黄酒麦曲的糖化特性研究  

Study on Saccharifying Properties of Wheat Starter of Yellow Rice Wine

作　　者：寿泉洪[1] 赵光鳌[2] 魏桃英[1] 宋海燕[1] 吴永凤[1] 占立民 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴312030 [2]江南大学生物工程学院,江苏无锡214036 [3]衢州市质量技术检测中心,浙江衢州324002

出　　处：《酿酒科技》2008年第8期95-98,共4页Liquor-Making Science & Technology

摘　　要：按传统黄酒工艺的糖化模型进行糖化特性研究,采用30℃、6h糖化,得出用熟麦曲糖化的醪液,其液化力、糖化力和蛋白质分解力要高于用生麦曲的,糖化产物(总糖、还原糖等)也高于用生麦曲糖化的产物。The saccharifying properties of wheat starter were studied based on the saccharification models of traditional yellow rice wine techniques. After 6 h saccharification at 30 ℃ compared with mash by uncooked wheat saccharification, the produced mash by cooked wheat starter saccharification, its liquefying power, saccharifying power and protein resolving power was better. Besides, its sacharifying products content including total sugar and reducing sugar etc. was also higher.

关 键 词：黄酒 熟麦曲 生麦曲 糖化 

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]