全液态法生产玉米保健黄酒的研究  

Study on the Processing of Corn Health Yellow Wine with Whole Liquid State

作　　者：任保锋 李继红[2] 岳春[2] 马五彩[2] 张俊[2] 

机构地区：[1]河南天冠燃料乙醇有限公司,河南南阳473004 [2]南阳理工学院生物与化学工程系,河南南阳473004

出　　处：《江苏食品与发酵》2006年第3期30-33,共4页Jiangsu Food and Fermentation

摘　　要：以玉米为原料,采用全液态法生产出风味独特的保健黄酒。该法用α-淀粉酶液化,用根霉、黑曲霉糖化,糖化时加入0.2%酸性酒用蛋白酶可提高黄酒风味。全液态纯种酒精发酵时,前期30℃通风培养,后期28℃静止培养可有效提高发酵速度;密闭状态下高温低温间隔陈酿可缩短陈酿时间。This experiment using corn as raw matenats, produced unique health flavor yellow wine with the whole liquid. The processing of this wine is liquefied by α-amylase and mashed by root molds and black molds . During this processing adding 0.2% acidic wine with proteinase can raise yellow wine flavor. When purebred alcohol fermenting at the whole liquid state, ventilation foster at 30℃in the early days and airtight foster at 28℃ in the later days can improve fermentation speed infectively. Aging with high or low temperature interval at the hermetic stage can reduce the period of aging , This technology have share promotion intention to the whole liquid state processing of rice wine.

关 键 词：玉米黄酒 液化 糖化 酒精发酵 

分 类 号：TS262.3[轻工技术与工程—发酵工程]