高酯化大曲催化增香技术在浓香型白酒生产上的应用  

Application of flavour-enhancing technology with high-esterified Daqu catalytic in the production of Luzhou-flavor Baijiu

作　　者：罗小叶[1,2] 胥思霞 邱树毅 吴海[3] 王晓丹 LUO Xiaoye;XU Sixia;QIU Shuyi;WU Hai;WANG Xiaodan(Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Qingjiu Group Co.,Ltd.,Qiandongnan 556000,China)

机构地区：[1]贵州大学,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学,酿酒与食品工程学院,贵州贵阳550025 [3]青酒集团有限公司,贵州黔东南556000

出　　处：《中国酿造》2018年第10期141-144,共4页China Brewing

基　　金：贵州省科技厅基础研究计划项目(贵大人基合字(2017)45);校企合作项目(2017JJ001)。

摘　　要：该研究利用从青酒大曲中分离筛选到的一株高产酯化酶的紫色红曲霉(Monascus purpureus)FBKL3.0018菌株来生产高酯化大曲,该大曲的使用可以加速窖内酒醅的酯化。酯化大曲添加量的优化实验结果表明,酯化大曲与普通大曲用量为8∶17时,实验酒样的总酸、总酯均高于对照酒样,出酒率、优质品率比对照组有明显上升,分别提高1.7%和10.6%,己酸乙酯的含量最高,为5.04 g/L。减曲时添加酯化大曲实验结果表明,酯化大曲与普通大曲用量为8∶14时,减曲实验酒样的总酸、总酯均高于对照组酒样,出酒率提高了0.7%,优质品率提高了10.8%,己酸乙酯含量高于对照组,且乳酸乙酯含量低于对照组。The high-esterified Daqu that could accelerate the esterification of the fermented grains in pits,was produced with a high yield esterifying enzyme strain Monascus purpureus(FBKL3.0018)isolated from the Qingjiu Daqu.The results of the optimized experiments of esterified Daqu addition showed that when the ratio of esterified Daqu and ordinary Daqu was 8∶17,the contents of total acid content and total ester were both higher than the control group,and the liquor yield and quality production rate were obviously increased,which increased 1.7%and 10.6%,respectively.The content of ethyl caproate was the highest of 5.04 g/L.The experiments results showed that with reducing ordinary Daqu but increasing esterified Daqu addition,when the esterification Daqu and ordinary Daqu ratio was 8∶14,the total acid and total ester contents of samples with reducing ordinary Daqu addition were higher than the control group.The liquor yield increased 0.7%,and the quality product rate increased 10.8%.The ethyl caproate content was higher than that of the control group,while the ethyl lactate content was lower than that of the control group.

关 键 词：青酒 霉菌 酯化酶 大曲 

分 类 号：TS261.1[轻工技术与工程—发酵工程]