The Change Rules of Physiochemical Indexes of Luzhou-Flavor Daqu Based on Continuous Flow Chemical Analyzer

Abstract

The continuous flow chemical analyzer was applied for the determination of the content of total acid, reducing sugars and free amino acids of Luzhou-flavor Daqu in the whole making process including fermentation and storage period. The result showed that the total acid, reducing sugars and free amino acids had a dramatic change in the period of Daqu fermentation and had a higher level with a small fluctuation in the prophase of Daqu storage. In the late phase of Daqu storage, the total acid and reducing sugars decreased considerably and tend to be stable finally, while the free amino acid was still maintained at a high level. The total acid and reducing sugar had a significant positive correlation (the correlation coefficient of total acid and reducing sugar content was 0.946,P<0.01), and both of them had no correlation with the content of free amino acid.