“克菌灵”在玉米酒精生产中的应用研究  

Application of "Kejunling" in Alcohol Production with Corn as Raw Materials

作　　者：张强[1] 陆军[2] 侯霖[2] 金花[2] 朴敬慧 

机构地区：[1]长春理工大学生命科学学院,吉林长春130022 [2]吉林省轻工业设计研究院联合国援华玉米中心,吉林长春130021

出　　处：《酿酒科技》2006年第1期53-55,共3页Liquor-Making Science & Technology

基　　金：国家"十五"攻关重大课题--玉米变性淀粉与酒精深加工技术研究与开发(课题编号2001BA501A01)子课题

摘　　要：在玉米酒精生产中添加克菌灵可抑制杂菌生长。在发酵前期加入,最佳使用量为6mg/L,酸度可降低0.2,酒精度可提高0.4%(v/v),原料出酒率提高0.9%。The addition of “Kejunling” in the production of alcohol with corn as raw materials could effectively inhibit the growth of the contaminated bacteria. It should be added in the early stage of the fermentation with the optimal use level as 6 mg/L, which could decrease acid degree by 0.2 and increase alcohol content and alcohol yield by 0.4 % （v/v） and by 0.9 % respectively.

关 键 词：克菌灵 玉米酒精 杀菌剂 

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]