酒用酸性蛋白酶在酒精发酵中的应用  

Alcohol acid protease in use of alcohol fermentation

作　　者：吕伟民[1] 赵云财[1] 夏海华[2] 陈成[1] 

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010 [2]黑龙江省科学院应用微生物研究所,黑龙江哈尔滨150010

出　　处：《酿酒》2003年第3期33-34,共2页Liquor Making

摘　　要：探讨酒用酸性蛋白酶在酒精发酵中的应用。实验室结果表明:在发酵开始时加入酒用酸性蛋白酶,添加量为每克原料15个单位,作用pH3.0～6.0,发酵温度为30～38℃,淀粉出酒率可提高1.6个百分点,发酵周期可提前约4h。in this paper we talk about the use of acid protease in breawing alcohol. This finding was later confirmed that the rate of getting alcohol can be improved 1.6% and the fermentation cycle is saved for four hour than before by which , we add the alcohol acid protease in the beginning fermentation the adding sum is 15u/g , the area of PH is 3.0 - 6.0 the fermentation temperature is 30 - 38℃.

关 键 词：酒用酸性蛋白酶 酒精发酵 添加量 淀粉出酒率 发酵周期 玉米 

分 类 号：TS262.2[轻工技术与工程—发酵工程]