酶制剂在白酒发酵中应用的研究进展  

Research Progress of Enzyme Preparation in Liquor Fermentation

作　　者：郭建华[1] 蒋海娇 刘晓兰[1] 郭宏文[1] 邹东恢[1] GUO Jianhua;JIANG Haijiao;LIU Xiaolan;GUO Hongwen;ZOU Donghui(College for Food&Biological Engineering,Qiqihar University,Qiqihar 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006

出　　处：《食品工业》2021年第11期308-311,共4页The Food Industry

基　　金：黑龙江省自然科学基金面上项目(C2017066);黑龙江省教育厅基本业务专项项目(135109257)。

摘　　要：白酒酿造过程中,酒醅发酵体系中的各种微生物产生酶进行复杂的生物化学反应,在生成酒精的同时,还生成大量风味物质以及其他副产物。白酒发酵体系中酶系结构的差异,形成了各种不同风味特点的白酒。酶制剂在白酒发酵中的应用,对白酒发酵过程具有重要的影响。重点探讨纤维素酶及半纤维酶、脂肪酶与酯化酶、蛋白酶、糖化酶以及复合酶制剂等在白酒发酵中应用的研究进展与现状,并对其研究前景进行总结与展望。In liquor brewing process, various microorganisms in fermented grains ferment system produce enzymes to carry out complex biochemical reactions, while producing alcohol. They also generate a large amount of flavor substances and other by-products. The difference of enzyme system structure in liquor fermentation system has caused various flavors of liquor.The application of enzyme in liquor fermentation has important influence on the fermentation process of liquor. The research progress and current situation of cellulase and hemi cellulase, lipase and esterase, protease, saccharifying enzyme and complex enzyme preparation in liquor fermentation are discussed. The research prospects are summarized and prospected.

关 键 词：酶制剂 白酒 发酵 酒醅 

分 类 号：TS262.3[轻工技术与工程—发酵工程]