液态法苦荞米发酵酒糖化工艺优化研究  

Optimization of Saccharification Technology for Buckwheat Fermentation Wine by Liquefaction Method

作　　者：李园园[1,2] 彭镰心[2] 邹亮[2] 赵江林[2] 向达兵[2] 赵钢[2] 

机构地区：[1]西华大学生物工程学院,成都610039 [2]成都大学生物产业学院,成都610106

出　　处：《食品工业》2014年第5期62-65,共4页The Food Industry

基　　金：项目及编号--"十二五"农村领域国家科技计划课题(编号:2012BAD34B05-13)

摘　　要：为提高苦荞米中淀粉的转化率和苦荞发酵酒的酒精度,以苦荞米为原料,考察了苦荞发酵酒糖化工艺中的糖化酶添加量、时间、温度、pH对还原糖含量和酒精度的影响。然后利用正交优化糖化工艺条件。结果表明,糖化最优的工艺参数为:糖化酶添加量1.0%,时间为90 min,温度为70℃,pH为4.0。With buckwheat rice as raw material, the effects of the of glucoamylase addition, time, temperature, pH value for reducing sugars and alcoholic slrength in saccharification technology was studied to improve the conversion of buckwheat rice starch and buckwheat fermented wine alcohol. Orthogonal design was adopted to optimize the saccharification conditions. The results showed that optimal technical conditions were as follows： glucoamylase addition 1.0%, time 90 min, temperature under 70 % and pH 4.0.

关 键 词：苦荞米 发酵 还原糖 酒精度 

分 类 号：TS261.4[轻工技术与工程—发酵工程]