甜酒曲在红曲黄酒生产中的应用  

Application of Sweet Rice Wine Koji in Red Koji Rice Wine Manufacture

作　　者：樊荣[1] 曾新安[1] 李振伟 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]河源市绿纯酿酒厂,广东河源517536

出　　处：《现代食品科技》2011年第2期178-180,共3页Modern Food Science and Technology

基　　金：粤港招标项目(2008A024200002)

摘　　要：本文探讨了甜酒曲代替糖化酶在红曲黄酒中的应用情况,比较了甜酒曲和糖化酶的糖化力、液化力,测定了甜酒曲替代糖化酶在红曲黄酒发酵过程中pH值、糖度和酸度的变化情况。结果表明,添加4%的甜酒曲可以明显提高红曲黄酒的质量,改善红曲黄酒的口感。The application of sweet rice wine koji in red coji yellow rice wine manufacture instead of saccharifying enzyme was investigated in this paper. The saccharogenic powers and the starch-liquefying abilities of sweet rice wine koji and saccharifying enzyme were compared, and changes of the pH, brix and acid content during yellow rice wine fermentation were investigated. Result showed that 4% sweet rice wine koji could obviously improve the quality of red koji rice wine.

关 键 词：黄酒 红曲 甜酒曲 糖化酶 

分 类 号：TS262.4[轻工技术与工程—发酵工程]