酱香型白酒酒醅酶活性和轮次酒理化指标分析  

Enzyme activity of fermented grains of sauce-flavor Baijiu and analysis of physical and chemical index of rounds Baijiu

作　　者：戴奕杰[1,2] 李宗军[1] 田志强[2] DAI Yijie;LI Zongjun(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;Institution of Supervision and Inspection Product Quality of Guizhou Province, Guiyang 550016, China)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]贵州省产品质量监督检验院,贵州贵阳550016

出　　处：《中国酿造》2019年第2期31-36,共6页China Brewing

基　　金：贵州省科技厅省社发攻关项目(黔科合SY【2013】3111号)

摘　　要：通过酶联免疫法(ELISA)对糟醅样本中的8种酶酶活性进行检测分析,结果发现,蛋白酶、脂肪酶、单宁酶和酯化酶影响白酒的口感和品质,α-淀粉酶、糖化酶、纤维素酶、果胶酶主要影响原料利用率和白酒产酒率,而白酒的理化成分的整体反映了不同香型酒风味差异。结果显示,总酸在各轮次酒中呈现上下浮动,先下降后上升再下降;酒精度、总酯和固形物含量随轮次的增加而逐渐降低并趋向稳定,可能与各种中间物质在微生物及酶的作用下产生及消耗有关。其中,第三、第四、第五轮次酒的酒质最优。研究酱香型白酒酶系对酒质的影响,为优化制曲工艺和制备强化大曲提供了理论依据。The activities of eight enzymes in fermented grains were detected by enzyme linked immunosorbents assays (ELISA). The results showed that the taste and quality of Baijiu (Chinese liquor) were affected by protease, lipase, tannase and esterase, and the utilization of raw materials and liquor yield were mainly affected by α-amylase, glucoamylase, cellulase and pectinase. The differences in Baijiu flavor were reflected by the physical and chemical components. As analysis results shown, the total acids content fluctuated in each round Baijiu, which decreased first and increased and then decreased. The alcohol, total ester and solids content gradually decreased and tended to be stable following rounds, which may be related to the production and consumption of various intermediate substances under the action of microorganisms and enzymes. Especially, the Baijiu quality of third, fourth and fifth rounds was the optimal. The effect of enzyme system on sauce-flavor Baijiu quality was investigated, which was helpful to provide a theoretical basis for Qu-making technology optimization and fortified Daqu preparation.

关 键 词：酱香型白酒 酒醅 轮次酒 酶活性 理化指标 

分 类 号：TS261.4[轻工技术与工程—发酵工程]