| 提高太白酒优质品率的工艺研究 |
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| 引用本文： | 张吉焕,胡建祥,蔡关林. 提高太白酒优质品率的工艺研究[J]. 酿酒科技, 2003, 0(3): 45-46 |
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| 作者姓名： | 张吉焕 胡建祥 蔡关林 |
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| 作者单位： | 陕西省太白酒厂,陕西,眉县,722306 |
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| 摘 要： | 提高陕西省太白酒优质品率的技术措施主要有：提高制曲温度，分别制曲，科学合理搭配，混合使用；坚持太白酒的传统生产工艺，加强管理；坚持技术创新，把传统技艺与现代生物科技有机结合起来；齐抓共管，综合施治。采取以上措施后，太白酒优质品率提高10％以上。
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| 关 键 词： | 太白酒 优质品率 生产工艺 技术创新 制曲温度 分别制曲 |
| 文章编号： | 1001-9286(2003)03-0045-02 |
| 修稿时间： | 2003-03-16 |
Research on the Techniques of Improving the Quality Product Rate of Taibai Liquor |
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| ZHANG Ji-huan,HU Jian-xiang and CAI Guan-lin. Research on the Techniques of Improving the Quality Product Rate of Taibai Liquor[J]. Liquor-making Science & Technology, 2003, 0(3): 45-46 |
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| Authors: | ZHANG Ji-huan HU Jian-xiang CAI Guan-lin |
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| Abstract: | The techniques of improving th e quality product rate of Taibai liquor included:increase of starter-making temp erature and starter-making separately,rational collocation and mixed utilizati on scientifically,persistent application of conventional production tech-niqu es of Taibai liquor and reinforcement of management ,advocacy of technical inn ovation and organic integration of conventional tech-niques and modern biologic al techniques,all-sided management and comprehensive administration.The appl ication of the above mea-sures could effectively increase the quality product r ate of Taibai liquor by more than10%.(Tran.by YUE Yang) |
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| Keywords: | liquor Taibai Liquor conventional techniques quality product rate technical measur es |
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