摘要
在压窖后第二排生产中添加阿米诺酶,可提高出酒率A车间平均0.03%,B车间平均6.57%,升级率A车间平均提高2.56%,B车间平均降低5.32%;提高淀粉的利用率,可提高酒的质量;投入与产出比为1∶10,经济效益可观。操作上掌握降低入池酸度。经应用试验比较,阿米诺酶效果好。(孙悟)
Addition of amino enzyme in the production of the2nd round pits accumulation could increase the average liquor yield by0. 03%in Workshop1and by6.57%in Workshop2,and the average upgrading rate increased by2.56%in Workshop1and de-creased by5.32%in Workshop2.T he method could improve the utility of amylum and liquor quality.The ratio of i nput and output was1∶10and appreciable economic profits could be achieved .Proper operation of pits entry acidity should be noticed.Amino enzyme was pr oved to be effective through the contrast of applied tests.(Tran.by YUE Yang )
出处
《酿酒科技》
2003年第3期53-55,共3页
Liquor-Making Science & Technology
