α-淀粉酶和糖化酶在小米醋酒精发酵阶段中的应用  

Application of α-Amylase and Glucoamylase in Alcohol Fermentation Stage of Millet Vinegar

作　　者：徐清萍[1] 杨海军[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2012年第7期27-29,35,共4页China Condiment

基　　金：河南省高等学校青年骨干教师资助计划(2010GGJS-112);河南省重点科技攻关(112102110125)

摘　　要：主要研究α-淀粉酶、糖化酶对小米醋酒精发酵阶段的影响。考察主要因素大曲、α-淀粉酶、糖化酶和酵母添加量的影响。通过正交试验,确定了大曲、液化酶、糖化酶和活性干酵母的添加量:即大曲用量5%,液化酶添加量0.3%,糖化酶添加量0.3%,酵母接种量0.15%。与原工艺相比,酒精发酵率提高25%,生产成本节约225元/吨醋。Influences of a-amylase and glucoamylase on alcohol fermentation stage of millet vinegar were mainly studied in this paper. Daqu, a-amylase, glucoamylase and active dry yeast were selected as main factors. Optimal dosage of Daqu, α-amylase, glucoamylase and active dry yeast are as follows. Daqu is 5 %, α-amylaseis 0. 3%, glucoamylase is 0. 3%, active dry yeast is 0.15%. Compared with traditional technology, alcoholic fermentation rate enhanced 25%, production cost saved RMB 225Y/t vinegar.

关 键 词：小米醋 糖化酶 大曲 

分 类 号：TS264.22[轻工技术与工程—发酵工程]