| 固态法稻谷小曲酒生产试验总结 |
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| 引用本文： | 刘长明. 固态法稻谷小曲酒生产试验总结[J]. 酿酒科技, 2001, 0(6): 48-49 |
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| 作者姓名： | 刘长明 |
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| 作者单位： | 四川隆昌宫宴酒业集团有限公司, |
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| 摘 要： | 采用根霉Q303、YG5-5、AS.3.866各1/3混合AS.2.109酵母配小曲药，固态法生产稻谷小曲酒。培菌出箱后添加糖化酶20u/g原料和TH--AADY0.03g/kg原料，发酵5天，57%（v/v）酒产率46.93%，比未添加糖化酶和TH-AADY的产率提高2.47%。产品符合国家卫生标准和四川省地方标准，风格、质量均好。
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| 关 键 词： | 固态法小曲酒 糖化酶 TH－AADY 稻谷原料 生产试验 |
| 文章编号： | 1001-9286(2001)06-0048-02 |
| 修稿时间： | 2001-07-02 |
Summarization of Production Tests of Paddy Xiaoqu Liquor by Solid Fermentation |
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| LIU Chang-ming. Summarization of Production Tests of Paddy Xiaoqu Liquor by Solid Fermentation[J]. Liquor-making Science & Technology, 2001, 0(6): 48-49 |
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| Authors: | LIU Chang-ming |
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| Abstract: | AS.2.109 yeast, mixed with equal quantity of Rhizopus Q303,YG5-5 and AS.3.866, was used to produce Xiaoqu koji. The koji was then used to produce paddy Xiaoqu liquor by solid fermentation. The cultured microbe, added with saccharifying enzyme 20 u/g material and TH-AADY0.03 g/kg material, had been under fermentation for 5 days. Resultingly, compared with those without addition of saccharifying enzyme and TH-AADY, 57 %(v/v) paddy Xiaoqu liquor yield had increased by 2.47 %. Furthermore, the product liquor was in accord with national sanitary standards and Sichuan provincial standards and it was popular among consumers.(Tran.by YUE Yang) |
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| Keywords: | Xiaoqu liquor by solid fermentation saccharifying enzyme TH-AADY paddy |
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