| 大酒饼在豉香白酒酿造中的作用和特色 |
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| 引用本文： | 谭莹,郭波,梁思宇.大酒饼在豉香白酒酿造中的作用和特色[J].酿酒科技,2020(2):116-120. |
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| 作者姓名： | 谭莹 郭波 梁思宇 |
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| 作者单位： | 广东石湾酒厂集团有限公司,广东佛山528031;广东石湾酒厂集团有限公司,广东佛山528031;广东石湾酒厂集团有限公司,广东佛山528031 |
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| 摘 要： | 探讨豉香大酒饼以大米为原料,辅以野生种源、特殊药材等,经堆积发酵、低温培菌、高温转化的工艺特点,以及传统大酒饼在豉香型白酒酿造中的功能和特色。
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| 关 键 词： | 大酒饼 豉香型 酿造 |
Function and Characteristics of Cake-Shape Xiaoqu in the Production of Chixiang Baijiu |
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| TAN Ying,GUO Bo,LIANG Siyu.Function and Characteristics of Cake-Shape Xiaoqu in the Production of Chixiang Baijiu[J].Liquor-making Science & Technology,2020(2):116-120. |
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| Authors: | TAN Ying GUO Bo LIANG Siyu |
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| Affiliation: | (Guangdong Shiwan Distillery Group Co.Ltd.,Foshan,Guangdong 528031,China) |
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| Abstract: | In this paper we introduced the technique characteristics of the traditional cake-shape Xiaoqu,including rice as raw material,use of wild microbes and special medicinal herbs,stacking fermentation,low-temperature culture of microbes,and high-temperature transformation.Then the function of cake-shape Xiaoqu in the production of Chixiang Baijiu was discussed. |
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| Keywords: | cake-shape Xiaoqu Chixiang Baijiu production |
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