作　　者： ; ; ; ;

机构地区： 四川理工学院生物工程学院

出　　处： 《生物技术进展》 2012年第3期212-216,共5页

摘　　要： 通过测定10口白酒窖池中窖泥的感官指标和理化、微生物指标(水分、腐殖质、有效磷、氨态氮、pH、细菌总数、芽孢杆菌数和钙含量),并将各窖泥的感观指标评定总分和理化、微生物指标评定总分相加,得到窖泥样品各指标的综合得分。结果显示6号和2号窖泥的综合得分最高,分别为97.5和96.5分,属于优质窖泥;1号和9号窖泥样品的综合得分为23分和27分,属于较差窖泥;其余的窖泥属于一般窖泥。该结果与感官评定和理化、微生物指标单独测定时的结果基本一致。各指标的检测,对后续整改措施的制定具有较大的生产实际意义。 The sensory,the physical,chemical and microbial evaluated indexes of pit mud for ten pits were measured including moisture,humus,available phosphorus,ammonia nitrogen,pH,total number of bacterial,the number of Bacillus and calcium.Then,the obtained value of sensory index was added with the physical,chemical and microbial evaluated indexes and thus the total score of evaluated indexes for each pit mud was obtained.The results showed that the total scores for No.6 and No.2 were maximal as 97.5 and 96.5 respectively which were with high quality;while the total scores for No.1 and No.9 were 23 and 27 with poor quality;and other samples of pit mud were with general quality.The results were basically the same as the single results of the sensory evaluation,or the physical,chemical and microbiological indexes.The experiments demonstrated that the detection of the indexes could contribute to the following corrective measures in production.

关 键 词： 白酒 窖泥 指标 检测

领　　域： [轻工技术与工程] [轻工技术与工程]