摘要
大曲培养过程分为发酵前期、升温期、高温期、降温期、成熟期5个阶段。大曲在培养过程中微生物及酶的变化是有规律的。“前火不可过大”,若大曲培养前期升温过快、过高,微生物不能充分生长繁殖;“后火不可过小”,降温期是大曲中保留微生物及酶增长的重要时期,若温度降得太快或控制得太低,微生物不能充分生长,将严重影响大曲质量。(丹妮)
Daqu culture process is divided into five stages of fermentation prior period, temperature rise period, high temperature period, temperature drop period and maturation period. The changes of microbes and enzymes during daqu culture process has certain rules. 'rapid temperature rise in fermentation period prohibited', if temperature rise rapidly , microbes could not grow and propagate completely. Because temperature drop period is a significant period for the growth of microbes and enzymes in daqu, 'rapid temperature drop prohibited', otherwise, incomplete microbe growth would seriously deteriorate daqu quality. (Tran. by YUE Yang)
出处
《酿酒科技》
2004年第4期25-26,共2页
Liquor-Making Science & Technology
关键词
大曲
培养
微生物
daqu
culture
microbes
