安琪超级酿酒干酵母在酒精浓醪发酵中的应用  

Application of Angel Super Dry Yeast in High Gravity Fermentation of Alcohol

作　　者：李志军[1] 刘小民[1] 刘代武[1] 邬善远[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9期101-106,共6页Liquor-Making Science & Technology

摘　　要：采用安琪超级酿酒干酵母,以玉米、木薯为原料的酒精浓醪发酵,最佳工艺条件为:①液化条件:耐高温α-淀粉酶10～20u g/,60～70℃润料30m in,90～95℃液化90 min;②糖化条件:糖化酶100～200 u g/,无糖化;③pH:4.0～5.0;④发酵温度:30～35℃;⑤酵母接种量:实验室小试接种量为原料的0.2%,中试接种量0.05%～0.1%,大生产接种量在0.02%～0.05%。采用双酶法连续发酵工艺,要求原料粉碎细,料水比适当1(2∶.3～2.5)。(小凡)Angel super dry yeast was used in high gravity fermentation of alcohol with corn aria cassava as raw materials and the optimal technical conditions were as follows： ①liquefying conditions： 10-20u/g high temperature resistant α- amylase, 30min moistening of raw materials at 60-70℃ and 90min liquefaction at 90-95℃ ;②saccharifying conditions ： 100-200 u/g saccharifying enzyme; ③pH value as 4.0-5.0 ;④fermentation temperature at 30-35℃ ;⑤inoculum size of super yeast 0.2 % of the volume of raw materials in small-scale test in lab, 0.05 %-0.1% of the volume of raw materials in pilot scale test, and 0.02 %-0.05 % in large-scale production. Besides, the technique of double enzyme consecutive fermentation was applied and comminution of raw materials was required with the ratio of raw materials and water as 1 ： 2.3-2.5. （Tran. by YUE Yang）

关 键 词：酒精 浓醪发酵 安琪超级酿酒干酵母 

分 类 号：TS261.1[轻工技术与工程—发酵工程]