北方中高温包包曲不同季节制曲关键控制点范围探讨  

Study on the Range of Key Control Points in Different Seasons of Northern Koji at Middle and High Temperature

作　　者：张翠云 樊运红 张军 刘建强 闫海涛 ZHANG Cuiyun;FAN Yunhong;ZHANG Jun;LIU Jianqiang;YAN Haitao(Hebei Mud Cellar Brewing Technology Innovation Center,Xingtai 055550,China)

机构地区：[1]河北省泥窖酿酒技术创新中心,河北邢台055550

出　　处：《现代食品》2022年第18期185-187,共3页Modern Food

摘　　要：通过对北方中高温包包曲不同季节不同生产环境下制曲过程中的润麦水分、曲料水分、麦粉粗细三项关键控制点不同范围进行试验,并追踪不同范围下所生产曲质量的优劣,进而确定在北方中高温包包曲制曲关键控制点的最适宜生产范围,提高北方包包曲的质量和统一性,发现北方所制中高温包包曲的最适宜条件。结果表明,春秋季润麦水分为16.5%~17.5%,润料水分为37~38%,粉碎度(20目筛下物)为37%~39%;夏季润麦水分为16.5%~17.5%,润料水分为38%~39%,粉碎度为37%~38%;冬季润麦水分为16.5%~17.5%,润料水分为36.5%~37.5%,粉碎度为37.5%~38.5%。Wrapped starter of high temperature in the north of different season, different production environment tempering water in the process of koji making, koji material moisture, wheat flour three key control points of different thickness range test, under different range and track the quality music production, and then to determine the high-temperature wrapped starter starter-making critical control points in the north of the most appropriate production scope, and improve the quality and uniformity of northern wrapping and to find the most suitable conditions of middle and high temperature of northern wrapping. The result show that the moisture of spring and autumn moistening wheat is 16.5%~17.5%, moisture of moistening material is 37%~38%,and crushing degree(20 mesh under sieve) is 37%~39%. Moisture of summer moistening wheat is 16.5%~17.5%, moisture of moistening material is 38%~39%, comminuted degree is 37%~38%;ln winter, moisture of wheat is 16.5%~17.5%,moisture of raw material is 36.5% ~ 37.5% and crushing degree is 37.5% ~ 38.5%.

关 键 词：润麦水分 曲料水分 麦粉粗细 关键控制点 不同季节 

分 类 号：TS261.4[轻工技术与工程—发酵工程]