摘要
前文对酿酒生产过程中所用粮食和稻壳的筛选及初步分析方法做了简要介绍,从样品采集、外观鉴别、物理检验,以及水分、淀粉、还原糖、直链淀粉、粗蛋白、粗纤维含量的测定作了详细讲解,并给出相关计算公式。在以上基础上,进一步对粗脂肪、单宁、灰分、多缩戊糖的检测方法作详细介绍。至此,关于酿酒生产中粮食和稻壳常规项目的分析检测已全部介绍完毕。(晓文)
In previous papers, the screening and analytical methods of grains and rice husk for liquor-making were introduced briefly, besides, sample collection, appearance identification, physical testing, and the measurement of the content of water, starch, reducing sugar, amylose, crude protein, and crude fiber were introduced in details, and the corresponding calculating formula were put forward. In this paper, the measurement of crude fat, tannin, ash content, and pentosan were introduced in details. By now, the analytical and measuring methods of the conventional items on grains and rice husk for liquor-making were all introduced. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第3期130-133,共4页
Liquor-Making Science & Technology
关键词
粗脂肪
单宁
灰分
多缩戊糖
分析检测
crude fat
tannin
ash content
pentosan
analysis and testing
