| 论汾酒大曲培养过程中关键技术环节的控制 |
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| 引用本文： | 高晓娟,霍文龙,霍永建.论汾酒大曲培养过程中关键技术环节的控制[J].酿酒,2011,38(2):37-38. |
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| 作者姓名： | 高晓娟 霍文龙 霍永建 |
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| 作者单位： | 山西杏花村汾酒厂股份有限公司,山西,汾阳,032205 |
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| 摘 要： | 随着传统工艺的保留与现代化设施的配套,细节性操作越来越重要。制曲原料与粉碎踩曲是制曲的基础;翻曲调整过程是制曲的手段;曲房控温是制曲的关键。三者合一,相辅相承,只有准确把握住它们的特性,合理掌握时间,灵活运用,才能做出皮薄、清香、茬口一致的汾酒大曲。
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| 关 键 词： | 大曲培养 关键技术 |
Control of key technologies in Fenjiu koji making |
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| GAO Xiao-juan,Huo WEN-Long,HUO Yong-jian.Control of key technologies in Fenjiu koji making[J].Liquor Making,2011,38(2):37-38. |
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| Authors: | GAO Xiao-juan Huo WEN-Long HUO Yong-jian |
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| Affiliation: | GAO Xiao-juan,Huo WEN-Long,HUO Yong-jian(Technology Center,Shanxi Xinghuacun Fen Distillery Co.Ltd,Fenyang 032205,Shanxi,China) |
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| Abstract: | With the heritage of the traditional technology and the usage of modern equipments,the details of operation become more important.The raw material,and material smashing and trampling are the basis;the mixing and adjusting processes are the measures;and the culture room temperature controlling is the key point.The proper combination of them is the way to making good koji. |
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| Keywords: | koji making key technology |
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