Food and Fermentation Industries

Study of the Optimal Fermentation Conditions of High Temperature Daqu

  • Ma Rong-shan ,
  • Lu Yuan ,
  • Yan An-ting
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Online published: 2011-02-25

Abstract

By determining the physical and chemical properties of high temperature Daqu and raw materials,we chose the appropriate ratio of the special accessories and obtained distillation processes fermentation product through two kinds of fermentations,solid state fermentation(SSF) and submerged fermentation(SMF).Main aroma components in fermented products were determined and quantified by gas chromatography.Eventually flavoring fermentation conditions for high temperature Daqu were confirmed by comparing the above results with that of the control experiment.

Cite this article

Ma Rong-shan , Lu Yuan , Yan An-ting . Study of the Optimal Fermentation Conditions of High Temperature Daqu[J]. Food and Fermentation Industries, 2011 , 37(02) : 120 -124 . DOI: 10.13995/j.cnki.11-1802/ts.2011.02.039

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