糖化用水的碱度和剩余碱度对于糖化醪pH的影响及调整

The effect and adjustment of alkalinity and residual alkalinity of brewing water

糖化用水的的碱度和剩余碱度直接影响到糖化醪的pH的高低,从而对在糖化过程中起作用的酶起产生影响。要做到根据不同品种糖化醪将pH调整到最适宜的5.2-5.7,就需要对糖化用水的充分认识到碱度和剩余碱度的重要性,并掌握调整碱度和剩余碱度的方式和方法。

The alkalinity and residual alkalinity of brewing water directly affect the plH ofmash,then affect the efficiency of glucoamylase.5.2 to 5.7 is the most suitable pH range tothe glucoamylase.To reach the range,we must know how important of the alkalinity and theresidual alkalinity,and how to change them.