酶制剂的添加对早籼稻谷生料发酵生产酒精的影响  

Effect of enzymes on ethanol production fermented directly with early long-grain rice

作　　者：汪江波[1] 薛海燕[1] 邹玉玲[1] 余响华[1] 

机构地区：[1]湖北工业大学,湖北武汉430068

出　　处：《中国酿造》2005年第4期15-17,共3页China Brewing

摘　　要：对早籼稻谷生料发酵生产酒精进行了研究。结果表明:淀粉酶、纤维素酶、酸性蛋白酶、果胶酶的添加对酒精发酵没有明显效果。糖化酶最佳添加量为225U/g原料,最佳料液比为1:3.5,30℃发酵120h,酒精度达9.0%(v/v),残总糖为1.20%,淀粉出酒率达51.28%。Making ethanol from early long-grain rice is of great significances. The research showed that: the addition of amylase, cellulase, acidic proteinase, and pectinase had no obvious effect; the optimum addition of glucoamylase was 225 U/g grain; the best ration of grain flour to water was 1:3.5, fermented for 120 h at 30℃, the density of the ethanol reached 9.0% (v/v), the residual total sugar was 1.20%the ration of ethanol to starch reached to 51.28%. The effect of calcium ion and zinc ion on raw materials fermentation needed more research. Making full use of residual glucoamylase of raw fermentation mash is worth of discussion.

关 键 词：发酵 生料 早籼稻谷 

分 类 号：TS201.2[轻工技术与工程—食品科学]