摘要
酱香型大曲采用高温制曲工艺。酱香型大曲生产工艺与大曲品质是紧密联系的,就从酱香型大曲的制曲原料、微生物多样性、理化指标和功能性几个方面去分析酱香型大曲的生产工艺与大曲品质之间的关系。
The high temperature koji making technology was used in the production process of Maotai-flavor Daqu. The relationship between production technology of Maotai-flavor Daqu and its quality was closed. In this thesis, starter-making raw materials, microbial diversity, the physical and chemical indices and functional aspects about Maotai-flavor Daqu were used to analyise the relationship between production technology of Maotai-flavor Daqu and its quality.
出处
《食品工业》
CAS
北大核心
2016年第2期260-264,共5页
The Food Industry
基金
利用功能微生物强化易地生产高品质酱香型白酒关键技术研究(黔科合GZ字[2014]3012)
贵州酱香型白酒品质提高与丢糟高效利用关键共性技术研究及示范(黔科合重大专项字[2013]6009号)
科技部科技支撑计划项目课题(2011BAC06B12)
异地高品质酱香型白酒生产工艺技术研究(黔科合LH字[2014]7672)
关键词
酱香型大曲
生产工艺
大曲品质
Maotai-flavor Daqu
production technology
quality
