玉米酒精浓醪发酵工艺研究  

Study on High-concentration Mash Fermentation Technology

作　　者：刘代武[1] 彭涛[1] 邬善远[1] 罗必英[1] 李志军[1] 

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《酿酒科技》2005年第2期87-89,共3页Liquor-Making Science & Technology

摘　　要：采用安琪耐高温酒精活性干酵母,以玉米为原料进行浓醪发酵最适工艺条件的研究,结果表明,双酶法液化法,添加180u/g糖化酶,pH4.5～5.0,酵母接种量0.15%,适当添加无机盐和营养剂,发酵70h,最终达到发酵酒度14.7%(v/v),残糖0.92%,残还原糖0.2%,淀粉利用率84.9%的良好效果。The optimal technical conditions for high-concentration mash fermentat ion were studied with the use of Angel high temperature resistant alcohol active dry yeast and corn as raw materials. The experiments indicated that when double-enzymes liquidifying fermentation was applied, 180 u/g saccharifying enzyme add ed, pH value as 4.5～5.0, yeast inoculation quantity as 0.15 %, inorganic salt a nd nutrient added adequately, and 70 d fermentation time operated, satisfactory fermentation results could be achieved (the ultimate fermentation alcoholicity a s 14.7 %(v/v), 0.92 % residual sugar, 0.2 % residual reducing sugar, and 84.9 % use ratio of amylum). (Tran. by YUE Yang)

关 键 词：安琪酵母 酒精 浓醪发酵 工艺条件 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]