浓香大曲不翻曲制曲可行性分析研究.pdfVIP

酿酒科技2023年第2期（总第344期）·LIQUOR-MAKINGSCIENCETECHNOLOGY2023No.2(Tol.344)7171

DOI：10.13746/j.njkj.2022103

浓香大曲不翻曲制曲可行性分析研究

刘绪兴，杨生智，朱纯莹，卿友，姚贤泽，杨强

（劲牌有限公司，湖北大冶435100）

摘要：为探索不翻曲的浓香大曲制曲方式是否可行，为浓香制曲实现机械化、智能化提供依据，在传

统曲房中选择60块曲药作为试验曲不进行翻曲操作，通过翻动其他传统曲药为试验曲发酵创造适宜环

境，对试验曲与对照曲不同发酵阶段曲药理化、微生物指标进行跟踪检测。结果发现，未进行翻曲操作

的试验曲曲药内部水分散失速度、菌丝生长情况差异较小，最终出房时曲药质量与传统曲药相比在感

官、理化指标等综合评分方面均无明显差异，曲药质量可达到传统制曲质量要求，通过小试试验验证了

浓香大曲不翻曲的制曲方式是可行的。

关键词：浓香大曲；不翻曲；机械化；曲药评级

中图分类号：TS262.3；TS261.4文献标识码：A文章编号：1001-9286（2023）02-0071-04

StudyontheFeasibilityofMakingNongxiangDaquwithoutDaqu-Turning

LIUXuxing,YANGShengzhi,ZHUChunying,QINGYou,YAOXianzeandYANGQiang

(JingBrandCo.Ltd.,Daye,Hubei435100,China)

Abstract:InordertoexplorethefeasibilityofmakingNongxiangDaquwithoutDaqu-turningprocess,andtoprovidebasisforthe

mechanizedandintelligentproductionofNongxiangDaqu,60blocksofDaquinthefermentationroomwereselectedasthetest

Daqu,andthesuitableenvironmentforthefermentationofthetestDaquwascreatedbyturningotherDaqublocksintheroom.The

physicochemicalandmicrobiologicalindexesofthetestDaquandthecontrolDaquatdifferentfermentationstagesweretrackedand

detected.Theresultsshowedthattherewaslittledifferenceintheinternalwaterlossrateandmycelialgrowthconditionsbetweenthe

testDaquandthecontrolDaqu.Therewasnosignificantdifferenceinthecomprehensivesensoryscoresandphysicochemicalindex-

esbetweenthetestDaquandthecontrolDaquwhenthefermentationwascompleted.ThequalityofthetestDaqucouldmeetthe

qualityrequirements.Inconclusion,itisfeasibletomakeNongxiangDaquwithoutDaqu-turningprocess.