阿米诺酶在浓酱兼香型白酒酿造中的应用  

Application of Amino Enzyme in the Production of Liquor of Luzhou-flavor and Maotai-flavor

作　　者：董友新 

机构地区：[1]湖北省白云边酒酿造研究所,湖北松滋434200

出　　处：《酿酒科技》2004年第1期42-43,共2页Liquor-Making Science & Technology

摘　　要：利用阿米诺酶的生理特性和复合功能,强化白云边酒酿造后轮次发酵,提高出酒率。通过该酶的性能试验、应用参数优选和生产应用试验,结果表明,效果明显,对酒质无影响。理想的工艺参数和应用方法是:酶制剂用量为0.08%;中温曲用量为3%;干酶与中温曲混合后用于生产,可提高对淀粉的利用达2%～3%;提高出酒率2%。We made a convenience of the physiological characteristics and the combined functions of amino enzyme to strengthen the secondary fermentation of Baiyunbian liquor to improve liquor yield.The performance test of the enzyme ,optimized selection of the ap-plied parameters and the production trial test indicated that the application of the enzyme had favorable effects and no bad effects on liquor quality.The ideal technical parameters and applied methods were as follows :0.08%use level of enzyme ,3%use level of medium temperature starter,and dry enzyme and medium temperature starter mixed for production.The method could improve2%liquor yield and2%～3%utilization rate of amylum.(Tran.by YUE Yang)

关 键 词：浓酱兼香型白酒 白云边酒 阿米诺酶 中温曲 酿造工艺 酒质 出酒率 

分 类 号：TS262[轻工技术与工程—发酵工程]