摘要
为了探讨在苏北地区进行生料酿酒的可行性,通过正交试验,在直观结果的基础上经综合比较分析,得出pH、发酵时间、曲料比、发酵温度和水料比等5因素对出酒率的影响逐渐减小,当 pH为5、发酵时间为10 d、曲料比为1．0％(质量分数)、发酵温度为32℃、水料比为300％(质量分数)时,生料酿酒的出酒率最高。
In order to discuss the feasibility of liquor making with uncooked materials in northern Jiangsu Province, this paper determined the factors that affect the process by orthogonal test. It concludes that the effect on liquor yield rate decreases respectively by pH value, time of fermen. tation, material ratio, temperature of fermentation, and water-material ratio. Results showed that the yield rate was the highest when the pH value was 5, koji-material ratio was 1.0%, the time and temperature of fermentation were 10 days and 32℃, and the water-material ratio was 300%.
出处
《淮海工学院学报（自然科学版）》
CAS
2005年第4期62-65,共4页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
关键词
生料酿酒
影响因素
出酒率
比较
liquor-making with uncooked materials
affecting factor
liquor yield ratio
comparison
