应用R92华根霉生产调味酒提高新型白酒质量  

Producing Flavoring Liquid by Using Rhizopus Chinese R92 to Improve New Type Liquor Quality

作　　者：崔如生 徐岩 

机构地区：[1]江苏洋河酒厂股份有限公司,宿迁223725 [2]江南大学生物工程学院,无锡214036

出　　处：《酿酒》2007年第1期27-31,共5页Liquor Making

摘　　要：R92华根霉为洋河大曲中分离得到的一株菌种,可发酵产酯化酶,经选育后,己酸乙酯合成酶的活力非常高。通过对R92华根霉酯化能力及己酸乙酯生成因素分析,确定酯化液生产配方,用此酯化液经特殊工艺脱水浓缩而成的特殊调味酒,微量成分丰富,远远超过其它工艺生产的调味酒。用以调酒,可减少新型白酒香料的用量,降低生产成本,同时可去除酒精和香料味,改善酒的品质,提高新型白酒的质量。Rhizopus chinese R92 is a kind of bacteria seperated from YangHe DaQu, which ferments and componds some estrification enzyme. After seed selection, it could eompond ethyl caproate synthetic enzyme and which activity is more powerful. With analysis the factors of affecting the esterification ability of Rhizopus chinese R92 and forming ofethy caproate, the optimum ingredient was found out. We could get some kind of special flavoring liquor from that esterification liquor througe some specific technology, such as dehydration, concentration etc. This flavoring liquor is rich in microcompounds and surpass other kind of marking-liquor process. Using this kind of flavoring liquor, we could produce nice new type of liquor, improving its quality, bringing down manufaction cost, eliminating the odour of alcohol and spices.

关 键 词：华根霉 酯化液 调味酒 新型白酒 

分 类 号：TS261.12[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]