The Change Laws of Starch Content of Luzhou-flavor Daqu in the Whole Making Process by Continuous Flow Chemical Analyzer
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Abstract:
The t starch content of Luzhou-flavor daqu were analyzed for the first time, using a continuous flow chemical analyzer and an optimal design was made for the starch extraction of daqu samples. By this way , the accurate and quick detection of samples of the whole making process were made, including the periods of fermentation and storage, in order to provide data support for other Physiological and biochemical indexes, and the research of dynamic change regulation of microbial. Results showed that the method precision was between 1.169~5.280%, and the average recovery rate of standard was 101.9465%. For earlier fermentation samples ,the optimal ratio of perchloric acid to ethanol were 0.5. For other samples, the best ratio was 0.4. All samples was magnetic stirred for10min.Starch content had a dramatic change in prophase of daqu fermentation, reach to 18.84%. And the starch contents showed a little decrease in storage phase, tending towards stability in late storage.
