| 生料发酵技术的应用研究进展 |
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| 引用本文： | 宫英振,李凤翔,郭卫芸,王新玉,梁双波. 生料发酵技术的应用研究进展[J]. 酿酒, 2005, 32(1): 22-24 |
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| 作者姓名： | 宫英振 李凤翔 郭卫芸 王新玉 梁双波 |
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| 作者单位： | 河北省农林科学院谷子研究所,石家庄,050031;河北省农林科学院谷子研究所,石家庄,050031;河北省农林科学院谷子研究所,石家庄,050031;河北省农林科学院谷子研究所,石家庄,050031;河北省农林科学院谷子研究所,石家庄,050031 |
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| 摘 要： | 简要回顾了生料发酵酿酒的历史进程 ,并阐述了生料发酵的机理及其在食品等工业中的应用 ,并对生料发酵的发展进行了展望
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| 关 键 词： | 生料发酵 糖化 淀粉 |
| 文章编号： | 1002-8110(2005)01-0022-03 |
| 修稿时间： | 2004-10-09 |
Application Research Progress on Fermentation with Uncooked Materials |
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| GONG Ying-zhen,LI Feng-xiang,GUO Wei-yun,WANG Xin-yu,LIANG Shuang-bo. Application Research Progress on Fermentation with Uncooked Materials[J]. Liquor Making, 2005, 32(1): 22-24 |
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| Authors: | GONG Ying-zhen LI Feng-xiang GUO Wei-yun WANG Xin-yu LIANG Shuang-bo |
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| Abstract: | In this paper, the research progress on fermentation with uncooked material was briefly reviewed; the mechanism of saccharification and application to food industry were illustrated, and the development of fermentation with uncooked material was viewed. |
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| Keywords: | uncooked material saccharification starch |
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