覃 超¹，刘 念^2,4,5,6,7*，刘新宇³，彭 奎^2,4,6,7，陈 园¹，海 超³，王超凯^2,4,5,6,7，张 磊^2,4,5,6,7，常少健^2,4,6,7，郭 杰^2,4,6,7，余 航^2,4,6,7，胡兴望^2,4,6,7

（1.四川轻化工大学生物工程学院，四川宜宾 644000；

2.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

3.新疆伊力特实业股份有限公司，新疆伊犁 835800；

4.中国轻工业酿酒工程及应用重点实验室，四川成都，611130；

5.酿酒生物技术及应用四川省重点实验室，四川宜宾，644000；

6.刘念酿酒师技能大师工作室，四川成都，611130；

7.四川省高技能人才培训基地，四川成都，611130）

摘要：通过单因素与正交试验，研究培养温度、培养时间、接种量、料水比对青稞小曲质量的影响。结果表明，以青稞为原料制作藏区特色小曲的最佳条件为：培养温度30 ℃，培养时间5 d，母曲接种量2.0%，料水比60 g/100 g。在此培养条件下，青稞小曲表面覆盖一层白色粉末状物质，曲面颜色呈白色或灰白色，断面都有白色菌丝生长，有青稞特有的香气。成品小曲水分11.1%，酸度0.65 mmol/10 g，糖化酶活力1 122.0 U/g，发酵力1.42 g/0.5 g·72 h。

关键词：青稞；制曲工艺；生产工艺；糖化酶活力

中图分类号：TS262.36      文献标识码：A      文章编号：1674-506X（2023）02-0054-0005

Research on the Production Process of Tibetan Characteristic Highland Barley Koji

QIN Chao¹，LIU Nian^{2，4，5，6，7*}，LIU Xinyu³，PENG Kui^{2，4，6，7}，CHEN Yuan¹，HAI Chao³，WANG Chaokai^{2，4，5，6，7}，ZHANG Lei^{2，4，5，6，7}，CHANG Shaojian^{2，4，6，7}，GUO Jie^{2，4，6，7}，YU Hang^{2，4，6，7}，HU Xingwang^{2，4，6，7}

（1.College of Bioengineering, Sichuan University of Science and Engineering, Yibin Sichuan 644000, China;

2.Sichuan Food and Fermentation Industry Research ＆ Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

3.Xinjiang Yilite Industrial Co., Ltd., Yili Xinjiang 835800, China;

4.Key Laboratory of Brewing Engineering and Application of China National Light Industry Council, Chengdu Sichuan 611130, China;

5.Liquor-making Biotechnology & Application Key Laboratory of Sichuan Province, Yibin Sichuan 643000, China;

6.Liu Nian’s master Studio of Oenological Skills, Chengdu Sichuan 611130, China;

7.Sichuan High-skilled Personnel Training Base, Chengdu Sichuan 611130, China）

Abstract: The effects of culture temperature, culture time, inoculation amount, material- water ratio on the quality of highland barley koji were studied by single factor and orthogonal test. The results showed that the optimum conditions for making Tibetan characteristic koji with highland barley as raw material were as follows：culture temperature 30 ℃, culture time 5 days, inoculation amount of mother koji 2.0%, material-water ratio 60 g/100 g. Under this culture condition, the surface of the highland barley koji is covered with a layer of white powder, the surface color is white or gray, the cross section has white mycelium growth, has the unique aroma of highland barley. The water content of the finished koji was 11.1%, the acidity was 0.65 mmol/10 g, the glucoamylase activity was 1 122.0 U/g, and the fermenting power was 1.42 g/0.5 g·72 h.

Keywords：highland barley；koji making technology；production process；glucoamylase activity

doi：10.3969/j.issn.1674-506X.2023.02-008

收稿日期：2023-02-14

基金项目：兵团财政科技计划项目（2021AB005）；四川省科技厅成果转移转化示范项目（2021ZHCG0080）；四川省科技厅重点研发项目（2023YFS0484）；酿酒生物技术及应用四川省重点实验室开放基金项目（NJ2021-02）

作者简介：覃超（1995-），男，硕士研究生。研究方向：酿酒工程。

*通信作者：刘念（1969-），男，正高级工程师。研究方向：酿酒工程。

引用格式：覃超,刘念,刘新宇,等.藏区特色青稞小曲的生产工艺研究[J].食品与发酵科技,2023,59(2):54-58.