新型银耳黄酒的研制  

The Development of a New Type of Tremella Yellow Wine

作　　者：王腾宇 王世让 李丹[2] 刘春雷[2] 林红[2] 

机构地区：[1]黑龙江粮食职业学院,哈尔滨150080 [2]宁德师范学院,宁德352100

出　　处：《食品工业》2017年第5期58-61,共4页The Food Industry

基　　金：福建省科学技术厅重点项目(2014N0007);福建省教育厅杰青项目(JA14326)

摘　　要：试验为提高银耳黄酒的产酒率,采用液化法进行银耳黄酒的酿造。研究液化工艺、银耳汁添加量和添加时间,通过正交试验得出液化最适组合:温度100℃,添加9 U/g高温α-淀粉酶,时间20 min;在拌曲时加入30%的银耳汁,最终酿制成的银耳黄酒产酒率可达到275.4%。Brewed the tremella yellow wine by the method of liquefaction to improve the wine production rate in theexperiment. Study the liquefaction of process, added amount and time oftremella juice. The optimum condition of liquefactionthrough orthogonal test was as follows at the temperature of 100 ℃ and the time of 20 rain, adding 9 U/g high amylase,adding 30% tremella juice while adding of distiller＇s yeast, the wine production rate was about 275.4%.

关 键 词：银耳黄酒 液化 银耳汁 产酒率 

分 类 号：TS262.4[轻工技术与工程—发酵工程]