摘要
对酒精浓醪发酵工艺进行初步探索,在浓醪中添加酸性蛋白酶,缩短发酵周期,在起始总糖为28.25%的情况下,酒度提高4.87%,发酵时间缩短27h;酸性蛋白酶的最适添加范围为10~15u/g干料,生产上考虑成本可选择在5~10u/g干料间;酒糟滤液回用可提高发酵醪酒度近2%,且与酸性蛋白酶一起,比单独使用酸性蛋白酶酒度提高0.89%;木聚糖酶的添加使发酵成熟醪粘度降低,淀粉利用率提高。
The thick mash fermentation techniques were studied. The addition of acid protease in thick mash could shorten fermentation period by 27 h and increase alcohol degree by 4.87 % (initial total sugar content as 28.25 %). The optimum addition level of acid protease was 10 - 15 u/g material and it was 5 - 10 u/g material in practice in consideration of cost. The reuse of the filtrate of distiller's grains could increase alcohol degree of fermenting mash by about 2 %. Its reuse together with acid protease could increase alcohol degree by 0.89 % (compared with the use of acid protease alone). The addition of xylanase could reduce the viscosity of the matured fermenting mash and increase the use rate of amylum.
出处
《酿酒科技》
北大核心
2007年第6期70-72,共3页
Liquor-Making Science & Technology
关键词
浓醪酒精发酵
酸性蛋白酶
糟液回用
木聚糖酶
thick mash fermentation
acid protease
reuse of the filtrate of distiller's grains
xylanase