The Investigation Of Apply Of Molds Intensify Daqu During The Production Of Shanxi Mature Vinegar

The microorganisms and the enzymes of the shanxi aged vinegar have an important influences on the quality and flavor of the vinegar. In the traditional process, the microorganisms mainly derived from the air, materials and production implements what lead the low rate of vinegar. Using multiple strains of hybird in strengthening Daqu.it can accelerate the speed of microbial propagation in Daqu,therefore it can improve the utilization rate of raw materials. This experiment have four parts.1.Two strains of excellent molds were put in Daqu with different proportion to make strengthen Daqu. Taking the saccharification and the acid protease activity as the indexes, based on Box-Benhnken design. The experiment results show that, the optimal conditions were making temperature of 30.59?, strains amount of 1% and strain ratio of 1:3.1. Under these conditions, the saccharification and the acid protease activity reached up to 2368U/g and 492.88U/mL. Compared with Daqu, in the strengthen Daqu, the moisture content increased by 2.0%, acidity increased by 78%, the starch content was reduced by 14.3%, the liquefaction strength increased by 120%.2.Alcohol fermented liquid in strengthen Daqu and Daqu, their alcohol content is 8.3% and 8.3% respectively after determination. Semi-quantitative analysis of the fermentation broth aroma components by HS-GC-MS, the results showed that compared to the control, the amount and type of aroma constituents in strengthening Daqu fermentation liquor were increased. Especially ester substances, accounted for 34.11% of volatile gas content,higher than the contrast daqu (ester content 31.64%). The various components were improved to a certain extent,the alcohol,total acid content and amino nitrogen content increased.3.The strengthen Daqu and Daqu is applied to the shanxi aged vinegar fermentation production.Determination of physical and chemical indicators in alcohol fermentation liquor.The results show that compared with contrast Daqu,Strengthen daqu alcohol in the fermented liquid ester content, total acid content, reducing sugar content and amino acid nitrogen content increased by 3.5%,11.7%,30.2% and 2.8%. In vinegar, the results show that compared with contrast Daqu,In vinegarwas produced by strengthen daqu fermentation,ester content, total acid content, amino acid nitrogen content increased by 4.6%,12.6% and 7.2% respectively, the reducing sugar content was reduced by 22.1%.