摘要
使用耐高温α 淀粉酶在清蒸生料的同时 ,进行糊精化 ,提供在发酵过程中和底物糖化有利条件 ,加之配合使用稳定的酒类专用糖化酶 ,可以有效地降低扔槽中的淀粉含量 ,提高淀粉的利用率及出酒率[1 ] ,保持且提高了原有白酒的风味。工艺简单 ,在白酒生产中保质保量 ,提高经济效益 ,并起到推动新工艺、新技术运用和研究及降低消耗。
In the production of solid white spirit, when braising the raw materials with heat resisting α amylase, dextrinization was carried out. This can provide favourable conditions for saccharification with zymolyte during the process of zymosis. And, together with the use of a stable special alcohol maltogenic amylase, the content of amylum in the chucking trough can be effectively reduced; and the utilization rafe of amylum as well as the distillation yield of the spirit are increased. Furthermore, the original taste of the white spirit can be maintained. The technique is simple, both the quality and yield of the product are ensured.
关键词
固态白酒
耐高温
淀粉酶
糖化酶
白酒生产
solid white spirit
heat resisting
amylase
maltogenic amylase
