复合蛋白酶在糖蜜无外加酸发酵酒精中的研究应用  

Research and Application of Compound Protease in Alcohol Fermentation with Molasses without Added Acid

作　　者：尚红岩 郭艺山 邓毛程[1] 李静[1] 张远平[1] 吴亚丽[1] 郑子鑫 殷德运 梁彭生 缪秉潮 林群珊 杨凤婷 孔银莹 SHANG Hongyan;GUO Yishan;DENG Maocheng;LI Jing;ZHANG Yuanping;WU Yali;ZHENG Zixin;YIN Deyun;LIANG Pengsheng;MIAO Bingchao;LIN Qunshan;YANG Fengting;KONG Yinying(College of Food and Biotechnology,Guangdong Industry Polytechnic,Guangzhou 510300;Institute of Biological and Medical Engineering,Guangdong Academy of Sciences,Guangzhou 510316)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广东广州510300 [2]广东省科学院生物与医学工程研究所,广东广州510316

出　　处：《甘蔗糖业》2021年第4期71-76,共6页Sugarcane and Canesugar

基　　金：广东省科技计划项目(2017A010105006);广东轻工职业技术学院科研项目(KJ2021-12)。

摘　　要：传统糖蜜发酵酒精通过添加硫酸抑制杂菌会带来设备腐蚀、结垢和环境污染等诸多问题,以复合酶制剂代替硫酸抑菌成为糖蜜发酵酒精的研究热点。本文通过添加复合蛋白酶到糖蜜中,进行酵母培养和连续发酵酒精研究,经过5天连续发酵1#号反应器酵母培养液含酒分为6.50%以上,5#号反应器发酵成熟醪含酒分可达到12%左右,残还原糖1.7%以下,挥发酸0.159 g/L以下,都明显优于传统硫酸酸化糖蜜的发酵酒分、残还原糖和挥发酸含量。以复合蛋白酶代替硫酸的糖蜜无酸发酵酒精技术可以取得更高的发酵产酒率。Traditional molasses alcohol fermentation by adding sulfuric acid to inhibit bacteria would bring many problems, such as equipment corrosion, scaling and environmental pollution, and so on. In this paper,yeast culture and continuous ethanol fermentation were studied by adding complex protease to molasses. After 5 days of continuous fermentation, the liquor content of yeast culture liquid in 1#reactor was more than 6.50%, the liquor content of mature mash in 5# reactor was about 12%, the residual sugar was less than 1.7%, and the volatile acid was less than 0.159 g/L, which were significantly better than that of traditional sulfuric acid molasses. The technology of molasses acid-free fermentation with compound protease instead of sulfuric acid could obtain higher alcohol yield.

关 键 词：复合蛋白酶 糖蜜 无外加酸 发酵酒精 

分 类 号：TS249.3[轻工技术与工程—制糖工程]