摘要
目前我国食醋生产普遍采用固态发酵法,利用麸曲作为糖化剂。本研究中用酶制剂代替常规生产中的麸曲,可以减去麸曲生产的工序,降低劳动强度和生产成本,缩短生产周期4～6天,加快发酵速度,提高了食醋生产的经济效益。通过试验确定了生产中适宜的用酶量:α—淀粉酶8单位/克淀粉,葡萄糖淀粉酶30单位/克淀粉,掌握了酶对食醋发酵的影响及其发酵规律。
Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country. In this study,the enzyme preparation was used instead of mould bran in vinegar fermentation for doing away with the mould bran processing, decreasing work load and production cost. This method may shorten fermenting cycle for4—6days,speed up fermenting rate and increase economic effectiveness. The suitable amount of enzyme was. α-amylase8u/g, glucose-amylase30u/g. The effects of enzyme on vinegar fermention were also discussed.
出处
《甘肃农业大学学报》
CAS
CSCD
1991年第2期195-199,共5页
Journal of Gansu Agricultural University
关键词
Α-淀粉酶
食醋
酿造
应用
amylase
saccharifying agcnt
vinegar
fermentation
