期刊论文

Isolation and identification of mould during the storage period of Te-flavor Jiuqu and its effect on the physicochemical indexes of Jiuqu

中文

中国酿造

0254-5071

2022

41

7

45-50

10.11882/j.issn.0254-5071.2022.07.009

2020SK2140:湖南省重点研发计划项目 2020430102002535:江西李渡酒业有限公司技术及开发项目 2021430118000421:江西李渡酒业有限公司技术及开发项目

本校为第一机构

以江西某酒企提供的特香型酒曲(霉心曲块、霉曲整块、好曲整块)分别进行研究,对储藏期不同质量的酒曲进行理化指标的测定,并对其二次生长的霉菌进行分离鉴定以及理化特性分析,最后探讨霉菌对酵母产酒精能力的影响。结果表明,霉菌二次生长酒曲的理化指标与好曲整块有差异,且霉菌大部分都生长在火圈部位上。霉心曲块水分含量最高为14.47%;好曲整块糖化力为818.6 mg/(g·h),霉心曲块仅为622.8 mg/(g·h);好曲整块淀粉含量为37.59 g/100 g,霉心曲块为34.84 g/100 g;好曲整块液化力为0.259 g/(g·h),霉心曲块为0.168 g/(g·h);好曲整块酸度为1.54 mmol/L,霉心曲块为0.65 mmol/L。其二次生长的霉菌经鉴...

Te-flavor Jiuqu(Jiuqu in the middle of the mould,whole mould piece,whole good Jiuqu piece)provided by a Baijiu company in Jiangxi were studied respectively,and the physicochemical indexes of Jiuqu with different quality in storage period were determined.The secondary growth mould were isolated,their physicochemical features were analyzed,and the effect of mould on the alcohol production capacity of yeast was discussed.The results showed that the physicochemical indexes of the Jiuqu with secondary growth of mould were significantly different fro...