| 玉米原料纳米化处理对酒精发酵的影响 |
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| 引用本文： | 朱会霞,张伟,顾保东,刘卫华,孙金旭,李长文.玉米原料纳米化处理对酒精发酵的影响[J].酿酒科技,2004(6):57-58. |
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| 作者姓名： | 朱会霞 张伟 顾保东 刘卫华 孙金旭 李长文 |
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| 作者单位： | 河北农业大学食品科技学院,河北,保定,071001 |
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| 摘 要： | 对经纳米化处理的玉米原料和未经纳米化处理的玉米原料进行了发酵对比研究。结果表明，在糖化条件及发酵条件相同的情况下，原料不经纳米化处理，其酒精浓度为13．2％(v/v)；而原料先纳米化处理后糖化，酒精浓度为14．1％(v/v)，原料先糖化后纳米化处理，酒精浓度为15．1％(v/v)，分别比未经纳米化处理的酒精产量提高了6．81％和14.39％。
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| 关 键 词： | 酒精 原料纳米化 酿酒酵母 发酵 产量 |
| 文章编号： | 1001-9286(2004)06-0057-02 |
| 修稿时间： | 2004年3月16日 |
Effects of Nanometer Treatment of Corn Raw Material on Alcohol Fermentation |
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| ZHU Hui-xia,ZHANG Wei and GU Bao-dong et al..Effects of Nanometer Treatment of Corn Raw Material on Alcohol Fermentation[J].Liquor-making Science & Technology,2004(6):57-58. |
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| Authors: | ZHU Hui-xia ZHANG Wei and GU Bao-dong |
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| Abstract: | Fermentation contrast test was done for corn raw material by nanometer treatment and corn raw material not managed by nanometer treatment. The results indicated that under the same saccharifying conditions and fermentation conditions, corn, not managed by nanometer treatment, its alcohol content was 13.2 %(v/v), however, corn by nanometer treatment, then saccharifying, alcohol content was 14.1 %(v/v), if corn first treated by saccharification and then by nanometer treatment, its alcohol content was 15.1 %(v/v), alcohol output increased 6.81 % and 14.39 % respectively than corn not managed by nanometer treatment. (Tran. by YUE Yang) |
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| Keywords: | alcohol raw material by nanometer treatment liquor-making yeast fermentation output |
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