摘要
对酶液化在糯米稠酒生产中的应用进行了研究。结果表明:利用液化技术取代传统蒸煮工艺生产稠酒是完全可行的;液化的适宜参数为:高温α-淀粉酶为液化剂、酶添加量12u/g、料液比1g∶3.0mL、液化温度93℃、液化时间40min和pH6.3;用酶液化和蒸煮相比,糯米稠酒的酒度和总糖有所提高,酸度有所下降,风味更加柔和,糯米酒的品质得到改善。
The application of enzyme liquefaction on glutinous rice thick wine was studied.The results showed：using liquefaction take place of the traditional cooking on thick wine produce was completely feasible. The proper liquefaction parameters was that using high temperature α-amylase as liquefacient,the ratio of material to liquid was 1g：3.0mL, liquefaction temperature was 93℃, liquefaction time was 40min, pH was 6.3.Compared with cooking, the alcohol degree and total sugar increased and acidity decreased. The flavor was milder and the quality of glutinous rice wine was improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期234-236,239,共4页
Science and Technology of Food Industry
关键词
糯米稠酒
液化
蒸煮
glutinous rice thick win
liquefaction
cooking
