生料酿酒技术的研究与应用  

Research and Application of liquor-making Techniques with Uncooked Materials

作　　者：何丹[1] 肖更生[2] 吴继军[2] 张友胜[2] 余元善[1] 

机构地区：[1]江西农业大学生物工程系,江西南昌330045 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《现代食品科技》2007年第10期93-96,92,共5页Modern Food Science and Technology

基　　金：广东省2005年粤港关键领域重点突破项目(2005A20302005);2006年省部产学研结合项目(2006D90204006)资助

摘　　要：生料酿酒是指酿酒原料不经蒸煮、糊化直接将生淀粉进行糖化和发酵。具有节约能源,出酒率高,操作简便,便于工业化生产等优点。本文简要回顾了生料酿酒的历史进程,并阐述了生料酿酒的机理、工艺特点及其在酒精、白酒和黄酒生产中的应用,并对生料酿酒技术的发展进行了展望。Liquor-making techniques with uncooked materials mean that the raw materials are saccharified and fermented without pre-stewing, which had lots of strong points, such as saving energy, improving liquor rates and easy to be applied in industry. In this paper, the research progress, the mechanism and the application of fermentation with uncooked material were briefly reviewed. Besides, the prospect of the techniques was given.

关 键 词：生料酿酒 糖化 发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]