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《Farm Products Processing》 2015-05
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Hydrolysis Conditions of α-amylase Enzyme Gingko Wine

LI Dianxin;DAI Yuanwei;SU Xin'guo;Guangdong Vocational College of Science and Trade;Guangdong Food and Drug Vocational College;  
In this paper,the production process of the liquid fermentation of gingko wine is studied,using the Anqi highly active wine dry yeast fermentation, and gingko seed as raw materials. The optimum processing technology of gingko juiceα-amylase enzymatic hydrolysis extraction is obtained by experiments,and the optimum process parameters are as follows:α-amylase 0.5%, temperature and time of enzymatic hydrolysis is 75 ℃ and 4 h,and 4 times more water.
【CateGory Index】: TS262.7
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