摘要
采用纯种根霉曲和耐高温活性干酵母代替部分传统小曲酿造小曲米酒 ,出酒率提高了 6 % ;同时对传统小曲、纯种根霉曲、耐高温活性干酵母 TH - AADY 的最佳用量及配比、添加时间进行了研究 .
The use of quality Rhizopus koji and temperature tolerant active fresh yeast in the production of Xiaoqu liquor has increased the yield of Xiaoqu liquor by 6%.The quantity,and adding method and adding time of the quality Rhizopus koji and temperature tolerant active fresh yeast are discussed.
