| 杨湖强化酱香麦曲的制备工艺研究 |
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| 引用本文： | 霍颖玙,赵娟,李宪德,王海净,王晓丹,胡鹏刚,邱树毅.杨湖强化酱香麦曲的制备工艺研究[J].酿酒科技,2019(2):44-48. |
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| 作者姓名： | 霍颖玙 赵娟 李宪德 王海净 王晓丹 胡鹏刚 邱树毅 |
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| 作者单位： | 贵州大学贵州省发酵工程与生物制药重点实验室;贵州大学酿酒与食品工程学院;山东杨湖酒业有限公司 |
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| 摘 要： | 采用从贵州茅台镇酱香大曲中分离的产酱香细菌FBKL 1.0199与FBKL 1.0201,以制曲用小麦粉为原料,直接接种产酱香细菌,制备得到强化酱香麦曲。接种细菌在麦曲中形成生长优势,含菌数为2.24×10~8cfu/g,制备的麦曲酯化力强,但糖化力和液化力偏低。麦曲挥发性风味物质成分中吡嗪类含量较高,为32.8%,其中四甲基吡嗪含量达到31.11%。
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| 关 键 词： | 产香细菌 四甲基吡嗪 GC-MS |
Production of Yanghu Intensified Jiangxiang Wheat Starter |
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| HUO Yingyu,ZHAO Juan,LI Xiande,WANG Haijing,WANG Xiaodan,HU Penggang,QIU Shuyi.Production of Yanghu Intensified Jiangxiang Wheat Starter[J].Liquor-making Science & Technology,2019(2):44-48. |
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| Authors: | HUO Yingyu ZHAO Juan LI Xiande WANG Haijing WANG Xiaodan HU Penggang QIU Shuyi |
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| Affiliation: | (Guizhou Provincial Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang,Guizhou 550025;School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Yanghu Distillery Co.Ltd.,Heze,Shandong 274000,China) |
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| Abstract: | HUO Yingyu;ZHAO Juan;LI Xiande;WANG Haijing;WANG Xiaodan;HU Penggang;QIU Shuyi(Guizhou Provincial Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang,Guizhou 550025;School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Yanghu Distillery Co.Ltd.,Heze,Shandong 274000,China) |
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| Keywords: | aroma-producing bacteria tetramethyl pyrazine GC-MS |
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