Optimization of lid-covering steaming process of strong-flavor Baijiu by response surface methodology
In this study, using the starch gelatinization rate and acidity as evaluation indexes, the effects of steaming time, steam flux and rice husk addition on the steaming effect of fermented grains in the pool were investigated by single factor tests. On the basis of single factor tests, with the starch...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-06-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-233.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|