玉米黄酒生产新工艺研究  

Study on the New Technology of Corn Rice Wine Processing

作　　者：岳春[1] 成玉莲[1] 李继红[1] 

机构地区：[1]南阳理工学院生物与化学工程系,南阳473004

出　　处：《食品工业》2006年第4期24-27,共4页The Food Industry

摘　　要：玉米首先60℃浸泡1·5h,再常温浸泡7h,然后再60℃浸泡1·5h,最后于室温浸泡,共24h,吸水率可达60%,去胚芽,粉碎过40目筛,耐高温α-淀粉酶液化,糖化时采用双重糖化,即先糖化酶糖化,再加纯种曲边糖化边发酵,陈酿,成品。The crushed corn was firstly steeped under 60℃ for 1.5h, then steeping under normal temperature for 7h and then at 60℃ for 1.5h then steeping under normal temperature. The procedure of steeping costs 24h in total and 60% of sop rate. Drive away germinal bud corn and added α -amylase and saccharified enzyme. We add pure strain to fermentation, then maturation and the product was obtained.

关 键 词：直接液化 双重糖化 玉米黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TQ612.3[轻工技术与工程—食品科学与工程]