanwhile, it also affected sensory quality of new starter. The appropriate amount of waste lees in wrapped starter was helpful to improve the quality of Daqu. Wrapped starter containing