| 鹿志伟，高建明，覃海燕，等.利用剑麻茎酿酒的研究[J].广东农业科学,2015,42(8):56-60 |
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利用剑麻茎酿酒的研究 |
| Research on making wine by sisal stalk fermentation |
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| DOI： |
| 中文关键词: 剑麻 剑麻酒 发酵 |
| 英文关键词: sisal sisal wine fermentation |
| 基金项目: |
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| 摘要点击次数: 1485 |
| 全文下载次数: 677 |
| 中文摘要: |
| 以工业废弃物剑麻茎为材料，通过正交试验设计，研究剑麻酒酿造的最佳发酵条件。结果表明，将
高温蒸煮过的剑麻茎打碎后，添加0.4％的α-淀粉酶，在65℃、pH…6.4条件下进行液化处理2…h；然后添加0.4％
的糖化酶，在60℃、pH…4.5的条件下进行糖化处理 4…h；最后添加0.8％的安琪酿酒曲和0.8％的安琪高活性酿酒酵
母，在pH…6.5、28℃下进行发酵20…d，一次蒸馏得到15°左右的独特香味的剑麻酒。 |
| 英文摘要: |
| By designing several orthogonal experiments，the optimum fermentation conditions of sisal wine werestudied using sisal stalks as the raw materials. The optimum fermentation conditions were as follows：sisal stalks werecooked at high temperature and broken，the broken stalks were liquefied with 0.4％ α-amylase for 2 h at pH 6.4 and65℃；then the samples were saccharified with 0.4％ glucoamylase for 4 h at pH 4.5 and 60℃；finally，the samples werefermented for 20 d with 0.8％ Angel distillers yeast and 0.8％ Angel high active wine yeast at 28℃ and pH 6.5. Afterdistilling once，the sisal wine of approximately 15°with unique flavor was obtained. |
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