Optimal "Huohou" of fermentation process of Jianqu Leaven
10.3969/j.issn.1001-1528.2017.01.027
- VernacularTitle:建曲发酵过程的最佳“火候”
- Author:
Min XU
1
;
Yu-Jie LIU
;
Da-Shuai XIE
;
Chun-Jie WU
;
Yong-Liang HUANG
Author Information
1. 成都中医药大学
- Keywords:
Jianqu Leaven;
fermentation;
"Huohou";
white mould;
wine flavor;
chemical constituents;
enzyme activities
- From:
Chinese Traditional Patent Medicine
2017;39(1):136-142
- CountryChina
- Language:Chinese
-
Abstract:
AIM To analyze the optimal "Huohou" (fermentation time and temperature) of fermentation process of Jianqu Leaven [fermentation product composed of medicinal materials (Artemisiae annuae Herba,Menthae haplocalycis Herba,Angelicae dahuricae Radix,etc.),wheat bran and flour).METHODS The colors and odors of twelve batches of samples during fermentation process were detected by machine vision and electronic nose technologies,respectively.The contents of total sugar and total protein,together with activities of amylase,protease and lipase,were determined to analyze constituent changes.RESULTS The content of total sugar was significantly decreased,but that of total protein was slightly increased,and the activities of three enzymes were increased to different degrees.At temperature of 28-30 ℃ and relative humidity of 70％-80％,the optimal fermentation terminal point of Jianqu Leaven was 30-36 h.CONCLUSION The Jianqu Leaven obtained by this fermentation method is totally covered with white mould,and has wine flavor,which meets the requirement of traditional processing.
