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  • 标题:ふるい分け法による吟醸用白米の調査結果について
  • 本地全文:下载
  • 作者:徳田 耕二
  • 期刊名称:日本醸造協会誌
  • 印刷版ISSN:0914-7314
  • 电子版ISSN:2186-4012
  • 出版年度:1988
  • 卷号:83
  • 期号:4
  • 页码:281-283
  • DOI:10.6013/jbrewsocjapan1988.83.281
  • 出版社:Japan Science and Technology Information Aggregator, Electronic
  • 摘要:

    Polished rice for ginjyo -sake was investigated by sieve analysis method.The regular test sieves were used for separation of polished rice.Therewas no relation between invalid ratio of polishing and cracked rice ratio in 121 samples.The rough grain distribution of polished rice was easily made in this method.There was no difference in crude protein content between whole polished rice and cracked rice.It is important to decrease not only invalid ratio of polishing but also cracked rice ratio in polishing rice for ginjyo -sake.

  • 关键词:ふるい分け法; 吟醸用白米; 粒度分M布測定法
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