Effect of hot air drying technology on the quality of Daqu during the storage period
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摘要: 通过测定热风干燥大曲在贮存期的理化指标、生化指标、酶系指标、挥发性风味成分指标和微生物指标等的变化,探究热风干燥技术对大曲贮存期质量的影响。研究发现,经热风干燥后大曲的水分和水活度显著降低,在贮存期间对氨态氮的形成有一定抑制作用,在贮存后期对酯类和2,6-二甲基吡嗪含量有促进作用;实验室贮存条件下,热风干燥在大曲贮存后期也能促进其酒化力、液化力、糖化酶活力提高和增加细菌的数量;而热风干燥对大曲在贮存期淀粉的分解、酯化力、发酵力、蛋白酶活力没有影响。Abstract: In order to explore the hot air drying technology influence on the quality of Daqu during the storage period, through detecting the changes of physicochemical indexes, biochemical indexes, the indexes of enzymes, volatile flavor components and microorganism of hot air drying Daqu during the storage period. The results showed that hot air drying could decrease water content and water activity value of Daqu significantly, and had a certain inhibitory effect on the formation of ammonia nitrogen during the storage period. However, in the late storage period, it had promoting effect on esters content and 2, 6-dimethylpyrazine content.At the laboratory storage conditions, hot air drying could promote liquor-producing power, liquefying power, glucose activity and increased bacterial biomass in the late storage period.However hot air drying had no effect on Daqu starch decomposition, esterification force, fermentation force and protease activity during the storage period.
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Keywords:
- hot air drying Daqu /
- quality /
- storage period /
- volatile flavor components
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