摘要
研究了以酸性蛋白酶作为氮源,在不同添加量情况下对浓醪发酵生产酒精工艺的影响。结果表明:当料水比在1∶2.0,酸性蛋白酶添加量在45mg/L时,酒精含量达到15.5%vol;并且添加酸性蛋白酶能大大缩短发酵时间,提高产能。
In this experiment, the effect of proteolytic enzyme on the very high gravity （VHG） fermentation was investigated. The result showed that, with the ratio of corn to water of 1 ： 2.0 and proteolytic enzyme content of 45mg/L.,ethanol yield reached 15.50% at the end of fermentation, it could shorten the fermentation time and improve production capacity.
出处
《酿酒》
CAS
2014年第4期108-110,共3页
Liquor Making
关键词
浓醪发酵
乙醇
酸性蛋白酶
The very high gravity（VHG） fermentation
ethanol
Proteolytic enzyme
