特香型大曲储存过程中几个理化指标的变化分析  

Analysis of Several Physical and Chemical Indicators of Changes in the Storage Process of Site-flavour Daqu

作　　者：肖美兰[1] 刘建文[1] 吴生文[1] 

机构地区：[1]四特酒有限责任公司技术部,江西樟树331200

出　　处：《酿酒》2013年第5期48-50,共3页Liquor Making

摘　　要：以特香型大曲为研究对象,分析了大曲在储存过程中水分、糖化力、液化力、酯化力和发酵力的变化规律。结果表明,特香型大曲在储存3个月时最适合白酒生产。Site-flavour Daqu as the research object,analyse the change rule of Daqu moisture,saccharifying power,liquefying power, esterifying power and fermenting power in the storage process. The results show that, Site-flavour Daqu in storage of 3 months is best for liquor production.

关 键 词：特香型大曲 储存 变化规律 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]