酶法降解玉米芯生产低醇饮料的研究

Enzymatic Degradation of Corncob to Produce Low-Alcohol Drinks

以玉米芯为原料,利用纤维素酶对其降解生成还原糖,酵母菌利用玉米芯降解物发酵生产低醇饮料。采用正交试验,通过检测降解物中还原糖的含量和对发酵产品进行感官评分确定最佳条件。研究结果表明,纤维素酶降解玉米芯的最佳条件为纤维素酶添加量0.05%、酶解温度35℃、酶解时间42h、酶解pH4.8,在此条件下可获得还原糖5.232g/L的降解物。酵母菌发酵玉米芯降解物生产低醇饮料的最佳条件为酵母菌接种量6%、发酵温度28℃、发酵时间48h,在此条件下发酵制备低醇饮料酒精度为2.7%vol,感官综合评价得分为90分。

Corncob was degraded by cellulase to produce reducing sugar,and then the degradation product was fermented by yeast strains to produce low-alcohol drinks.The best processing conditions were obtained by orthogonal test through measuring the content of reducing sugar and sensory evaluation of the fermentation product.The best degradation conditions of corncob by cellulase were as follows:cellulase adding amount was 0.05 %,enzymatic degradation temperature was at 35 ℃,pH was 4.8,and degradation time was 42 h.Under these conditions,the reducing sugar content in the degradation product was 5.232 g/L.The best fermentation conditions were as follows:the inoculating amount of yeast strains was 6 %,fermentation temperature was at 28 ℃,and fermentation time was 48 h.Under these conditions,the alcohol content of the produced drinks was 2.7 %vol and its sensory score was 90.