摘要
研究了添加不同量的辣蓼草对小曲中的微生物种类和数量、糖化力、液化力及发酵率的影响。结果表明,在一定范围内添加辣蓼草对小曲质量具有良好的促进作用,其合理添加量为12%;探讨和分析了辣蓼草对小曲pH值、透气性等方面影响的机理。(孙悟)
Different quantity of polygonum hydropiper was added in Xiaoqu respectively and its effects on microbial species and amount in Xiaoqu, the saccharifying power and liquefying power of Xiaoqu, and the fermenting rate were studied. The results suggested that the addition of adequate quantity of polygonum hydropiper （addition level as 12 %） had favorable effects on Xiaoqu quality. Besides, the influencing mechanism of polygonum hydropiper on Xiaoqu pH value and Xiaoqu permeability were also investigated in this paper.
出处
《酿酒科技》
北大核心
2006年第11期42-43,共2页
Liquor-Making Science & Technology
关键词
小曲
辣蓼草
糖化力
液化力
发酵率
Xiaoqu
Polygonum hydropiper
saccharifying power
liquefying power
fermenting rate
