摘要
文章采用实验室模拟白酒固态发酵的方法,研究了酵母、糖化酶、蛋白酶和α-淀粉酶的添加量对高级醇生成量的影响。结果表明,适量添加糖化酶和干酵母可以降低高级醇产量,当酵母添加量(于投粮比)为0.8%时,高级醇产量降低了14.8%;糖化酶添加量为750 u/g时,高级醇降低了11.4%;但是,添加蛋白酶却反而增加了高级醇的产量,而添加α-淀粉酶却对高级醇产量没有明显影响。
The method of laboratory simulation was used to study solid fermentation of Liquor.Effect of dry yeast,glucoamylase,protease and α-amylase on the formation of higher alcohols in Liquor was investigated.The results are as follows：adding proper amount of glucoamylase or dry yeast can reduce the formation of higher alcohols;When the yeast addition was 0.8%,higher alcohol production decreased by 14.8%;and glucoamylase dosage of 750 u/g,the higher alcohols decreased by 11.4%;However,the protease increased the production of higher alcohols,while the addition of α-amylase has no effect on it.
出处
《四川理工学院学报（自然科学版）》
CAS
2011年第2期186-189,共4页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
四川省应用基础研究项目(2006J13-006)
泸州老窖科研奖学金项目(09ljzk04)
关键词
糖化酶
蛋白酶
干酵母
高级醇
glucoamylase
protease
dry yeast
higher alcohols
