CAJ | 학술논문

比较了不同糖蜜的组成并对其中的非发酵成分进行了分析、酶分解和酒精发酵的研究.结果表明生淀粉水解酶和转苷酶TG-L500可转化糖蜜中的非发酵组分,提高出酒率.蛋白酶和果胶酶的使用对糖蜜的发酵也有帮助.添加5～10mg/L的复合酶,可使每吨糖蜜多产5～15L酒精.
비교료불동당밀적조성병대기중적비발효성분진행료분석、매분해화주정발효적연구.결과표명생정분수해매화전감매TG-L500가전화당밀중적비발효조분,제고출주솔.단백매화과효매적사용대당밀적발효야유방조.첨가5～10mg/L적복합매,가사매둔당밀다산5～15L주정.
In this research review,different molasses compositions were compared and effects of enzyme on converting non-fermentatble components and fermentation were investigated.Raw starch hydrolyzing enzyme and transglucosidase TG L-500 were found to be effective on transforming non-fermentable sugars,enhancing the fermentation.Protease and pectinase were also helpful to fermentation.