阿米诺酶在酿酒生产中的应用  

Application of Amylosa Enzyme in the Production of Liquor

作　　者：陈家键 

机构地区：[1]广东江门市高沙二街47号,广东江门529030

出　　处：《酿酒科技》2000年第4期53-54,共2页Liquor-Making Science & Technology

摘　　要：阿米诺酶为含有多种微生物的复合酶 ,其中含有根霉、曲霉、毛霉及多种优良酵母菌株 ,集糖化和发酵于一体 ,适用于米酒、黄酒、麸曲白酒和大曲白酒等生产。生产应用结果表明 ,用于米酒生产 ,用量为0.5%～0.6 % ,可提高出酒率5%～6 % ;用于半固半液态小曲白酒生产 ,用量为0.4%～0.7% ,提高出酒率5%～7% ;用于固态小曲生产 ,用量为0.5%～0.7% ,提高出酒率3%～5% ;用于麸曲酒生产 ,用量为0.5%～0.8 % ,提高出酒率5%～6% ;用于大曲酒生产 ,用量为0.2%左右替代部分大曲 ,可提高出酒率5%～8% ,酒质稳定 ;Amylosa, a complex enzyme which comprises of multiple microbe and contains rhizopus, aspergillus, mucor and several high-quality saccharomyces, has the combined functions of fermentation and saccharification and is applicable to the production of rice wine, yellow rice wine, moldy bran liquor and Daqu liquor etc. The production results indicated that the application of amylosa enzyme in the production of rice wine, semi-solid&semi-liquid Xiaoqu liquor, solid Xiaoqu liquor, moldy bran liquor and Daqu liquor, the yield of wine and liquor could increase by 5%～6%, 5%～7%, 3%～5%, 5%～6% and 5%～8% by the application quantity 0.5%～0.6%, 0.4%～0.7%, 0.5%～0.7%, 0.5%～0.8% and 0.2% respectively and it could also be applied in the production of liquor with uncooked materials.(Tran.by YUE Yang)

关 键 词：酿酒 阿米诺酶 应用 酒曲 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262[轻工技术与工程—食品科学与工程]