| 控制培曲用温时间 稳定成曲生化指标 |
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| 引用本文： | 张汝忠,宋毅. 控制培曲用温时间 稳定成曲生化指标[J]. 酿酒, 2010, 37(6): 47-48 |
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| 作者姓名： | 张汝忠 宋毅 |
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| 作者单位： | 山西杏花村汾酒厂股份有限公司大曲分厂,山西汾阳032205 |
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| 摘 要： | 根据长期利用温湿度记录仪跟踪汾酒大曲培制的检测结果,控制培曲的用温时间与幅度,可以稳定汾酒大曲成曲的生化指标,从而更好地提高汾酒的质量。
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| 关 键 词： | 控制 糖化力 稳定 指标 |
Control the Temperature and Time in Koji Making, Stabilize the Biochemical Indexes of Koji Product |
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| ZHANG Ru-zhong,SONG Yi. Control the Temperature and Time in Koji Making, Stabilize the Biochemical Indexes of Koji Product[J]. Liquor Making, 2010, 37(6): 47-48 |
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| Authors: | ZHANG Ru-zhong SONG Yi |
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| Affiliation: | ZHANG Ru-zhong,SONG Yi |
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| Abstract: | according to the long-term testing results through tracking Fen liquor koji making process by temperature and humidity recorder,the authors proposed that by controlling the time and amplitude of the temperature during koji making,the biochemical indexes of koji product could be stabilized,and the quality of Fen liquor could be improved. |
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| Keywords: | control saccharifying power stabilize index |
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