摘要
探讨酒用酸性蛋白酶在酒精发酵中的应用。实验室结果表明:在发酵开始时加入酒用酸性蛋白酶,添加量为每克原料15个单位,作用pH3.0～6.0,发酵温度为30～38℃,淀粉出酒率可提高1.6个百分点,发酵周期可提前约4h。
in this paper we talk about the use of acid protease in breawing alcohol. This finding was later confirmed that the rate of getting alcohol can be improved 1.6% and the fermentation cycle is saved for four hour than before by which , we add the alcohol acid protease in the beginning fermentation the adding sum is 15u/g , the area of PH is 3.0 - 6.0 the fermentation temperature is 30 - 38℃.
出处
《酿酒》
CAS
北大核心
2003年第3期33-34,共2页
Liquor Making
