酿酒大曲中淀粉含量的检测  

Detection of Starch Content in Brewing Daqu

作　　者：吴龙 吴宏萍[1] 吴丽华[1] 刘曼曼[1] 巩子路 时玉英[1] WU Long;WU Hongping;WU Lihua;LIU Manman;GONG Zilu;SHI Yuying(Jinzhongzi Liquor Industry Co.,Ltd,Fuyang 236018,Anhui,China)

机构地区：[1]安徽金种子酒业股份有限公司检测中心,安徽阜阳236018

出　　处：《酿酒》2021年第5期106-107,110,共3页Liquor Making

基　　金：安徽省柔和型白酒酿造及质量安全工程技术研究中心资助项目。

摘　　要：依据酿酒大曲通用分析方法(QB/T4257-2011)对酿酒大曲淀粉含量进行检测,通过实验步骤上的一些改变,探讨改变后方法的适用性,实验表明优化后检测方法具有很高的准确度、精确性,能够满足酿酒大曲的检测。In this paper,based on the general analysis method of Brewing Daqu(QBT4257-2011),the starch content of brewing Daqu was detected.The applicability of the modified method was discussed through some changes in the experimental steps.The experiment showed that the optimized detection method had high accuracy and accuracy and could meet the requirements of the detection of brewing Daqu.

关 键 词：酿酒大曲 淀粉 检测 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]