摘要
以宋河大曲为研究对象,通过在制曲过程中添加固体红曲、液体红曲、高温曲粉。实验结果表明:添加固体红曲菌、液体红曲菌和高温曲均能提高大曲酯化力,且添加红曲后酯化力能提高40%以上,不同物质对大曲发酵过程中的影响均不同。
In the study, taking Songhe daqu as the research object, by adding the solid monascus in the process of daqu making, liquid monascus, high temperature curve obtained: add solid monascus bacterium, liquid monascus bacterium and high temperature daqu can improve daqu esterifying power, and add monascus esterifying power can increase by more than 40%, different materials have different effects on daqu fermentation process.
作者
曹振华
李绍亮
李学思
闫培勋
郭淑平
CAO Zhenhua;LI Shaoliang;LI Xuesi;YAN Peixun;GUO Shuping(Henan Songhe Distillery Co.,LTD,Luyi 477265,Henan,China)
出处
《酿酒》
CAS
2018年第6期46-50,共5页
Liquor Making
关键词
大曲
红曲
酯化力
微生物
Daqu
Monascus
esterifying power
microbial