酸性蛋白酶对黄酒常规质量指标的影响  

Effect of acidic protease on quality of regular indices in yellow rice wine brewing

作　　者：赖樱花[1] 成坚[1] 李勇波[1] 白卫东[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品科技》2012年第3期135-138,共4页Food Science and Technology

摘　　要：随着酿酒工业的发展,酶制剂在黄酒酿造中的应用也越来越广泛。主要对酸性蛋白酶在黄酒生产中对常规质量指标的影响进行了研究。研究表明,添加不同量的酸性蛋白酶对黄酒2d内的酒精度影响较大;可以使总糖含量略微增加;易引起黄酒的酸败,并且与添加量成正比;当酸性蛋白酶添加量为50U/g时黄酒中的氨基态氮含量能达到一级黄酒的级别。旨在为进一步研究酸性蛋白酶在黄酒生产的应用提供依据。With development of brewing industry, application of acidic protease in brewing becomes more and more widely. Effect of acidic protease on quality of regular indices was mainly studied. The results showed that Adding different amount of acid protease for 2 d the alcohol content of yellow rice wine in big effect; and it could make a small increase in total sugar content; Easy cause of yellow rice wine rancidity, and adding amount and become direct ratio; When adding amount of acid protease for 50 U/g the amino nitrogen content of yellow rice wine can achieve a level of yellow rice wine to level. For further researchon the production of yellow rice wine acid protease application provides the basis.

关 键 词：酸性蛋白酶 黄酒 质量指标 

分 类 号：TS261.7[轻工技术与工程—发酵工程]