新型有机氮在小麦淀粉酒精发酵中的应用研究  

Application of New-type Organic Nitrogen in Alcohol Fermentation by Wheat Starch

作　　者：张志军 施清[2] 罗天[2] 韩永超[2] 刘小民[2] 李志军[2] 

机构地区：[1]滨州中裕食品有限公司,山东滨州256651 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《酿酒科技》2014年第9期45-47,共3页Liquor-Making Science & Technology

摘　　要：对有机氮-发酵促进剂SP1在小麦淀粉酒精发酵过程中的应用进行了实验室及大生产试验和分析。结果表明,在酒母培养中添加发酵促进剂SP1对小麦酒精发酵有明显的促进作用,酒母形态明显改善,相对酒母出芽率提高了5.83%,细胞活力提升明显,能有效抑制杂菌对发酵系统的干扰,稳定发酵终了酸度、降低发酵残糖水平,有效地提高了原料的利用率。Lab test and production test of the application of organic nitrogen-fermentation promoter SP1 in alcohol fermentation by wheat starch were done. The results showed that, the addition of fermentation promoter SP1 in wine yeast culture could significantly promote alcohol fermenta-tion by wheat starch, evidently improve wine yeast properties （yeast budding rate increased by 5.83%）, increase cell activities, effectively inhibit the interference of bacteria to the fermentation, stabilize the final acidity at the end of the fermentation, reduce the residual sugar content in the fermentation, and effectively increase the utilization rate of raw materials. （Trans. by YUE Yang）.

关 键 词：小麦淀粉 酒精发酵 营养 有机氮 发酵促进剂SP1 出芽率 

分 类 号：TS261.21[轻工技术与工程—发酵工程] TS261.42[轻工技术与工程—食品科学与工程]