摘要
生料酿酒是指酿酒原料不经蒸煮、糊化直接将生淀粉进行糖化和发酵。具有节约能源,出酒率高,操作简便,便于工业化生产等优点。本文简要回顾了生料酿酒的历史进程,并阐述了生料酿酒的机理、工艺特点及其在酒精、白酒和黄酒生产中的应用,并对生料酿酒技术的发展进行了展望。
Liquor-making techniques with uncooked materials mean that the raw materials are saccharified and fermented without pre-stewing, which had lots of strong points, such as saving energy, improving liquor rates and easy to be applied in industry. In this paper, the research progress, the mechanism and the application of fermentation with uncooked material were briefly reviewed. Besides, the prospect of the techniques was given.
出处
《现代食品科技》
EI
CAS
2007年第10期93-96,92,共5页
Modern Food Science and Technology
基金
广东省2005年粤港关键领域重点突破项目(2005A20302005)
2006年省部产学研结合项目(2006D90204006)资助
关键词
生料酿酒
糖化
发酵
liquor-making techniques with uncooked materials
saccharify
ferment
