摘要
本文探讨了甜酒曲代替糖化酶在红曲黄酒中的应用情况,比较了甜酒曲和糖化酶的糖化力、液化力,测定了甜酒曲替代糖化酶在红曲黄酒发酵过程中pH值、糖度和酸度的变化情况。结果表明,添加4%的甜酒曲可以明显提高红曲黄酒的质量,改善红曲黄酒的口感。
The application of sweet rice wine koji in red coji yellow rice wine manufacture instead of saccharifying enzyme was investigated in this paper. The saccharogenic powers and the starch-liquefying abilities of sweet rice wine koji and saccharifying enzyme were compared, and changes of the pH, brix and acid content during yellow rice wine fermentation were investigated. Result showed that 4% sweet rice wine koji could obviously improve the quality of red koji rice wine.
出处
《现代食品科技》
EI
CAS
2011年第2期178-180,共3页
Modern Food Science and Technology
基金
粤港招标项目(2008A024200002)
关键词
黄酒
红曲
甜酒曲
糖化酶
yellow rice wine
red koji
sweet rice wine koji
saccharifying enzyme
