摘要
啤酒企业标准规定辅料大米的贮藏水分≤１４．５％ 。这个水分含量偏高。将粳稻在４０℃高温条件下，按含水量＜ １１％ ，１１％ ～１２％ ，１２％ ～１３％ ，１４％ ～１５％ ，＞１６％ 四个梯度强制陈化两个月后，进行品质分析及新陈度检测。试验发现高水分含量和太低的水分含量都不利于大米的贮藏，其陈化程度明显，品质发生不同程度的劣变；而维持１１％ ～１２％ 适中的含水量有利于减弱大米贮藏期的陈化速度，延长其新鲜程度。
In brewery the moisture of adjunct during storage required was not more than 14.5%, the moisture of 14.5% was too high. After storing at different moisture at 40℃ for 2 months, the quality and freshness of Japonica 95-22 had been assessed. Too high and too low moisture were not beneficial for storage of paddy. Under these conditions, paddy was easy to become aged and the deterioration of its quality was obvious. If the moisture was maintained about 11%～12%, the aging speed could be slowed and its freshness could be kept.
出处
《工业微生物》
CAS
CSCD
1999年第3期25-28,共4页
Industrial Microbiology
