摘要
本文以茅台酒酒糟为材料,通过添加纤维素酶提高其综合利用价值,研究纤维素酶处理茅台酒酒糟的优化工艺。结果表明,茅台丢糟经过高温高压处理后,纤维素酶在添加量12 U/g、温度56℃、处理6 h的适宜条件下,水解酒糟不溶性纤维产生可溶性糖的含量最高,酒精度提高到4.79%,出酒率提高了3.73%,品质符合白酒卫生指标。
In order to improve the comprehensive utilization value of cellulase by adding the cellulase as the material, the optimization process of the cellulase treatment of the liquor extract of Maotai was studied. The results showed that the hydrolyzate insoluble fiber had the highest content of soluble sugar and the alcohol content was increased to 4.79% under the conditions of adding 12 U/g, 56 ℃ and 6 h, The wine rate increased by 3.73%, quality in line with liquor health indicators.
出处
《现代食品》
2017年第17期122-124,共3页
Modern Food
关键词
茅台酒糟
纤维素酶
优化工艺
Maotai lees
Cellulase
Optimization process
