酸性蛋白酶对浓醪发酵生产酒精工艺影响的研究  

Study on the Effect of Proteolytic Enzyme on the Very High Gravity(VHG)Fermentation

作　　者：刘劲松 靳玉双 从志会 闫慧英 

机构地区：[1]中粮生化能源(肇东)有限公司,黑龙江肇东151100

出　　处：《酿酒》2014年第4期108-110,共3页Liquor Making

摘　　要：研究了以酸性蛋白酶作为氮源,在不同添加量情况下对浓醪发酵生产酒精工艺的影响。结果表明:当料水比在1∶2.0,酸性蛋白酶添加量在45mg/L时,酒精含量达到15.5%vol;并且添加酸性蛋白酶能大大缩短发酵时间,提高产能。In this experiment, the effect of proteolytic enzyme on the very high gravity （VHG） fermentation was investigated. The result showed that, with the ratio of corn to water of 1 ： 2.0 and proteolytic enzyme content of 45mg/L.,ethanol yield reached 15.50% at the end of fermentation, it could shorten the fermentation time and improve production capacity.

关 键 词：浓醪发酵 乙醇 酸性蛋白酶 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]