摘要
采用芋浆添加α—淀粉酶低温蒸煮,糖化酶糖化,多种酵母液态共酵,以及发酵醪液态蒸馏等方法,由芋子加工废皮酿得白酒。淀粉利用率达到80—90％。酒的风味良好,其卫生指标符合国标GB-2757-81。
The taro distillate spirit is brewed using the scrap peel of taro processing as raw material. The Brew methods include law temperate cooking of the taro paste with the addition of a-amylase, saccharification with saccharifying enzyme, mixed fermentation under liquor state with a number of yeasts, and distillation of the fermented mash. The utilization rate of starch has reached 80 -90% level. This spirit has better flavour, and the health indexes of spirit accord with the National standard GB-2757-81.
