摘要
按不同比例同时添加黄水、丢糟制曲,对所制大曲的感官指标、理化指标和微生物指标进行分析,结果表明,添加了黄水和丢糟的大曲与纯小麦大曲的主要理化指标接近,但水分含量和液化力较低。总体上,同时添加黄水及丢糟制曲的最适添加比例分别为黄水8%、丢糟6%。
Yellow water and spent grains were used in different adding ratios to produce Daqu. Then the sensory indexes, physiochemical indexes and microbial indexes of the produced Daqu were measured. The results suggested that, the main physiochemical indexes of the produced Daqu were close to Daqu produced by pure wheat, however, its moistrue content and its liquefying power was comparatively low. The optimum adding ratios of yellow water and spent grains were 8%and 6%, respectively.
出处
《酿酒科技》
北大核心
2014年第11期81-83,共3页
Liquor-Making Science & Technology
基金
宜宾市科技局科技专项(2012ZGY005)
关键词
大曲
黄水
丢糟
理化指标
微生物
白酒
Daqu
yellow water
spent grains
physiochemical indexes
microbes
作者简介
作者简介：简晓平（1965-），四川宜宾人，高级工程师，国家白酒评委、四川酿酒大师，中国酒业协会白酒分会技术委员会委员，长期从事酒体设计、白酒酿造及研究，E-mail：461518079@qq．com。
