生料酿酒酒曲配方的优化研究  

Study on Optimized Formulation of Starter for Liquor-making with Uncooked Materials as Essentials

作　　者：李勇[1] 

机构地区：[1]徐州市彭城大学食工系,江苏徐州221008

出　　处：《酿酒科技》2002年第3期33-34,共2页Liquor-Making Science & Technology

摘　　要：通过正交试验确定生料酿酒酒曲的优化配方 ,并与市售生料酒曲作了对比 ,结果表明 ,市售生料曲发酵200g原料的酒精产量为64.328ml,而正交试验曲发酵200g原料的酒精产量是72.539ml,多产酒精8.211ml,且缩短发酵时间1天。试验曲的最佳理论配比为A2,B2 ,C3 ,D2 ,即糖化酶0.6g(5万u/g) ,液化酶0.6g(1万u/g) ,蛋白酶0.1g(3万u/g) ,酵母1.2g(安琪) ,纤维素酶6g(200u/g)The optimized formulation of the starter for liquor-making with uncooked materials as essentials was confirmed by orthogonal tests and the produced starter contrasted with market-sell starter in properties. The results indicated that alcohol output to every 200 g raw materials fermented by the market-sell starter (64.382ml) was 8.211 ml less than that fermented by the optimized starter (72.539 ml), and the fermentation period was one day longer. Theoretically, the optimal proportioning of test starter was A2, B2, C3, D2, namely, saccharified enzyme 0.6 g(50000 u/g), liquified enzyme 0.6 g(10000 u/g), protease 0.1 g(30000 u/g), yeast 1.2 g(Angel brand) and cellulase 6 g(200 u/g).(Tran.by YUE Yang)

关 键 词：生料酿酒 酒曲配方 优化 制曲 生料曲 

分 类 号：TS262[轻工技术与工程—发酵工程]