摘要
采用安琪超级酿酒干酵母,以玉米、木薯为原料的酒精浓醪发酵,最佳工艺条件为:①液化条件:耐高温α-淀粉酶10～20u g/,60～70℃润料30m in,90～95℃液化90 min;②糖化条件:糖化酶100～200 u g/,无糖化;③pH:4.0～5.0;④发酵温度:30～35℃;⑤酵母接种量:实验室小试接种量为原料的0.2%,中试接种量0.05%～0.1%,大生产接种量在0.02%～0.05%。采用双酶法连续发酵工艺,要求原料粉碎细,料水比适当1(2∶.3～2.5)。(小凡)
Angel super dry yeast was used in high gravity fermentation of alcohol with corn aria cassava as raw materials and the optimal technical conditions were as follows： ①liquefying conditions： 10-20u/g high temperature resistant α- amylase, 30min moistening of raw materials at 60-70℃ and 90min liquefaction at 90-95℃ ;②saccharifying conditions ： 100-200 u/g saccharifying enzyme; ③pH value as 4.0-5.0 ;④fermentation temperature at 30-35℃ ;⑤inoculum size of super yeast 0.2 % of the volume of raw materials in small-scale test in lab, 0.05 %-0.1% of the volume of raw materials in pilot scale test, and 0.02 %-0.05 % in large-scale production. Besides, the technique of double enzyme consecutive fermentation was applied and comminution of raw materials was required with the ratio of raw materials and water as 1 ： 2.3-2.5. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期101-106,共6页
Liquor-Making Science & Technology
关键词
酒精
浓醪发酵
安琪超级酿酒干酵母
alcohol
high gravity fermentation
Angel super dry yeast
