大曲的理化特征指标探讨  

Study on Daqu Quality Standards (IV) ——Investigation on Physiochemical Property Indexes of Daqu

作　　者：沈才洪[1] 应鸿[1] 许德富[1] 邬捷锋[1] 沈才萍[1] 

机构地区：[1]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2005年第9期20-22,共3页Liquor-Making Science & Technology

摘　　要：大曲的理化指标除水分、淀粉和酸度外,还有直观反映大曲发酵形态特征的指标即曲块容重,其能反映生料在制曲过程中总物质消耗量的大小,是大曲发酵成熟度的一个静态指标。因此,将曲块容重设定为大曲理化特征指标。该指标与原料成曲率和脱水率密切相关。(孙悟)In addition to water content, amylum and acidity, the physiochemical indexes of Daqu also include volume weight of caky starter, which is a static index of fermenting degree of Daqu indicating directly the morphological characteristics in Daqu fermentation and the consumption of raw materials in starter-making. Accordingly, volume weight of caky starter is defined as one of the physiochemical property indexes of Daqu. And such index has close correlations with dehydration rate and starter production rate of raw materials. （Tran. by YUE Yang）

关 键 词：大曲 理化特征指标 曲块容重 

分 类 号：TS261.1[轻工技术与工程—发酵工程]