酒用酸性蛋白酶在黄酒生产上的应用小试  

Trial Application of Acid Protease in the Production of Yellow Rice Wine

作　　者：杜士良 黄建平 

机构地区：[1]浙江余杭市微生物发酵研究所,浙江余杭311121 [2]富阳市九友生化发酵有限公司,浙江富阳311404

出　　处：《酿酒科技》2001年第4期67-68,共2页Liquor-Making Science & Technology

摘　　要：酒用酸性蛋白酶在黄酒生产上应用的小型试验结果表明 ,在以Q303菌种等川黔型根霉纯种麸皮酒曲中添加适量酸性蛋白酶 ,对促进根霉和酵母更健壮生长、提高酒曲的糖化发酵能力有明显作用 ,提高了原料出酒率。Trial application of acid protease for alcoholic beverage in the production of yellow rice wine indicated that the adequate addition of acid protease in Q303 pure rhizopus bran koji could advance healthy growth of rhizopus and yeast, effectively improve the saccharifying fermentation ability of koji and enhance liquor yield. And it also indicated that the addition of acid protease had rare effects on farinaceous Xiaoqu produced by Shaoxing White Koji and Shanghai type rhizopus

关 键 词：黄酒 酒用酸性蛋白酶 Q303纯种根霉麸曲 绍兴白药 酿酒小曲 

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]