白云边酒醅淀粉消耗的动力学分析  

Dynamic Analysis of Baiyunbian Liquor Distillery Starch Consumption

作　　者：马群 

机构地区：[1]湖北白云边酒业股份有限公司,湖北松滋434200

出　　处：《酿酒》2014年第4期64-65,共2页Liquor Making

摘　　要：为了研究白云边酒醅淀粉消耗的速度与发酵时间的关系,分析了年度生产周期内,各轮次入池酒醅的淀粉含量。应用数理统计的方法对实验数据进行分析,找出酒醅淀粉浓度与发酵时间的关系,S=S0ebt。并且通过折线图验证,该公式与实际化验数据是相吻合的,由此算出淀粉消耗的速度V=-bs0ebt,得出酒醅淀粉消耗的速度是一个变量,它随着发酵时间的延长而逐渐降低。酒醅淀粉消耗的速度也可由反应t时刻的酒醅淀粉浓度来计算。In order to study the relationship between speed and fermentation time of Baiyunbian liquor concentration of starch consumption. This paper analyzes the annual production period, starch content of each rounds into the pool of fermented grains. Applying the method of mathematical statistics was used to analyze the experimental data. To find out the relationship between fermented grains starch concentration and fermentation time, S=S0e^lx.And through the line graph validation, the formula and the actual test data is consistent. Calculated starch consumption rate V=-bsoe^lx. The fermented grains starch consumption rate is a variable, it increased with fermentation time decreases. Fermented grains starch consumption rate but also by the reaction of t time to calculate the starch concentration of fermented grains.

关 键 词：淀粉浓度 发酵时间 指数函数 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]