桑叶对小曲质量的影响研究  

Study on the Effect of Mulberry leaf to the quality of Xiao Koji

作　　者：李新社[1] 陆步诗[1] 唐继发[1] 李小芳[1] 黄海燕[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南422000

出　　处：《酿酒》2008年第1期25-26,共2页Liquor Making

摘　　要：研究了不同添加量的桑叶对小曲的微生物种类和数量、糖化力、液化力及发酵力的影响。结果表明,在一定范围内添加桑叶对小曲质量具有良好的促进作用,其合理添加量为9%,制成的小曲霉菌数达4.58×104个/g干曲,酵母数达4.77×103个/g干曲,细菌数达2.05×103个/g干曲。糖化力、液化力及发酵力分别达到498.2mg/g·h、0.82g/g·h、65.1%。The different additive amount of Mulberry leaf which would affect the species and numbers of microbe ,the sacharifying power, liquerfying power and fermentation activity in Xiao koji were studied. The results indicate that the additive Mulberry leaf will improve the quality of Xiao koji in some way and the proper additive amount of Mulberry leaf is 9%, the number of mold , yeast and bacteria are 4.58 ×10^4Cell/g, 4.77×10^3Cell/g, 2.05× 10^3Cell/g.The sacharifying power, liquerfying power and fermentation activity are respectively 498.2 mg/g.h ,0.82 g/（g·h ） ,65.1%.

关 键 词：小曲 桑叶 糖化力 液化力 发酵力 

分 类 号：TS262.36[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]