Application Of Acid Protease In The Production Of Alcohol

Alcohol fermentation process mainly rely on yeast metabolism,and the growth and reproduction of yeast have certain requirements for nutrients,including carbon source,nitrogen source,phosphorus source and some trace elements.For nitrogen source,alcohol enterprises generally by adding urea and diammonium phosphate to supplement,but as the perfect improve food safety standards,the ministry of health issued"the national food safety standards standards of using food additives GB2760-2013,including urea applied in the food industry" cancel "the provisions of the companies have to find alternative additive,urea acid protease is the best choice.Acid protease and urea both provide the source of nitrogen,and promote the growth of yeast,but the two products offer different ways.Acid protease is a protein that is connected with starch to be hydrolyzed into amino acid,which is directly used for yeast,and urea is supplied with inorganic nitrogen.Due to the urea price is relatively cheap,effect is good,the alcohol industry at home and abroad have been using.As technology advances,the cost of acid protease is more and more low,and the cost of adding urea basic quite,acid protease is a kind of ideal alternative.This paper is to study the feasibility of the acid protease instead of urea,through laboratory test,the liquefaction,saccharification,fermentation stages were studied,found that the acid protease can improve the raw wine production rate,inhibit the bacteria growth results.In order to verify the application of acid protease in the production of alcohol,we expand the production test,comparative research on the whole fermentation process,also verified the acid protease can improve the raw wine production rate,fermentation of yeast has certain stimulative effect.Finally,the comprehensive evaluation of the safety and economic benefits of the content,through the comparison of the fermentation process to find the added acid protease has a certain advantage.