| 芋子加工废皮酿制白酒 |
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| 引用本文： | 虞炳钧,童筱莉,李筱琴.芋子加工废皮酿制白酒[J].浙江工业大学学报,1990(2). |
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| 作者姓名： | 虞炳钧 童筱莉 李筱琴 |
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| 作者单位： | 浙江工学院轻工业工程系
(虞炳钧，童筱莉)，浙江工学院轻工业工程系(李筱琴) |
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| 摘 要： | 采用芋浆添加α—淀粉酶低温蒸煮,糖化酶糖化,多种酵母液态共酵,以及发酵醪液态蒸馏等方法,由芋子加工废皮酿得白酒。淀粉利用率达到80—90％。酒的风味良好,其卫生指标符合国标GB-2757-81。
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| 关 键 词： | 芋子 白酒 发酵 酵母 |
BREWING OF DISTILLATE SPIRIT FROM SCRAP PEEL OF TARO PROCESSING |
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| Yu Bingjun Tong Xiaoli Li Xiaoqin.BREWING OF DISTILLATE SPIRIT FROM SCRAP PEEL OF TARO PROCESSING[J].Journal of Zhejiang University of Technology,1990(2). |
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| Authors: | Yu Bingjun Tong Xiaoli Li Xiaoqin |
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| Affiliation: | Department of Light Industry Engineering |
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| Abstract: | The taro distillate spirit is brewed using the scrap peel of taro processing as raw material. The Brew methods include law temperate cooking of the taro paste with the addition of a-amylase, saccharification with saccharifying enzyme, mixed fermentation under liquor state with a number of yeasts, and distillation of the fermented mash. The utilization rate of starch has reached 80 -90% level. This spirit has better flavour, and the health indexes of spirit accord with the National standard GB-2757-81. |
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| Keywords: | Taro Spirit Yeast Fermentation |
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