玉米黄酒生产新工艺研究  

Research of New Maize Millet Yellow Wine Producing Technology

作　　者：岳春[1] 李继红[1] 成玉莲[1] 宋兴华[1] 杨丽阳[1] 霍辽源[1] 

机构地区：[1]南阳理工学院生物与化学工程系,河南南阳473004

出　　处：《酿酒》2006年第5期111-114,共4页Liquor Making

基　　金：河南省科技厅资助项目:玉米精深加工研究及应用项目编号042440040

摘　　要：玉米首先60℃浸泡1.5h,再7h常温浸泡,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 steeply under 60℃ for 1.5 hours, then steeping under normal temperature for 7 hours and then temperature increased at 60℃ for 1.5 hours then steeping under normal temperature. The procedure of steeping costs 24 hours in total and 60% of sop rate. Drive away germinal bud corn and added α-amylase and candy enzyme. We add pure strain to fermentation, then maturation and the production.

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] TS261.4[轻工技术与工程—食品科学与工程]