纤维素酶和TH-AADY在浓香型大曲酒丢糟中的应用  

Application of Cellulase and TH-AADY in Spent Grains of Luzhou-flavor Daqu liquor

作　　者：王传荣[1] 沈洪涛[2] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003 [2]淮阴韩侯酒业有限公司,江苏淮阴223300

出　　处：《酿酒科技》2007年第12期47-49,共3页Liquor-Making Science & Technology

基　　金：2006年淮安市科技计划项目<应用耐高温酒精活性干酵母和糖化酶进行鲜酒糟酿造食醋的研究>子课题;项目编号为HAG06056

摘　　要：应用纤维素酶、糖化酶和TH-AADY对浓香型大曲酒丢糟进行再发酵,结果表明,可降低残余淀粉3%～4%,提高原料淀粉利用率,提高出酒率;同时配合应用生香ADY,在一定程度上可提高酒的质量,并可取得较好的经济效益。Cellulase, saccharifying enzemy and TH-AADY were applied in spent grains of Luzhou-flavor Daqu liquor for secondary fermentation, which could reduce 3 %-4 % residual starch, increase the use rate of starch, and enhance liquor yield. Besides, the combined use of flavor-producing ADY could improve liquor quality. The above methods could achieve satisfactory economic benefits.

关 键 词：浓香型白酒 丢糟 经济效益 

分 类 号：TS262[轻工技术与工程—发酵工程]