摘要
利用HPLC法对不同时间酒精发酵醪液成分进行检测,结合生产实践分析数据,确定了当料水比在1:2(w/w)时发酵各指标的正常范围。结论如下:发酵0~40h期间,还原糖含量从大约13.5g/100mL逐步递减至0.25g/100mL左右;发酵40h后,还原糖含量应维持在0.20g/100mL左右;发酵结束时,乙醇含量15.5%~16.0%(V/V);甘油含量0.9~1.0g/100mL;乳酸含量0.1~0.15g/100mL;乙酸含量0.05~0.07g/100mL。
The normal range of the parameters in the mash during ethanol fermentation was determined from facility operation data and mash composition analysis using HPLC, when the solid-water ratio was 1:2(w/w). Con-clusions cou|d be drawn as follows: when the fermentation is between Oh and 40h, the reducing sugar should be attenuated gradually from about 13.5g/100mL to about 0.25g/100mL; After 40h fermentation, the reducing sugarcontent should be maintained at around 0.20g/100mL; Until the fermentation completed, the contents of ethanol, glYCerol, lactic acid, acetic acid should be within the range of 15.5%~16.0%(V/V), 0.9-1.0g/100mL, 0.1~0.15g/100mL, 0.05~0.07g/100m, respectively.
出处
《化学工程师》
CAS
2013年第2期28-30,共3页
Chemical Engineer
关键词
HPLC
发酵醪液
分析检测
酒精
HPLC
fermenting mash
analysis and determination
alcohol