糖化酶在清香型小曲酒生产中的应用  

Application of saccharifying enzyme in the production of fen-flavor xiaoqu liquor

作　　者：赵金松[1] 罗惠波[1] 吴士业[1] 

机构地区：[1]四川理工学院生物工程系,自贡643000

出　　处：《食品科技》2006年第3期94-95,共2页Food Science and Technology

摘　　要：提高淀粉原料出酒率是影响清香型小曲酒发展的关键之一。在清香型小曲白酒的传统工艺中加入糖化酶,使淀粉的糖化进行得更加彻底,研究结果表明:加入糖化酶能够提高原料出酒率。Improving the yield of starch utilization is one of the importations infecting the development of fenflavor xiaoqu liquor. Saccharifying enzyme is used in the traditional technology of fen-flavour xiaoqu liquor. In this case, the mash of starch becomes more completely. The results show that saccharifying enzyme improves the yield of fen-flavor xiaoqu liquor.

关 键 词：清香型小曲酒 出酒率 糖化酶 发酵 

分 类 号：TS262.3[轻工技术与工程—发酵工程]