| 甜酒曲在红曲黄酒生产中的应用 |
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| 引用本文： | 樊荣,曾新安,李振伟. 甜酒曲在红曲黄酒生产中的应用[J]. 现代食品科技, 2011, 27(2): 178-180 |
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| 作者姓名： | 樊荣 曾新安 李振伟 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 河源市绿纯酿酒厂,广东河源,517536 |
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| 摘 要： | 本文探讨了甜酒曲代替糖化酶在红曲黄酒中的应用情况,比较了甜酒曲和糖化酶的糖化力.液化力,测定了甜酒曲替代糖化酶在红曲黄酒发酵过程中pH值、糖度和酸度的变化情况.结果表明,添加4%的甜酒曲可以明显提高红曲黄酒的质量,改善红曲黄酒的口感.
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| 关 键 词： | 黄酒 红曲 甜酒曲 糖化酶 |
Application of Sweet Rice Wine Koji in Red Koji Rice Wine Manufacture |
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| FAN Rong,ZENG Xin-an,LI Zhen-wei. Application of Sweet Rice Wine Koji in Red Koji Rice Wine Manufacture[J]. Modern Food Science & Technology, 2011, 27(2): 178-180 |
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| Authors: | FAN Rong ZENG Xin-an LI Zhen-wei |
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| Affiliation: | 1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) (2.Heyuan City Luson Winery,Heyuan 517536,China) |
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| Abstract: | The application of sweet rice wine koji in red coji yellow rice wine manufacture instead of saccharifying enzyme was investigated in this paper.The saccharogenic powers and the starch-liquefying abilities of sweet rice wine koji and saccharifying enzyme were compared,and changes of the pH,brix and acid content during yellow rice wine fermentation were investigated.Result showed that 4%sweet rice wine koji could obviously improve the quality of red koji rice wine. |
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| Keywords: | yellow rice wine red koji sweet rice wine koji saccharifying enzyme |
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