用酶法水解酒糟生产新型调味品的研究  

Processing Study on Enzymic Hydrolyzed Lees to a New Condiment

作　　者：陈鑫[1] 郑明初[1] 陈虹[1] 

机构地区：[1]福建农林大学食品科技研究所,福州350002

出　　处：《农产品加工（下）》2006年第9期14-17,共4页Farm Products Processing

摘　　要：以黄酒酿造副产物酒糟为主要原料,以酸性蛋白酶和α-淀粉酶为水解剂,对酒糟的水解条件进行正交试验研究。结果表明,酒糟的最佳水解条件为:酸性蛋白酶与α-淀粉酶的质量比为1∶1,加酶总量为0.07g/100g酒糟,水解温度为45℃,水解液pH值为3.5,水解时间为10h,酒糟和水的固液比为1∶3。在此条件下,经酶解和过滤,浓缩至酒糟相等质量的水解液,其总可溶性固形物和氨基态氮含量分别为9.0%和0.570%。In this paper, the conditions of hydrolyzed lees by acid protease and α-amylase are studied. The results show that the optimal hydrolyzed conditions are the ratio of acid protease and α -amylase of 1 ： 1, lees with 0.07 g/100 g enzyme, hydrolyzation temperature 45℃, hydrolyzation pH 3.5, hydrolyzation time 10 h, the ratio of lees and water 1 ： 3. Under these conditions, after the procedures of hydrolysised by enzyme, filtration and concentration, the total soluble solid content and amino nitrogen of hydrolyzed liquid are 9.0% and 0.570% relatively.

关 键 词：酒糟 酶 氨基态氮 

分 类 号：Q814.9[生物学—生物工程] TS264[轻工技术与工程—发酵工程]