酶制剂在黄酒工业中的应用进展  

Application of enzyme in rice wine industry

作　　者：李晓芳[1] 卢雪华[1] 成坚[1] 

机构地区：[1]仲恺农业工程学院,广东广州510225

出　　处：《中国酿造》2011年第2期8-12,共5页China Brewing

摘　　要：酶制剂可以改善黄酒工艺已被广泛使用。文中综述了糖化酶、液化酶、酸性蛋白酶、阿米诺酶、普鲁兰酶、纤维素酶、酸性脲酶的基本性质以及在黄酒工业中的应用进展,并对未来的研究作了展望。Enzymes which can improve rice wine process have been widely used. This article summarized the basic properties of the glucoamylase, liquifying enzyme, acid protease, amylosa enzyme, pullulanase, cellulase and acid urease and their application progress. Furthermore, the prospect of future research was put forward in the paper.

关 键 词：糖化酶 液态酶 阿米诺酶 酸性蛋白酶 普鲁兰酶 纤维素酶 酸性脲酶 

分 类 号：TQ925[轻工技术与工程—发酵工程]