摘要
采用α -葡萄糖苷酶转苷生产低聚异麦芽糖浆 ,经酵母发酵 ,降低了发酵糖的比例 ,提高了低聚糖的比例。在这一过程中 ,酵母接种量的作用最大 ,其次是酵母种类和发酵时间。感官评价和理化分析结果表明 ,所形成的低聚糖浆可作为功能性饮料的母液。
The isomaltooligosaccharide syrup was produced in the process of enzymatic hydrolysis with α-glucosidase. The fermentation of the syrup made the content of termentable sugar decreased and the that of oligosacharides increased. In this fermentation, the inoculation amount had greatest effection to the fermentation. The results ot sense evaluation and physical and chemical analysis showed that the oligosaccharide syrup could produce beverage as mather solution.
出处
《酿酒》
CAS
北大核心
2002年第3期52-54,共3页
Liquor Making
