摘要
以黄酒生产的副产物酒糟为主要制曲原料 ,根据制曲原理和米曲霉培养生长要求 ,合理配入小麦、麸皮进行曲料组合 ,在工艺中采用原料轧碎、曲料上甑、加热汽化、蒸馏取酒、扬冷接种、曲料入箱、通风制曲 ,制成的糟麦曲具有曲香浓醇、菌丝紧密、酶活力高的特征。试制结果证实 ,酒糟替代熟麦制曲具有较高的实用价值和经济效益。
The by-product in yellow rice wine production-lees could be used in koji-making instead of ripe barley as the main raw materials if the following steps were properly managed: Rational addition of wheat and wheat bran according to koji-making theories and the growth requirements of aspergillus oryzae; Raw materials breaking and pyrogenation and boiloff of the materials in steamers; Distillation for liquor receiving; Yeast inoculation in cold and koji-making materials placed into the boxes and ventilative production process. The koji produced has characteristics of dense& pure flavoring, close mycelia and higher enzyme vitality. The test production also indicated that this substitute method was feasible and of high practical value and economic profits.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第1期22-23,共2页
Liquor-Making Science & Technology
关键词
制曲
黄酒糟曲
原料
生产工艺
副产物
koji-making
koji produced with yellow rice wine lees
techniques
