酶法水解荞麦粉提高发酵酒精度工艺的研究  

Enzymatic hydrolysis technology of buckwheat flour on improving fermentation alcohol content process

作　　者：秦涛[1] 马齐[1] 张强 

机构地区：[1]陕西省科学院酶工程研究所,陕西西安710600 [2]陕西省酶工程技术研究中心,陕西西安710600

出　　处：《中国酿造》2012年第8期63-66,共4页China Brewing

基　　金：陕西省科学院青年基金项目(2010K-31)

摘　　要：以荞麦粉为原料,分别添加了不同单位的淀粉酶和糖化酶,通过酶解单因素条件试验分析及正交分析,确定了提高利用荞麦中淀粉利用率达到较高发酵酒精度的工艺路线,最佳的工艺水平:7685淀粉酶10U/g荞麦粉,糊化温度85℃,糖化工艺:pH值为5.0,酶解温度为55℃,加酶量180U/g荞麦粉,酶解时间为2.5h,荞麦粉水解液经酵母发酵后酒精度达到8°,发酵时间6d。Using buckwheat flour as raw material, different dose of amylase and saceharifying enzymes was used for improved starch utilization. Alcoholic fermentation process was optimized by single factor and orthogonal experimental design. The optimum conditions were as follows, hydrolysis with 7685 amylase by 10U/g at 85℃, and the optimal conditions of buckwheat saccharification was pH value of 5.0, hydrolysis at 55℃ with saccharifying enzyme 180U/g for 2.5h. Under the optimum conditions, the alcoholicity reached 8% after fermentation for 6d.

关 键 词：荞麦 糖化 酶法水解 发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]