CAJ | 학술논문

研究人工踩曲和机械制曲方式对大曲培养过程的影响，分析了两种制曲方式在培曲过程中对曲房室温、湿度和曲坯温度的影响，并对比两者所产成品曲坯的感官和理化指标差异。结果表明，与机械制曲方式相比，人工踩曲更利于提高大曲培养温度，更利于延长大曲培养温度的“中挺”时间；人工踩曲在影响大曲香气程度、断面平整度和皮张等感官指标上均优于机械制曲；人工踩曲方式更利于曲坯的保水和提高淀粉利用率。
연구인공채곡화궤계제곡방식대대곡배양과정적영향，분석료량충제곡방식재배곡과정중대곡방실온、습도화곡배온도적영향，병대비량자소산성품곡배적감관화이화지표차이。결과표명，여궤계제곡방식상비，인공채곡경리우제고대곡배양온도，경리우연장대곡배양온도적“중정”시간；인공채곡재영향대곡향기정도、단면평정도화피장등감관지표상균우우궤계제곡；인공채곡방식경리우곡배적보수화제고정분이용솔。
The effects of artificial starter-making and mechanical starter-making on Daqu culture including their etlects on starter room tempera- ture, room humidity, and semi-finished starter temperature were investigated. Besides, the difference in the sensory and physiochemical indexes of product starter produced respectively by these two starter-making approaches was analyzed. Compared with mechanical starter-making, artificial starter-making was superior in the following aspects： it was more helpful for temperature regulation during Daqu culture and the extension of sta- ble temperature time, it had better sensory indexes such as Daqu aroma intensity and cross-section flatness etc., and it was good for improving wa- ter-holding capacity of product starter and increasing the utilization rate of starch.