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The milk-clotting mechanism of glutinous rice wine was studied. The results showed that milk-clotting was caused by the protease which was secreted by the microorganism in the glutinous rice wine.
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摘要研究了江米酒制作米酒奶的凝乳机理。试验结果证实,江米酒中的凝乳活性因子,即江米酒发酵过程中微生物产生的蛋白酶是米酒奶凝乳的主要原因。
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