果胶酶在酒精浓醪发酵中的应用研究  

Application of Pectinase in High Gravity Fermentation of Ethanol

作　　者：吕伟民[1] 包洪涛 李娜[1] LÜWeimin;BAO Hongtao;LI Na(Heilongjiang Institute of Light Industry,Harbin,Heilongjiang 150010,China)

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010

出　　处：《酿酒科技》2024年第4期65-67,共3页Liquor-Making Science & Technology

摘　　要：探讨果胶酶在酒精浓醪发酵中的应用。实验室小试结果表明:在酵母菌接种前加入果胶酶,添加量为每克原料80个单位,可有效降低醪液黏度,增加酵母菌以及糖化酶与原料的接触效果,能提高淀粉出酒率1%,缩短发酵周期4 h。This article explores the application of pectinase in the high gravity fermentation of ethanol.The results showed that when the proportion of pectinase was 80 u/g raw materials,the viscosity of the mash could be effectively reduced,and the performance of saccharifying enzymes and yeasts could be increased.Compared with the control,the ethanol yield increased by 1%,and the fermentation time shortened by 4 hours.

关 键 词：果胶酶 酒精 浓醪发酵 

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