摘要
通过对大曲中酵母菌的分离、筛选、固定化载体的研制及高温干燥试验,确定了酵母菌固定化细胞生产工艺流程,并将该固定化技术运用于酿酒生产中,提高了大曲发酵力,较好地解决了大曲发酵力与制曲温度、贮存时间成反比的问题。
through the isolation, selection of yeast in koji, and the investigation of immobilized carrier and drying test under high temperature, the production process of immobilization of yeast cells were determined. Using this immobilized technology, the fermentation ability of koji was improved, and the problem of inversely proportion between koji fermentation ability, koji making temperature and storage time was solved.
出处
《酿酒》
CAS
2010年第4期47-50,共4页
Liquor Making
关键词
提高
大曲
发酵力
研究
improvement
koji
fermentation ability
research
