黄酒生麦曲贮存期理化变化研究  

Study on the physical and chemical change of raw wheat koji of yellow rice wine in storage period

作　　者：毛青钟[1] 叶芙蓉[1] 吴水凤[1] 石彩琴[1] 陈细丹[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2010年第6期19-21,共3页Jiangsu Condiment and Subsidiary Food

基　　金：2010年浙江省农业科技成果转化资金项目;2010年绍兴县重大科技攻关项目(1049)

摘　　要：为了在黄酒生产过程中更加合理地使用生麦曲,通过对黄酒生麦曲在贮存期间的糖化力、液化力、总酸和水分等指标的定期测定,找出黄酒生麦曲在贮存过程中理化指标的变化规律。结果表明:生麦曲贮存有一定期限,超过一定期限后,其理化指标有所下降,会影响生麦曲的整体质量。The raw wheat koji should be made good use during the yellow rice wine producing process. Through the regular determinations of saccharogenic power, liquefied strength, total acid, and moisture during the storage period, the changing rules of physical and chemical indexes of raw wheat koji are disclosed. The result indicated that the storage period of raw wheat koji has certain deadline,beyond which, its physical and chemical indexes will decrease and the total quality of raw wheat koji will be strongly affected.

关 键 词：黄酒 生麦曲 贮存期 理化变化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]