安琪酿酒曲在小曲酒生产中的应用技术  

Application of Angel Distiller′s Yeast in Xiaoqu Liquor Production

作　　者：刘代武[1] 彭涛[1] 钱世凯 

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]吉林燃料乙醇有限公司,吉林吉林132000

出　　处：《酿酒科技》2005年第1期83-85,共3页Liquor-Making Science & Technology

摘　　要：安琪牌酿酒曲系用现代生物技术生产的多种活性微生物产品,它保留了传统酒曲中多种酶系糖化发酵的特点,更具有菌种纯、有效成分含量高、糖化发酵能力强等显著优点。以玉米、高粱、稻谷为原料,应用安琪酿酒曲,只要合理操作,即可获得很好的出酒率和较高的经济效益。(陶然)Angel distiller′s yeast, as microbial product in possession of multiple activities produced by modern biotech, had not only traditional characteristic such as saccharification and fermentation by multiple enzymes but also other characteristics including pure microbe species, high effective constituents content and strong saccharification and fermentation capability etc. Corn, sorghum and paddy were used as raw materials to produce Xiaoqu liquor, if coupled with the application of Angel distiller′s yeast and appropriate operation, high liquor yield and economic profits could be achieved. (Tran. by YUE Yang)

关 键 词：小曲酒: 安琪酿酒曲 出酒率 应用 操作要点 

分 类 号：TS262.36[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]