全液态法生产玉米保健黄酒的研究  

Study on the production of healthy corn wine by complete liquid fermentation

作　　者：岳春[1] 马长新[1] 黄达伟[2] 王文胜[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 [2]南阳市质量技术监督检验测试中心,河南南阳473000

出　　处：《中国酿造》2007年第9期29-32,共4页China Brewing

摘　　要：以玉米为原料,液态法生产黄酒,其中α-淀粉酶液化,根霉、黑曲霉糖化,并在糖化时再加入0.15%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℃静置培养,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,并对黄酒的全液态化进程有一定地促进作用。Using corn as raw material, the healthy corn rice wine was produced by liquid fermentation. The flavor of corn wine could be improved by diastatic liquefaction of α-amylase, sacchariflcation of Rhizopus and Aspergillus niger, and the addition of 0.15% acidic protease which was used in wine. The fermentation could be accelerated effectively when alcoholic fermentation were completely processed in liquid with pure microbial strain, the ventilation was supplied at 30℃ in former stage and the static culture was used at 28℃ in latter stage. The aging time could be shortened when high or low aging temperature was used as interval in static state, which would improve the whole liquefaction process of corn wine.

关 键 词：玉米黄酒 液化 糖化 酒精发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]