摘要
玉米首先60℃浸泡1.5h,再7h常温浸泡,然后再60℃浸泡1.5h,最后于室温浸泡,共24h,吸水率可达60%,去胚芽,粉碎过40目筛,耐高温α-淀粉酶液化,糖化时采用双重糖化,即先糖化酶糖化,再加纯种曲边糖化边发酵,陈酿,成品。
The crushed corn was firstly steeply under 60℃ for 1.5 hours, then steeping under normal temperature for 7 hours and then temperature increased at 60℃ for 1.5 hours then steeping under normal temperature. The procedure of steeping costs 24 hours in total and 60% of sop rate. Drive away germinal bud corn and added α-amylase and candy enzyme. We add pure strain to fermentation, then maturation and the production.
出处
《酿酒》
CAS
2006年第5期111-114,共4页
Liquor Making
基金
河南省科技厅资助项目:玉米精深加工研究及应用项目编号042440040
关键词
直接液化
双重糖化
玉米黄酒
deliquescedirectly
candydoublily
maizemilletwine
