Study on the Saccharification Technology for Waxy Corn Fermented Wine
The waxy corn were used as raw material to produce fermenting wine. Response surface methodology (RSM) was applied to optimize the saccharification technology for waxy corn fermented wine. Based on the sin-gle factor test, the glucoamylase addition, saccharification temperature and saccharification time were chosen as influencing factors, and the reducing sugar content in saccharification liquid was selected as response value. The mathematical model was established by Box-behnken design. The optimal saccharification conditions were determined as follows:glucoamylase addition was 180 U/g, saccharification temperature was 60℃, saccharifi-cation time was 4.0 h. Under such optimal conditions, the reducing sugar content was 20.33%.
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维普
