摘要
为提高板栗原料利用率及板栗糖化液糖度,对板栗酒生产过程中的糖化工艺进行探讨。以新鲜板栗为原料,先经α-淀粉酶液化处理,所得液化液再由糖化酶糖化得糖化液。考察温度、pH、酶添加量、时间等因素对糖化的影响,利用正交试验对糖化工艺进行优化。试验结果表明,最优糖化工艺参数为液化温度65℃,pH值为6.5,加α-淀粉酶量10U/g;糖化温度60℃,pH值为4.5,加糖化酶量80U/g,糖化时间100min。
To improve material utilization rate and sugar co ntent in the production of Chinese chestnut wine, the saccharifieation process was optimized in this paper. Fresh Chinese chestnuts were liquefied by α-amylase, and then saccharified by glucoamylase. Influences of temperature, pH, enzyme content and time on saccharificatio were investigated. Results showed that the optimum saccharification conditions were as follows： liquefaction temperature 65℃, pH 6.5, α-amylase dosage 10U/g, saccharification temperature 60℃, saccharification pH 4.5, glucoamylase content 80U/g and the saccharification time 100min.
出处
《中国酿造》
CAS
北大核心
2011年第1期177-179,共3页
China Brewing
基金
黄冈师范学院科学研究项目(07CA061)
关键词
板栗酒
液化
糖化
Chinese chestnut wine
liquefaction
saccharification
