daqu 中文意思是什麼
daqu
解釋
大麴-
The characteristic indexes of daqu aroma - producing capability include ammoniacal nitrogen and the specific consumption of amylum
氨態氮和澱粉消耗率為大?生香力的特徵指標。 -
Daqu, a microbial product containing multiple enzymes and bacterial species, its aroma - producing substances mainly come from proteins and fat of daqu - making materials and the degradation of amylum and those substances are composed of amino acids, fatty acid, polyose and its polymers etc
摘要大?是一種富含多酶多菌的微生態製品，大?復合曲香物質來源於制曲原料中的蛋白質、脂肪以及澱粉等的降解，其復合曲香由氨基酸、脂肪酸、多糖及其聚合物等多種物質共同構成。 -
The by - product including yellow water and ending water in liquor production was used to produce esterifying liquid through the addtion of ending liquor, daqu, quality aged pit mud, fermented grains, quality edible alochol, caproic acid and esterifying enzyme and yeast for liquor use only etc
摘要以白酒生產的副產物黃水和尾水，添加酒尾、大麴、優質老窖泥、酒醅、優質食用酒精、己酸、酯化酶和酒用酵母等生產酯化液。 -
Application of alcohol active dry yeast and saccharifying enzyme in trans - production after pits storage of daqu liquor
酒精活性乾酵母與糖化酶在大麴酒壓窖后轉排生產中的應用 -
The relative prevention measures cover the following aspects : preparation of raw materials, semi - finished daqu, and entry of daqu stockroom according to technical standards strictly ; strict tehnica1 control during the fermentation of semi - finished daqu
預防大麴裂縫的措施有：原料、制坯、入房應嚴格按工藝標準操作；嚴格曲坯發酵期的工藝控制。 -
Geotrichum candidum, candida mycoderma and rhizopus were used as seed speices respectively and daqu distiller ' s grains used as main raw materials ( addition of adequate auxiliary materials as culture medium ) to produce single cell protein by solid fermentation
摘要以白地霉、假絲酵母和根霉為菌種，以大麴丟糟為主要原料，通過添加適當輔料為培養基，經固態發酵方法生產單細胞蛋白。 -
Xifeng liquor production techniques were innovated as follows : application of high - temperature starter - making ; wheat, barley and pea used as raw materials to produce new xifeng daqu by tread operation ; pits fermentation period prolonged to increase evidently the contents of total acids and total esters in newly - produced liquor
摘要對西鳳酒工藝進行技術改進，採用高溫制曲，以大麥、小麥、豌豆為原料踩制新鳳型曲，延長窖池發酵周期，使新產酒總酸、總酯明顯提高。 -
The scientific and technical accomplishments achieved by luzhou laojiao group in recent years were introduced in this paper covering the following aspects : establishment of new fermentation theoretical systems successively including " in - pits solid fermentation mode of lu - type liquor ", " fermentation control by organic acid ", " out - pits fermentation to produce aroma " and " starter fermentation under anoxic environment " etc. ; research on solid fermentation of daqu ; research on production techniques of high - grade liquor products
摘要近年來瀘州老窖釀酒科技創新所取得的成果：先後創建了「瀘型固態法白酒窖內發酵模式」 、 「有機酸控制發酵」 、 「窖外發酵生香」 、 「微氧環境曲藥發酵」等新的發酵理論體系；固態大麴發酵的研究；超高檔白酒生產工藝研究。 -
The formation of daqu crackes could be divided into pre - existing crackes, gas - producing crackes, and the crackes formed during storage
大麴裂縫的形成有原生裂縫、氣生裂縫和在貯存過程中形成的裂縫之分。 -
Daqu developed highly in tang dynasty, " liangzhou " is an important one of it, and many records of " liangzhou " can be found in historical materials
摘要大麴藝術在唐代得到了高度的發展， 《涼州》是其中重要的代表，許多古籍文獻中均有相關記載。 -
