食醋大曲培养温度对食醋品质的影响

在食醋的酿造过程中，大曲的生产至关重要，影响大曲的因素有原料配伍、拌料的水分、培养温度等。通过控制其他因素不变，研究了食醋大曲培养温度对食醋品质的影响。结果表明，培养温度控制在32 ℃时成曲中含的细菌最多，放线菌最少，霉菌数量和酵母菌相当。对不同温度条件下制成的大曲进行食醋酿造，以颜色、香气、味道、体态等作为组成主要影响因素，进行了产品的模糊综合评价。表明在32 ℃条件下培养而成的大曲用于生产，可以使食醋品质达到最佳。

Effect of Daqu culture temperature on vinegar quality

The production of Daqu is vital in the process of vinegar brewing and there are many factors affecting Daqu such as raw material formulating, water proportion, culture temperature and so on. By controlling other factors constant, the effect of Daqu culture temperature on vinegar quality was researched. Results showed that bacteria were the most, actinomycetes were the least, and moulds and yeasts were at the same level in Daqu at culture temperature 32 ℃. Daqu made at different temperatures were used for vinegar brewing, using color, aroma, flavor, and appearance of the vinegar as main affecting factors, the fuzzy comprehensive evaluation of the product was made. It was found out that the vinegar quality was the optimal when Daqu was cultured at 32 ℃ for production.