酒用酸性蛋白酶在酒精生产中应用技术的研究Ⅱ.三角瓶发酵试验  

Studies on Application Technology of Acid Protease in Alcohol ProductionⅡ.The Fermentation Experiment in Triangle Bottle

作　　者：肖冬光[1] 赵华[1] 赵树欣[1] 郭波[1] 张维[1] 邹海晏[1] 

机构地区：[1]天津轻工业学院,天津300222

出　　处：《酿酒科技》2000年第3期35-38,共4页Liquor-Making Science & Technology

摘　　要：探讨了酒用酸性蛋白酶在酒精发酵中的应用。试验结果表明 ,在酒精发酵中添加适量的酸性蛋白酶可起到缩短发酵周期和提高原料出酒率的作用。酸性蛋白酶的最适使用工艺为 :在发酵开始时加入酸性蛋白酶 ,添加量为每1g原料14u ,初始 pH4.0～6.0,主发酵温度38℃ ,发酵周期48～60h。The present article investigated the application of acid protease in alcohol fermentation.The results of the experiment showed that the fermentation period might be decreased and the alcohol rate of raw materials might be increased when suitable acid protease was added in alcohol fermentation.The optimal technology conditions were got which the additive amount of acid protease was 14 u/g,the pH was 4～6,the main temperature of fermentation was 35～38℃,the fermentation time was 48～60h.With these conditions,the alcohol rate of raw materials was increased by 4.34% as compared with no adding acid protease.

关 键 词：酸性蛋白酶 酒精发酵 出酒率 玉米 试验 

分 类 号：TS262.2[轻工技术与工程—发酵工程]