TH—AADY和糖化酶在浓香型大曲酒丢糟中的应用  

Application of TH-AADY and Saccharifying Enzyme in Waste Distiller's Grains of Luzhou-flavor Daqu Liquor

作　　者：张建华[1] 王传荣[1] 沈洪涛[2] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001 [2]淮阴韩侯酒业有限公司,江苏淮安223301

出　　处：《酿酒科技》2003年第4期60-61,共2页Liquor-Making Science & Technology

摘　　要：在浓香型大曲酒丢糟中加入TH-AADY和糖化酶进行再发酵,可提高淀粉利用率3～4个百分点,经济效益明显增加。但应采取用优质人工窖泥保养池口、应用己酸菌液和酯化酶并适当延长发酵期等措施,以提高丢糟酒的质量。(丹妮)The addition of TH-AADY and saccharifying enzyme in waste d istiller's grains of Luzhou-flavor liquor for secondary fer-mentation could in crease the utilization rate of amylum by3%～4%,which would produce evident economic profits.In the operation,quality artificial pit mud should be used t o maintain pit port and caproic acid bacteria liquid and esterified enzyme were used to pro-long fermentation period which could improve the quality of liquor by waste distiller's grains.(Tran.by YUE Yang)

关 键 词：浓香型大曲酒 丢糟 TH-AADY 糖化酶 应用 

分 类 号：TS262.31[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]