摘要
实验研究了一种新的生料发酵方法。结果表明 :在玉米生料发酵过程中加入另一种自制的芳香酒曲 ,酒的香味得到明显改善 ,出酒率保持在高水平上。发酵温度 ,料水比影响发酵时间和出酒率。
By experiment, a new uncooked mater ial fermentation method for uncooked corn was studied. The experiment showe d: during uncooked corn fe rmentation, liquor's odor and flavour could be improved by putting the other dis ti ller's yeast. Meanwhile, high rate of liquor's yield could be retained. Fermenta ti on temperature and rate of material to water might effect the fermentation ti me and liquor's yield.
出处
《食品与机械》
CSCD
2004年第4期8-11,共4页
Food and Machinery
