摘要
简述了蒸煮在浓香型曲酒生产中的地位和作用及蒸煮要求,并从影响蒸煮时间的因素入手,粗析了原料品质、原料粉碎度、打前量水情况、润料时间、醅质状况,拌料及上料操作、蒸汽品质等因素对蒸煮时间的影响。
This paper discussed the status function and requirement of cooking in the production of Luzhou-flavour liquor.The factors of effecting the steaming-time were analized such as the quality of material,crushing degree of material,first adding water content,time of wetting material,the situation of grains,operation of mixing material and filling it into the steamer and the quality of steam,etc.
出处
《酿酒科技》
1999年第4期27-28,共2页
Liquor-Making Science & Technology
关键词
浓香型
曲酒
白酒
蒸煮时间
影响因素
工艺
Luzhou-flavour liquor
production of Daqu liquor
steaming-time
effecting factors