Research in the Best Technique Conditions of the Culture Saccharification in the Production of Xiqoqu Liquor
the main points of the production technique in the Xiaoquliquorwere 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%.
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万方数据
维普
