摘要
关于酸性蛋白酶对酿酒原料的颗粒物质溶解性很强的理论,这是经过多数试验所证实的。而对于非粮食类的酿酒原料的颗粒是否溶解性也较好,即酸性蛋白酶是否对非粮食类原料出糖率有很大作用,进行了初步研究。而且添加酸性蛋白酶后的灭酶活温度、所需pH环境以及纤维素酶和酸性蛋白酶的添加比例这3个因素对出糖量的影响做了研究。最后利用二元回归方程得出最佳出糖量的条件,灭活温度59.7℃,pH值为4.7,添加比例6.04∶1,降解率为70.11%。
The opinion that acid protease could effectively dissolve the granules in raw materials for liquor-making has been confirmed by many tests. The effects of acid protease on the solubility of granules in non-grain materials for liquor-making, that was, whether acid protease could improve the sugar yield from non-grain materials sufficiently, were preliminary studied. The effects of inactivation temperature, pH and ratio of cellulose and acid protease on sugar yield after the addition of acid protease were investigated. The optimal sugar production conditions were confirmed by bivariate regression equation as follows： inactivation temperature 59.7℃, pH value 4.7 and addition ratio of cellulose and acid protease 6.04：1, by which the degradation rate reached 70.11%.
出处
《中国酿造》
CAS
北大核心
2010年第10期127-130,共4页
China Brewing
