【摘要】 以小麦为原料,加入茶树花、母曲,采用传统大曲加工工艺进行制曲。在单因素试验的基础上,应用正交试验法对茶树花大曲的制曲工艺参数进行优化,确定最佳的制曲工艺。结果表明:在茶树花添加量2.0 g/100 g、母曲添加量3.0 g/100 g、水添加量45 mL/100 g(添加量均以小麦计)、制曲时间25 d的条件下,所制茶树花大曲表面均匀挂衣、无裂口、断面整齐、火圈明显、曲香浓郁、无杂味。所制成品曲的理化及微生物指标为:水分含量12.5%、酸度0.9度、糖化力816.5 mg/(g·h)、液化力1.1 g/(g·h)、发酵力57 g CO2/(100 g·48 h)、霉菌总数9.8×106 CFU/g、酵母菌总数9.4×105 CFU/g、细菌总数5.7×106 CFU/g,用优化后的大曲进行传统酿酒实验,并与相同条件下工厂酒曲所酿酒样进行香气成分对比,得出用茶树花大曲所酿酒样香气组分含量普遍高于传统大曲。更多还原

【Abstract】 A novel starter culture(daqu in Chinese) for Chinese liquor was made by the traditional procedure from wheat added with tea flower and mother daqu. The manufacturing process was optimized by orthogonal array design. The surface of tea-flower daqu made by culturing wheat with 2.0 g/100 g tea flower, 3.0 g/100 g mother daqu and 45 mL/100 g water added for 25 d was covered with uniform white mycelia without splits and with a sharp cross-section. It also had obvious burning circles and a strong daqu fragrance without off-odor. The tea-flower daqu had a moisture content of 12.5% and an acidity of 0.9. The power of saccharification, liquefaction and fermentation were 816.5 mg/(g·h), 1.1 g/(g·h), and 57 g CO2/(100 g·48 h), respectively. The numbers of mold, yeast and bacteria in the daqu were 9.8×106, 9.4×105 and 5.7×106 CFU/g, respectively. Under the same fermentation conditions, the tea-flower daqu resulted in higher contents of volatile aroma compounds in Chinese liquor than the traditional daqu.更多还原