摘要
在原有中温曲生产工艺的基础上对培曲的最高温度进行调整,结果表明,在制曲过程中,曲块入房5～7 d温度达到59℃左右。经第一次、第二次翻曲后,即将多房(5～7房)曲块进行合房,可以把顶火温度保持在60～63℃,顶火时间达到9～11 d,可使曲块中产酯酵母菌增多,其液化力、蛋白质分解力得到提升,曲块具有香气较浓、表皮上霉好、曲心香味浓的特点,同时也使曲块具有一定糖化力。
Based on conventional production techniques of moderate-temperature Daqu, the top temperature for Daqu culture was regulated. In Daqu-making process, the temperature ofcaky Daqu ascended at about 59 ℃ after 5-7 d in putting in the fermentation room. After primary and secondary Daqu-turning, caky Daqu from 5 -7 fermentation room collected together in one fermentation room and top temperature kept at 60- 63℃ for 9 - 11 d, which could increase ester-producing microzyme quantity in caky Daqu and improve its liquefying power and protein catabolism power. The produced caky Daqu had the features including stronger aroma in Daqu core and easy mold growth on Daqu surface. Besides, caky Daqu had certain saccharifying power at the same time. （Tran. by YUE Yang）
出处
《酿酒科技》
2011年第11期76-78,共3页
Liquor-Making Science & Technology
关键词
中温偏高温大曲
生产工艺
顶火温度
顶火时间
moderate-high-temperature Daqu
production techniques
top temperature
time for top temperature
