摘要
曲皮的厚度直接影响着大曲的质量,通过对不同厚度曲皮的理化指标与微生物菌落测定,对比优质大曲参数。结果表明,曲皮厚度在0.5～0.8 cm之间,液化力大于1.5 g淀粉/g曲·h,糖化力大于800 mg葡萄糖/g曲·h,发酵力大于1.2 g CO_2/g曲,大曲感官评分高于48分。
The thickness of surface skin will directly influence Daqu quality.Through the measurement of physiochemical indexes and microbial colony of surface skin of different thickness,the relations between the measured data and high-quality Daqu parameters were explored.The results suggested that,as surface skin thickness was within 0.5 cm to 0.8 cm,the liquefying power of Daqu was higher than 1.5 g starch/g Daqu·h,the saccharifying power was higher than 800 mg glucose/g Daqu·h,the fermenting power was higher than 1.2 g CO2/g Daqu,and Daqu sensory score was higher than 48.
作者
张振科
杨方玉
樊建辉
李建民
吴卫光
ZHANG Zhenke;YANG Fangyu;FAN Jianhui;LI Jianmin and WU Weiguang(Yangshao Distillery Co.Ltd.,Mianchi,Henan 472400,China)
出处
《酿酒科技》
2019年第3期38-43,共6页
Liquor-Making Science & Technology
基金
陶融型白酒融合酿造技术研究与产业化课题组(项目编号:181100211400)
关键词
大曲
曲皮
理化指标
微生物菌落
Daqu
surface skin
physiochemical indexes
microbial colony
