辣蓼草对小曲质量的影响研究  

Study on the Effects of Polygonum hydropiper on Xiaoqu Quality

作　　者：陆步诗[1] 李新社[1] 

机构地区：[1]湖南邵阳学院生物与化学工程系,湖南邵阳422000

出　　处：《酿酒科技》2006年第11期42-43,共2页Liquor-Making Science & Technology

摘　　要：研究了添加不同量的辣蓼草对小曲中的微生物种类和数量、糖化力、液化力及发酵率的影响。结果表明,在一定范围内添加辣蓼草对小曲质量具有良好的促进作用,其合理添加量为12%;探讨和分析了辣蓼草对小曲pH值、透气性等方面影响的机理。(孙悟)Different quantity of polygonum hydropiper was added in Xiaoqu respectively and its effects on microbial species and amount in Xiaoqu, the saccharifying power and liquefying power of Xiaoqu, and the fermenting rate were studied. The results suggested that the addition of adequate quantity of polygonum hydropiper （addition level as 12 %） had favorable effects on Xiaoqu quality. Besides, the influencing mechanism of polygonum hydropiper on Xiaoqu pH value and Xiaoqu permeability were also investigated in this paper.

关 键 词：小曲 辣蓼草 糖化力 液化力 发酵率 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TQ925.7[轻工技术与工程—食品科学与工程]