摘要
探讨豉香大酒饼以大米为原料,辅以野生种源、特殊药材等,经堆积发酵、低温培菌、高温转化的工艺特点,以及传统大酒饼在豉香型白酒酿造中的功能和特色。
In this paper we introduced the technique characteristics of the traditional cake-shape Xiaoqu,including rice as raw material,use of wild microbes and special medicinal herbs,stacking fermentation,low-temperature culture of microbes,and high-temperature transformation.Then the function of cake-shape Xiaoqu in the production of Chixiang Baijiu was discussed.
作者
谭莹
郭波
梁思宇
TAN Ying;GUO Bo;LIANG Siyu(Guangdong Shiwan Distillery Group Co.Ltd.,Foshan,Guangdong 528031,China)
出处
《酿酒科技》
2020年第2期116-120,共5页
Liquor-Making Science & Technology
关键词
大酒饼
豉香型
酿造
cake-shape Xiaoqu
Chixiang Baijiu
production
