| 阿米诺酶在乌衣红曲黄酒中的应用 |
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| 引用本文： | 邵法都,吴祖芳.阿米诺酶在乌衣红曲黄酒中的应用[J].现代食品科技,2001,17(2):10-11. |
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| 作者姓名： | 邵法都 吴祖芳 |
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| 作者单位： | 1. 浙江九峰酒厂,金华,321075
2. 宁波大学食工系 |
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| 摘 要： | 主要探索了阿米诺酶在乌衣红曲黄酒中的应用情况。与干酵母、糖化酶工艺相比，阿米诺酶工艺虽然出酒率稍有下降，原材料成本略有上升，但酒的质量却得到了很大的提高。
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| 关 键 词： | 黄酒 乌衣红曲 阿米诺酶 |
Application of Amylosa in Black-skin-red-koji ellow rice wine |
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| Shao Fadu et al.Application of Amylosa in Black-skin-red-koji ellow rice wine[J].Modern Food Science & Technology,2001,17(2):10-11. |
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| Authors: | Shao Fadu |
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| Affiliation: | Shao Fadu et al |
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| Abstract: | This paper chiefly investgated application of amylosa in black-skin-red-koji yellow rice wine. Compared with the technique adding Y-ADY and saccharifying enzyme in brewing, the technique adding amylosa slightly decreased the yield of liquor increased cost of raw material a little, but the quality of product had a great improvement. |
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| Keywords: | yellow rice wine black-skin-red-koji amylosa technology |
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