汾酒大曲贮曲期间理化性能的探讨  

Discussion on the Physicochemical Properties of Fen Liquor Koji During Storage

作　　者：李俊丽 相里加雄 王奋明 赵敏 路星 

机构地区：[1]山西杏花村汾酒厂股份有限公司质量管理部,山西汾阳032205 [2]山西杏花村汾酒集团股份有限责任公司,山西汾阳032205

出　　处：《酿酒》2015年第5期14-18,共5页Liquor Making

摘　　要：汾酒生产所使用的清米查曲、后火曲和红心曲3种大曲在培制完成投入酿酒使用前经过长达6个月的贮曲,通过合理的贮曲可使成品曲的理化性能更趋于稳定,排除了酿酒有害杂菌,用于酿酒生产可极大的实现优质高产。There is as long as six months of storage for three kinds of finished koji, Qingcha, Houhuo and Hongxin, to be put into use in Fen liquor making. Reasonable storage will make the physicochemical properties of koji product more stable, eliminate the harmful microbial contaminants in liquor making, and realize good quality and high yield liquor making to great extent.

关 键 词：汾酒大曲 糖化力 液化力 

分 类 号：TS262.32[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]