耐高温活性干酵母发酵小麦淀粉生产酒精的工艺研究  

Study on the Technology of Producing Alcohol with Wheat Starch by TH-AADY

作　　者：梁晓军[1] 胡卉[2] 常春[1] 王娟[1] 

机构地区：[1]郑州大学化工学院,河南郑州450002 [2]郑州轻工业学院,河南郑州450002

出　　处：《酿酒科技》2003年第4期62-63,共2页Liquor-Making Science & Technology

摘　　要：以小麦淀粉为原料,耐高温活性酵母为发酵菌种发酵生产酒精的工艺,结果表明,当糖化酶用量≥100u/g,m(小麦淀粉)∶m(H2O)=1∶2～1∶3,接种量为0.2%,并采用分段变温发酵操作,即0～12h,发酵温度35℃;12～24h,发酵温度40℃;24h～结束,温度35℃。在此条件下,糖化率≥90%,发酵醪酒精浓度12.4%。The technology of producing alcohol with wheat starch by TH-AADY was studi ed in this article.As the raw material,wheat starch was saccharified by enzym e ,and the adding amount was100u/g.On the basis,the optimal technology w as that the ratio of raw material and water was1∶2～1∶3;inoculation quant ity of TH-AADY was0.2%;the fermentation temperature was controlled at35 ℃in the first12h,40℃between12～24h,then keep constant temperature a t35℃to the end.Under the conditions,the rate of saccharification was≥90 %,and the alcohol content in the fermented mash was12.4%.

关 键 词：酒精 小麦淀粉 活性干酵母 发酵生产 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TQ920.6[轻工技术与工程—食品科学与工程]