不同季节块曲的研究

Study on block koji in different seasons

机械化黄酒生产过程中,作为糖化剂的块曲的培养需在多个季节进行,可分为冬曲、桂花曲和伏曲。在不同的季节,通过合理控制工艺参数可生产出符合酿造要求的块曲,又使其各具特性。经试验证明科学搭配、合理配比各种块曲是提高机械化黄酒成品质量的重要技术措施。

In the mechanized production of rice wine, the block koji as saccharification agent was cultivated in different seasons and thus were divided into winter koji, autumn koji, and summer koji. The qualified block koji with different properties was produced through the proper control of process parameters and cultivation conditions. The study indicated that scientific and reasonable collocation of block koji was an important measure to improve the quality of mechanized rice wine.