| 聚乙烯醇固定酵母细胞在液态白酒的应用研究 |
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| 引用本文： | 张磊,侯红萍,张烨.聚乙烯醇固定酵母细胞在液态白酒的应用研究[J].酿酒,2007,34(3):37-39. |
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| 作者姓名： | 张磊 侯红萍 张烨 |
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| 作者单位： | 1. 山西农业大学食品学院,太谷,030801
2. 西南大学食品学院,重庆,北碚,400716 |
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| 摘 要： | 以聚乙烯醇(PVA)为基本载体,选择性地加入海藻酸钠、二氧化硅,制备成复合载体在液态法生产白酒中进行应用.分析了在不同PVA浓度、海藻酸钠浓度、二氧化硅添加量、硼酸浓度条件下固定化酵母颗粒的机械强度、传制性能和发酵性能.试验表明:当PVA浓度8%、海藻酸钠浓度1%、二氧化硅添加量2.0g、硼酸-氯化钙溶液浓度3.5%-2.0%时,固定化酵母机械强度好,酿酒性能稳定.
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| 关 键 词： | 固定化酵母 聚乙烯醇(PVA) 海藻酸钠 二氧化硅 白酒 聚乙烯醇 固定化酵母 酵母细胞 液态法 白酒 应用 研究 Production Chinese Yeast Polyvinyl Alcohol Application 稳定 酿酒 溶液浓度 氯化钙 硼酸 试验 发酵性能 机械强度 |
| 文章编号： | 1002-8110（2007）03-0037-03 |
| 收稿时间： | 2007-02-07 |
| 修稿时间： | 2007年2月7日 |
Study on the Application of Polyvinyl Alcohol Immobilized Yeast in Chinese Liquor Production |
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| ZHANG Lei,HOU Hong-Ping,ZHANG Ye.Study on the Application of Polyvinyl Alcohol Immobilized Yeast in Chinese Liquor Production[J].Liquor Making,2007,34(3):37-39. |
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| Authors: | ZHANG Lei HOU Hong-Ping ZHANG Ye |
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| Affiliation: | 1. College of Food Science, Shan xi Agricultural University,Taigu 030801,China ; 2.College of Food Science, Xi nan University,Beibei 400716,China |
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| Abstract: | In this paper, we choice PVA as the basic carrier and selectively add alginate sodium and silicon dioxide to prepare complex carrier and apply immobilized yeast in Chinese liquor. The effect of different conditions of immobilization on its mechanical strength, mass transfer and the ability for producing alcohol were investigated by batch fermentation .The experiment showed that optimal conditions were PVA 8%, alginate sodium 1%, SiO2 2.0g, H3BO3-CaCl2 3.5%-2%.Under those conditions, the mechanical strength remained in good and the produvtion property was still steady. |
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| Keywords: | Immobilizated yeast polyvinyl alcohol(PVA) alginate sodium silicon dioxide Chinese Liquor |
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