提高太白酒优质品率的工艺研究  

Research on the Techniques of Improving the Quality Product Rate of Taibai Liquor

作　　者：张吉焕 胡建祥 蔡关林 

机构地区：[1]陕西省太白酒厂,陕西眉县722306

出　　处：《酿酒科技》2003年第3期45-46,共2页Liquor-Making Science & Technology

摘　　要：提高陕西省太白酒优质品率的技术措施主要有:提高制曲温度,分别制曲,科学合理搭配,混合使用;坚持太白酒的传统生产工艺,加强管理;坚持技术创新,把传统技艺与现代生物科技有机结合起来;齐抓共管,综合施治。采取以上措施后,太白酒优质品率提高10%以上。The techniques of improving th e quality product rate of Taibai liquor included:increase of starter-making temp erature and starter-making separately,rational collocation and mixed utilizati on scientifically,persistent application of conventional production tech-niqu es of Taibai liquor and reinforcement of management ,advocacy of technical inn ovation and organic integration of conventional tech-niques and modern biologic al techniques,all-sided management and comprehensive administration.The appl ication of the above mea-sures could effectively increase the quality product r ate of Taibai liquor by more than10%.(Tran.by YUE Yang)

关 键 词：太白酒 优质品率 生产工艺 技术创新 制曲温度 分别制曲 

分 类 号：TS262[轻工技术与工程—发酵工程]