期刊论文

中文

食品科学

1002-6630

2011

32

21

20-23

邵阳市科技计划项目（C1021） 湖南省科技计划项目（2009NK3120）

本校为其他机构

为优化机压包包曲中丢糟适宜的添加量,在其他条件不变的情况下,采用含丢糟质量分数0、5%、7%、9%、11%机压包包曲与纯小麦机压包包曲进行制曲对比实验。结果表明:丢糟添加量对机压包包曲培养过程中水分、酸度、糖化力、发酵力和主要微生物类群均有不同程度的影响,对新曲的感官品质也有一定的影响;适宜的丢糟添加量有利于改善大曲品质,其中含丢糟质量分数9%的机压包包曲品质最优。因此,在机压包包曲中添加丢糟是可行的。

In order to optimize waste lees content in mechanically compressed wrapped starter,comparative experiments on the Daqu（a traditional Chinese liquor fermentation starter） making were conducted using wrapped starters containing 5%,7%,9% and 11% waste lees and wrapped starter with 100% wheat.The results showed that waste lees content could affect water content,acidity,saccharification capacity,fermentation capacity and major microorganism flora of wrapped starter.Meanwhile,it also affected sensory quality of new starter.The appropriate amount of...