绿微康复合增香酶在浓香型白酒中的应用  

Application of LuweikangTM Compounding Flavor-enhancing Enzyme in the Production of Luzhou-flavor Liquor

作　　者：杜明松 张清辉 王剑英 胡关键 

机构地区：[1]深圳绿微康生物工程有限公司,广东深圳518057

出　　处：《酿酒科技》2006年第2期63-64,共2页Liquor-Making Science & Technology

摘　　要：将淀粉酶、糖化酶、蛋白酶、脂肪酶、纤维素酶等进行复配,开发出绿微康复合增香酶,充分利用酶的水解、酯化功能,促使香味组分的合成,大幅度增加香味成分的含量,以提高浓香型白酒品质。在润粮水中加入原料量万分之一的复合增香酶,使原料变软,缩短蒸煮时间;在粮糟中,再添加原料量1.5‰～2.0‰的复合酶,可提升优质酒品率30%以上。在丢糟中添加复合酶,可提高原料出酒率6%以上。(陶然)LuweikangTM compounding flavor-enhancing enzyme was developed through scientific compounding of amylase, saccharifying enzyme, protease, lipase and cellulose etc. by making full use of enzyme hydrolysis and esterifying functions to advance the synthesis of flavoring compositions and to further increase greatly the content of flavoring compositions and to finally improve liquor quality. The compounding flavor-enhancing enzyme （addition level 1/10,000 of the quantity of grains） was added in grains-moisture water to soften grains and to shorten the steaming and cooking time, then it was added （addition level 1.5 ‰-2.0 ‰ of the quantity of fermented grains） in fermented grains which could increase quality liquor rate by above 30 %, and it was added in waste distiller＇s grains which could increase liquor yield by above 6%. 　

关 键 词：浓香型白酒 复合增香酶 提高酒质 

分 类 号：TS262[轻工技术与工程—发酵工程]