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采用安琪碱性蛋白酶进行无酸发酵,并与使用硫酸调节pH组作对比,试验结果表明:添加碱性蛋白酶有利于酵母的生长,淀粉利用率和淀粉出酒率均有所提高,蒸馏酒份12.46%(v/v),较调酸组提高了0.97%。综上所述,安琪碱性蛋白酶可以替代硫酸和安菌泰。无酸发酵时吨酒需加酶55g,不需添加硫酸及安菌泰,同时可多产9.7kg酒精,吨酒可综合增加收益30.60元,且减少设备腐蚀、降低废水中硫酸根离子和氢离子浓度,有利于废水处理和沼气生产。
Anaerobic alkaline protease was used for acid-free fermentation. Compared with the control group, the pH value was adjusted with sulfuric acid. The results showed that the addition of alkaline protease was conducive to the growth of yeast, starch utilization rate and starch output rate increased, A portion of 12.46% (v / v), compared with the acid group increased by 0.97%. In summary, Angel alkaline protease can replace sulfuric acid and ampicillin. No acid fermentation when tons of wine need to add enzyme 55g, without adding sulfuric acid and ampicillin, and can prolific 9.7kg alcohol, tons of wine can increase the overall income 30.60 yuan, and reduce equipment corrosion and reduce sulfate ions in the wastewater and hydrogen Ion concentration is conducive to wastewater treatment and biogas production.