Production of kaoliang liquor using submerged culture and flavor analysis.
碩士 === 大同大學 === 生物工程學系(所) === 96 === The present study employed liquid culture technology in kaoliang liquor production. The sorghum was milled to power, and mixed with water to a 25% (w/v) mash. The sorghum mash was hydrolyzed by 脉-amylase, protease and cellulase at 80牵C for 2 h, and then cooked at...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/60168628496379956331 |