【摘要】 对酸度在大曲培养过程中的生成及变化规律进行了研究,结果表明,成品曲的酸度大小主要是在高温转化阶段生成的。高温转化阶段温度的高低及高温时间的长短,对大曲的酸度产生直接影响。在发酵阶段的后期即放风时,酸度达最大值。放风时酸度较大的,成品曲酸度相对稍高。(陶然)更多还原

【Abstract】 The formation and change rules of acidity in daqu culture were studied in this paper.The results indicated that the acidity of product daqu finally kept steady in high-temperature transition period.And the temperature values and time length of high tempera-ture had direct effects on the formation of acidity.The acidity achieved the highest value in the late fermentation stage(ventilation stage).Due to the highest acidity value during ventilation,the acidity of product daqu was comparatively higher.(Tran.by YUE Yang)更多还原