摘要
以Pareto法分析了不同无机盐对生料酿酒出酒率的影响,实验结果表明,硫酸镁、氯化钙、水对出酒率的影响较大。并得出了3种物质添加量与出酒率的三元二次方程,利用此方程可计算出每种物质的最佳用量。
Effect of inorganic salt on the ratio of brewed alcohol with uncooked materials were analyzed using the method of Pareto, the result showed that MgSO4, CaCl2 and water were the bigger factors than the others. The relationship between these three kinds of salt and ratio of brewed alcohol were found, the equation was also got and the proper dosage about these salts could be confirmed from the equation.
出处
《中国酿造》
CAS
北大核心
2007年第7期12-14,共3页
China Brewing
基金
教育部留学回国人员科研启动基金资助(B1287050150)
关键词
无机盐
因素
生料酿酒
发酵
inorganic salt
factor
brewed with uncooked materials
fermentation
