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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
302
ssf for foods and beverages
quality and purity, free from deposited solids and flavor taints. Its
temperature is on the low side and its pH range fluctuates between
6.5 and 7.5.
Qu- making process of Kweichow Moutai (Figure9.2): Qu- making
raw materials are to be ground roughly into scoured grist with pieces
of husks yet without too much fine powder and without an obviously
coarse or smooth feeling. e amount of qu inoculum and water
accounts for about 6%–8% and 40%, respectively, of all the qu mate-
rials in the mixing process to ensure the perfect combination of water,
qu materials, and wheat powder so that no dry powder can be spot-
ted, ...
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Publisher Resources

ISBN: 9781439844960