摘要
为了确定机压"包包曲"适宜的曲坯含水量,在其他条件不变的情况下,采用单因素实验设计方法,研究曲坯含水量分别为37%、38%、39%、40%对大曲培养过程中品质的影响。实验结果表明:曲坯含水量对机压"包包曲"培养过程中酸度、糖化力、发酵力、霉菌数、酵母数、芽孢杆菌数等均有不同程度的影响,对新曲的感官品质也有一定的影响;最适曲坯含水量为39%。
The aim of the study is to determine optimum water content of starter for suppressed wrapped starter by machinery. Effects of different water contents by 37%, 38%, 39% and 40% of starter during inoculation on quality of suppressed starter were studied by single factor experiment design. The results showed that water content affected the acidity, capacity of saccharification, capacity of fermentation, number of moulds, number of yeast, and number of bacillus of starter. It also affected sensory quality of new starter. The optimum water content was 39%. The results of the study gave theoretical foundation for further optimization of processing conditions and guiding production.
出处
《中国酿造》
CAS
北大核心
2010年第6期141-143,共3页
China Brewing
基金
湖南省科技计划项目(2009NK3120)
关键词
曲坯
水分
包包曲
品质
starter
water content
wrapped starter
quality
