摘要
以景芝自产浓香大曲为研究对象,在制曲粉碎度和水分相同的条件下,重点研究了大曲品温曲线与糖化力的关系以及成品曲曲皮厚度对糖化力的影响。结果表明:浓香型大曲的糖化力与前火期存在一定程度的正相关关系,与挺火期存在一定的负相关关系;成品曲的曲皮厚度越厚,糖化力越高。
Taking Luzhou flavor Daqu produced by Jingzhi as the research object,the relationship between Daqu product temperature curve and saccharifying power and the effect of finished Qu skin thickness on saccharifying power were studied under the same conditions of koji crushing degree and moisture.The results showed that the saccharifying power of Luzhou flavor Daqu had a positive correlation with the early stage of fermentation and a negative correlation with the emergent stage;The thicker the crust of the finished koji,the higher the saccharifying power.
作者
李伟安
曹建全
刘建波
徐晶晶
LI Weian;CAO Jianquan;LIU Jianbo;XU Jingjing(Shandong Jingzhi Liquor Co.,Ltd.,Jingzhi 262119,Shandong,China;Key Lab of Bio-fermentationTechnology,Jingzhi 262119,Shandong,China)
出处
《酿酒》
CAS
2022年第5期77-79,共3页
Liquor Making
关键词
白酒
大曲
糖化力
Liquor
Daqu
Saccharifying Power
