CAJ | 학술논문

为探究酒糟发酵周期对酒糟大曲质量的影响，采用单因素实验设计方法，将发酵周期分别为120 d、180 d、240 d、300 d的酒糟按照一定比例添加到小麦粉中制成酒糟大曲，研究酒糟大曲在培菌期的升温情况、成品酒糟大曲的感官情况及其酿酒情况。研究结果表明，使用发酵周期为240 d的酒糟制出的大曲在培菌期更遵循“前缓，中挺，后缓落”规律，且“中挺”时间最长，成品酒糟大曲感官情况最好，达到一级曲标准，产酒质量最好。
위탐구주조발효주기대주조대곡질량적영향，채용단인소실험설계방법，장발효주기분별위120 d、180 d、240 d、300 d적주조안조일정비례첨가도소맥분중제성주조대곡，연구주조대곡재배균기적승온정황、성품주조대곡적감관정황급기양주정황。연구결과표명，사용발효주기위240 d적주조제출적대곡재배균기경준순“전완，중정，후완락”규률，차“중정”시간최장，성품주조대곡감관정황최호，체도일급곡표준，산주질량최호。
In this study, the effects of different fermentation period of distiller's grains on the quality of the produced Daqu were explored. The fer-mentation period was designed as 120 d, 180 d, 240 d, and 300 d respectively by use of single factor experimental design method. Then distiller's grains was added according to certain ratios into wheat flour for Daqu-making. The temperature rise in bacteria culture period of Daqu, the senso-ry indexes of product Daqu, and other Daqu-making status were investigated. The results showed that, fermentation period of 240 d for distiller's grains was the best choice because temperature rise in bacteria culture period of Daqu there strictly adhered to the rules of “slow temperature rise in early fermentation period, temperature kept stable in medium fermentation period, slow temperature drop in late fermentation period”, and the time for stable temperature was the longest, and the sensory indexes of product Daqu could be up to the standards of Daqu of grade A.