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以16个木薯品种(系)为试验材料,采用传统发酵工艺生产酒精,研究木薯中单宁含量对液化率、糖化率及原料出酒率的影响。结果表明:原料中淀粉含量与出酒率存在显著正相关;单宁含量与液化率、糖化率及原料出酒率之间没有相关性。说明本研究中木薯的单宁含量对液化酶和糖化酶活力的影响可以忽略,对酵母菌的抑制作用不明显。
Sixteen cassava varieties (lines) were used as experimental materials to produce alcohol by traditional fermentation process. The effects of tannin content in cassava on liquefaction rate, saccharification rate and raw material yield were studied. The results showed that there was a significant positive correlation between the content of starch and the wine yield in the raw materials. There was no correlation between the content of tannin and the liquefaction rate, saccharification rate and the rate of raw wine. The results showed that the effect of the content of tannin in the tapioca on liquefaction enzyme and saccharifying enzyme activity was negligible and the inhibitory effect on yeast was not obvious.