摘要
以小麦为原料进行酒精发酵研究,采用单因素试验探究了小麦粉浆固形物含量、液化时间、糖化酶添加量、酸性蛋白酶添加量对发酵效果的影响。结果表明,小麦粉浆固形物含量为28%,87~89 ℃液化1 h,糖化酶添加量1.1 kg/t原料,且酸性蛋白酶添加量0.03 kg/t粉时其发酵效果较好,最终发酵酒精度达(13.54±0.10)%vol,副产品小麦酒糟蛋白饲料粗蛋白含量达(38.58±2.00)%。
Using wheat as raw material to study alcohol fermentation, the effects of raw material ratio, liquefaction time, saccharifying enzyme addition and acid protease addition on fermentation were investigated by single factor tests. The results showed that the optimal fermentation condition was wheat slurry solid contents 28%, liquefication time 1 h at 87-89 ℃, saccharifying enzyme addition 1.1 kg/t raw material with acid protease addition 0.03 kg/t. The final fermentation alcohol content was (13.54±0.10)%vol, and the crude protein content of the by-product wheat distiller's grain protein feed was (38.58±2.00)%.
作者
孙振江
佟毅
梁坤国
罗虎
贾红娜
赖铭雪
SUN Zhenjiang;TONG Yi;LIANG Kunguo;LUO Hu;JIA Hongna;LAI Mingxue(Guangxi COFCO Bio-energy Co.,Ltd.,Beihai 536100,China)
出处
《中国酿造》
CAS
北大核心
2019年第6期140-143,共4页
China Brewing
基金
广西科学研究与技术开发计划(重大专项计划项目)(桂科重1348004-5)
关键词
小麦
发酵工艺
小麦酒糟蛋白饲料
酸性蛋白酶
wheat
fermentation technology
wheat distiller's grain protein feed
acid protease