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- Title
曲虫量对酱香大曲贮存质量的影响.
- Authors
何星; 卢红梅; 陈莉; 乔岩; 张丽; 安家静
- Abstract
With sauce-flavor Daqu as the test object, the effects of different number of insects on the changes of various properties during Daqu storage were studied. The results showed that the number of insects had great effect on Daqu quality. When the number of insects were less than 0.1 g/7 kg,the fragrance of Daqu could be well maintained, the scent of sauces flavor accumulated faster, and the taste of off-flavor appeared later. The decrease of microorganisms in Daqu was relatively small, and the power of saccharification, liquefaction, esterification and vinification were affected less and remained well. In particular, the total number of colonies and molds, saccharification power were increased in the early period. When the number of insects was 1.0 g/7 kg, the odor of the Daqu and the flavor of the sauce were almost lost and off-flavor seriously in the later period; at the same time,physical and chemical quality decreased significantly. With the increase of the number of the insects, Daqu’s aroma substances decreased greatly, and the species and total number decreased. In particular, when the insects were 1.0 g/7 kg, the aroma substances and sauce flavor were seriously lost in the late stage. Taking effective measures to control the number of insects had great significance to maintain good fermentation performance of Daqu.
- Publication
China Brewing, 2018, Vol 37, Issue 10, p43
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2018.10.009