固态白酒发酵中多因素对杂醇油生成影响的研究

Investigation on Influencing Complex Factors of the Yield of Fusel Oil in Liquor by Solid Fermentation

研究了固态发酵白酒中,酵母、糖化酶和蛋白酶的添加与杂醇油生成量的关系。通过试验得出,当发酵力、糖化力和蛋白分解力三者比例协调即蛋白酶用量20u/g,糖化酶用量1.0×103u/g,干酵母用量0.5‰时,杂醇油的生成量最低为0.36g/L;实验证明多因素同时参入能更有效地降低杂醇油的生成量。

The relation of dry yeast, proteinase, saccharifying enzyme on the yield of fusel oil in liquor in the solid fermentation was investigated in this paper. The results showed that when the scale of fermenting power, saccharifying power and protein-catabolizing power was harmonic, that was, the dosages of dry yeast, proteinase, saccharifying enzyme were 20u/g, 1.0× 10^3u/g, 0.5%0.5‰respectively, the yield offusel oilwas least, that was 0.36g/L; the complex factors jointly played an important roles on the least yield of the fuel oil.