从微生物的数量消长分析凤曲理化指标的变化  

To Analyze the Physical& Chemical Indexes of Fengqu Starter From the Changes of Microbial Amount

作　　者：邓启宝 贾智勇 范文权 孔照奎 陈耀辉 

机构地区：[1]陕西西凤酒股份有限公司,陕西凤翔742106

出　　处：《酿酒科技》2001年第6期30-31,共2页Liquor-Making Science & Technology

摘　　要：水分、酸度、糖化力、发酵力是考核凤曲质量的主要理化指标。糖化力、液化力的变异在50 %～60 % ,发酵力变异为20 %～30 % ;水分和酸度的变异较小。米曲霉制曲大火温度的控制和维持时间长短对凤曲的糖化力、液化力和发酵力影响较大。制曲大火温度以控制在58～62℃为宜 ,且至少维持3天以上。Moisture content, acidity, saccharifying power and fermenting power are the main physical and chemical indexes to assess the quality of Fengqu Starter. The variation range of saccharifying power and liquefaction power is 50 %～60 % and that of fermenting power is 20 %～30 %, however, the variation ranges of moisure content and acidity are comparatively low. The control and maintenance of high temperature for aspergillus oryzae koji-making has great effects on saccharifying power and liquefaction power and fermenting power of Fengqu Starter, and the optimal temperature is at 58～62 ℃ and it should be maintained at least three days.(Tran.by YUE Yang)

关 键 词：凤曲 微生物 数量消长 理化指标变化 凤型白酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]