|
|||||
|
|
| 包包曲生产和应用试验 | |
| 引用本文： | 刘安然,罗俊,易贵云,余有贵.包包曲生产和应用试验[J].酿酒科技,2006(7):62-64. |
| 作者姓名： | 刘安然 罗俊 易贵云 余有贵 |
| 作者单位： | 1. 湘窖酒业有限公司,湖南,邵阳,422004 2. 邵阳市大祥区面铺中学化学教研室,湖南,邵阳,422000 3. 邵阳学院生物和化学工程系,湖南,邵阳,422001 |
| 摘 要： | 湘窖包包曲是以90％的小麦加10％的豌豆为原料，适当提高制曲温度，经粉碎、踩曲、入房发酵而成。成品包包曲的理化指标和感官指标均优于平板曲。用包包曲酿酒，酒质明显得到提高，其酒体醇厚饱满、曲香好、余味长。 |
| 关 键 词： | 包包曲 生产 应用 |
| 文章编号： | 1001-9286(2006)07-0062-03 |
| 收稿时间： | 2006-05-10 |
| 修稿时间： | 2006年5月10日 |
Production of Wrapped Starter & Its Trial Application |
|
| LIU An-ran,LUO Jun,YI Gui-yun,YU You-gui.Production of Wrapped Starter & Its Trial Application[J].Liquor-making Science & Technology,2006(7):62-64. | |
| Authors: | LIU An-ran LUO Jun YI Gui-yun YU You-gui |
| Abstract: | Xiangjiao wrapped starter was produced by 90 % wheat and 10 % garden pea through grinding,starter-stepping and bank-entry fermentation(adequate rise of starter-making temperature).The physiochemical indexes and sensory indexes of finished product wrapped starter were superior to that of flat-panel starter.Liquor produced by wrapped starter had better quality and mellow and full liquor body with enjoyable liquor flavor and aftertaste. |
| Keywords: | wrapped starter production application |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |