| 丢糟添加量对机压包包曲品质的动态影响 |
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| 引用本文： | 余有贵,李忠海,李娟,熊翔,肖更成.丢糟添加量对机压包包曲品质的动态影响[J].食品科学,2011,32(21):20. |
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| 作者姓名： | 余有贵 李忠海 李娟 熊翔 肖更成 |
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| 作者单位： | 邵阳学院生物与化学工程系;中南林业科技大学食品科学与工程学院;湖南湘窖酒业有限公司; |
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| 基金项目： | 邵阳市科技计划项目(C1021); 湖南省科技计划项目(2009NK3120) |
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| 摘 要： | 为优化机压包包曲中丢糟适宜的添加量,在其他条件不变的情况下,采用含丢糟质量分数0、5%、7%、9%、11%机压包包曲与纯小麦机压包包曲进行制曲对比实验。结果表明:丢糟添加量对机压包包曲培养过程中水分、酸度、糖化力、发酵力和主要微生物类群均有不同程度的影响,对新曲的感官品质也有一定的影响;适宜的丢糟添加量有利于改善大曲品质,其中含丢糟质量分数9%的机压包包曲品质最优。因此,在机压包包曲中添加丢糟是可行的。
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| 关 键 词： | 丢糟 包包曲 制曲工艺 动态影响 品质 |
Dynamic Effect of Waste Lees Content on Quality of Mechanically Compressed Wrapped Starter |
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| YU You-gui,LI Zhong-hai,LI Juan,XIONG Xiang,XIAO Geng-cheng.Dynamic Effect of Waste Lees Content on Quality of Mechanically Compressed Wrapped Starter[J].Food Science,2011,32(21):20. |
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| Authors: | YU You-gui LI Zhong-hai LI Juan XIONG Xiang XIAO Geng-cheng |
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| Affiliation: | YU You-gui1,LI Zhong-hai2,LI Juan2,XIONG Xiang3,XIAO Geng-cheng3(1.Department of Biology and Chemical Engineering,Shaoyang University,Shaoyang 422000,China,2.College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,3.Hunan Xiang Jiao Sprit Liquors Co.Ltd.,Shaoyang 422004,China) |
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| Abstract: | In order to optimize waste lees content in mechanically compressed wrapped starter,comparative experiments on the Daqu(a traditional Chinese liquor fermentation starter) making were conducted using wrapped starters containing 5%,7%,9% and 11% waste lees and wrapped starter with 100% wheat.The results showed that waste lees content could affect water content,acidity,saccharification capacity,fermentation capacity and major microorganism flora of wrapped starter.Meanwhile,it also affected sensory quality of n... |
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| Keywords: | waste lees wrapped starter Daqu-making technology dynamic effect quality |
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