摘要
以籼米粉制曲,用酒曲酿酒是中国黄酒酿造的特色,也是我国黄酒酿造工业的传统操作技艺。该文着重讨论了以籼稻米为主、中草药为辅、熟水拌粉、曲母接坯、颗粒制曲、低温培养、中湿温转化、降温散冷而成的小曲工艺特征,以及传统小曲在黄酒酿造中的功能和作用。
It was the characteristics of Chinese rice wine brewing and also the traditional processing technology of rice wine brewing to make koji with long rice flour and make liquor with wine koji. This paper focused on the technological characteristics of using long rice as the main materials and Chinese traditional medicine as the adjuncts, mixing flour with boiled water, inoculating koji with mother starter, culturing at low temperature, transforming at moderate temperature and humid conditions, cooling by lowering temperature of making koji. Based on these processes, the functions and effects of traditional koji in rice wine brewing were proposed.
出处
《中国酿造》
CAS
北大核心
2005年第11期4-6,共3页
China Brewing
关键词
黄酒
籼稻
中草药
陈药种
rice wine
long rice
Chinese traditional medicine
old pharmacopoeia