In recent years, luzhou - flavor liquor distilleries in north china had actively practiced lots of methods to improve liquor quality as follows : improving the quality of fermenting pits, strengthening pits maintenance, popularizing the production of compounding flavor - producing daqu and the application of intensified daqu, popularizing the building of small - size fermenting pits, paying stress on technical operation and strengthening technical management, improving the tasting and blending level of product liquor, further studying the stability of north china luzhou - flavor liquor, and carrying out the research on the application of biotech and flavoring - producing technique outside pits etc
摘要北方濃香型曲酒廠在提高濃香型曲酒質量方面採取了提高發酵窖池質量，加強窖池養護；推廣復合生香大?生產和強化大?的應用；推廣建立適宜小型發酵池及其應用；嚴格工藝操作規程和加強工藝管理；提高成品酒的品評、勻兌水平，加強濃香型曲酒穩定性研究；積極進行生物技術的應用和窖外產香工藝技術的試驗研究等措施，極大地推動了北方濃香型曲酒質量的提高。 -
The advantages of high temperature daqu including agreeable aroma, strong saccharifying power and low fermenting power have determined the use level of daqu and the unique production techniques of maotai - flavor liquor including high - temperature stacking outside of pits and high - temperature fermentation in pits, which are key and unique techniques for maotai - flavor liquor only ( such techniques could form maotai - flavor )
高溫曲由於香氣好，糖化力、發酵力低決定了醬香型酒大用曲量、窖外高溫堆積、窖內高溫發酵的工藝，這是區別于其他酒種關鍵的、獨特的工藝環節，同時也是形成醬香的工藝環節。 -
The main reasons of the formation of its style cover the followings : 1. the quantity and the species of microbes in pit mud ; 2. the quantity and the groups of daqu microbes ; 3. liquor - making raw materials ; 4. liquor - making water ; 5. production techniques ; 6. production environment
泰山特曲風格特點的形成主要因素有：窖泥微生物的數量和類群；大麴微生物的數量和類群；釀酒原料；釀酒用水；生產工藝；生產環境。 -
The main factors that forming zhanggong style include the suitable natural environment, perfect daqu, specific cellar pool and microbial zone, unique perfect production technology, and scientific blending technology, etc
在適宜的自然環境，優良的中、高溫大麴，特定適于張弓酒風格形成的窖池和微生物區系、獨特完善的生產工藝、科學的勻兌技術等構成了張弓酒風格形成的主要因素。 -
Luzhou laojiao daqu liquor - national treasure - collation records of luzhou laojiao daqu liquor in 1950 ' s
瀘州東方酒廠全國春季糖酒交易會策劃紀實 -
The crackes are common problem of daqu starter and they include transverse crackes, vertical crackes and circumferential crackes
摘要裂縫是大麴的常見病癥，有橫向、縱向和環形裂縫幾種。 -
This text introduced the xiangjiao wine industry development of the daqu, pass the eye view, hand to touch, the nose smells three as pects analytical big song finished product songs of sense organs disease harm, and put forward the part prevention measure
摘要介紹了湘窖酒業大麴的培養，通過眼觀、手摸、鼻嗅三方面分析大麴成品曲的感官病害，並提出了部分預防措施。 -
Then the esterifying liquid was condensed into blending liquor by direct distillation for liquor blending ( or both direct discharge of esterifying liquid in bottom pot for cross steaming and discharge in fermented grains for distillation ) could evidently improve daqu quality and increase enterprise economic benefits
將酯化液直接蒸餾濃縮提純製成調味酒用於勾調白酒，或將酯化液直接倒入底鍋中串蒸，或倒入糧醅進行蒸餾，均可明顯提高大麴酒的品質，增加企業的經濟效益。 -
Isolation purification and certification on the level of genus of three high - temperature - resistant mold strains in maotai daqu
茅臺酒大麴中3株耐高溫黴菌的分離純化及鑒定 -
Study on the problem of slow temperature rise in the earlier period of daqu culture in winter
冬季培曲前期升溫過緩問題的研究
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