浙南米醋酿造之酒精发酵工段的研究  

Alcohol Fermentation Process for Zhe'nan Vinegar Brewing

作　　者：张丽霞[1,2] 周化斌[2] 杨海龙[2] 

机构地区：[1]湖州市南浔中学,浙江湖州313000 [2]温州大学生命与环境科学学院,浙江温州325027

出　　处：《农产品加工（创新版）（中）》2014年第9期43-45,共3页Farm Products Processing

基　　金：浙江省科技计划项目(2012C22028)

摘　　要：以糯米为主要原料,糖化酶、木瓜蛋白酶、乌衣红曲等为辅助原料,利用单因素试验方法,以酒精度及糊精、蛋白质含量为指标,研究浙南米醋酿造过程中酒精发酵工段的工艺参数。结果表明,糖化酶添加量为1.0%,木瓜蛋白酶添加量为0.5%,乌衣红曲添加量为10%时,酒精产量较高,糊精和蛋白质含量较低。The conditions of alcohol fermentation process in vinegar brewing are studied through single factor test with alcohol degree and dextrin, protein content as indexes, in which the sticky rice is used as experimental materials with various adjuncts including glucoamylase, papain and the wuyi red koji rice. The results show that the alcohol degree is relatively high and the contents of dextrin and protein are lower when added glucoamylase 1.0%, papain 0.5%, wuyi red kojic rice 10%.

关 键 词：糯米 糖化酶 木瓜蛋白酶 乌衣红曲 酒精发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]