特香型大曲发酵过程中曲块不同部位理化指标及主要酶系动态分析
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摘要
针对特香型大曲断面分层现象,以特香型大曲为材料,在整个制曲期内分别对大曲的表层、火圈层和曲心的理化指标及主要水解酶活力进行测定。结果表明,大曲内部含水量由外向内增大,随制曲时间的延长,各部位含水量均逐渐下降,入房大曲含水量约45%,6月、10月出房大曲曲外层、火圈层、曲心含水量分别下降了35.97%、27.87%、25.27%,34%、23.4%、20.7%。大曲酸度总体趋势先上升后缓慢下降,火圈层的酸度在制曲中后期明显高于曲表层与曲心,6月、10月大曲火圈层酸度较曲外层、曲心分别高2.8 mmol/10 g、2.51 mmol/10 g,1.44 mmol/10 g、1.49 mmol/10 g。6月和10月大曲淀粉利用率最大,分别为39.88%、36.70%。大曲不同层面的酸性蛋白酶、糖化酶、纤维素酶、淀粉酶活力各不相同,总趋势是大曲外层高于火圈层和曲心,10月份高于6月份大曲。
According to the stratification phenomenon of the cross section of Te-flavor Daqu, using Te-flavor Daqu as material, the physicochemical indexes and the main hydrolase activity of the surface, fire circle and core of Daqu were detected during the whole Daqu production period. The results showed that the water content in Daqu increased from the outside to the inside, but gradually decreased at each part of Daqu with the extension of the Daqu production time. The water content of the Daqu set in the fermentation room was about 45%. In June, the water content of the surface,fire circle and core of Daqu out of the fermentation room decreased by 35.97%, 27.87%, 25.27%, respectively. In October, the water content of the surface, fire circle and core of Daqu out of the fermentation room decreased by 34%, 23.4%, and 20.7%, respectively. The overall trend of Daqu acidity increased first and then slowly decreased. The acidity of the fire circle was significantly higher than that of the surface and core of Daqu during the Daqu production process. In June, the acidity of the fire circle of Daqu was 2.8 mmol/10 g and 2.51 mmol/10 g higher than that of the surface and core of Daqu, respectively; in October, the acidity of the fire circle of Daqu was 1.44 mmol/10 g and 1.49 mmol/10 g higher than that of the surface and core of Daqu, respectively. In June and October, the starch utilization rate of Daqu was the highest, and was 39.88% and 36.70%, respectively. The activities of acid protease, glucoamylase, cellulase and amylase in different layers of Daqu were different, and the overall trend was that the activities of the surface of Daqu was higher than that of the fire circle and the core of Daqu, and the Daqu activities in October were higher than that in June.
According to the stratification phenomenon of the cross section of Te-flavor Daqu, using Te-flavor Daqu as material, the physicochemical indexes and the main hydrolase activity of the surface, fire circle and core of Daqu were detected during the whole Daqu production period. The results showed that the water content in Daqu increased from the outside to the inside, but gradually decreased at each part of Daqu with the extension of the Daqu production time. The water content of the Daqu set in the fermentation room was about 45%. In June, the water content of the surface,fire circle and core of Daqu out of the fermentation room decreased by 35.97%, 27.87%, 25.27%, respectively. In October, the water content of the surface, fire circle and core of Daqu out of the fermentation room decreased by 34%, 23.4%, and 20.7%, respectively. The overall trend of Daqu acidity increased first and then slowly decreased. The acidity of the fire circle was significantly higher than that of the surface and core of Daqu during the Daqu production process. In June, the acidity of the fire circle of Daqu was 2.8 mmol/10 g and 2.51 mmol/10 g higher than that of the surface and core of Daqu, respectively; in October, the acidity of the fire circle of Daqu was 1.44 mmol/10 g and 1.49 mmol/10 g higher than that of the surface and core of Daqu, respectively. In June and October, the starch utilization rate of Daqu was the highest, and was 39.88% and 36.70%, respectively. The activities of acid protease, glucoamylase, cellulase and amylase in different layers of Daqu were different, and the overall trend was that the activities of the surface of Daqu was higher than that of the fire circle and the core of Daqu, and the Daqu activities in October were higher than that in June.
引文
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[2]张志刚,吴生文,陈飞.大曲酶系在白酒生产中的研究现状及发展方向[J].中国酿造,2011,30(1):13-16.
[3]SHI J H,XIAO Y P,LI X R,et al.Analyses of microbial consortia in the starter of Fen Liquor[J].Lett Appl Microbiol,2009,48(4):478-485.
[4]胡宝东,王晓丹,王婧,等.酱香型大曲生产工艺与大曲品质的关系研究[J].食品工业2016(2):260-264.
[5]肖美兰,刘建文,吴生文.特香型大曲储存过程中几个理化指标的变化分析[J].酿酒,2013,40(5):48-50.
[6]班世栋,王晓丹,胡宝东,等.酱香型大曲中水解酶系研究[J].酿酒科技,2015(4):13-19.
[7]王晓丹,班世栋,胥思霞,等.浓香型大曲中酶系与白酒品质的关系研究[J].中国酿造,2014,33(1):44-47.
[8]王俏,郭聃洋,王旭亮,等.中国白酒不同香型酒曲理化性能对比分析[J].酿酒科技,2015(6):6-10.
[9]工业和信息化部.QB/T 4257-2011酿酒大曲通用分析方法[S].北京:中国轻工业出版社,2012.
[10]国家国内贸易局.SB/T 10317-1999蛋白酶活力测定法[S].北京:中国标准出版社,1999.
[11]中华人民共和国国家发展和改革委员会QB 2583-2003纤维素酶制剂[S].北京:中国标准出版社,2003.
[12]全国食品添加剂标准化技术委员会GB 8276-2006食品添加剂-糖化酶制剂[S].北京:中国标准出版社,2006.
[13]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,2007:37-50.
[14]胡宝东,邱树毅,周鸿翔,等.酱香型大曲的理化指标、水解酶系、微生物产酶的关系研究[J].现代食品科技,2017,33(2):99-106.
[15]姜淑荣.浅谈纤维素酶在酒类生产中的应用[J].中国酿造,2008,27(9):12-15.
[16]李旭晖,吴生文,张志刚.纤维素酶对大曲酒风味物质影响的探讨[J].中国酿造,2011,30(6):80-83.
[17]冯瑞章,庞建义,王涛,等.浓香型白酒产糖化酶菌株筛选及产酶条件研究[J].中国酿造,2013,32(10):85-88.
[18]吕亚楠,沙均响.不同培养时期对中高温大曲理化指标影响的研究[J].酿酒,2017,44(6):67-69.
[19]乔晓梅.清香大曲糖化力酯化力功能及真菌群落结构分析[D].临汾:山西师范大学,2015.
[20]王小琴,练顺才,安明哲,等.大曲酯化力对固态酿酒的作用[J].酿酒科技,2016(1):63-64.
[21]李俊丽,相里加雄,王奋明,等.汾酒大曲贮曲期间理化性能的探讨[J].酿酒,2015,42(5):14-18.
[22]任道群,唐玉明,姚万春,等.泸州老窖大曲化学特性差异研究[J].酿酒科技,2005(5):51-54.
[23]周国红,李彩,董士海.美拉德反应对白酒香味的影响[J].安徽农业科学,2012,40(3):1461-1462.