| 论玉米调质处理 |
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| 引用本文： | 黄炳权,张秀玲,黄炳涛.论玉米调质处理[J].酿酒,2014,41(5):101-104. |
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| 作者姓名： | 黄炳权 张秀玲 黄炳涛 |
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| 作者单位： | 中粮生化能源(肇东)有限公司,黑龙江省肇东市,151100 |
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| 摘 要： | 以玉米为原料的酒精加工企业无论采用何种提胚工艺,只有对玉米进行调质处理才能为提高玉米提胚率打下基础。通过阐述玉米胚的特性,提出了玉米调质处理的基本原理,以及影响调质处理的三大要素。
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| 关 键 词： | 玉米 调质 要素 水分 温度 时间 |
Discussion of Tempering Treatment on Corn |
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| HUANG Bing-quan,ZHANG Xiu-ling,HUANG Bing-tao.Discussion of Tempering Treatment on Corn[J].Liquor Making,2014,41(5):101-104. |
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| Authors: | HUANG Bing-quan ZHANG Xiu-ling HUANG Bing-tao |
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| Affiliation: | (COFCO biochemical energy (Zhaodong) Co.ltd. Zhaodong City,Heilongjiang 151100,China) |
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| Abstract: | Regardless of the embryo extracting process, as a processing company of corn-based, only tempering to corn to lay the groundwork for increased embrgo extracting rate of corn. Through the elaboration of corn embryo properties, proposed basic principles about tempering treatment of corn, and the three essential factors about affecting of tempering treatment. |
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| Keywords: | Corn tempering factor moisture temperature time |
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