摘要
以白果为主要原料,通过安琪高活性葡萄酒干酵母的发酵作用,采用液态发酵法酿制白果酒的生产工艺。通过试验确定白果汁α-淀粉酶酶解最佳生产工艺参数为α-淀粉酶量0.5%,酶解温度75℃,酶解时间4 h,加水量4倍。
In this paper,the production process of the liquid fermentation of gingko wine is studied,using the Anqi highly active wine dry yeast fermentation, and gingko seed as raw materials. The optimum processing technology of gingko juiceα-amylase enzymatic hydrolysis extraction is obtained by experiments,and the optimum process parameters are as follows：α-amylase 0.5%, temperature and time of enzymatic hydrolysis is 75 ℃ and 4 h,and 4 times more water.
出处
《农产品加工》
2015年第3期19-21,共3页
Farm Products Processing
关键词
白果果酒
Α-淀粉酶
酶解条件
gingko wine
α-amylase enzymatic
enzymatic hydrolysis conditions
