酒用酸性蛋白酶在酒精生产中应用技术的研究Ⅲ.酒精生产应用试验  

Studies on Application Technology of Acid Protease in Alcohol ProductionⅢ.The Application Experiment in Alcohol Production

作　　者：肖冬光[1] 赵华[1] 翟建新 邹海晏[1] 

机构地区：[1]天津轻工业学院,天津300222 [2]金潮实业有限公司,浙江海宁314400

出　　处：《酿酒科技》2000年第4期34-35,37,共3页Liquor-Making Science & Technology

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10～16h ,相对原料出酒率提高2.99%～5.73%The present article investigated the application of acid protease in alcohol production.The result of experiment shows that the fermentation time could be obviously reduced and the alcohol yield of rwa materials increased by 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 10～16h and the alcohol yield of raw materials was increased by 2.99%～5.73%.

关 键 词：酸性蛋白酶 酒精生产 淀粉质原料 发酵同期 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TQ925.2[轻工技术与工程—食品科学与工程]