摘要
阿米诺酶（ＡｍｙｌｏｓａＥｎｚｙｍｅ）为多种微生物复合酶，代替酒曲用于小曲白酒的生产上，可提高原粮出酒率３％～７％，且保持酒质不变。
The Amylosa Enzyme was a compound enzyme of some kinds of microorganism.It was used in the production of Xiaoqu liquor instead of koji.The yield of liquor was increased by 3%～7% and the quality of liquor was kept constant.
出处
《酿酒科技》
1999年第5期42-43,共2页
Liquor-Making Science & Technology
关键词
小曲酒
阿米诺酶
酒曲
Xiaoqu liquor
Amylosa Enzyme
koji
