新一代酿酒酒曲阿米诺酶在半固半液态法生产米酒中的应用  

Application of Amylosa Enzyme in the Production of Rice Wine by Semi-solid & Semi-liquid Fermentation

作　　者：陈家健 

出　　处：《酿酒科技》2000年第1期47-47,46,共2页Liquor-Making Science & Technology

摘　　要：应用阿米诺酶作糖化发酵剂生产米酒，设备简单、工艺简便、出酒率高，平均出酒率提高３％ ～５％ ，成本低，每１００ｋｇ 原料可多创效益３０ 余元，酒质好。Amylosa enzyme was used as saccharification fermentation agent in the production of rice wine,which required simple facility,simplified the technologies,increased the average yield of liquor by 3%～5%;decreased the cost of production,per 100kg raw material could produce over 30 Yuan benifits.And the quality of wine is good.

关 键 词：米酒 阿米诺酶 半固半液态法 酿酒 酒曲 

分 类 号：TS261.1[轻工技术与工程—发酵工程]