荆州市泰铂酿酒设备有限公司

Optimization of the Saccharification Process to Improve Wort Fermentin~ De~ree

创建于70年代,在设计、生产食品加工机械设备领域中有近30多年的实战经验。于2009年受湖北稻花香酒业集团的邀请,在不改变传统酿造工艺的前提下,设计、制作浓香型、清香型白酒酿造设备;我公司以此为契机,不断探索与创新、开发研制新型白酒酿造设备,成功地蜕变为专业从事白酒酿造设备的设计、制作的先驱者,以拥有十多项前卫的专利技术,使人工酿造模式稳健地步入工业化、自动化生产的成（配）套酿造生产线;其特色是既不改变传统酿造工艺,

The improvement of wort fermenting degree is the main approach to the development of sugar-free low-calorie beer. Accordingly, the research on the optimization of the saccharification process to improve wort fermenting degree is quite of necessity. In this study, single factors test and orthogonal experiments of saccharifying time, the addition of fermentable sugar, and the addition of glueoamylase and pullulan enzyme were carried out to determine the optimum technical parameters as follows： saccharifying time was 2 h, the ratio of wort and the added sugarcane solution （the same concentration as wort） was 2 ： 5（v/v）, and the adding level of glucoamylase and pullulan enzyme were 1.0 mL and 0.5 mL respectively. The accuracy of the optimized technical parameters were confirmed by verification test. Under the optimum technieal conditions, wort fermenting degree could reach up to 91.35 %.