摘要
为强化发酵，降低成本，提高出酒率及酒质，在大曲酒生产中应用了干酵母和糖化酶进行生产试验，在同一车间生产稳定的３ 个班组进行，干酵母使用方法分干、湿两种。结果表明，干酵母用于浓香型大曲酒生产， 可提高淀粉出酒率１％ ～３％ ，对酒质无明显影响， 湿法较干法效果好；同时使用干酵母和糖化酶，淀粉出酒率可提高２％ ～４．５％ ，但对产品质量有一定影响，仍以湿法优于干法。（ 一平）
For strengthening the fermentation,reducing the cost and raising the yield and quality of liquor,the test of using AADY and saccharifying enzyme in the production of Daqu liquor was carried on.It was carried on in three teams of the same workshop where the production is stable.The use way of AADY was in dry and in wet.The results showed that the yield of liquor was increased by 1%～3% and the quality of liquor was not influenced.The effect of wet way is better than dry way.When the dry yeast and saccharifying enzyme were used on the same time,the yield of liquor from starch was increased by 2%～4.5%,but the quality was influenced.The wet way was better than the dry way too.
出处
《酿酒科技》
2000年第1期32-33,共2页
Liquor-Making Science & Technology
关键词
白酒
浓香型大曲酒
干酵母
糖化酶
liquor
Luzhou-flavour Daqu liquor
dry yeast
saccharifying enzyme
application
