摘要
主要研究α-淀粉酶、糖化酶对小米醋酒精发酵阶段的影响。考察主要因素大曲、α-淀粉酶、糖化酶和酵母添加量的影响。通过正交试验,确定了大曲、液化酶、糖化酶和活性干酵母的添加量:即大曲用量5%,液化酶添加量0.3%,糖化酶添加量0.3%,酵母接种量0.15%。与原工艺相比,酒精发酵率提高25%,生产成本节约225元/吨醋。
Influences of a-amylase and glucoamylase on alcohol fermentation stage of millet vinegar were mainly studied in this paper. Daqu, a-amylase, glucoamylase and active dry yeast were selected as main factors. Optimal dosage of Daqu, α-amylase, glucoamylase and active dry yeast are as follows. Daqu is 5 %, α-amylaseis 0. 3%, glucoamylase is 0. 3%, active dry yeast is 0.15%. Compared with traditional technology, alcoholic fermentation rate enhanced 25%, production cost saved RMB 225Y/t vinegar.
出处
《中国调味品》
CAS
北大核心
2012年第7期27-29,35,共4页
China Condiment
基金
河南省高等学校青年骨干教师资助计划(2010GGJS-112)
河南省重点科技攻关(112102110125)
关键词
小米醋
糖化酶
大曲
millet vinegar
glucoamylase
Daqu
