CAJ | 학술논문

在传统芝麻香酒生产工艺的基础上,通过采取①定期适时的更换封池泥;②高温流酒和原料蛋白质含量控制;③对高温堆积进行灵活的调整和控制;④添加啤酒酵母泥;⑤堆积发酵糟底部放置竹排＂等措施,提高芝麻香型白酒质量,促进芝麻香型白酒的繁荣和发展。
재전통지마향주생산공예적기출상,통과채취①정기괄시적경환봉지니;②고온류주화원료단백질함량공제;③대고온퇴적진행령활적조정화공제;④첨가비주효모니;⑤퇴적발효조저부방치죽배＂등조시,제고지마향형백주질량,촉진지마향형백주적번영화발전。
based on the traditional technology of sesame flavor liquor making,the measures of ① periodical replacement of cover mud;② control of liquor flow at high temperature and of protein content in raw material;③ flexible adjustment of high temperature piling;④ addition of yeast slurry;⑤ placement of bamboo craft at the bottom of fermented grain deposit;etc.should be taken to improve the quality of sesame flavor liquor,and to promote the prosperity and development of sesame flavor liquor.