安琪牌TH—AADY、糖化酶用于琅琊台酒生产工艺定型报告  

Report on the Application Techniques of Angel TH-AADY and Saccharifying Enzyme in the Production of Langyatai Liquor

作　　者：刘聪先 徐贵青 梁泉喜 刘泽光 

机构地区：[1]青岛琅琊台酒业(集团)股份有限公司,山东青岛266061

出　　处：《酿酒科技》2002年第5期83-84,共2页Liquor-Making Science & Technology

摘　　要：在保证产品质量的前提下,减少大曲用量4%,损失的糖化酶和发酵力用商品糖化酶和TH—AADY补充,部分净化了发酵微生物体系,强化了粮糟糖化力和发酵力,稳定了正常生产,提高了出酒率2%,减少了杂味,使原酒更醇、绵、净、爽,质量效益、经济效益显著。The use level of Daqu was reduced by4%under the prerequisite of liquor quality guarantee.Angel TH-AADY and sac-charifying enzyme could supply the loss saccharifying enzyme and fermenting power.As a result,the fermentation microbe system was purified partially and the saccharifying ability and fermenting power for fermented grains were promoted.Furthermore,steady production could be realized and liquor yield increased by2%and off-flavor reduced.The liquor tasted more mellow and delicious and had longer aftertaste.The innovated techniques could produce remarkable economical profits as well.(Tran.by YUE Yang)

关 键 词：安琪牌 TH-AADY型 糖化酶 琅琊台酒 生产工艺 应用 高活性干酵母 浓香型 

分 类 号：TS262[轻工技术与工程—发酵工程]