板栗酒糖化工艺的研究  

Study on the processing techniques of saccharification of Chinese chestnut wine

作　　者：刘月英[1] 田金强[2] 张子德[3] 

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061 [2]河北工程学院食品科技系,永年057150 [3]河北农业大学食品科技学院,保定071001

出　　处：《食品科技》2007年第8期211-213,共3页Food Science and Technology

摘　　要：对板栗酒的糖化工艺进行了研究及中试。结果表明:(1)适宜的糖化工艺流程为:浆液pH调整至6.0→添加α-淀粉酶、氯化钙→76℃保温→90℃保温→100℃保温→降温至55℃,浆液pH调至5.0→添加果胶酶、糖化酶→55℃保温至果胶全部分解→63℃保温至糖化醪中可发酵性糖含量不再增加。(2)麦芽代替α-淀粉酶和糖化酶进行糖化,添加量不宜超过25%。(3)采用糖化工艺,浆液的糖化率和原料利用率分别可达到82%和76%。1t板栗、240kg砂糖可酿制出2.27t酒精度10%～12%(v/v)的板栗干酒,糖化醪可发酵性糖含量不低于70g/L。The processing techniques of saccharification of Chinese chestnut wine were studied after the pilotcale experiment. The result showed： （1） The optimum process of sacchadfication is followed： adjusting pH of the serous fluid to 6.0→putting in a-amylase and calcium chloride→keeping the temperature at 76℃→keeping it at 90℃→keeping it at 100℃--flailing it to 55℃ and adjusting pH of the serous fluid to 5.0→putting in pectinase and saccharogenic amylases→keeping temperature at 55℃ until the pectin decomposed totally→raising temperature to 63℃→keeping it at 63℃ until the content of fermentable sugar in wort does not increase. （2） Malt superseding a-amylase and saccharogenic amylases, dosage of it should not be above 25%. （3）The rate of saccharification and the rate of utilization of raw material attain 82% and 76% respectively. 2.27 tons dried wine with the ethanol concentration of 10%-12%, made from 1 ton Chinese chestnut and 240 kilogram granulated sugar, the content of fermentable sugar in the wort is no less than 70g/L.

关 键 词：板栗酒 糖化工艺 糊化工艺 糖化醪 

分 类 号：TS201.1[轻工技术与工程—食品科学]