摘要
建立了一种酒醅糖化力的测定方法。结果表明,该法的检测限为0.066 mg/g.h(35℃),回收率为78.85%～87.85%,方法的相对标准偏差(RSD)为0.5%;该法针对酒醅与水的比例(水糟比)对提取酶液的影响进行了探讨,找出了最佳水糟比例6∶1。同时,对酶液的提取温度、提取方式、反应温度,反应时间进行了对比,考察了酒醅发酵过程的温度变化情况,微生物影响等因素,找出酒醅酶液最佳提取方式及提取温度为35℃,酶液糖化反应的最适温度35℃,最适反应时间为1 h。
A determination method of the saccharifying power of fermented grains had been developed. Its detection limits was 0.066 mg/g.h （35 °C） and its recoveries were 78.85 %-87.85 % and its RSD was 0.5 %. The best ratio of water and fermented grains was summed up as 6：1. Meanwhile, the extraction temperature, extracting modes, reaction temperature and reaction time of enzyme liquid were investigated and the optimum technical conditions were as follows： extraction temperature at 35 °C, saccharifying temperature of enzyme liquid was at 35 °C, and the reac- tion time was 1 h.
出处
《酿酒科技》
北大核心
2013年第5期100-101,104,共3页
Liquor-Making Science & Technology
关键词
酒醅
糖化力
检出限
重现性
fermented grains
saccharifying power
detection limit
reproducibility
