摘要
机制生麦曲的曲坯采用机械压制成型,传统生麦曲的曲坯是由人工踩制成型,因此机制生麦曲生产曲坯效率高,减轻了工人的劳动强度,目前已被许多黄酒生产厂家采用。该文从外观观察、微生物检测分析、糖化力、发酵试验等方面对机制生麦曲和传统生麦曲进行了比较,分析了机制生麦曲与传统生麦曲的差别和产生的原因,阐述了机制生麦曲在实际生产中的应用问题。
The semi-finished koji of machine-making raw wheat koji is shaped by machine while the traditional is shaped by manpower. The machine-making of rice wine has been adopted by many manufacturers due to its high efficiency and reduction in labor intensity. This paper compared machine-making raw wheat koji and tranditional koji in appearance, microbiological detection, saccharification ability, fermentation experiment, etc., analyzed the reason causing the differences, and discussed the problems of machine-making koji in actual application.
出处
《中国酿造》
CAS
北大核心
2005年第5期42-44,共3页
China Brewing
关键词
黄酒
生麦曲
传统曲
机制曲
差别
rice wine
raw wheat koji
traditional koji
machine-making koji
differences
