全酶法酿制青稞清酒的工艺研究  

The Production of Hulless Barley Sake by Enzymatic Method

作　　者：张海涛[1] 杨平平[1] 王燕[1] 刘林明[1] 孙自顶 周龙霞[1] 王志超[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院山东省微生物工程重点实验室,山东济南250300

出　　处：《酿酒科技》2015年第6期54-57,共4页Liquor-Making Science & Technology

摘　　要：探讨了以青稞为原料,全酶法酿造青稞清酒的生产工艺,并研究了影响清酒质量的3个主要因素:耐高温α-淀粉酶、糖化酶、酸性蛋白酶的添加量。根据试验结果的响应面分析得到最佳条件:耐高温α-粉酶的添加量21 U/g,糖化酶的添加量210 U/g,酸性蛋白酶的添加量21 U/g。In this paper, the production of hulless barley sake by enzymatic method was explored. The three main factors influencing the quali-ty of the produced sake including the adding levels of heating-resistanceα-amylase, amyloglucosidase, and acid protease were investigated. Their optimum adding levels were determined by response surface analysis as 21 U/g, 210 U/g, and 21 U/g respectively.

关 键 词：全酶法 青稞 清酒 生产工艺 

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]