CAJ | 학술논문

以红薯粉为原料优化同步糖化发酵x-Z；，得出红薯粉生料同步糖化发酵工艺的较佳条件是：料液比1：3，初始pH4．0，添加淀粉酶量为30U／g、糖化酶为220U，mL、活性干酵母为0．1％，搅拌均匀，于30℃左右进行发酵。144h后终止发酵，测定残总糖量为20．7％，酒度8．O％（V／V），出酒率39．6％，淀粉利用率达到69．8％。考察了红薯、木薯和薯蓣等3种薯粉之间生料发酵的差异，实验结果表明木薯粉发酵效果较好，144h发酵终止后各指标平均值分别为残总糖量19．8％，酒度10．4％（V／V），出酒率40．6％，淀粉利用率达到71．8％，各项指标都有所提高。
이홍서분위원료우화동보당화발효x-Z；，득출홍서분생료동보당화발효공예적교가조건시：료액비1：3，초시pH4．0，첨가정분매량위30U／g、당화매위220U，mL、활성간효모위0．1％，교반균균，우30℃좌우진행발효。144h후종지발효，측정잔총당량위20．7％，주도8．O％（V／V），출주솔39．6％，정분이용솔체도69．8％。고찰료홍서、목서화서여등3충서분지간생료발효적차이，실험결과표명목서분발효효과교호，144h발효종지후각지표평균치분별위잔총당량19．8％，주도10．4％（V／V），출주솔40．6％，정분이용솔체도71．8％，각항지표도유소제고。
Set the ratio of solid to liquid as 1：3,initial pH as 4.0, the dosage of starch enzyme as 30 U/g, glucoamylase as 220 U/mL,active dry yeast as 0.1% ,fermented,after 144 hs,the result showed that the content of residual sugar was 20.7%, content of alcohol was 8.0% （V/V）, the rate of liquor yield was 39.6%, and the starch utilization rate turns to be 69.8%.Different materials like sweet potatoes, cassava and yam tubers bring to different results after fermentation due to the different uncooked materials.While cassava brought to a better result,whose average value of different index after 144 hours fermentation were ： the content of residual sugar was 19.8%, content of alcohol was 10.4%, rate of alcohol was 40.6%, rate of starch utilization was 71.8%, and each indicator value were increased.