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- W2366261106 abstract "The effect of liquefaction on alcohol fermentation stage of millet vinegar is studied in this paper.The alcohol fermentation rate by using enzymatic liquefaction and saccharification methods is higher than that by Daqu method.The alcohol content of pulverized millet is higher than that of steamed millet.The optimal conditions for alcohol fermentation stage of millet vinegar are determined by orthogonal experiments,which are as follows:heated to 65℃,keeping warm for 15sand thermal liquefaction for 30min,the alcohol fermentation rate is 77.96%.The ideal fermentation effect can be reached through the method of short-time heating insulation and liquefaction,and the production cost is decreased compared with traditional technology." @default.
- W2366261106 created "2016-06-24" @default.
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- W2366261106 date "2014-01-01" @default.
- W2366261106 modified "2023-09-23" @default.
- W2366261106 title "Effect of Liquefaction on Alcohol Fermentation Stage of Millet Vinegar" @default.
- W2366261106 hasPublicationYear "2014" @default.
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