应用TH-AADY和糖化酶提高食醋出醋率  

Application of TH-AADY and Saccharifying Enzyme to Increase Vinegar Yield

作　　者：张安宁[1] 王传荣[1] 夏如柏 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003 [2]淮安市淮阴区苏北酱醋厂,江苏淮阴223300

出　　处：《酿酒科技》2005年第11期87-89,共3页Liquor-Making Science & Technology

基　　金：为淮安市科技计划项目子课题

摘　　要：利用TH-AADY、糖化酶以及耐高温α-淀粉酶提高食醋出醋率应用研究。主要工艺参数为耐高温α-淀粉酶添加量5～8u/g原料;液化温度89～91℃;糖化时间25～30min;酒精发酵温度33℃左右;酒精发酵周期64h左右;醋酸发酵时间20～25d;发酵成熟醋醅的醋汁酸度6.5～7.0g/100mL。试验表明,应用TH-AADY和糖化酶可平均提高食醋出醋率1.56kg/kg主粮。(孙悟)The application of TH-AADY, saccharifing enzyme, and high temperature resistant α-amylase to increase vinegar yield was studied and the main technical parameters were concluded as follows： the addition level of high temperature resistant α-amylase was 5～8 u/g raw materials, liquefying temperature at 89～91 ℃, 25-30 min saccharifying time, fermentation temperature of alcohol at about 33 ℃, about 64 h alcohol fermentation cycle, 20～25 d vinegar fermentation time, and the acidity of matured vinegar juice reached 6.5～7.0 g/100 mL. The tests suggested that the application of THAADY and saccharifying enzyme could effectively increase vinegar yield by 1.56 kg/kg main grains on average. （Tran. by YUE Yang）

关 键 词：TH-AADY 糖化酶 食醋 出醋率 应用 

分 类 号：TS264.22[轻工技术与工程—发酵工程]