摘要
利用TH-AADY、糖化酶以及耐高温α-淀粉酶提高食醋出醋率应用研究。主要工艺参数为耐高温α-淀粉酶添加量5～8u/g原料;液化温度89～91℃;糖化时间25～30min;酒精发酵温度33℃左右;酒精发酵周期64h左右;醋酸发酵时间20～25d;发酵成熟醋醅的醋汁酸度6.5～7.0g/100mL。试验表明,应用TH-AADY和糖化酶可平均提高食醋出醋率1.56kg/kg主粮。(孙悟)
The application of TH-AADY, saccharifing enzyme, and high temperature resistant α-amylase to increase vinegar yield was studied and the main technical parameters were concluded as follows： the addition level of high temperature resistant α-amylase was 5～8 u/g raw materials, liquefying temperature at 89～91 ℃, 25-30 min saccharifying time, fermentation temperature of alcohol at about 33 ℃, about 64 h alcohol fermentation cycle, 20～25 d vinegar fermentation time, and the acidity of matured vinegar juice reached 6.5～7.0 g/100 mL. The tests suggested that the application of THAADY and saccharifying enzyme could effectively increase vinegar yield by 1.56 kg/kg main grains on average. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第11期87-89,共3页
Liquor-Making Science & Technology
基金
为淮安市科技计划项目<TH-AADY和生香活性干酵母提高食醋出醋率和质量的应用研究>子课题
