摘要
研究了不同添加量的桑叶对小曲的微生物种类和数量、糖化力、液化力及发酵力的影响。结果表明,在一定范围内添加桑叶对小曲质量具有良好的促进作用,其合理添加量为9%,制成的小曲霉菌数达4.58×104个/g干曲,酵母数达4.77×103个/g干曲,细菌数达2.05×103个/g干曲。糖化力、液化力及发酵力分别达到498.2mg/g·h、0.82g/g·h、65.1%。
The different additive amount of Mulberry leaf which would affect the species and numbers of microbe ,the sacharifying power, liquerfying power and fermentation activity in Xiao koji were studied. The results indicate that the additive Mulberry leaf will improve the quality of Xiao koji in some way and the proper additive amount of Mulberry leaf is 9%, the number of mold , yeast and bacteria are 4.58 ×10^4Cell/g, 4.77×10^3Cell/g, 2.05× 10^3Cell/g.The sacharifying power, liquerfying power and fermentation activity are respectively 498.2 mg/g.h ,0.82 g/（g·h ） ,65.1%.
出处
《酿酒》
CAS
2008年第1期25-26,共2页
Liquor Making
关键词
小曲
桑叶
糖化力
液化力
发酵力
Xiao koji
Mulberry leaf
sacchariying power
liquefying power
fermentation activity
