摘要
通过对大曲发酵过程营养成分、微生物及酶活力的检测分析,结合发酵温湿度、p H等因素,明确了大曲发酵过程中影响产品质量的因素,从而改变曲房环境控制发酵过程的微生物菌群,改善大曲品质。
Of Daqu physicochemical indexes, microbe species and nutritional components of detection analysis, can clearly understand to internal variation of the Daqu fermentation, temperature, humidity and p H effects on microbial and contact. Thus the change environment to control microbial flora, to improve the quality of Daqu.
出处
《酿酒》
CAS
2016年第1期50-52,共3页
Liquor Making
关键词
大曲
微生物
营养成分
酶活力
high temperature Daqu
microbiological
physicochemical index
nutrient composition
enzyme
