摘要
选取白麦和花麦两个小麦品种为原料,分别以100%白麦和100%花麦制作偏高温大曲,以100分进行综合评分法评价两个小麦品种对成品大曲质量的影响。结果表明,两个小麦品种对成品曲的感官指标、理化指标和微生物指标均有不同程度的影响,其中花麦曲为一等曲,白麦曲为二等曲。在本实验条件下,花麦比白麦更适宜于制作偏高温大曲。
White wheat and colored wheat were used respectively to produce high-temperature-deviating Daqu. The effects of the two wheat varieties on Daqu quality were assessed by comprehensive scoring system （100 score）. The results indicated that the effects of the two wheat varieties on sensory indexes, physiochemical indexes and microbial indexes of Daqu were different （colored wheat produced first-grade Daqu and white wheat produced second-grade Daqu）. Thus, under experimental conditions, colored wheat was more suitable than white wheat for Daqu production.
出处
《酿酒科技》
北大核心
2006年第10期46-48,共3页
Liquor-Making Science & Technology
基金
邵阳学院基金项目资助
关键词
小麦品种
偏高温大曲
质量评价
影响
wheat variety
high-temperature-deviating Daqu
evaluation quality
effects
