作　　者： ; ; ; (吴芝岳）;

机构地区： 江西农业大学食品科学与工程学院食品科学与工程系

出　　处： 《酿酒科技》 2006年第4期99-101,104,共4页

摘　　要： 新糖化液化力检测方法的操作条件为:在100 mL的三角瓶中加入1．8 g米粉和30 mL 水调匀,水浴加热糊化后,冷却到60-65℃,加入4 g曲样,搅匀。然后水浴60-65℃恒温糖化3- 4h。最后利用手持折光仪测定糖化液的糖度来判断曲的糖化液化力。此法操作简单、测定速度快、结果可靠、测定技术要求不高,可供质量检测监督部门、酒厂及酒曲厂参考使用。(孙悟) The operation of the new measuring methods of Xiaoqu saccharifying power was as follows： adding 1.8 g rice flour/11 100 mL triangle flask and blending with 30 mL water, then heating by water bathing, then cooling till temperature dropped at 600-65℃, and then adding 4 g Xiaoqu samples for blending, after 60-65℃ water bathing and 3-4 h constant temperature saccharification, the saccharifying power finally judged through the measurement of the sugar content of saccharifying solution by hand refractometer. The method could be used in quality supervision departments, distilleries and starter-making plants because it had the advantages including simple operation, rapid measurement, reliable measuring resuits, and low-level technical requirements.

关 键 词： 小曲 糖化力 新方法

领　　域： [轻工技术与工程] [化学工程] [轻工技术与工程]