酶对茅台酒酒糟再利用的影响

Effects of Enzymes on Reuse of Distiller's Grains of Maotai Liquor

在茅台酒酒糟中添加纤维素酶(10u g/酒糟)和糖化酶(60u g/酒糟),于58℃水浴中保温6h,还原糖含量增加到18.78g L/,乳酸产量达到7.01%左右,出酒率提高2%左右,可提高茅台酒酒糟的再利用价值。

The addition of cellulose （10 u/g distiller＇s grains） and saccharifying enzyme （60 u/g distiller＇s grains） in disfiller＇s grains of Maotai Liquor and then 6 h heat preservation in 58 ℃ water bathing could improve the reuse of the disfiller＇s grains by increasing reducing sugar content to 18.78 g/L, lactic acid output by 7.01% and liquor yield by about 2 %.