清香大曲原料粉碎度对发酵效率和成品酒质量的影响研究  

Study on the Influence of Crushing Degree of Fragrant Daqu Raw Materials on Fermentation Efficiency and Finished Liquor Quality

作　　者：史百福 SHI Baifu(Jingzuo No.1 Winery Co.,Ltd.,Baoding 072750,China)

机构地区：[1]京作壹号酒庄股份有限公司,河北保定072750

出　　处：《现代食品》2024年第4期181-183,共3页Modern Food

摘　　要：本研究通过实验,分析了不同粉碎度下的大曲原料在发酵过程中的发酵效率和成品酒的质量指标,旨在提高清香大曲的发酵效率和成品酒质量。结果表明,随着原料粉碎度的增加,发酵效率呈现先上升后下降的趋势,成品酒的质量指标表现不同的变化趋势。This study analyzed the fermentation efficiency of Daqu raw materials under different crushing degrees and the quality indicators of finished liquor during the fermentation process through experiments,aiming to improve the fermentation efficiency of fragrant Daqu and the quality of finished liquor.The results showed that with the increase of raw material crushing degree,the fermentation efficiency showed a trend of first increasing and then decreasing,while the quality indicators of the finished liquor showed different changing trends.

关 键 词：清香大曲 粉碎度 发酵效率 成品酒质量 

分 类 号：TS205.5[轻工技术与工程—食品科学]