摘要
以玉米为原料的酒精加工企业无论采用何种提胚工艺,只有对玉米进行调质处理才能为提高玉米提胚率打下基础。通过阐述玉米胚的特性,提出了玉米调质处理的基本原理,以及影响调质处理的三大要素。
Regardless of the embryo extracting process, as a processing company of corn-based, only tempering to corn to lay the groundwork for increased embrgo extracting rate of corn. Through the elaboration of corn embryo properties, proposed basic principles about tempering treatment of corn, and the three essential factors about affecting of tempering treatment.
出处
《酿酒》
CAS
2014年第5期101-104,共4页
Liquor Making
关键词
玉米
调质
要素
水分
温度
时间
Corn,tempering
factor
moisture
temperature
time