摘要
纤维素酶已经广泛应用于食品工业,用纤维素酶预处理啤酒糟可提高啤酒糟蛋白酶解率10%以上;应用于清香型优质白酒生产中,出酒率可提高13%,而且不影响酒的感官品质;在日本清酒生产中浸米时加入0.02%～0.1%的纤维素酶,糖化发酵顺利,出酒率高;在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。目前纤维素酶的应用存在的问题主要是生产菌种的优化和应用的成本。(陶然)
Cellulase had been widely used in food industry. Its use in the pretreatment of brewery mash could increase enzymolysis rate of brewery mash proteins by above 10 %. Its use in the production of quality Fen-flavor liquor could increase liquor yield by 13 % with no adverse effects on liquor quality and liquor taste. Addition of 0.02 %～0.1 % cellulase during grains steeping in the production of Japanese Sake would result in smooth saccharifying fermentation and high liquor yield. Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate. Currently, the problems in cellulase use mainly included the optimization of microbial species and the use cost. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第4期99-100,105,共3页
Liquor-Making Science & Technology
关键词
纤维素酶
白酒生产
应用
前景
cellulase
liquor production
application
perspective
