摘要
酒糟是黄酒企业生产黄酒的副产物。利用黄酒糟经酸水解、冷却、中和、过滤、杀菌、调配 ,生产复合氨基酸调味液 ,可减少环境污染 ,节省资源 ,成本低。生产过程中水解温度为75～85℃ ,滤液冷却温度为30℃。
Wine lees is the by-product in yellow rice wine production. Accordingly, we produced the composite amino acid flavour blending liquid with low production costs by yellow rice wine lees after the procedures of acidhydrolysis, cooling, neutralization, filtration, sterilization and blending, which could not only diminish environmental pollution but also save resources. And the hydrolysis temperature should be at 75～85℃ and cooling temperature of filtration liquid at 30℃ in the production.
出处
《酿酒科技》
2001年第3期65-66,共2页
Liquor-Making Science & Technology
关键词
综合利用
黄酒糟
复合氨基酸
酸水解
yellow rice wine lees
composite amino acid
acidhydrolysis
