酶水解对提高燕麦、荞麦粉发酵酒精度的影响研究

Effect of Enzymatic Hydrolysis on Alcohol Yield of Fermentation of Oat and Buckwheat

以燕麦、荞麦粉同比例混合为原料,加入不同浓度的α-淀粉酶和糖化酶进行糊化、糖化,将原料中的多糖酶解为可用于直接发酵的还原糖,以此提高发酵酒精度,增加后期产品的产量。研究过程运用酶解单因素分析和正交试验,确定了最优的工艺条件,其中糊化条件:α-淀粉酶用量30 U/g燕麦、荞麦粉,糊化温度70℃;糖化条件:糖化酶用量300 U/g燕麦、荞麦粉,酶解时间180 min,pH5.5,酶解温度55℃。燕麦、荞麦粉酶解液经酵母发酵后酒精度达到6%vol,发酵时间为4 d。

Oat and buckwheat powder were mixed in the same proportion as raw materials,and different concentrations ofα-amylase and saccharifying enzyme were added for gelatinization and saccharification.The polysaccharides in the raw materials was hydro-lyzed into reducing sugar,so that the alcohol yield of fermentation could be increased.Single factor tests and orthogonal test were ad-opted,and the optimal process conditions were determined.The optimal gelatinization conditions:the addition amount ofα-amylase was 30 U/g oat and buckwheat powder,and the gelatinization temperature was 70℃.The optimal saccharification conditions:the ad-dition amount of saccharifying enzyme was 300 U/g oat and buckwheat powder,the enzymolysis time was 180 min,the pH value was 5.5,and the enzymolysis temperature was 55℃.After 4 d fermentation,the alcohol content of the oat-buckwheat enzymatic hydroly-sate reached 6%vol.