摘要
老白干香型大曲以小麦为原料,经粉碎,粗细比为7∶3;曲坯水分含量在30%～32%之间;应防止小麦生芽霉变,曲坯踩制拌料不匀、松紧不一,曲坯厚薄不等,轻重不一;曲房要清洁、卫生,配备温度计;卧曲、曲的上霉(挂衣)期、晾霉、潮火、干火阶段、后火、出房、大曲贮存等工序都有严格的技术和工艺参数要求,按其生产所得的大曲独具特色。(孙悟)
Wheat was used as raw materials to produce Laobaigan-flavor Daqu starter after grinding （the proportion of rough granules to minute granules as 7：3 and water content in semi-finished starter between 30 %-32 % ）. Besides,the germination and rot of wheat, uneven stepping of semi-finished starter and inequable semi-finished starter weight,tightness and thickness should be prevented. Starter-making room should be kept clean and tidy equipped with thermometers. In addition, there were strict technical requirements and relative technical parameters of the production procedures such as starter rot period, rot, heat stage, Daqu storage etc. Daqu produced by such techniques had special characteristics.
出处
《酿酒科技》
北大核心
2006年第2期52-55,共4页
Liquor-Making Science & Technology
关键词
老白干香型大曲
生产技术
工艺参数
Laobaigan-flavor Daqu starter
production techniques
technical parameters
