木聚糖酶在特型酒生产中的应用  

Application of Xylanase in the Production of Saint Liquor

作　　者：李旭晖[1] 吴生文[1] 张志刚[1] 辛秀明[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2011年第5期65-68,共4页Liquor-Making Science & Technology

基　　金：江西省科技支撑计划项目(2009BGA02800)分支项目

摘　　要：探讨了固态发酵工艺中木聚糖酶对特型酒中醛、醇、有机酸、酯等风味物质的影响。结果表明,入池发酵酒醅中木聚糖酶添加量为500 U/kg糟时,所产酒的醛类物质、杂醇油含量最低,四大乙酯及丙酸乙酯含量较高,对应酸的含量也高。当木聚糖酶添加量为200 U/kg糟时,所产酒的风格突出、口感较好。The effects of xylanase on the flavoring substances in Saint liquor including aldehydes, ethanol,organic acids and esters etc. were in- vestigated. As the addition level of xylanase in fermented grains was 500 U/kg distiller grains, the content of aldehydes and fusel oil in the produced liquor was the lowest, the content of four main ethyl esters and ethyl propionateas were comparatively higher, and the content of corresponding acids was also higher. As the addition level ofxylanase was 200 U/kg distiller grains in fermented grains, the produced liquor had good taste and specific styles.

关 键 词：特型酒 木聚糖酶 固态发酵 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]