新工艺黄酒麦曲的工艺及性能检测  

New technology of Yellow Rice Wine Koji technology and performance testing

作　　者：胡卫明[1] 高永强[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2013年第1期103-106,共4页Liquor Making

摘　　要：阐述新工艺黄酒中的生麦曲与熟麦曲的的操作工艺,对黄酒的两种不同工艺麦曲的性能指标作了系统比对,并加以说明。说明在黄酒生产发酵阶段,应注意醪液中糖化酶、液化酶和酸性蛋白酶三个主要酶系活力的协调与平衡。This paper expounds the new technology in the raw wheat koji and cooked wheat starter operation process of yellow rice wine, two different process of wheat starter performance index system alignment, and explained. In the production of yellow rice wine fermentation stage, attention should be paid to in mash saccharifying enzyme, liquefying enzyme and acid protease enzyme activity of three main coordination and balance.

关 键 词：黄酒 麦曲 糖化力 液化力 蛋白质分解力 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]