摘要
丰谷酒业大曲生产,在制曲工艺过程中对原料及各工艺参数进行严格控制,经过多年的生产试验研究,大曲质量得到稳步提高。生产大曲质量为:表面呈芝麻大小的白斑、无裂口、无灰黑色菌丝;断面布满白色菌丝,无裂口、润心,皮张薄;曲香味浓郁,无明显的酸味和霉味;理化指标:水分≤15%,酸度≤1.0,酶活力(u/g曲)≥400,发酵力(g/g.72h)≥1.20。(孙悟)
Raw materials were managed and technical parameters were controlled strictly during Daqu-making process. Through years of production research, Daqu quality got improved steadily and mainly presented the following characteristics： white spots in sesame size on Daqu surface, no rupture, no grey black mycelial filaments, white mycelial filaments on fracture plane and no rupture, moisture Daqu core and thin skin, mellow Daqu aroma with no evident sour odor and stale taste, physiochemical indexes as follows： water content ≤ 15 %, acidity≤ 1.0, enzyme activity （u/g Daqu）≥400, fermenting power （g/g·72h）≥ 1.20. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第6期60-61,共2页
Liquor-Making Science & Technology
关键词
浓香型大曲
生产技术
工艺参数
Luzhou-flavor Daqu starter
production techniques
technical parameter
