| 固定化酵母在糯米酒中的应用研究 |
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| 引用本文： | 严天柱. 固定化酵母在糯米酒中的应用研究[J]. 江苏调味副食品, 2004, 21(2): 23-25 |
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| 作者姓名： | 严天柱 |
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| 作者单位： | 河南省沁阳市木楼乡政府,沁阳,454550 |
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| 摘 要： | 以海藻酸钠为栽体，以CaCl2和ZnSO4为交联剂制作固定化酵母，并将其应用于糯米稠酒的连续发酵。研究结果表明，当海藻酸钠溶液浓度为2．5％，以CaCl2溶液为交联剂制备的固定化酵母，应用于糯米稠酒生产的效果较好。连续发酵5批，所得糯米稠酒米香、醇香浓酸甜适中，酒体醇厚，无苦涩味。
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| 关 键 词： | 固定化酵母 糯米稠酒 连续发酵 |
| 文章编号： | 1006-8481(2004)02-0023-03 |
Study of the immobilized yeast cell's application in the rice wine |
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| YAN Tian zhu. Study of the immobilized yeast cell's application in the rice wine[J]. Jiangsu Condiment and Subsidiary Food, 2004, 21(2): 23-25 |
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| Authors: | YAN Tian zhu |
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| Affiliation: | Government of Mulou the City of Qinyang Henan 454550 |
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| Abstract: | With sodium alginate as the carrier, with calcium chloride and zinc sulfate as the ionic cross linker, the immobilized yeast is produced and is used for the continuous fermentation in rice wine. The final result indicates the best immobilized yeast for the rice wine. Its concentration of sodium alginate is 2.5% and its ionic cross linker is calcium chloride. After 5 continuous fermentations, the quality of rice wine is marvelous. |
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| Keywords: | immobilized yeast rice wine continuous fermentation |
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