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白果果酒中α-淀粉酶酶解条件的研究

Dianxin LI,Yuanwei DAI,Xin'guo SU

Farm Products　Processing（2015）

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Abstract
以白果为主要原料,通过安琪高活性葡萄酒干酵母的发酵作用,采用液态发酵法酿制白果酒的生产工艺.通过试验确定白果汁α-淀粉酶酶解最佳生产工艺参数为α-淀粉酶量0.5％,酶解温度75℃,酶解时间4h,加水量4倍.
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