摘要
对蒸煮温度的高低对酒精生产中液化程度、残淀粉的高低、发酵中染菌、发酵中pH值的控制、生料发酵和原料转化率的影响进行讨论,指出我国酒精行业的发展应充分地运用科学技术,使酒精生产水平提高到新的高度。
The effects of cooking and steaming temperature in alcohol production on the conversion ratio of starch to alcohol,residual starch content,pH value control,bacteria contamination,liquefying degree were investigated and it was pointed out that alcohol manufacturing enterprises should use latest scientific measures to upgrade alcohol production levels.
出处
《酿酒科技》
北大核心
2012年第6期78-81,共4页
Liquor-Making Science & Technology
关键词
酒精生产
蒸煮温度
酶制剂
发酵pH值
生料发酵
alcohol production
cooking and steaming temperature
zymin
fermenting pH value
uncooked raw materials fermentation
