【摘要】 对以大米为原料 ,传统小曲、纯种根霉曲和耐高温型酿酒高活性干酵母作糖化发酵剂的小曲酒的生产工艺进行了探讨 ,并对影响小曲酒出酒率和品质的因素 (培菌糖化时间、培菌糖化温度和用曲量 )作了较深入的研究 ,确定了小曲酒生产的最佳培菌糖化工艺条件 :培菌糖化时间 2 4h ;培菌糖化温度 30℃～ 35℃。用曲量 :传统小曲 0 8%、纯种根霉曲 0 4%、耐高温型酿酒高活性干酵母 0 15 %更多还原

【Abstract】 the main points of the production technique in the Xiaoquliquor were inquired.Xiaoqu Liquor were from the rice with the use of Xiaoqu,quality Rhizopus koji and temperature tolerant fresh yeast.The research which have affected the quality and the yield of Xiaogqu Liquor becasue of the time,concentration of yeast and temperature were finished.The best technique conditions of the culture saccharification are:culyure saccharifying time 24 hours,culture saccharifying temperature 30～50℃,concentration of yeast:Xiaoqu 0 8%,quality Rhizopus Koji0 4%,temperature tolerant fresh yeast 0 15%.更多还原