浓香型白酒窖泥水分含量与水分活度的对比研究
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摘要
为弥补水分含量指标在窖泥质量评价方面存在的缺陷,该研究引入水分活度指标用于浓香型窖泥质量评价。对比分析二者在不同地区、不同质量等级窖泥间的差异,研究其分布规律,以进一步完善浓香型窖泥质量评价体系。研究结果表明,水分含量与水分活度指标虽均未能完全区分开不同质量等级的窖泥,但与水分含量指标相比,水分活度指标在不同地区、不同酒厂窖泥间的分布趋势是一致的,受外界干扰因素影响更小,更适用于评价窖泥质量,值得进一步深入研究。
In order to make up for the defect of water content index in the aspects of the quality evaluation of pit mud, the water activity index was introduced to evaluate the quality of Luzhou-flavor Baijiu pit mud. The differences between two indexes in the different regions and different quality grades of pit mud were contrasted and analyzed, the distribution law was studied to further improve the quality evaluation system of Luzhou-flavor Baijiu pit mud. The results showed that although the water content and water activity could not be able to separate the pit mud of different quality grades completely, but compared to the water content index, the distribution trend of water activity index was consistent in different regions and different distilleries of pit mud, and the outside interference factors had less effect on the water activity, which was more suitable for the pit mud quality evaluation and worth further research.
In order to make up for the defect of water content index in the aspects of the quality evaluation of pit mud, the water activity index was introduced to evaluate the quality of Luzhou-flavor Baijiu pit mud. The differences between two indexes in the different regions and different quality grades of pit mud were contrasted and analyzed, the distribution law was studied to further improve the quality evaluation system of Luzhou-flavor Baijiu pit mud. The results showed that although the water content and water activity could not be able to separate the pit mud of different quality grades completely, but compared to the water content index, the distribution trend of water activity index was consistent in different regions and different distilleries of pit mud, and the outside interference factors had less effect on the water activity, which was more suitable for the pit mud quality evaluation and worth further research.
引文
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[15]张翼,赵炜,周帼萍.复合调味酱制品的污染微生物分析[J].中国调味品,2016,41(3):53-56.
[16]余元善,肖更生,陈卫东,等.凉果加工技术及微生物控制原理[J].广东农业科学,2007(4):70-72.
[17]翁航萍,徐雄新.肉与肉制品的水分活度[J].肉类研究,2009(5):67-71.
[18]吴克刚,谢佩文,罗辑.控制生鲜面水分活度及微生物生长的研究[J].粮食与饲料工业,2012(9):29-32.
[19]孔繁东,姚晓宁,孙浩,等.高点的保质期研究[J].中国酿造,2008,27(24):87-90.
[20]曹宝忠.影响酱腌菜质量的因素及防腐应注意的问题探讨[J].中国酿造,2011,30(3):145-149.
[2]黄治国,赵斌,卫春会,等.浓香型白酒窖泥古菌群落结构研究及其系统发育学分析[J].现代食品科技,2014 30(3):28-32.
[3]景晓卫,唐玉明,任道群,等.人工老窖发展及其研究现状[J].酿酒科技,2010(9):77-80.
[4]苏慧玉,钟雨,沈勇.窖泥中的水分、腐殖酸对窖泥质量的影响[J].酿酒,1996(5):11.
[5]SCOTTW J.Water relations of food microorganisms[J].Adv Food Res,1957(7):83-127.
[6]BELL L N,LABUZA T P.Influence of the low-moisture state on p H and its implication for reaction kinetics[J].J Food Eng,1994,22:291-312.
[7]张朦.水活度用于食品微生物安全检验控制的研究[D].武汉:华中农业大学,2013.
[8]连风,赵伟,杨瑞金.低水分活度食品的微生物安全研究进展[J].食品科学,2014,35(19):333-337.
[9]LABUZA T P.Properties of water as related to the keeping quality of foods[C]//Proceedings 3rdInternational Congress of food Science and Technology,1970:618-635.
[10]曹玉兰.水分活度对控制食品安全和质量的稳定作用[J].食品研究与开发,2006,27(4):165-166.
[11]卞科.水分活度与食品储藏稳定的关系[J].郑州粮食学院学报,1997,18(4):41-48.
[12]赵君哲.食品的水分活度与微生物菌群[J].肉类工业,2014(7):51-54.
[13]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2012:25.
[14]陶勇,徐占成,刘孟华,等.剑南春窖泥理化特性及矿质元素变化趋势研究[J].酿酒科技,2011(7):51-54.
[15]张翼,赵炜,周帼萍.复合调味酱制品的污染微生物分析[J].中国调味品,2016,41(3):53-56.
[16]余元善,肖更生,陈卫东,等.凉果加工技术及微生物控制原理[J].广东农业科学,2007(4):70-72.
[17]翁航萍,徐雄新.肉与肉制品的水分活度[J].肉类研究,2009(5):67-71.
[18]吴克刚,谢佩文,罗辑.控制生鲜面水分活度及微生物生长的研究[J].粮食与饲料工业,2012(9):29-32.
[19]孔繁东,姚晓宁,孙浩,等.高点的保质期研究[J].中国酿造,2008,27(24):87-90.
[20]曹宝忠.影响酱腌菜质量的因素及防腐应注意的问题探讨[J].中国酿造,2011,30(3):145-149.