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| 粉碎度对机压丢糟包包曲品质的动态影响 | |
| 引用本文： | 李娟,李忠海,余有贵,罗俊,徐强. 粉碎度对机压丢糟包包曲品质的动态影响[J]. 邵阳学院学报(自然科学版), 2011, 8(1): 64-67 |
| 作者姓名： | 李娟 李忠海 余有贵 罗俊 徐强 |
| 作者单位： | 1. 中南林业科技大学食品科学与工程学院,湖南长沙,410004 2. 中南林业科技大学食品科学与工程学院,湖南长沙410004;邵阳学院生物与化学工程系,湖南邵阳422000 3. 湖南湘窖酒业有限公司,湖南邵阳,422004 4. 邵阳学院生物与化学工程系,湖南邵阳,422000 |
| 基金项目： | 邵阳市科技计划项目(C1021); 湖南省科技计划项目(2009NK3120) |
| 摘 要： | 为了确定机压丢糟包包曲适宜的小麦粉碎度,在其它条件相同的情况下,采用单因素实验设计方法,研究小麦粉碎度分别为48%、51%、54%、57%和60%对偏高温大曲培养过程中品质的影响.实验结果表明:1)小麦粉碎度影响机压丢糟包包曲的感观品质、糖化力、发酵力,也影响霉菌数、酵母数、芽孢杆菌数;2)最适小麦粉碎度为57%.研究结果为进一步优化其它工艺条件和指导生产提供了理论依据. |
| 关 键 词： | 小麦 丢糟 粉碎度 包包曲 品质 |
Dynamic Influence of Crush Degree of Wheat on Quality of Wrapped Starter with Waste Lees Suppressed by Machinery |
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| LI Juan,LI Zhong-hai,YU You-gui,LUO Jun,Xu Qiang. Dynamic Influence of Crush Degree of Wheat on Quality of Wrapped Starter with Waste Lees Suppressed by Machinery[J]. Journal of Shaoyang University(Natural Science Edition), 2011, 8(1): 64-67 | |
| Authors: | LI Juan LI Zhong-hai YU You-gui LUO Jun Xu Qiang |
| Affiliation: | LI Juan1,LI Zhong-hai1,YU You-gui1,2*,LUO Jun3,Xu Qiang 2(1.College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China,2.Department of Biology and Chemical Engineering,Shaoyang University,Shaoyang 422000,3.Hunan Xiang Jiao Sprit Liquors Co.Ltd,Shaoyang 422004,China) |
| Abstract: | The aim of the study is to determine optimum crush degree of wheat for suppressed wrapped starter with waste lees by machinery.Effects of different crush degree of wheat by 37%,38%,39%and 40%of starter during inoculation on quality of suppressed starter were studied by single factor experiment design.The results showed that crush degree of wheat affected the capacity of saccharification,capacity of fermentation,number of moulds,number of yeast,and number of bacillus of starter.It also affected sensory quali... |
| Keywords: | wheat waste lees crush degree wrapped starter quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |