2) Luzhou-flavor Daqu liquor
浓香型曲酒
1.
The technical characteristics in the production of Luzhou-flavor Daqu liquor were as follows: solid fermentation in pits, materials mixing by distiller's grains, and mixed steaming and mixed cooking etc.
浓香型曲酒独特的生产工艺特点是"泥窖固态发酵、续糟配料、混蒸混烧……"。
3) Luzhou-flavour Daqu liquor
浓香型曲酒
1.
The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.
介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。
2.
The main points of producing Luzhou-flavour Daqu liquor in winter are as following:the concentration of starch in the fermenting grains,water content,temperature,acidity,the consumption of koji and the managements of the fermentation pits.
针对浓香型曲酒冬季生产要做好几方面工作，从冬季入窖的淀粉浓度、水分、温度、酸度及用曲量和窖池管理等方面进行阐述，总结了冬季浓香型曲酒实际生产中所采取的有效措施。
4) Luzhou-flavor distiller's yeast
浓香型酒曲
5) Luzhou-flavor liquor
浓香型曲酒
1.
The application of biological techniques in the production of Luzhou-flavor liquor in the past40years was investigated and specific stress was laid on the development of aroma-producing and ester-distilling techniques.
探讨了40年来生物技术在浓香型曲酒中的应用,着重研究北方酒厂围绕白酒生香提酯方面进行的技术开发,从“北斗”工艺人工窖泥入手,探讨窖泥功能菌的不断开发应用,继而从窖外发酵,从传统黄浆水酯化工艺的不断改进,到纯种酯化菌酶制剂生产酯化液工艺进行分析,并指出现代生物技术商品化开发的趋势。
6) Luzhou-flavour liquor
浓香型曲酒
1.
Some treatments adopted to increase the rate of quality product in the production of Luzhou-flavour liquor were summed up as follows:①Strengthening education to enhance the level of staff.
总结了提高浓香型曲酒优质品率而采取的几项措施,主要包括:①加强培训,提高职工素质;②保证新建窖池质量,加强窖池养护;③提高制曲温度;④采用特殊工艺发酵;⑤严格蒸馏工艺操作;⑥采用串香法;⑦加强工艺卫生管理。
2.
Rational application of saturated water in the production of Luzhou-flavour liquor could effectively increase the annual yield of liquor by 0.
论述了浓香型曲酒生产中合理使用饱浆水 ,使年均出酒率提高了0。
3.
This paper discussed the status function and requirement of cooking in the production of Luzhou-flavour liquor.
简述了蒸煮在浓香型曲酒生产中的地位和作用及蒸煮要求，并从影响蒸煮时间的因素入手，粗析了原料品质、原料粉碎度、打前量水情况、润料时间、醅质状况，拌料及上料操作、蒸汽品质等因素对蒸煮时间的影响。
补充资料：浓香金茉莉
条目目录 [隐藏]
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浓香金茉莉
- 浓香金茉莉
浓香金茉莉
学名：Jasminum odoratissimum
又名浓香探春、金茉莉。原产大西洋玛德拉群岛。常绿灌木。聚伞花序有花３－７朵，黄色，极香。花期夏季。
喜温暖湿润环境，江南盆栽，冬季入温室防冻防脱叶。繁殖以绿枝扦插为主。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条