摘要
以无蒸煮方法酿造黄酒,因原料中蛋白质与淀粉一样保持原生状态,未经湿热蒸煮作用而变性或胶凝化,利于蛋白酶类的水解,蛋白质利用率较传统熟料工艺大幅度提高,成熟醪中游离氨基酸含量成倍增长,史无前例的高达1.93×104mg/L以上。产品无需任何修饰,便可成为名符其实的营养型黄酒。
Brewing rice wine with no cooking method so that the protein in the raw material to avoid high temperature denaturation or gelation, is conducive to hydrolysis of the protease and improve protein utilization compared with conventional method. After testing, the free amino acid content high as 1.93 × 10^4mg / L in fermented mash.
出处
《酿酒》
CAS
2012年第6期79-81,共3页
Liquor Making
关键词
无蒸煮酿造
氨基酸
营养型黄酒
no cooking brewing
amino acid
nutritional rice wine
