关键词: 小麦品种, 偏高温大曲, 培菌过程, 理化指标, 差异

Abstract: Raw material of two varieties wheat with 100% white wheat and 100% colored wheat was selected separately to manufacture the deviating high-temperature DaQu, it was compared that the differences of quality indexes between DaQu pieces of white wheat and colored wheat in change of temperature, losing of the moisture, consumption of the starch and forming of the acidity in the course of fermenting and cultivating the microorganism. The findings indicated that the quality dynamic indexes of DaQu piece of colored wheat was better than DaQu piece of white wheat in the course of fermenting and cultivating the microorganism, DaQu piece of colored wheat could meet the technological requirements of" slow intensification in earlier stage, steady temperature in middle period and decline in later stage" , the moisture could be discharged in time lying in the centre of DaQu piece, and the starch was consumed appropriately, the acidity formed was moderate. Therefore, under this experimental condition, colored wheat is more suitable than white wheat in manufacturing the deviating high temperature DaQu.

Key words: wheat variety, deviating high-temperature DaQu, course of cultivating the microorganism, physiochemical indexes, difference