摘要
通过对工艺要素、工艺条件、名词术语等基本概念的阐释,澄清模糊混淆的认识。固态白酒工艺要素按其功能和作用分为配料要素、环境要素和微生物要素三大类,各大类要素又分为若干子要素。各要素间合理调节,相互作用,才能保证正常生产,实现“优质、高产、低耗”的目标,创造最佳经济效益。
Through the explanation of basic conceptions such as technology elements, technology conditions and terms, their obscure and confused comprehensions are clarified. Technology elements of solid liquor are classified to three categories which are material ingredient, environmental and microorganism according to their functions. These elements should be adjusted and interacted reasonably in order that normal production can be assured, the aims which are excellent quality , high production and low cost can be realized, and the best economic benefit can be obtained.
出处
《四川食品与发酵》
2006年第3期32-33,共2页
Sichuan Food and Fermentation
关键词
工艺要素
工艺条件
分类
相互关系
Technology elements
technology condition
classification
relationship The Recognition of Fermented Grains and Description of Sense Character
