应用安琪酿酒曲糖化工艺的研究

Study on the Saccharification Process of Sorghum with Angel Yeast

将安琪酿酒曲应用于高粱的糖化,采用响应面分析对安琪酿酒曲的各项糖化工艺参数进行优化研究,确定最佳糖化工艺条件为:加曲量a2、糖化时间b3、糖化初始温度c2、糖化糟厚度d2,在此糖化工艺条件下,出酒率达到54.25%±0.5%,出酒率得到明显提高。

In this study, Angel yeast was applied in the saccharification process of sorghum, and response surface analysis was used to optimize the saccharification parameters. The optimum saccharification conditions were determined as follows: yeast amount of a2,saccharification time of b3, initial temperature of c2, and thickness of grains of d2. Under these conditions, the liquor yield reached up to 54.25 %±0.5 %, which was improved obviously.