安琪牌活性干酵母在ALKO连续发酵工艺中的应用  

Application of Angel Brand Active Dry Yeast in ALKO Consecutive Fermentation

作　　者：黄乔坤 

机构地区：[1]安徽贝斯特轻工化学有限责任公司,安徽宿州234000

出　　处：《酿酒科技》2002年第1期46-47,共2页Liquor-Making Science & Technology

摘　　要：用安琪牌活性干酵母取代进口产品用于酒精生产做了生产试验。酵母增殖罐经蒸汽加热灭菌2h,加水约7m3 ,加热至100℃ ,冷却至36℃ ,加入10kgTH—AADY ,青霉素3u/ml,复水活化35～40min ,通入无菌空气 ,加糖化醪至70 %液位 ,33℃保温培养 ,8h后酵母细胞达2.5亿/ml,出芽率20 % ,打入加有糖化醪的第一发酵罐 ,连续加入糖化醪 ,当液位达80 %时 ,可根据液位控制依次进入第二、第三……第六发酵罐 ,发酵时间约60h ,醪液成熟。结果表明 ,应用TH—AADY后 ,产品保持了原有口感和香味 ,总醛有所下降。TH—AADY耐高酒分 ,醪液浓度提高6 % ,清液回用比例由原30 %增至40 %～45 % ,DDGS出率增加4 % ,可年增效益100万元。发酵时间缩短8h ,出酒率有所上升。(一平)Angel brand active dry yeast was used instead of import products in the prodution of alcohol experimentally. The whole process was as follows:Two-hour heat and sterilization by steam to yeast proliferative containers,then addition of about 7 m3 water, heat up to 100 ℃ and then cooling to 36 ℃, addition of 10 kg TH-AADY and 3 u/ml penicillin and rehydration and activation for 35～40 min ,sterile air pass over and addition of sweet mash till reaching 70% liquid level, then heat preservation cultivation at 33℃, and the amount of yeast cells could reach 0.25billion /ml after 8 hours with bud ratio 20%, then consecutive addition of sweet mash to the first fermentation tank till 80% liquid level, the subsequent five fermentation tanks managed according to liquid levels by sequence, the mash got matured after 60 hour′ fermentation. Production results suggested that the application of TH-AADY made the products keep their original taste and aroma with certain decrease of total aldehyde and it could gain more one million RMB profits and enhance clear liquid return proportion from 30% to 40%～45% nad shorten 8 hours of fermentation period with increase of alcohol yield.(Tran.by YUE Yang)

关 键 词：酒精生产 活性干酵母 连续发酵 应用 

分 类 号：TS261.1[轻工技术与工程—发酵工程]