酿造用酶影响白酒中高级醇生成的研究进展  

Research Progress in the Effects of Liquor-making Enzymes on the Formation of Higher Alcohols in Baijiu(Liquor)

作　　者：刘明艳[1] 钱冲[1] 廖永红[1] 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,食品质量与安全北京实验室,北京100048

出　　处：《酿酒科技》2015年第5期90-93,共4页Liquor-Making Science & Technology

基　　金：国家"十二五"科技支撑计划项目课题<食品香料香精制备关键技术研究及产业化>(2011BAD23B01);<我国传统发酵食品制造安全预警技术研究与应用>(2012BAK17B11)

摘　　要：在白酒酿造过程中,高级醇由蛋白质、氨基酸和糖类等物质在酶的作用下生成,是白酒中的芳香成分和呈味物质。适量的高级醇可增加酒体的醇厚感和绵甜感,而含量过高时则会对人体健康造成危害。近年来人们按照酒醅的发酵规律,适时适量的外加一些糖化剂和发酵剂,予以辅助性的降低白酒中高级醇的含量。通过添加α-淀粉酶、糖化酶、蛋白酶和纤维素酶等酿造用酶来实现对高级醇产量的调控,进而保证白酒的品质。Higher alcohols, produced by chemical reactions among proteins, amino acids and sugar etc. under the action of enzymes, is the aro-matic ingredients and flavoring components in Baijiu（liquor）. Adequate amount of higher alcohols could enhance the mellow and soft taste of Baijiu（liquor）. However, excessive content of higher alcohols in liquor is harmful for peoples’health. In recent years, based on the fermenting rules of fermented grains, some saccharifying agents and fermenting agents were added in liquor-making to reduce higher alcohols content in Baijiu（liquor）. In this paper, the addition of liquor-making enzymes such asα-amylase, saccharifying enzyme, proteinase and cellulase etc. for the control of higher alcohols content and further to ensure liquor quality was introduced in details.

关 键 词：高级醇 Α-淀粉酶 糖化酶 蛋白酶 纤维素酶 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]