生料酿酒技术的应用与开发  

Application and Development of Techniques in Liquor-making with Uncooked Materials

作　　者：邹东恢[1] 梁敏[1] 马翠翠[1] 

机构地区：[1]齐齐哈尔大学,黑龙江齐齐哈尔161006

出　　处：《酿酒科技》2005年第6期61-64,共4页Liquor-Making Science & Technology

摘　　要：生料酿酒就是微生物利用生淀粉直接进行生长、繁殖及代谢的过程。具有节约能源、提高出酒率、操作简便、便于工业化生产等优点。生料酿酒工艺分固态法和液态法两种。生料酒曲是一种多功能微生物复合酶酒曲,含糖化剂、发酵剂和生香剂。生料酒曲的生产方法可分为两种,培养法和配制法。生料酿酒技术广泛应用于白酒、酒精、黄酒、米酒和清酒生产。(孙悟)Liquor-making with uncooked materials, a process of direct growth, propagation and metabolism of microbes by use of uncooked amylum, has the advantages such as saving energy, improving liquor yield, simple operation and convenient to industrialized production etc. The techniques of liquor-making with uncooked materials covered both solid fermentation and liquid fermentation. The starter for uncooked materials, which is a multi-functional compounding enzyme starter, containes saccharifying agents, fermenting agents and aroma-producing agents. There are two starter production methods as culture method and mixing method. The technology of liquor-making with uncooked materials were widely applied in the production of liquor, alcohol, yellow rice wine and sake. (Tran. by YUE Yang)

关 键 词：生料酿酒技术 微生物 应用与开发 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]