摘要
探讨了酒用酸性蛋白酶在酒精生产中的应用。试验结果表明，在淀粉质原料的酒精发酵过程中，添加适量的酸性蛋白酶（１４ｕ／ｇ原料）后，可明显缩短发酵周期和提高原料出酒率。与相同条件下不使用酸性蛋白酶的比较，发酵周期缩短２０％，原料出酒率提高５７３％。
The present article investigated the application of acid protease in alcohol production.The result of experiment shows that could be obviously reduced the fermentation time and increased the alcohol rate of raw materials adding suitable acid protease (14u/g raw materials) in the alcohol fermenting of starchy materials.As compared with no adding acid protease,the fermentation time was decreased 20%and the alcohol rate of raw materials was increased 573%
出处
《酿酒》
CAS
1999年第3期42-45,共4页
Liquor Making
关键词
酸性蛋白酶
酒精生产
淀粉质原料
发酵
Acid protease ,Alcohol production ,Starchy materials,Fermentation time,Alcohol rate
