| 高糖化力根霉的分离及其制作“全曲清酒”的研究 |
| |
| 引用本文： | 包文雅,于立新.高糖化力根霉的分离及其制作“全曲清酒”的研究[J].中国海洋大学学报(自然科学版),1990(3). |
| |
| 作者姓名： | 包文雅 于立新 |
| |
| 作者单位： | 青岛海洋大学
(包文雅)，青岛轻工业研究所(于立新) |
| |
| 摘 要： | 采用直接分离法、稀释法和毛细管分离法等方法,从酒药和大曲中分离得到了几株高糖化力的根霉纯培养,并应用于“全曲清酒”的制作;用富含淀粉的甘薯为原料,可省略通常采用的复杂的“发酵”工艺过程,从而降低了成本,可在乡镇企业推广生产
|
| 关 键 词： | 全曲清酒 根霉 糖化作用 |
THE KOIATION OF RHIZOPUS SP WITH HIGH SACCHARIflCATION POTENCY AND ITS STUDY ON MAKING WHOLE LEAVEN LIMPID WINE |
| |
| Bao W enya.THE KOIATION OF RHIZOPUS SP WITH HIGH SACCHARIflCATION POTENCY AND ITS STUDY ON MAKING WHOLE LEAVEN LIMPID WINE[J].Periodical of Ocean University of China,1990(3). |
| |
| Authors: | Bao W enya |
| |
| Institution: | Bao W enya(Ocean University of Qingdao)Yu Lixin(Light Industrial Institute of Qingdao) |
| |
| Abstract: | A few strains of Rhizopus SP. with high saccharification potency were obtained from rice wine yeasts and hard liquor yeasts by way of direct isolation, serial dilution and capillary tube technique etc. and were applied to the brewage of Whole Leaven Limpid Wine ( WLLW) with great success. This technique makes use of starchful sweet potato as raw material and can replace the complicated routine fermentation process. It can reduce.the production Cost and can be widely used in the village and town enterprises. |
| |
| Keywords: | Whole Leaven Limpid Wine Rhizopus SP Sacchariffication |
| 本文献已被 CNKI 等数据库收录！ |
