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| 红曲霉在白酒生产中应用研究现状 | |
| 引用本文： | 马美荣,梁洪艳,王春娜.红曲霉在白酒生产中应用研究现状[J].酿酒科技,2004(4):53-54. |
| 作者姓名： | 马美荣 梁洪艳 王春娜 |
| 作者单位： | 1. 北京红星股份有限公司,北京,100022 2. 北京红星股份有限公司一分公司,天津,宁河,301500 3. 北京农学院,北京,102206 |
| 摘 要： | 红曲霉具有一定的发酵力及较强的酯化力。添加红曲霉制成糖化发酵剂，或加入红曲霉和酵母制成强化大曲，应用于麸曲、大曲及液态法白酒生产，可提高出酒率2％左右，己酸乙酯含量由原3．005g／L提高到5．378g／L。 |
| 关 键 词： | 白酒 红曲霉 强化大曲 酯化酶 |
| 文章编号： | 1001-9286(2004)04-0053-02 |
| 修稿时间： | 2004年3月30日 |
Investigation on the Application of Monascus in Liquor Production |
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| MA Mei-rong,LIANG Hong-yan and WANG Chun-na.Investigation on the Application of Monascus in Liquor Production[J].Liquor-making Science & Technology,2004(4):53-54. | |
| Authors: | MA Mei-rong LIANG Hong-yan and WANG Chun-na |
| Affiliation: | MA Mei-rong1,LIANG Hong-yan2 and WANG Chun-na3 |
| Abstract: | Monascus possesses certain fermenting power and strong esterifying power. Addition of monascus to produce saccharifying ferment or addition of monascus and yeast to produce intensified daqu, their application in the production of bran starter liquor, daqu liquor and liquor by liquid fermentation could improve liquor yield by 2 % round and the content of ethyle caproate could increase from 3.005 g/L to 5.378 g/L. (Tran. by YUE Yang) |
| Keywords: | liquor monascus intensified daqu esterified enzyme |
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