摘要
为了提高镇江香醋的生产效率,对镇江香醋糖化工艺中的蒸煮时间、耐高温α-淀粉酶和糖化酶添加量的单因素试验和三因素三水平正交试验进行了研究。实验结果表明:糖化工艺中蒸煮时间为6s、糖化酶添加量为100U/g糯米和耐高温α-淀粉酶添加量为20U/g糯米最佳,在此条件下进行了3批发酵实验验证,酒醅的酒精度达到12%,得到了理想的结果。
In order to improve the production efficiency of Zhenjiang aromatic vinegar, the single factor test for Zhenjiang aromatic vinegar saccharification process such as cooking time, additive amount o｜ thermostable alpha amylase and glucoamylase and three factors-three levels orthogonal test are studied. The experimental results show that the cooking time is 6 s, the additive amount of glucoamylase is 100 U/g glutinousrlce and the additive amount of thermostable alpha amylase is 20 U/g glutinous rice. Under these conditions, three batches of fermentation experiments are carried out to verify that the alcohol content of the fermented grains reaches 12 %, and the desired results are obtained.
出处
《中国调味品》
CAS
北大核心
2018年第1期125-127,共3页
China Condiment
关键词
镇江香醋
糖化工艺
蒸煮时间
糖化酶
耐高温Α-淀粉酶
Zhenjiang aromatic vinegar
saccharification process
cooking time
glucoamylase
thermostable alpha amylase
