酱香高温大曲贮存期质量变化规律的分析研究

对不同季节生产的酱香高温大曲在不同贮存期质量变化进行研究,通过理化指标、感官质量、损耗率及主要微生物数量分析,结果发现,高温大曲在贮存前期水分下降较快,后期下降较慢,酸度变化和水分变化呈正相关,糖化力变化幅度不大,贮存时间越长损耗率越大,主要微生物随着贮存时间的延长,优胜劣汰,种类和数量发生改变。综上,酱香高温大曲夏季曲储存时间4~6个月为宜,冬季曲储存时间5~8个月为宜。

Analysis of Quality Change Rules of High-Temperature Jiangxiang Daqu during Storage

We studied the quality change rules of high-temperature Daqu produced in different seasons and stored for different time.Through analysis of physicochemical indexes,sensory quality,loss rate and microbial quantity,we have found that:the moisture of the Daqu decreased rapidly in the early stage of storage,and the decrease slowed down in the later stage of storage;the acid content showed a positive correlation with the moisture,while the saccharifying power changed little;the longer the storage time,the higher the loss rate;the variety and quantity of the main microorganisms kept changing as time went on.In conclusion,the best storage time for high-temperature Jiangxiang Daqu produced in summer is 4 to 6 months,and 5 to 8 months for Daqu produced in winter.