摘要
从酯化反应的温度、底物浓度、用曲量、酯化时间几个方面着手,本着便于操作、能真实反映大曲酯化能力的相对大小、与生产实际相联系的原则,通过试验,选择合适的测定大曲酯化力的方法。
Esterifying temperature, substrate concentration, dosage of koji, esterifying time were taken into account in choosing the methods for determination of koji esterifying power. Base on relation to the practical production, and convenience for operation, the suitable method was chosen through tests.
出处
《酿酒》
CAS
2012年第4期79-80,共2页
Liquor Making
关键词
浓香型大曲
酯化力
酯化反应
温度
曲量
时间
合适
选择
Luzhou flavor koji
esterifying power
esterifying reaction
temperature
time
suitable
choice
