发酵复合酶无酸发酵技术在糖蜜酒精生产中的应用

Application of Acid-free Fermentation Using Compound Enzymes in the Production of Molasses Alcohol

酶制剂成功用于糖蜜酒精发酵生产,不但可以实现无酸化发酵,同时在多种酶制剂协同作用下,分解胶体物质,降低黏度,减少泡沫及醪塔结垢。在国家实行节能减排政策的今天,采用酶制剂无酸发酵将能大大提高糖蜜酒精生产效率,降低废水处理难度,是糖蜜酒精进行技术转型的方向。

The successful use of enzyme preparations in the production of molasses alcohol could not only achieve acid-free fermentation, but also simultaneously decompose colloidal substances, reduce viscosity, reduce bubbles and mash tower’s scale under the synergistic actions of multiple enzyme preparations. Under the background of the implementation of national policy of energy-saving and emission-reduction, the use of enzyme preparations for acid-free fermentation will greatly improve the production efficiency of molasses alcohol, and decrease the difficul-ty in waste-water treatment, which is the direction for technical transformation in molasses alcohol production.