食品科学 ›› 2007, Vol. 28 ›› Issue (10): 381-383.
• 生物工程 • 上一篇 下一篇
伍时华, 蒋常德, 易弋, 黄翠姬, 徐雅飞, 童张法
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WU Shi-Hua, JIANG Chang-De, YI Yi, HUANG Cui-Ji, XU Ya-Fei, TONG Zhang-Fa
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摘要: 利用木薯进行酒精浓醪发酵,对其中液化过程中的条件进行了优化,得出最佳液化条件为:液化pH值5.0~6.0,液化酶加入量为10U/g木薯粉,液化温度和时间分别为105℃、2h。
关键词: 木薯, 酒精, 浓醪发酵, 液化酶, 糖化酶
Abstract: The manioc was fermented to produce alcohol. The conditions of the liquefaction process were detected. The optimum liquefaction conditions were: liquefaction pH5.0~6.0, the dosage of liquefaction enzyme 10 U/g, the liquefaction temperature 105 ℃ for 2 hours.
Key words: cassava, alcohol, high-gravity fermentation, liquefaction enzyme, saccharification enzyme
伍时华, 蒋常德, 易弋, 黄翠姬, 徐雅飞, 童张法. 木薯酒精浓醪发酵中液化条件的优化[J]. 食品科学, 2007, 28(10): 381-383.
WU Shi-Hua, JIANG Chang-De, YI Yi, HUANG Cui-Ji, XU Ya-Fei, TONG Zhang-Fa. Optimize Conditions of Liquefaction for Producing Manioc Alcohol by High-gravity Fermentation[J]. FOOD SCIENCE, 2007, 28(10): 381-383.
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