无蒸煮酒精发酵中降低糖化酶用量的途径及措施

Approaches to Reducing the Use Level of Saccharifying Enzyme in the Fermen tation of Uncooked Materials for Producing Alcohol

糖化酶用量过大是淀粉质原料无蒸煮酒精发酵在大厂的实际应用中难于推广的重要原因之一。降低糖化酶用量的措施是改变操作工艺,采用“促发剂”,利用好成熟醪中的“残余”糖化酶等。

The technique of fermentation of uncooked starch for producing alcohol was hard to spread in large-scale distilleries because of the excessive use level of saccharifying enzyme.The solutions depended on the innovation of operation techniques including applica-tion of accelerants and residual saccharifying enzyme in matured mash etc.(Tran.by YUE Yang)