源于中高温大曲的米根霉制备米曲工艺优化及应用  

Optimization and application of Miqu prepared by Rhizopus oryzae from medium-high temperature Daqu

作　　者：黄科屹 邓杰 卫春会 黄治国 石选超 任志强 HUANG Ke-yi;DENG Jie;WEI Chun-hui;HUANG Zhi-guo;SHI Xuan-chao;REN Zhi-qiang(Sichuan University of Science&Engineering,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Yibin,Sichuan 644000,China;Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin,Sichuan 644000,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]中国轻工业酿酒生物技术及智能制造重点实验室,四川宜宾644000

出　　处：《食品与机械》2022年第9期185-190,共6页Food and Machinery

基　　金：酿酒生物技术及应用四川省重点实验室开放基金项目(编号:NJ2018-02)。

摘　　要：目的:提高大曲白酒的出酒率。方法:从中高温大曲中筛选出高产糖化酶的菌株,将该菌株制作成米曲并应用至大曲白酒的酿造中,测定出酒率。结果:分离得到一株高产糖化酶菌株M-1,鉴定结果为米根霉(Rhizopus oryzae)。用该菌株制备成米曲的最优工艺条件为m_(麸皮)∶m_(米粉)为2∶8、米曲含水量45%、培养时间72 h、干燥温度40℃,此时米曲糖化酶活力高达864.50 U/g。当M-1米曲添加量为粮食质量的2%时,白酒出酒率提高至43.17%。结论:建立了一种将米根霉制备成米曲来提高中高温大曲糖化酶活力的方法。Objective:A microbial enhancer with high-yield glucoamylase was developed from medium-high temperature Daqu and applied to the brewing of Daqu Baijiu for the yield increasing.Methods:Strains with high yield of glucoamylase was isolated from medium-high temperature Daqu and used to make Miqu.Miqu was employed as an enhanced starter in the brewing of Daqu Baijiu,and the yield of Baijiu were tested.Results:A strain M-1 with higher glucoamylase production was isolated and identified as Rhizopus oryzae.The results of the optimized conditions for Miqu making was as follows:bran and rice(2∶8),moisture content 45%,incubation time 72 h,drying temperature 40℃.Under the control of these conditions,the glucoamylase activity of Miqu is as high as 864.50 U/g.When appling the Miqu to the brewing of Daqu Baijiu,the results showed that when the addition amount of by,and the yield increased to 43.17%with the addition of 2%(weight of grain)M-1 Miqu.Conclusion:This study established a method for preparing Miqu from Rhizopus oryzae to improve the glucoamylase activity of medium-high temperature Daqu.

关 键 词：米根霉 大曲 白酒 米曲 糖化酶活力 

分 类 号：TS261.11[轻工技术与工程—发酵工程]