不同原料对酵母生长及发酵酒精结果的影响  

The Influence of Different Raw Materials on Yeast Growth and Alcohol Fermentation

作　　者：曹喜焕[1] 奚菊芬 陈霞 周春球 

机构地区：[1]江苏太仓出入境检验检疫局 [2]太仓新太酒精有限公司,215400

出　　处：《食品与发酵科技》2009年第5期6-8,共3页Food and Fermentation Science & Technology

摘　　要：研究了木薯、大麦、大米和玉米四种淀粉质原料对酒母培养时酵母生长的影响,测定了成熟发酵醪各项指标和粗馏液杂质含量。确定了干酵母接种量为2‰时,木薯、大麦、大米和玉米原料培养酒母所需时间分别为16h、12h、14h和14h;确定了四种原料发酵条件的异同及成品质量的特点,对于生产过程中工艺参数的优化和成品质量控制,提供参考作用。Researched the influences on yeast growth in alcohol yeast culture using four different starchiness materials ineluding tapioca, barley, rice and corn. Determined the results about the test item of mature mash and impurity content of filtrate. The alcohol yeast cultural time were 16,12,14 and 14 hours respectively as the raw materials were tapioca, barley, rice and corn when the dry yeast inoculation was 2%0 .The commom and difference of the ferment conditions and the characteristics of finished product quality was confirmed as using the above four material, This paper will provide guideline in process parameter optimization and finished product quality control.

关 键 词：酒精发酵 酵母生长 酒精质量控制 

分 类 号：TS262.2[轻工技术与工程—发酵工程]