新型液态发酵生产米香型白酒的研究(Ⅰ)——酶制剂在液态发酵米香型白酒中的应用  

Production of Mixiang Baijiu(Liquor) by New-type Liquid Fermentation(Ⅰ)——Application of Enzyme Preparation in Mixiang Baijiu(Liquor) by Liquid Fermentation

作　　者：唐取来 李晶晶[1] 李玲玲[1] 刘彩霞[1] 胡雪娇[1] 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院天津市工业微生物重点实验室,天津300457

出　　处：《酿酒科技》2015年第9期8-11,共4页Liquor-Making Science & Technology

基　　金：国家863计划项目(NO.2012AA022108);中国白酒3C计划项目

摘　　要：探讨液化酶、糖化酶、酸性蛋白酶在新型液态发酵生产米香型白酒中的应用.结果表明,在液态发酵生产米香型白酒中添加适量的酶制剂,与传统糖化发酵剂小曲协同糖化发酵,补充传统小曲中酿酒酶系的不足,可提高液态发酵的效果,同时有利于微生物生长和风味物质的形成.实验得出酶制剂的最佳添加量为：液化酶2U/g原料、糖化酶30~40 U/g原料、酸性蛋白酶2 U/g原料.In this study, the application of liquefying enzyme, sacchairfying enzyme and acid protease in liquid fermentation of Mixiang Baijiu （liquor） was explored. The results demonstrated that, the addition of appropriate amount of enzyme preparations in liquid fermentation process could cooperate with traditional saccharifying＆fermenting agent （Xiaoqu）, supplement the shortage of enzymes in Xiaoqu, and improve liq-uid fermentation effects, meanwhile, it was beneficial to microbial growth and the formation of flavoring compounds. The best adding level of enzyme preparations were as follows：2 U liquefied enzyme, 30~40 U saccharifying enzyme, and 2 U acid protease per gram raw materials.

关 键 词：液态发酵 米香型白酒 酶制剂 白酒 

分 类 号：TS262.34[轻工技术与工程—发酵工程]