机械制曲过程中影响小麦粉碎度的因素探究及调控
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摘要
小麦粉碎度是影响曲坯成型及后期培菌的关键环节。在机械制曲过程中,片状麦皮疏松透气,利于曲坯升温、散热和排潮;吸水后的粉末黏性较好,利于曲坯成型和培菌期保水。实际生产中影响小麦粉碎度的因素较多,比如润麦水分、润麦时间、磨辊温度、磨粉速度、磨辊辊距等,通过对各因素间相互关联性的研究,制定小麦粉碎度调控措施,使麦粉中皮张、粗粉、细粉达到适宜比例,从制曲流程的源头上保障并提高大曲品质。
Wheat crushing degree is the key factor influencing the formation of semi-finished Daqu and bacteria culture in the later stage.In the process of mechanical Daqu-making,the flake wheat peel is loose and breathable,which is good for heat dissipation and damp discharge.The powder after water absorption has good viscosity,which is good for the formation of semi-finished Daqu and water-retaining in bacteria culture period.There are many factors influencing wheat crushing degree in actual production,such as moistening water,moistening time,roller temperature,milling speed,and roller distance etc.Based on the study of the relationships among various factors,the control measures for ensuring wheat crushing degree including appropriate proportion of skin,coarse powder,and fine powder had been formulated,which could guarantee and improve the quality of Daqu from the original source in Daqu-making process.
Wheat crushing degree is the key factor influencing the formation of semi-finished Daqu and bacteria culture in the later stage.In the process of mechanical Daqu-making,the flake wheat peel is loose and breathable,which is good for heat dissipation and damp discharge.The powder after water absorption has good viscosity,which is good for the formation of semi-finished Daqu and water-retaining in bacteria culture period.There are many factors influencing wheat crushing degree in actual production,such as moistening water,moistening time,roller temperature,milling speed,and roller distance etc.Based on the study of the relationships among various factors,the control measures for ensuring wheat crushing degree including appropriate proportion of skin,coarse powder,and fine powder had been formulated,which could guarantee and improve the quality of Daqu from the original source in Daqu-making process.
引文
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[2]崔海灏,孟姣姣.大曲质量与原料粉碎度、水分的关系研究[J].酿酒,2016(2):86-88.
[3]王小军,杨平,沈才萍,等.制曲过程中关键环节调控研究进展[J].酿酒科技,2012(10):99-103.
[4]熊翔,刘安然.大曲机械压曲生产工艺条件研究[J].酿酒科技,2010(10):61-62.
[5]王元太.清香型白酒中温大曲生产工艺的改进[J].酿酒,2000(4):69-70.