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Modern Food Science and Technology. 2017, (09) Core

Study on Changes in the Biochemical Properties of Maotai-flavor Daqu during StorageChinese Full TextEnglish Full Text (MT)

ZHANG Li;LU Hong-mei;CHEN Li;QIAO Yan;HE Xing;AN Jia-jing;School of Liquor-making and Food Engineering, Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University;

Abstract: Maotai-flavor daqu was used as a research object, and changes in its biochemical properties, such as fermenting power, liquefaction power, saccharification power, esterification power, alcohol-producing power, water content, the total number of microbial colonies, and mold and yeast counts during the storage of daqu were studied. The results revealed that the mold counts, liquefaction power, saccharification power, and esterification power were relatively low at the early stage of the storage of Maotai-flavor daqu; these four parameters showed a downward trend after the initial increase during the first four months of storage, and then the parameters maintained between five and eight months of storage. Water content, the total number of colonies and yeast cells, fermenting power, and alcohol-producing power of Maotai-flavor daqu significantly decreased during the first four months of storage, and then these parameters fluctuated in a relatively small range. The correlation analyses（of water content, the total number of microbial colonies, counts of molds and yeasts, fermenting power, liquefaction power, saccharification power, esterification power, alcohol-producing power, and other parameters） were conducted, and more than 60% of these parameters showed a significant or extremely significant correlation. The biochemical properties of Maotai-flavor daqu began to stabilize between five and six months of storage, and this situation was conducive to stabilization of the yield and quality of Maotai-flavor base liquor and was most suitable for the production of Maotai-flavor liquor.
Keywords：

Maotai-flavor daqu; storage; biochemical properties;

  • DOI：

    10.13982/j.mfst.1673-9078.2017.9.034

  • Series：

  • Subject：

  • Classification Code：

    TS262.33

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