摘要
应用阿米诺酶作糖化发酵剂生产米酒,设备简单、工艺简便、出酒率高,平均出酒率提高3% ~5% ,成本低,每100kg 原料可多创效益30 余元,酒质好。
Amylosa enzyme was used as saccharification fermentation agent in the production of rice wine,which required simple facility,simplified the technologies,increased the average yield of liquor by 3%~5%;decreased the cost of production,per 100kg raw material could produce over 30 Yuan benifits.And the quality of wine is good.
出处
《酿酒科技》
2000年第1期47-47,46,共2页
Liquor-Making Science & Technology