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麸曲酒母白酒新工艺——巴特罕酒生产工艺的研究 被引量:5

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摘要 应用现代科学技术与传统工艺中的技艺,将糖化酶、活性干酵母、生料发酵、香醅堆积后入池混合发酵蒸馏增香,组成独特的《巴特罕》白酒生产工艺。该工艺不仅大大简化了麸曲白酒生产过程,并有效地提高了产品质量,还大幅度地降低了煤耗、粮耗,降低了生产成本。于一九九一年四月通过了内蒙古自治区科委的鉴定。
出处 《酿酒科技》 1991年第4期20-24,共5页 Liquor-Making Science & Technology
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参考文献1

  • 1程志娟,邹海晏.用生淀粉生产酒精的理论研究(综述)[J]酿酒科技,1983(03).

同被引文献24

  • 1吴鸣.生料糖化曲的制作[J].中国酿造,1993,12(1):8-15. 被引量:6
  • 2李大英.生料酿造食醋工艺应掌握的技术条件[J].中国调味品,1995,20(10):21-25. 被引量:4
  • 3夏云梯 陈卫平 朱克美.大米生料酒精发酵的研究.中国酿造,1992,(5):28-31.
  • 4D. M. Bui, I. Kunze and S. F7 rster et al. cloming and expression of an Arxula adeninivorans glucoamylase gene in saccharomyces cerevisiae[J]. Appl. Microbiol. Biotechnol, 1996(44) :610 - 619.
  • 5H. P. Fierobe, E. Mirgorodskaya and T. P. Frandsen. et al. Overex-pression and characteriztion of Aspergillus awamori wild-type and matant glucomnylase secreted by the methylotrophic yeast pichia pstofis: comparison with wild-type recombinant glucoamylase produced using saccharomyces cererisiae and Aspergillus miger as Hosts[ J ]. Protein expression and purification, 1997(9) : 159 -170.
  • 6H. P. Fierobe, E. Mirgorodskaya and T. P. Frandsen. et al. Overexpression and characteriztion of Aspergillus awamori wild - type and matant glucoaunylase secreed by the methylotrophic yeast pichia pstoris: comparison with wild - type recombinant glucoamyl
  • 7D. M. Bui, I. Kunze and S. F? rster et al. cloming and expression of an Arxula adeninivorans glucoamylase gene in saccharomyces cerevisiae [J]. Appl. Microbiol. Biotechnol.1996,44:610-619.
  • 8王俊真.真菌葡萄糖淀粉酶对生淀粉的降解及酒精发酵[J].中国酿造,1983,(2):32-34.
  • 9D.M.Bui,I.Kunze and S.F?rster et al.cloning and expression of an Arxula adeinivorans glucoamylase gene in saccharomyces cerevisiae[J].Appl.Microbiol.Biotechnol,1996,44:610-619.
  • 10H.P.Fierobe,E. Mirgorodskaya and T. P.Frandsen.et al.Over expression and characterization of Aspergillus awamori wild-type and matant glucoamylase secreted by the methylotrophic yeast pichia pstoris:comparison with wild-type recombinant glucoamylase produ

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