食品工业科技2013，Vol.34Issue(6)：242-245,264,5.
芡实发酵酒糊化糖化工艺的研究
Study on the technology of pastification and saccharification of Euryale ferox wine
摘要
Abstract
Using the Euryale ferox, rice and malt as the main materials,the technology of pastification and saccharification were studied through the single factor and orthogonal experiments. The results showed that the Euryale ferox, rice and malt was mixed in the proportion of 2:1:2, and was pasted in the proportion of materials and water of 1:5. 50% malt was added before pastification with regulation of mash pH6.0 and temperature 55℃ in the time of 30min. Then the mash was heated up to 90℃ for pastification,added thermostable α-amylase 9U/g, regulated the pH to 6.0 and kept 40min. The mash was cooled to 65℃,adjusted pH to 3.5, the remainder of the malt and glucoamylase 300U/g were added, time 65min for saccharification. It turned out that the rate of saccharification and the content of reducing sugar in the liquid could be up to 87.15% and 13.08% respectively. Adjusting the sugar content to 210g/L,a Euryale ferox wine with the alcoholicity of 12.0% could be obtained after fermentation.关键词
芡实/糊化/糖化/酶制剂/糖化率/酒精发酵Key words
Euryale ferox/pastification/ saccharification/ enzymes/ saccharification rate/ alcohol fermentation分类
轻工纺织引用本文复制引用
李湘利,刘静,张传敏,梁宝东,冯磊,张春慧..芡实发酵酒糊化糖化工艺的研究[J].食品工业科技,2013,34(6):242-245,264,5.基金项目
济宁学院青年科研基金项目(2011QNKJ01). （2011QNKJ01）
