摘要
大曲的理化指标除水分、淀粉和酸度外,还有直观反映大曲发酵形态特征的指标即曲块容重,其能反映生料在制曲过程中总物质消耗量的大小,是大曲发酵成熟度的一个静态指标。因此,将曲块容重设定为大曲理化特征指标。该指标与原料成曲率和脱水率密切相关。(孙悟)
In addition to water content, amylum and acidity, the physiochemical indexes of Daqu also include volume weight of caky starter, which is a static index of fermenting degree of Daqu indicating directly the morphological characteristics in Daqu fermentation and the consumption of raw materials in starter-making. Accordingly, volume weight of caky starter is defined as one of the physiochemical property indexes of Daqu. And such index has close correlations with dehydration rate and starter production rate of raw materials. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期20-22,共3页
Liquor-Making Science & Technology
关键词
大曲
理化特征指标
曲块容重
Daqu
physiochemical property indexes
volume weight of caky starter
