摘要
在料水比为1∶3.5情况下,考察小麦粉清液生产酒精工艺,实验得出湿面筋提取率为6.5%,淀粉酶最佳用量为2.0mg/g原料,糖化酶最佳用量为1.2mg/g原料,最佳接种量为0.6‰(w/w原料),最佳温度段为(10,14h)。
Alcohol production by wheat flour clear liquid was investigated under the condition of the ratio of raw materials and water as 1∶3.5. And the results indicated that the distilling rate of wetted wheat gluten was 6.5 %, the optimal use level of amylase was 2.0 mg/g raw materials, the optimal inoculation quantity was 0.6 ‰(w/w raw materials), and the best temperature length was(10,14 h). (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第5期64-65,共2页
Liquor-Making Science & Technology
关键词
酒精生产
小麦粉
清液
湿面筋
发酵
alcohol production
wheat flour
clear liquid
wetted wheat gluten
fermentation
