摘要
糖化力是衡量大曲糖化作用强弱的一个重要指标。选择3种清香型大曲(清茬、红心、后火)的特征大曲,对其不同部位糖化力进行分析。结果表明,同房曲的不同位置曲的糖化力不同,同块曲的不同面及断面的不同深度的糖化力也不同;与接种微生物或酶的分布差异有关。
The saccharifying power is an important index to measure the saccharifying strength of Daqu. Three kinds of characteristic Fen-flavor Daqu （qingcha,hongxin and houhuo） were selected and their sccharifying power in different parts was analyzed. The results suggested that Daqu produced in the same room but at different location had different saccharifying power and different layer in the same starter and the section in different depth had different saccharifying power, and such difference was closely related to inoculating microbes and enzyme distribution.
出处
《酿酒科技》
2009年第9期68-70,共3页
Liquor-Making Science & Technology
关键词
大曲
清香型
糖化力
品质
Daqu
Fen-flavor
saccharifying power
quality
