| 糖化酶在清香型小曲酒生产中的应用 |
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| 引用本文： | 赵金松,罗惠波,吴士业. 糖化酶在清香型小曲酒生产中的应用[J]. 食品科技, 2006, 31(3): 94-95 |
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| 作者姓名： | 赵金松 罗惠波 吴士业 |
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| 作者单位： | 四川理工学院生物工程系,自贡,643000 |
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| 摘 要： | 提高淀粉原料出酒率是影响清香型小曲酒发展的关键之一。在清香型小曲白酒的传统工艺中加入糖化酶,使淀粉的糖化进行得更加彻底,研究结果表明:加入糖化酶能够提高原料出酒率。
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| 关 键 词： | 清香型小曲酒 出酒率 糖化酶 发酵 |
| 文章编号： | 1005-9989(2006)03-0094-02 |
| 修稿时间： | 2005-09-20 |
Application of saccharifying enzyme in the production of fen-flavor xiaoqu liquor |
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| ZHAO Jin-song,LUO Hui-bo,WU Shi-ye. Application of saccharifying enzyme in the production of fen-flavor xiaoqu liquor[J]. Food Science and Technology, 2006, 31(3): 94-95 |
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| Authors: | ZHAO Jin-song LUO Hui-bo WU Shi-ye |
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| Abstract: | Improving the yield of starch utilization is one of the importations infecting the development of fen-flavor xiaoqu liquor.Saccharifying enzyme is used in the traditional technology of fen-flavour xiaoqu liquor.In this case,the mash of starch becomes more completely.The results show that saccharifying enzyme improves the yield of fen-flavor xiaoqu liquor. |
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| Keywords: | fen-flavor xiaoqu liquor liquor yield saccharifying enzyme fermentation |
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