摘要
在机械制曲取代人工踩曲过程中,通过对粉碎度、水分、压力等的调整及入房培养的细致管理,以达到人工踩曲的效果。通过各种参数的合理控制使成品曲的感官和各项理化指标与人工制曲基本一致,达到了预期效果。
In the process of starter-making by machine, appropriate adjustment of grinding degree, moisture content, pressure and careful management of room-entry culture could achieve satisfactory effects, and sensory indexes and physiochemical indexes of machine-made starter were almost the same as that ofmanmade starter. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第2期82-84,共3页
Liquor-Making Science & Technology
关键词
机械制曲
粉碎度
水分
压力
入房培养
感官
理化指标
machine-made starter
grinding degree
moisture content
pressure
room-entry culture
sensory
physiochemical indexes
