| 低度青稞酒工业生产方法研究 |
| |
| 引用本文： | 马家津.低度青稞酒工业生产方法研究[J].天津科技大学学报,1996(2). |
| |
| 作者姓名： | 马家津 |
| |
| 作者单位： | 北京轻工业学院化工系 |
| |
| 摘 要： | 用中试规模，对糖化液法、固态法、半固态法和先固态后半固态法等４种不同发酵方法进行了比较，结果以先固态后半固态的发酵方法效果最佳。
|
| 关 键 词： | 青稞酒，发酵，糖化液法，固态法 |
THE RESEARCH OF HIGHLAND BARLEY WINE INDUSTRIAL FERMENTATION METHODS |
| |
| Ma Jiajin.THE RESEARCH OF HIGHLAND BARLEY WINE INDUSTRIAL FERMENTATION METHODS[J].Journal of Tianjin University of Science & Technology,1996(2). |
| |
| Authors: | Ma Jiajin |
| |
| Institution: | Department of Chemical Engineering. Beijing Institute of Light Industy. Beijing 100037 |
| |
| Abstract: | On the base of the achievement of small scale test of lowproof highland barley wine,the paper concludes that the semisolid state after solid state fermentation method is the best after it compares four kinds of method which are the diastolic fermentation method. solid state method,semisolid method and semisolid state after solid state fermentation method. |
| |
| Keywords: | highland barley wine fermentation saccharification solid satate fermentation |
| 本文献已被 CNKI 等数据库收录！ |
