小麦淀粉清液生料发酵酒精工艺的研究  

Study on the Technology of Alcohol Fermentation by Uncooked Wheat Flour Clear Liquid

作　　者：王丽红[1] 白钰[1] 李刚[1] 冯艳[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《酿酒科技》2011年第1期28-30,共3页Liquor-Making Science & Technology

基　　金：陕西科技大学校级自选科研项目资助(ZX09-20)

摘　　要：对小麦淀粉清液生料发酵酒精工艺中的关键问题进行研究,结果表明,采用超级酿酒高活性干酵母菌种,小麦淀粉清液浓度为22%,每200mL清液中添加0.18g糖化酶,35℃发酵,小麦淀粉生料发酵的酒精度较高、残余淀粉量少,并可有效改善传统蒸煮发酵引起的粘度高过滤困难等问题。The critical problems in alcohol fermentation by uncooked wheat flour clear liquid were studied.The results indicated that higher alcoholicity and less residual starch could be realized as Angel super alcohol active dry yeast was used,the concentration of wheat flour clear liquid was 22 %,0.18 g glucoamylase was added in per 200 mL clear liquid,and the fermentation temperature was controlled at 35 ℃.The above methods could effectively settle the problems of high viscosity and difficult filtering induced by traditional cooking steaming fermentation.

关 键 词：酒精 小麦 淀粉清液 生料发酵 

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]