期刊论文

Dynamic Influence of Crush Degree of Wheat on Quality of Wrapped Starter with Waste Lees Suppressed by Machinery

中文

邵阳学院学报(自然科学版)

1672-7010

2011

8

1

64-67

10.3969/j.issn.1672-7010.2011.01.016

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

本校为第一机构

为了确定机压丢糟包包曲适宜的小麦粉碎度,在其它条件相同的情况下,采用单因素实验设计方法,研究小麦粉碎度分别为48%、51%、54%、57%和60%对偏高温大曲培养过程中品质的影响.实验结果表明:1)小麦粉碎度影响机压丢糟包包曲的感观品质、糖化力、发酵力,也影响霉菌数、酵母数、芽孢杆菌数;2)最适小麦粉碎度为57%.研究结果为进一步优化其它工艺条件和指导生产提供了理论依据.

The aim of the study is to determine optimum crush degree of wheat for suppressed wrapped starter with waste lees by machinery.Effects of different crush degree of wheat by 37%,38%,39%and 40%of starter during inoculation on quality of suppressed starter were studied by single factor experiment design.The results showed that crush degree of wheat affected the capacity of saccharification,capacity of fermentation,number of moulds,number of yeast,and number of bacillus of starter.It also affected sensory quality of new starter.The optimum crush degree of wheat was 57%.The results of the study gav...