摘要
双酶法制糖工艺对于谷氨酸发酵来说非常重要,本文主要进行了糖化周期,糖液透光,糖液OD值,糖化过程搅拌等方面的实验。结果表明:糖化周期30h～35h,糖液透光率≥80%,糖液OD值<0.10,采用间歇搅拌制备的糖液对发酵无影响。
The double-enzymatic sugar-making technology is very important for glutamic acid fermentation. Then saccharification time, light transmittance and OD of sugar solution, and stir during saccharification were tested in this study. The results showed that when the saccharification time was 30h-35h, the light transmittance of sugar solution ≥ 80%, the OD of sugar solution 〈 0.10, and the intermittent stirring was employed during sugar-making, the produced sugar solution had no influence on glutamic acid fermentation.
出处
《中国酿造》
CAS
北大核心
2008年第12期59-60,共2页
China Brewing
关键词
糖化
谷氨酸
发酵
影响
saccharification
glutamic acid
fermentation
effect
