摘要
从酒醅发酵堆积物不同位点取样,结合闻香法筛选产香细菌,并采用气相色谱-质谱(GC-MS)联用法对最终筛选到的3株产香细菌固态发酵产物进行分析。结果表明,3株产香菌均有较高的产吡嗪类化合物的能力。产香细菌种子、产酯酵母种子、酯化红曲种子和曲母粉分别按0.1%、1.0%、1.0%和1.0%接种,与大曲原料混合压制成型,入曲室发酵30 d制得的强化大曲,感官指标和理化指标均优于对照大曲,曲心的温度变化曲线符合"前缓、中挺、后缓落"的变化规律,且顶点温度维持时间更长。强化大曲的酯类、吡嗪类、芳香族类、烷烃类、萜烯类化合物等明显比普通大曲种类多,含量高,其中D-柠檬烯含量最高,强化大曲为41%,而普通大曲为33.1%。
The aroma-producing bacteria were screened from samples taken from different sites of fermented deposit of fermented grains by olfactometry. The solid-state fermentation products of 3 aroma-producing bacteria were analyzed by GC-MS. The results showed that 3 aroma-producing bacteria had higher pyrazines-producing ability. The inoculum of aroma-producing bacteria seeds, ester-producing yeasts seeds, esterified Hongqu seeds and Daqu powder were 0.1%, 1.0%, 1.0%, 1.0%, respectively, which were mixed with Daqu raw materials to compressing to bulk. The fortified Daqu were prepared after fermentation for 30 d in the room, and the sensory indexes and physicochemical indexes of the fortified Daqu were better than that of the control Daqu. The central temperature of the fortified Daqu was also in accordance with the change rule of the temperature increased slowly at the beginning, and then maintained at high level in the middle, and decreased slowly in the last phase, and the peak temperature of the fortified Daqu was maintained for a longer time. The types and contents of compounds including esters, pyrazines, aromatics, alkanes and terpenes in the fortified Daqu were significantly higher than common Daqu. Among them, the content of D-limonene was the highest, which was 41% in the fortified Daqu and 33.1% in the common Daqu.
引文
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