摘要
对酵母菌的固定化方法及其在生料液态法生产白酒中的应用进行了探讨。分别以明胶、琼脂和海藻酸钠为载体对酿酒酵母和生香酵母进行包埋和交联等方法的固定,并将固定化的酵母菌用于生料液态发酵法生产白酒中,以游离酵母作对照对其生产性能进行了研究。结果表明:以明胶-戊二醛包埋-交联结合法最佳,其原料出酒率比游离态的高2.2个百分点,产酯量比游离态的高20%。固定化的酵母菌连续使用10个批次(90d)后,其机械强度良好,酿酒性能稳定。
The immobilization methods of yeast and application of immobilized yeast in Chinese liquor were studied in this paper. Three different materials(gelatin,agar,and alginate sodium)and methods were compared. Results showed that the gelatin-glutaraldehyde method was the optimal. When immobilized yeast was applied in Chinese liquor, compared with free yeast,the alcohol yield was increased by 2.2 percentages,the total ester was also increased by 20%. When immobilized yeast was used 10 batches(90d),the mechanical intensity remained in good condition,and the production property was still steady.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第2期60-63,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
山西省教育厅项目(No.2002030)
关键词
固定化
酵母菌
白酒
明胶
Immobilization Yeast Chinese liquor Gelatin
