【摘要】 生料酿酒研究在我国起步较晚 ,但近两年发展迅猛。目前 ,生料酿酒技术及生料曲的制作良莠不齐 ,影响到成品酒质 ,对其发展将造成伤害。但生料酿酒的优越性是显而易见的 ,可提高出酒率20%左右 ,节约燃料30 %左右 ,减少劳动强度50%左右 ,降低生产成本30%左右。阐述了生料酿酒的工艺特点 ,指出生料曲的生产必须把好质量关 ,采用多维复合酶技术 ,以确保酒质 ,使生料酿酒技术得以健康发展。更多还原

【Abstract】 Liquor made with uncooked materials in China started late but developed quickly in recent years. Presently, the situations of liquor fermentation technologies with uncooked materials which the good and the bad were intermingled would restraint its healthy development. However, its advantages are obvious: it could increase the yield rate by about 20%, economize fuel about 30%, decrease labor force about 50% and save production cost by about 30%. In this paper, its technology characteristics were introduced and it also pointed out that the key to the production of koji for uncooked material was strict control of the quality and application of multidimensional compound enzyme technology which could ensure the liquor quality and healthy development of liquor making with uncooked materials techniques.(Tran.by YUE Yang)更多还原