摘要
通过对残淀粉高低的重新认识、蒸煮温度的高低对酒精生产中液化程度、发酵中染菌和pH的控制和原料转化率的影响的讨论,指出了我国酒精行业中的一些陈旧的思想应该摈弃,根据科学,而不是感觉,使酒精生产水平提高到新的高度。
The critical review covers the key factors and how they affect the conversion efficiency of starch to ethanol, including residual starch content, cooking temperature and contamination control, pointing out that the producers should seek innovation based on scientific fact not perception in order to move to the next level of efficiency.
出处
《酿酒》
CAS
2012年第3期70-73,共4页
Liquor Making
关键词
残淀粉
酒精生产
蒸煮温度
染菌的控制
酶制剂
酵母数
PH
residual starch
ethanol production
cooking temperature
contamination control
enzyme
yeast count
pH
