阿米诺酶在四川小曲酒生产中的应用  

Application of Amylosa Enzyme in the Production of Sichuan Xiaoqu Liquor

作　　者：黄世忠[1] 陈家键[1] 

机构地区：[1]四川省食品发酵工业研究设计院

出　　处：《酿酒科技》1999年第5期42-43,共2页Liquor-Making Science & Technology

摘　　要：阿米诺酶（ＡｍｙｌｏｓａＥｎｚｙｍｅ）为多种微生物复合酶，代替酒曲用于小曲白酒的生产上，可提高原粮出酒率３％～７％，且保持酒质不变。The Amylosa Enzyme was a compound enzyme of some kinds of microorganism.It was used in the production of Xiaoqu liquor instead of koji.The yield of liquor was increased by 3%～7% and the quality of liquor was kept constant.

关 键 词：小曲酒 阿米诺酶 酒曲 

分 类 号：TS262.36[轻工技术与工程—发酵工程]