发酵增强剂在酒精生产中的应用  

Application of Fermentation Intensifier in the Production of Alcohol

作　　者：张强[1] 陆军[1] 侯霖[1] 金花[1] 朴敬慧 凌丰 李洪来 于秀荣 

机构地区：[1]吉林省轻工业设计研究院,吉林长春130021 [2]吉林省天合酒精厂,吉林吉林132101

出　　处：《酿酒科技》2004年第2期54-57,共4页Liquor-Making Science & Technology

基　　金：国家"十五"攻关重大课题--玉米变性淀粉与酒精深加工技术研究与开发;课题编号:2001BA501A01。

摘　　要：在酒精生产中添加果胶酶等5种发酵增强剂,可显著提高原料出酒率,发酵时间缩短5h,降低生产成本约3.2%。试验表明,5种发酵增强剂的最佳添加量分别为:(1)果胶酶12u/g,在原料预处理时添加,作用时间1h,能降醪液粘度。(2)纤维素酶50u/g,加入到液化罐中,可大大降低液化时间。(3)植酸酶8u/g,在发酵中加入。(4)酸性蛋白酶15u/g,在发酵开始时加入。(5)克菌灵6mg/g,在发酵前期添加。(丹妮)The addition of five kinds of fermentation intensifier in cl uding pectase etc.in the production of alcohol could remarkably in-crease the output of raw materials,shorten5h fermentation time,and reduce about3.2%p roduction costs.The experiments indicated that the optimal addition quantities of the five kinds of fermentation intensifier were as follows:1.pectase12u/g,added in pretreat-ment of raw materials and the action time was1h.Its ad dition could reduce the viscosity of mash liquid;2.cellulase50u/g,added i n liquefied pot,which could reduce liquefaction time greatly;3.phytase8u/g ,added during fermentation;4.acid protease15u/g,added at the beginning o f fermentation;5.Kejunling6mg/g,added in the early period of fermentation .(Tran.by YUE Yang)

关 键 词：酒精生产 燃料酒精 出酒率 发酵增强剂 酶制剂 

分 类 号：TS261[轻工技术与工程—发酵工程]