摘要
比较研究pH值在根霉曲生产过程检验糖分和酸度中的应用方法。结果表明,在一定范围内,试饭浸液的pH值与试饭糖液pH值和酸度有一定在线性关系;可利用饭浸液的pH值来判断Q303根霉曲的质量。生产过程中需将根霉曲的试饭pH值控制在4.4～4.6之间,此时根霉曲糖分高,酸低,液化也很好,香味特殊,口感爽,汁液清澈,糖化发酵率、出酒率较高。
The application ofpH value in testing saccharide acidity in rhizopus starter production was studied. The results showed that there was certain linear relations between pH value and acidity of lixiviating solution/saccharide solution within certain range and pH value of lixiviating solution could be used to judge the quality of Q303 rhizopus starter. During production practice, pH value of rhizopus starter must be controlled between 4.4-4.6. At this point, rhizopus starter had high saccharide content, low acidity, good liquefaction, special aroma, appealing taste, clean solution, and high saccharification/fermentation rate and high liquor yield. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第8期84-85,共2页
Liquor-Making Science & Technology
