本书重点介绍在淀粉质原料深加工工业中酶制剂应用的基本知识、使用特性和应用技术，南容涉及淀粉糖、啤酒、味精、酒精、白酒、黄酒、柠檬酸等工业领域。书后附有酶活力试验方法及有关产品的质量标准。本书注重于从生产实际中总结经验，实用性强，对于淀粉质原料深加工工业领域掌握酶制剂应用技术，改进生产工艺，节约工业用粮有指导意义。（This book focuses on the basic knowledge of the application of enzyme preparation in the starchy raw materials processing industry, the use properties and application technology. It mainly covers starch sugar, beer, MSG, alcohol, liquor, rice wine, citric acid and other industrial fields, attached with enzyme activity testing methods and related product quality standards. This book pays attention to summarizing the experience from the actual production and has a strong quality of practicality, which is instructive for grasping the application technology of enzyme preparation, improving production technology and saving industrial grain in the starchy raw materials processing industry.）