酒用酸性蛋白酶在酒精生产中应用的研究  

Studies on the Application of Acid Protease in Alcohol Production

作　　者：肖冬光[1] 赵华[1] 赵树欣[1] 王继兰 赵淑先 瞿建新 

机构地区：[1]天津轻工业学院 [2]天津市天尊酒业总公司 [3]浙江海宁市金潮实业总公司发酵厂

出　　处：《酿酒》1999年第3期42-45,共4页Liquor Making

摘　　要：探讨了酒用酸性蛋白酶在酒精生产中的应用。试验结果表明，在淀粉质原料的酒精发酵过程中，添加适量的酸性蛋白酶（１４ｕ／ｇ原料）后，可明显缩短发酵周期和提高原料出酒率。与相同条件下不使用酸性蛋白酶的比较，发酵周期缩短２０％，原料出酒率提高５７３％。The present article investigated the application of acid protease in alcohol production.The result of experiment shows that could be obviously reduced the fermentation time and increased the alcohol rate of raw materials adding suitable acid protease (14u/g raw materials) in the alcohol fermenting of starchy materials.As compared with no adding acid protease,the fermentation time was decreased 20%and the alcohol rate of raw materials was increased 573%

关 键 词：酸性蛋白酶 酒精生产 淀粉质原料 发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]