摘要
我国制曲酿酒已有几千年的历史,自古以来,就在制曲原料中添加药物,以防止杂菌生长。试验证明,添加中草药制曲,对有害菌有较强的抑制作用,而对功能菌无害,还可促进其生成与酶代谢。中药材对酵母菌的影响分为3类:1.对酵母菌体有明显促进作用;2.有明显阻碍作用;3.无明显作用。而无药糠曲打破了“药曲”的传统观念,既节省制曲用粮,又节省中药材,降低制曲成本50%,还可保证出持出酒率。(陶然)
Starter-making in China has a history of several thous an d years.Since the ancient times,people had already added tradi-tional Chinese herbs into starter-making materials to prevent the growth of sundry bacteria. The experiments indicated that the addition of Chinese herbs during starter-mak ing could effectively inhibit the growth of pernicious bacteria and advance the growth and enzyme metabolism of functional bacteria.The effects of Chinese herb s on microzyme included the following three aspects:1.evident promotion effec ts on microzyme thalli;2.evident inhibition effects on microzyme thalli;3. no evident effects on microzyme thalli.Currently,the method of starter-making by bran without addition of Chinese herbs had broken the conventional concepts of starter-making,which could not only save the grains for starter-making but also save Chinese herbs.Besides,it could reduce50%starter-making costs an d ensure liquor yield at the same time.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第2期19-21,共3页
Liquor-Making Science & Technology
关键词
制曲
小曲
中药材
starter-making
Xiaoqu
Chinese herbs
