Optimization of lid-covering steaming process of strong-flavor Baijiu by response surface methodology

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...

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Bibliographic Details
Main Author: SHANG Hailin, XING Xianqing, LV Zhiyuan, LIU Yutao, ZHANG Mengmeng, ZHAO Qiaozhen, REN Guanghua, MIAO Kunchen, SU Jing
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-06-01
Series:Zhongguo niangzao
Subjects:
strong-flavor baijiu|fermented grains in the pit|lid-covering steaming process|starch gelatinization rate|response surface methodology
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-233.pdf
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