枸杞酒枸杞酶解条件的研究  

Enzymatic hydrolysis of wolfberry for wolfberry wine production

作　　者：汤卫华[1] 曹天一[2] 王立晖[1] 殷海松[1] 乔长晟[2] 

机构地区：[1]天津现代职业技术学院生物化工系,天津300350 [2]天津市工业微生物重点实验室,天津300457

出　　处：《中国酿造》2014年第6期103-106,共4页China Brewing

基　　金：天津市科技支撑重点计划项目(09ZCKFSH00800)

摘　　要：发酵型枸杞酒是以枸杞为原料酿造的低度保健类果酒。枸杞酒在发酵过程中存在枸杞原料利用不充分的问题,影响枸杞的有效利用和酒的品质。通过添加酶制剂的方法来分解枸杞原料中难以被酵母利用的多糖,正交试验确定复合酶制剂中果胶酶、纤维素酶和葡聚糖酶的添加量分别是0.2%、0.4%和0.2%。复合酶制剂添加至枸杞含量为15%的枸杞浆中,在最适温度为30℃,酶解4h后,其还原糖含量达到85.63g/L。跟酶解前相比,还原糖和可溶性固形物分别比初始提高了259%和324%,同时酶解后香气总和为13.46mg/L,是酶解前的1.04倍,增加了枸杞酒的果香味。Fermented wolfberry fruit wine was a kind of health wine with low alcohol content brewed with fresh wolfberry. Insufficient use of raw material during fermentation affected the effective use of wolfberry and wine quality. The polysaccharides hardly be used by yeast were decomposed by adding enzymes into wolfberry broth. Orthogonal experiment was adopted to determine the addition of compound enzyme, and result showed that the addition amount was pectinase 0.2%, cellulase 0.4%, and glucanase 0.2%. The compound enzyme were added to 15% wolfberry pulp, followed by hydrolysis for 4 h at 30 ℃, the reducing sugar content was 85.63 g/L. Compared with non-enzymatic hydrolysis, the reducing sugar and soluble solids increased 259% and 324%, respectively. The total aroma value was 13.46 mg/L, it was 1.04 times than before, and it increased the fruit flavor of wolfberry wine.

关 键 词：枸杞酒 枸杞 酶解 香气分析 

分 类 号：Q539.3[生物学—生物化学]