活性干酵母辅以糖化酶在湘泉酒生产转排中的应用研究  

Application of TH—AADY and AADY with Saccharifying Enzyme in Production Trans-permutation of Xiangquan Liquor

作　　者：李湘洪 卓忠惠 李忠民 张学英 赵湖 

机构地区：[1]湖南酒鬼酒股份有限公司科技创新中心,湖南吉首416000

出　　处：《酿酒科技》2001年第4期44-46,共3页Liquor-Making Science & Technology

摘　　要：针对度夏醅含酸过高、酒醅活力不够的生产实际问题。通过使用耐高温和常温活性干酵母辅以糖化酶进行强化糖化发酵 ,结合传统转排措施一起实施 ,在质量没有受到影响的前提下 ,可大幅度提高出酒率11.19%～13.93%。不仅较好地解决了生产实际问题 ,增加了效益 。In view of the problems of high acidity and low activity of the fermented grains in summer, we have made synthetical use of traditional techniques of trans-permutation and the application of TH—AADY and AADY with saccharifying enzyme for saccharifying and fermentation which could improve liquor yield by 11.19%～13.93% with no influence on liquor quality. And we have settled the problems successfully and increased our economic profits, meanwhile, we have compared the effects and properties with the two kinds of yeast.

关 键 词：湘泉酒 耐高温活性干酵母 常温活性干酵母 糖化酶 度夏醅 转排 生产技术 

分 类 号：TS262.31[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]