赵亮亮，贺策^*，邱枫，时晓

（江苏洋河酒厂股份有限公司，宿迁 223800）

摘 要：制曲原料粉碎后的物料包含大皮、颗粒、细粉三个部分，本实验从钢辊物理特征、使用周期、原料润粮时间等方面探讨其对原料粉碎度影响。实验结果表明，钢辊拉丝角度与深度对物料大皮、颗粒影响较大。随着钢辊使用周期延长，呈现物料大皮偏大、颗粒减少趋势。原料润粮时间以浸润6～9 h为宜。结合季节特性设计粉碎度与水分梯度实验，得出理化指标均衡、感官品质优异的大曲。本实验结果可为中高温制曲生产提供参考。

关键词：粉碎度；物理特征；使用周期；润粮时间；梯度实验

中图分类号：TS261.11   文献标识码：A   文章编号：1674-506X（2024）01-0113-0005

Study of Crushing Degree and Quality of Daqu under 

Different Conditions

ZHAO Liangliang, HE Ce^*, QIU Feng, SHI Xiao

(Yanghe Distillery Co., Ltd., Suqian 223800,China)

Abstract: The crushed raw material for the production of the daqu contains three parts:large skin,granules and fine powder.This trial encompasses the physical characteristics of the steel rolls,the period of use,and the time spent wetting the grain of the raw material to explore their effect on raw material comminution. The experimental results showed that the angle and depth of the steel roller drawing has a greater influence on the large skin and particles of the material. As the steel rolls are used for a longer period of time,they show a trend towards larger skins and fewer particles. The time to moisten the wheat is 6~9 hours.Crushing and moisture gradient tests are designed in conjunction with seasonal characteristics to produce a balanced product with excellent quality parameters.This experiment can be used as a reference for the production of medium and high temperature Daqu.

Keywords: crushing degree; physical characteristics; usage cycle; infiltration time; gradient experiments

Doi: 10.3969/j.issn.1674-506X.2024.01-018

收稿日期：2023-04-29

基金项目：宿迁市时晓技能大师工作室资助项目

作者简介：赵亮亮（1983-），男，硕士，正高级工程师。研究方向：白酒酿造微生物及发酵工艺研究。

*通信作者：贺策（1986-），男，本科，工程师。研究方向：白酒酿造微生物及发酵工艺研究。

引用格式:赵亮亮,贺策,邱枫,等.不同条件下粉碎度及大曲品质研究[J].食品与发酵科技,2024,60(1):113-117.