酿酒
釀酒
양주
LIQUOR MAKING
2013年
3期
91-92
,共2页
李娜%吕伟民%赵姗姗%夏海华
李娜%呂偉民%趙姍姍%夏海華
리나%려위민%조산산%하해화
植酸酶%糖化%发酵%酒精
植痠酶%糖化%髮酵%酒精
식산매%당화%발효%주정
phytase%saccharification%fermentation%ethanol
探讨植酸酶在酒精发酵中的应用。实验室小试结果表明：在糖化时加入植酸酶，添加量为每克原料11个单位，作用 pH 为4.5，发酵温度为58~60℃，淀粉出酒率可提高1.5%，发酵周期可缩短4h。
探討植痠酶在酒精髮酵中的應用。實驗室小試結果錶明：在糖化時加入植痠酶，添加量為每剋原料11箇單位，作用 pH 為4.5，髮酵溫度為58~60℃，澱粉齣酒率可提高1.5%，髮酵週期可縮短4h。
탐토식산매재주정발효중적응용。실험실소시결과표명：재당화시가입식산매，첨가량위매극원료11개단위，작용 pH 위4.5，발효온도위58~60℃，정분출주솔가제고1.5%，발효주기가축단4h。
The application of phytase in ethanol fermentation was discussed. The experimental results on laboratory scale showed that the ethanol yield was increased by 1.5% and the fermentation period was shorted for 4 hours, when 11u phytase per gram raw material was added under the pH 4.5 and temperature at 58-60℃ during saccharification.
