摘要
以龙眼核为原料进行酒精发酵,对液化、糖化和发酵工艺进行研究。结果表明,龙眼核经粉碎过40目筛,按1∶4进行调浆,加400u/g(龙眼核)耐高温的α-淀粉酶,在92℃下液化45min,然后冷却至60℃,调节pH值为4.4,加100u/g(龙眼核)糖化酶在60℃糖化90min,冷却至30℃,加相对龙眼核2.0%的酵母,于30℃,发酵68h,可使酒精度达到7.31%vol,原料出酒率为29.05%。进一步研究表明,在液化前加相对龙眼核8.0%的脱脂米糠有利于酒精的生成,可使酒精度达到8.22%vol,原料出酒率达32.65%。
Longan seed was used as raw material for alcohol fermentation and the relative techniques including liquefying, saccharification and fermentation were studied. The results indicated that the highest alcohol yield could be achieved under the following conditions： longan seed （longan seed was crushed into flour and sifted with 40 mesh filter） blended with water at the rate of 1：4, then addition of 400 u/g （longan seed） a-amylase for 45 min liquification at 92 ℃, then the fluid cooled to 60 ℃ and pH value adjusted to 4.4, and then addition of 100 u/g （longan seed） glucoamylase for 90 min saccharification at 60 ℃,then the fluid cooled to 30 ℃ and then the addition of 2.0 % （longan seed） yeast for 68 h fermentation at 30 ℃. The final alcohol concentration could reach to 7.31%vol, and the use rate of raw material was 29.05 %. Further experiments indicated that the addition of 8.0 % （longan seed） degreasing rice bran before liquefying could increase alcohol concentration to 8.22 % and the use rate to 32.65 %.
出处
《酿酒科技》
2009年第1期37-39,共3页
Liquor-Making Science & Technology
基金
国家科技支撑项目(2007BAD66B04)资助。
关键词
酒精
龙眼核
发酵
工艺
alcohol
longan seed
fermentation
technique
