CAJ | 학술논문

以传统中高温大曲作为研究对象，重点探讨了曲药液化力在不同生化条件下的特征指标，再通过正交试验筛选出测定曲药液化力的最佳条件，并结合浓香型白酒生产工艺对试验条件进行修正，使测得液化力尽量反应实际生产中的大曲参与的固态发酵效力，达到对曲药生化指标准确、快速测定的目的，并准确地结合曲药感官鉴定，判断出大曲液化能力优劣。
이전통중고온대곡작위연구대상，중점탐토료곡약액화력재불동생화조건하적특정지표，재통과정교시험사선출측정곡약액화력적최가조건，병결합농향형백주생산공예대시험조건진행수정，사측득액화력진량반응실제생산중적대곡삼여적고태발효효력，체도대곡약생화지표준학、쾌속측정적목적，병준학지결합곡약감관감정，판단출대곡액화능력우렬。
The traditional high temperature Daqu was studied in this research. The characteristic indexes of koji liquefied ability under different biochemical conditions were mainly discussed. The optimal condition for the measurement of hquefied ability of koji was obtained by orthogonal experiments. Besides, the experimental condition for the liquefied ability measurement was modified according to the Luzhou flavor liquor making technology in order to reflect the solid fermentation ability in practice as much possible. The purpose of this research was to measure the biochemical indexes of koji precisely and rapidly, and further to determine the degree of liquefied ability of koji combined with its sensory identification.