川法小曲白酒质量提升过程中酶工程技术的运用研究  

Application of Enzyme Engineering Technology to Improve the Quality of Xiaoqu Liquor

作　　者：张崇军[1] 周文[1] 唐贤华[1] Zhang Chongjun;Zhou Wen;Tang Xianhua(Sichuan Technology & Business College, Dujiangyan　611830, China)

机构地区：[1]四川工商职业技术学院,四川都江堰611830

出　　处：《现代食品》2016年第18期94-95,共2页Modern Food

摘　　要：近年来,随着酶工程技术在酿酒工业方面研究的逐渐深入,为川法小曲白酒质量的提升带来了更多的可能性。基于此,简要阐述酶工程技术,分析川法小曲生产工艺发展现状,探讨川法小曲白酒质量提升过程中酶工程技术的运用。In recent years, with the development of enzyme engineering technology in the wine industry,brings more possibilities for the quality improvement of Xiaoqu liquor. Based on this, This paper briefly described the engineering technology, analyzed the present situation of the development of Xiaoqu production technology, discussed the application of enzyme engineering technology to improve Xiaoqu liquor quality.

关 键 词：川法小曲白酒 质量提升 酶工程技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程]