响应面法分析复合酶对扔糟淀粉出酒率的影响

该试验对提高衡水老白干清渣制酒工艺淀粉出酒率进行了研究，利用糖化酶、纤维素酶、普鲁兰酶制剂处理扔糟，响应面法分析各酶制剂的添加量、作用温度、作用时间以达到最优糖化效果。结果表明，最优糖化条件为：糖化酶1.01%、纤维素酶1.26%、普鲁兰酶0.95%、温度47.41 ℃、时间48.59 h，pH 4.0，最优糖化条件下，扔糟中还原糖含量为4 564.14 mg/100 g，扔糟中淀粉水解率为49.8%。为验证优化结果，在此条件下接种0.05%活性干酵母进行15 d固态发酵，每100 g（湿基）扔糟可得到乙醇3.06%vol，扔糟淀粉出酒率为44.5%，一定程度上提高了衡水老白干发酵工艺中的淀粉出酒率，使扔糟中的淀粉得到进一步的利用。

Effects of compound enzyme on the alcohol yield of starch in distiller's grain by response surface methodology

In order to improve the alcohol yield of starch of Hengshui Laobaigan Baijiu-making process with less residue, the saccharification process conditions were studied. After distiller's grain was treated with glucoamylase, cellulase and pullulanase, each enzyme addition, reaction temperature, and time were analyzed by response surface methodology to achieve the optimal saccharification effect. The results showed that the optimal saccharification process conditions were determined as follows: glucoamylase 1.01%, cellulase 1.26%, pullulanase 0.95%, reaction temperature 47.41 ℃, time 48.59 h and pH value 4.0. Under the optimal saccharification process conditions, the content of reducing sugar was 4 564.14 mg/100 g, and the starch hydrolysis rate of distiller's grain was 49.8%. In order to further verify the optimization results, 0.05% active dry yeast was inoculated and solid- state fermented for 15 d under the optimal saccharification process conditions, and 3.06%vol ethanol was obtained with the distiller's grain of 100 g (wet basis), the alcohol yield of starch was 44.5%. To a certain extent, the alcohol yield of starch of Hengshui Laobaigan was raised in the fermentation process, and the starch in the distiller's grains had been further utilized.