酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
6期
54-57
,共4页
张海涛%杨平平%王燕%刘林明%孙自顶%周龙霞%王志超
張海濤%楊平平%王燕%劉林明%孫自頂%週龍霞%王誌超
장해도%양평평%왕연%류림명%손자정%주룡하%왕지초
全酶法%青稞%清酒%生产工艺
全酶法%青稞%清酒%生產工藝
전매법%청과%청주%생산공예
enzymatic method%hulless barley%sake%production process
探讨了以青稞为原料，全酶法酿造青稞清酒的生产工艺，并研究了影响清酒质量的3个主要因素：耐高温α-淀粉酶、糖化酶、酸性蛋白酶的添加量。根据试验结果的响应面分析得到最佳条件：耐高温α-粉酶的添加量21 U/g，糖化酶的添加量210 U/g，酸性蛋白酶的添加量21 U/g。
探討瞭以青稞為原料，全酶法釀造青稞清酒的生產工藝，併研究瞭影響清酒質量的3箇主要因素：耐高溫α-澱粉酶、糖化酶、痠性蛋白酶的添加量。根據試驗結果的響應麵分析得到最佳條件：耐高溫α-粉酶的添加量21 U/g，糖化酶的添加量210 U/g，痠性蛋白酶的添加量21 U/g。
탐토료이청과위원료，전매법양조청과청주적생산공예，병연구료영향청주질량적3개주요인소：내고온α-정분매、당화매、산성단백매적첨가량。근거시험결과적향응면분석득도최가조건：내고온α-분매적첨가량21 U/g，당화매적첨가량210 U/g，산성단백매적첨가량21 U/g。
In this paper, the production of hulless barley sake by enzymatic method was explored. The three main factors influencing the quali-ty of the produced sake including the adding levels of heating-resistanceα-amylase, amyloglucosidase, and acid protease were investigated. Their optimum adding levels were determined by response surface analysis as 21 U/g, 210 U/g, and 21 U/g respectively.
