摘要
在酿酒生产过程中,高粱是其主要原料之一。高粱中淀粉含量的高低,直接影响酿酒出酒率。可见高粱中淀粉的含量对酿酒生产起到关键性的作用。目前测量高粱淀粉含量的方法很多,但大都需要仪器才能测量。通过酸水解、葡萄糖反滴定法测量高粱的总淀粉含量。
Sorghum is one of the main raw materials in the production process. The high and low starch content of sorghum directly affects the wine rate. The content of starch in sorghum is critical to the production of wine. There are many ways to measure sorghum starch content, but most require an instrument to measure. The total starch content of sorghum was measured by hydrolysis and glucose antititration.
出处
《酿酒》
CAS
2018年第1期93-95,共3页
Liquor Making
关键词
酸水解法
出酒率
葡萄糖返滴定法
Acid hydrolysis method
Alcohol yield
Glucose - back titration
