摘要
降低入窖糟醅淀粉浓度来控制发酵升温速度 ,同时调整入窖条件 :①降低入窖水分 ,控制在55 %～57% ;②降低入窖温度 ,粮渣温度15℃左右 ,回糟温度在25℃ ;③辅料控制在15%～21% ;④减小用曲量 ,用量在18 %～20% ;⑤酸度控制在1.5～1.8 ,可实现曲酒安全度夏生产。
Decreasement of the concentration of amylum of grains for pit entry to control temperature-increasing speed of fermentation and adjustment of production conditions of pit entry could assure Qujiu liquor spending summer safely and the concrete methods were as follows: 1. Decreasement of the moisture content for pit entry to 55%～57%. 2. Decreasement of the temperature for pit entry with the grain residue at 15℃ and the reflux grains at 25℃. 3. The quantity of auxilliary materials should be 15%～21%. 4. Decreasement of the use quantity of koji to 18%～20%. 5. The acidity should be 1.5～1.8.
出处
《酿酒科技》
2001年第3期38-38,40,共2页
Liquor-Making Science & Technology
