食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
5期
248-251
,共4页
高粱%生料发酵%酒精%植酸酶%气相色谱-质谱法(GC-MS)
高粱%生料髮酵%酒精%植痠酶%氣相色譜-質譜法(GC-MS)
고량%생료발효%주정%식산매%기상색보-질보법(GC-MS)
sorghum%non-cooked fermentation%ethanol%phytase%GC-MS
研究植酸酶在高粱酒精生料发酵工艺中的应用.结果表明:在高粱酒精生料发酵中添加植酸酶,不仅可以促进发酵、提高酒精产量、减少杂质生成,还能显著降低蒸馏清液和酒糟中的植酸含量,进而提高酒糟饲料蛋白营养价值,同时减少有机磷排放.
研究植痠酶在高粱酒精生料髮酵工藝中的應用.結果錶明:在高粱酒精生料髮酵中添加植痠酶,不僅可以促進髮酵、提高酒精產量、減少雜質生成,還能顯著降低蒸餾清液和酒糟中的植痠含量,進而提高酒糟飼料蛋白營養價值,同時減少有機燐排放.
연구식산매재고량주정생료발효공예중적응용.결과표명:재고량주정생료발효중첨가식산매,불부가이촉진발효、제고주정산량、감소잡질생성,환능현저강저증류청액화주조중적식산함량,진이제고주조사료단백영양개치,동시감소유궤린배방.
To the best of our knowledge, the application of phytase in non-cooked processing was first reported for the fermentation of sorghum to produce ethanol in this study. Results indicated that the addition of phytase in the non-cooked sorghum during fermentation could drive the fermentation rate, increase the ethanol production, reduce the formation of impurities, significantly decrease phytic acid content in distilled supernatant and lees, improve the nutritional protein value and decline the release of organic phosphorus.
