酸性蛋白酶和发酵促进剂在玉米浓醪发酵生产食用酒精中的联合应用

The application of combined fermentation accelerant and acid protease in the high dry solid fermentation of corn alcohol

本试验以玉米粉为原料,使用发酵促进剂、酸性蛋白酶、尿素、酸性蛋白酶与发酵促进剂联合使用作为玉米浓醪发酵生产食用酒精所用氮源,进行对比试验。结果表明:酸性蛋白酶与发酵促进剂联合使用的酒份最高,可达15.4%(v/v),残总糖为2.60 g/100 mL,酸性蛋白酶与发酵促进剂联合使用降低了单独使用酸性蛋白酶成本,并且提高了酒份,达到既满足国家食品安全要求,又降本增效的目的。

Taking corn flour as raw material, there are four nitrogen sources such as fermentation promoter, acidic protease, urea, acid protease and fermentation accelerant united in fermentation of corn alcohol to conduct contrast experiment. The results show that the fermentation experiment, acidic protease and fermentation accelerant combined use of wine samples is up to 15.4%, the lowest residual sugars is 2.60 g/100 mL. The combined use of acid protease and fermentation accelerant improves the wine per ton of corn, as well as achieves the national food safety requirements and reduces the use of acid protease independent cost.