阿米诺酶在乌衣红曲黄酒中的应用  

Applicaton of Amylosa in Black-skin-red-koji ellow rice wine

作　　者：邵法都 吴祖芳[2] 

机构地区：[1]浙江九峰酒厂,金华321075 [2]宁波大学食工系

出　　处：《广州食品工业科技》2001年第2期10-11,共2页

摘　　要：主要探索了阿米诺酶在乌衣红曲黄酒中的应用情况。与干酵母、糖化酶工艺相比，阿米诺酶工艺虽然出酒率稍有下降，原材料成本略有上升，但酒的质量却得到了很大的提高。This paper chiefly investgated application of amylosa in black-skin-red-koji yellow rice wine. Compared with the technique adding Y-ADY and saccharifying enzyme in brewing, the technique adding amylosa slightly decreased the yield of liquor increased cost of raw material a little, but the quality of product had a great improvement.

关 键 词：黄酒 乌衣红曲 阿米诺酶 应用 质量 

分 类 号：TS262.4[轻工技术与工程—发酵工程]