Effect of hot air drying technology on the quality of Daqu during the storage period

In order to explore the hot air drying technology influence on the quality of Daqu during the storage period, through detecting the changes of physicochemical indexes, biochemical indexes, the indexes of enzymes, volatile flavor components and microorganism of hot air drying Daqu during the storage period. The results showed that hot air drying could decrease water content and water activity value of Daqu significantly, and had a certain inhibitory effect on the formation of ammonia nitrogen during the storage period. However, in the late storage period, it had promoting effect on esters content and 2, 6-dimethylpyrazine content.At the laboratory storage conditions, hot air drying could promote liquor-producing power, liquefying power, glucose activity and increased bacterial biomass in the late storage period.However hot air drying had no effect on Daqu starch decomposition, esterification force, fermentation force and protease activity during the storage period.