纤维素酶对白酒酒糟资源化利用研究  

Research on the Utilization of Cellulase in Liquor Distiller's Grains

作　　者：秦广利[1] 郭坤亮[1] 汪强[1] 陆筑凤[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《酿酒科技》2009年第4期34-35,共2页Liquor-Making Science & Technology

基　　金：贵州省优秀科技教育人才省长专项资金[黔省专合字(2006)102号]

摘　　要：应用纤维素酶对酱香型白酒资源化利用进行了研究。结果表明,在残糟中添加纤维素酶10U/g,于58℃的水浴锅中保持5h,可以提高还原糖的含量,残糟发酵酒精度达到4.67%vol,出酒率达到31.39%,出酒率比原糟提高了2.61%,蒸馏出的产品达到蒸馏白酒各项卫生指标,达到优质酱香白酒的要求,提高了酱香型白酒酒糟的利用价值。The resource utilization of Maotai-flavor liquor by eellulase was studied. The results showed that the addition of 10 U/g cellulase in the residual distiller＇s grains could effectively increase the content of reducing sugar after 5 h water bathing in water bathing pot at 58 ℃, the alcoholicity by the fermentation of the residual distiller＇s grains could reach 4.67 %vol, and liquor yield could reach 31.39 % （increasing by 2.61% than untreated distiller＇s grains）. The distilled liquor product could meet the requirements of quality Maotai-flavor liquor and its sanitary indexes were in accord with the related standards. The addition of cellulase could enhance the use value of Maotai-flavor distiller＇s grains.

关 键 词：白酒 纤维素酶 酒糟 资源化利用 

分 类 号：TS261.9[轻工技术与工程—发酵工程]