荞麦保健酒糖化工艺研究  

Study on Saccharification of Buckwheat Healthcare Wine

作　　者：彭海文[1] 周文美[1] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003

出　　处：《酿酒科技》2011年第11期38-40,共3页Liquor-Making Science & Technology

基　　金：贵州省科技厅农业攻关项目(黔科合NY字[2009]3059)

摘　　要：为提高荞麦原料的利用率和荞麦保健酒的酒精度,对荞麦保健酒生产过程中的糖化工艺进行探讨优化。研究糖化过程中温度、pH值、糖化酶添加量、时间对糖化效果的影响。利用正交试验对糖化过程中的工艺参数进行优化。结果表明,糖化最优工艺参数为:酶添加量4%,时间50 min,温度65℃,pH值3.5。To improve the utilization rate of buckwheat and the alcoholicity of buckwheat healthcare wine, the saccharifying process of buckwheat healthcare wine had been optimized. The effects of temperature, pH, glucoamylase addition level and saccharifying time were investigated. The relative technical parameters were optimized as follows by orthogonal experiments： the addition level of glucoamylase was 4 %, saccharifying time was 50 min, temperature was at 65 ℃, and pH value was 3.5.

关 键 词：荞麦 保健酒 糖化 

分 类 号：TS262.91[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]