摘要
采用四因素四水平正交试验对一株耐高温高产酒精酵母A27的浓醪酒精发酵工艺进行研究。确定最佳发酵工艺条件:料水比为1:2,接种量4.5%,发酵时间84h,初始pH值4.5。在此条件下进行10L发酵罐小试,36℃发酵72h后酒精体积分数为14.1%,残糖为0.313%。
The alcohol fermentation conditions of one endurable high temperature and high alcohol-producing yeast A27 was studied with the orthogonal test. The optimal conditions for high concentration alcohol production were that the concentration of crude corn was 50 %; the inoculation amount of the yeast was 4.5 %; the initial pH value is 4.5; fermentation period was 84 hours. Strain A27 was employed for 10 L fermenting pot fermentation under the optimal conditions. Alcohol and the content of residual reducing sugar were 14.1% and 0.313 % at the end of fermentation, respectively.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期73-76,共4页
Food Research and Development
关键词
高温
酵母
酒精
发酵
high temperature
yeast
alcohol
fermentation
