酶促反应在黄浆水酯化技术中的应用研究  

Study on the use of enzymatic reaction in esterification of yellow seriflux

作　　者：李和平[1] 李学思 丁竞超 

机构地区：[1]郑州牧专食品工程系 [2]宋河酒厂科研所

出　　处：《郑州牧专学报》1997年第1期1-3,11,共4页

摘　　要：从优质大曲中分离出具有高活性酯化能力的微生物,用于黄浆水的酯化,利用酶促反应,加速加大黄浆水的酯化速度和效率。同时,摸索出黄浆水中各种酯化因素的最佳参数,黄浆水酯化液在生产中的应用方法等。Highly active microorganisms were separated from top grade yeast, and used to es-terize yellow seriflux. Rate and efficiency of serif iux esterification were enhanced by means of enzymatic reaction. Optimal parameters for various factors in yellow s'eriflux and methods of use of esterized seriflux in practical production were also explored.

关 键 词：酶促反应 黄浆水 菌种 分离 酯化 白酒 浓香型 

分 类 号：TS262.31[轻工技术与工程—发酵工程]