摘要
探讨了酸性蛋白酶在应用过程中不同因素对它的影响情况,如配料浓度、酸性蛋白酶添加量、不同的酵母品牌、有无糖化工艺等。实验数据表明,为了提高酒精含量,通过添加酸性蛋白酶GC106提高配料浓度是可行的,在小试中配料浓度达到35%,既有利于提高酒精含量,又有利于提高出酒率。经过试验,确定了合理的、经济的工艺条件。
The effects of various factors including the concentration of the slurry, dosages of the acid protease, different yeasts and sacchrification time were investigated. The results showed that with the addition of acid protease GC 106, fermentation could be done at higher concentration of DS, up to 35 % , with increase of alcohol yield and improvement of the starch to ethanol conversion rate. Some optimal operating conditions were suggested for large scale test.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第8期34-38,共5页
Food and Fermentation Industries
