无蒸煮酿造麦曲黄酒中生淀粉水解机理及发酵特点  

Hydrolysis Mechanism and Fermentation Characteristics of Crude Starch

作　　者：陈佩仁 张晓 叶春勇 

机构地区：[1]浙江台州黄岩食品科技学会,浙江台州318020 [2]浙江省柑桔研究所,浙江台州318020

出　　处：《酿酒科技》2007年第1期62-64,共3页Liquor-Making Science & Technology

摘　　要：酶系广泛、酶量充足、且α-淀粉酶和葡萄糖淀粉酶组合恰当是促成生大米中生淀粉水解的首要条件。生淀粉的物理性质,决定了免蒸煮麦曲黄酒酿造前酵水解偏缓,酵母菌发酵产酒精和热量偏低的发酵特征。生大米中的蛋白质,因未受湿热作用而变性或胶凝化,决定了免蒸煮麦曲黄酒氨基酸态氮丰富的产品营养特征。Wide enzymatic system, plentiful enzyme quantity and appropriate proportioning of α-amylase and glucoamylase were the prerequisite to the hydrolysis of crude starch. The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming： slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat. The protein in crude rice underwent no denaturation or gelatine because it never suffered from any hot and humid＇ actions, which was a determinant factor of malt yellow rice wine features （rich nitrogen amino acid）.

关 键 词：黄酒 免蒸煮 生淀粉 水解机理 发酵特点 

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]