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  • 标题:生でんぷん分解酵素 ( Chalara paradoxa 起源) による砕米の糖化発酵 Chalara paradoxa 酵素の酒造への利用 (第1報)
  • 本地全文:下载
  • 作者:桜井 廣 ; 斎藤 博之 ; 大森 勝雄
  • 期刊名称:日本醸造協会誌
  • 印刷版ISSN:0914-7314
  • 电子版ISSN:2186-4012
  • 出版年度:1990
  • 卷号:85
  • 期号:3
  • 页码:190-195
  • DOI:10.6013/jbrewsocjapan1988.85.190
  • 出版社:Japan Science and Technology Information Aggregator, Electronic
  • 摘要:

    A non-cooking sacchrification method was examined by using a raw starch-digesting amylase from Chalara paradoxa, for the purpose of simplifying the process of sake production. Broken rice formed on polishing and rice bran were used as materials. Broken rice was ground to powder, mixed with 3.3 times its volume of water, and the mixture was kept at 25°C with the amylase. The hydrolysis ratio of the mixture was calculated to be 86.1±6.9%. The amount of the amylase required could be reduced by grinding the material more finely. Alcoholic fermentation was carried out by the sake yeast simultaneously with saccharification of starch. The fermentation ratio was influenced by nutrients, temperature and the amount of water added, and a value 70.1±9.7% was obtained at 25°C and 333% adding ratio of water with yeast extract as nutrient. The enzyme of Chalara paradoxa was considered to be useful for sake and shochu making.

  • 关键词:無蒸煮; 砕米
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