摘要
α-淀粉酶又叫液化酶,是酒精生产中一种常用的酶类。研究了3种液化酶在实验室阶段试验对比,从液化粘度、DE值观测液化效果,经糖化、酵母发酵、发酵结束时尾罐还原糖、残总糖、酒度等指标,选择液化充分、残总糖转化率高的液化酶,确定其优越性。
The α -amylases is also called Liquefaction enzyme .one of the common use enzyme in alcohol industry production. Laboratory stage comparative research of 3 kinds of liquefaction enzymes＇s liquefaction result from liquefy viscosity.DE. This research also compare with their reducing sugar.fermentation residual total sugar and alcohol% by volume to choose the right enzymes with higher conversion rate.
出处
《酿酒》
CAS
2013年第1期70-72,共3页
Liquor Making
关键词
酒精生产
液化酶
发酵
还原糖
alcohol industry production
liquefaction enzyme
fermentation
reducing sugar
