农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2015年
3期
19-21
,共3页
白果果酒%α-淀粉酶%酶解条件
白果果酒%α-澱粉酶%酶解條件
백과과주%α-정분매%매해조건
gingko wine%α-amylase enzymatic%enzymatic hydrolysis conditions
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。
以白果為主要原料，通過安琪高活性葡萄酒榦酵母的髮酵作用，採用液態髮酵法釀製白果酒的生產工藝。通過試驗確定白果汁α-澱粉酶酶解最佳生產工藝參數為α-澱粉酶量0.5%，酶解溫度75℃，酶解時間4 h，加水量4倍。
이백과위주요원료，통과안기고활성포도주간효모적발효작용，채용액태발효법양제백과주적생산공예。통과시험학정백과즙α-정분매매해최가생산공예삼수위α-정분매량0.5%，매해온도75℃，매해시간4 h，가수량4배。
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 juice α-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.
