安琪耐高温酿酒高活性干酵母在酒精浓醪发酵中的应用  

Application of Angel High-temperature Resistant & Highly-active Dry Yeast in the Fermentation of High-concentration Mash

作　　者：李志军[1] 王敏[1] 李家飚[1] 

机构地区：[1]天津科技大学,天津300222

出　　处：《酿酒科技》2004年第1期91-93,共3页Liquor-Making Science & Technology

摘　　要：使用安琪耐高温酿酒高活性干酵母,以玉米为原料生产酒精,通过在发酵过程中添加复合酶,采用边糖化边发酵工艺,从三角瓶小试,到5t罐中试,取得了一定效果,残还原糖为0.21%,酒分达到13.6%(v/v)。同时证明了在稀醪条件下适当提高发酵温度可加快酵母的产酒,但在浓醪情况下,提高温度会增加乙醇对酵母的毒性,导致出酒率下降。Angel high-temperature resistant &highly-active dry yeast was used to produce alcohol with corn as raw materials.Compos-ite enzymes were added during fermentation and the technique of saccharification and fermentation simultaneously was applied at the same time.Whatever in flask test or in trial production in tins of5tons volumn ,satifactory results were obtained solution:the con-tents of residual reducing sugar and alcohol were0.21%and13.6%respectively.The results also proved that proper increase of fer-mentation temperature could enhance the output rate.However,under the hypothesis of high-concentration mash,the increase of temperature would lead to toxic effects of alcohol on yeast,which would decrease liquor yield.with high content of main fermentation mash.(Tran.by YUE Yang)

关 键 词：安琪酵母 耐高温酿酒高活性于酵母 酒精 浓醪发酵 复合酶 边糖化边发酵工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]