摘要
通过对糖化温度、糖化酶添加量和糖化时间等因素的试验 ,确定了焙炒米糊化率的测定方法 ,该方法设计合理 ,具有操作简单、测定结果重现性好且快速等优点 。
Through the gradient experiments of mashing temperature,mashing time and glucoamylase addition,a method is established to measure the gelatinization rate of roasted rice.This method is well designed,easily operative and satisfactorily reproductive for fast evaluation of the gelatinization rate of roasted rice.
出处
《酿酒》
CAS
北大核心
2002年第1期80-81,共2页
Liquor Making
关键词
焙炒米
糊化率
测定方法
黄酒
酿造
roasted rice
gelatinization rate
measurement
rice wine
