中文摘要：

以小米为原料，用α-淀粉酶、糖化酶糖化小米淀粉代替传统酿造工艺中的拌曲阶段，并考察了温度、时间、pH及酶添加量对糖化结果的影响．研究显示，最适的液化条件：α-淀粉酶添加量为32U／g，温度为80℃，pH为6．0，时间为100min；最适的糖化条件：糖化酶添加量为150U／g，温度为60℃，pH为6．0，时间为20h．然后用酵母进行发酵，通过单因素及正交试验，确定了蒸米时间为40min和最佳小米黄酒的发酵条件：发酵温度28℃，酵母添加量为0．2‰，发酵时间4d．

英文摘要：

A new brewing technology for producing yellow millet wine was developed by using alpha-amylase and glucoamylase to saccharify millet starch instead of yeast mixing stage in the conventional brewing technology. The influences of temperature, time, pH value and enzyme dosage on the saccharification rate were studied. The results showed that the proper liquidation conditions were as follows： alpha-amylase dosage 32 U/g, temperature 80 ℃ , pH 6.0, and time 100 minutes; the proper saccharificaiton conditions were as follows： glucoamylase dosage 150 U/g, temperature 60 ℃, pH 6.0, and time 20 hours; then fermentation was carried out with yeast. Through single factor and orthogonal tests, the millet steaming time was determined as 40 minutes, and the optimum millet fermentation conditions were as follows： fermentation temperature 28 ℃, yeast dosage 0.2‰ and fermentation time 4 days.