酒用酸性蛋白酶在甜酒酿生产中的应用  

Application of acid-protease in the production of the sweet fermented glutinous rice

作　　者：张学峰[1] 刘达玉[1,2] 夏兵兵[1] 甘广东[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000 [2]成都大学,四川成都610106

出　　处：《中国酿造》2009年第2期122-124,共3页China Brewing

摘　　要：探讨酒用酸性蛋白酶在甜酒酿发酵中的应用。实验结果表明,在甜酒酿发酵中添加适量的酸性蛋白酶,酒曲的糖化发酵能力增强,可以起到充分利用糯米中的蛋白质,与不加蛋白酶发酵相比,氨基酸含量提高了约80%,发酵周期可缩短10h～15h。酒用酸性蛋白酶的最适工艺为:在发酵开始时加入酒用酸性蛋白酶,添加量为14U/g,加入原料量0.5%的麸皮曲,作用pH值为3～4,发酵温度为30℃,发酵周期为72h左右。The application of acid protease in the fermentation of sweet fermented glutinous rice was discussed. The results showed that the saccharification and fermentation capacity of Qu improved and the protein in sticky rice was fully utilized when appropriate amount of acid protease was added during fermentation. Compared with the fermentation without acid protease, the amino acid content in the fermented glutinous rice was increased by 80 % and the fermentation time was shortened by 10h-15h. The optimal conditions for the fermentation with acid protease were as follows： the acid protease was added as 14 U/g at the beginning of fermentation, the content of bran Qu was 0.5% in raw materials, pH was 3-4, the fermentation temperature was 30℃, and the fermentation time was about 7211.

关 键 词：酒用酸性蛋白酶 甜酒酿 酒曲 氨基酸态氮 

分 类 号：TS262.4[轻工技术与工程—发酵工程] Q814[轻工技术与工程—食品科学与工程]