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10～16h ,相对原料出酒率提高2.99%～5.73%
The present article investigated the application of acid protease in alcohol production.The result of experiment shows that the fermentation time could be obviously reduced and the alcohol yield of rwa materials increased by 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 10～16h and the alcohol yield of raw materials was increased by 2.99%～5.73%.
出处
《酿酒科技》
2000年第4期34-35,37,共3页
Liquor-Making Science & Technology
关键词
酸性蛋白酶
酒精生产
淀粉质原料
发酵同期
acid protease
alcohol production
starchy materials
fermentation time
alcohol yield
