酶制剂在清香型麸曲白酒生产中的应用研究  

Application of Enzyme Preparation in the Production of Fuqu Qingxiang Baijiu

作　　者：王乃军 马美荣[1] 李晶晶 赵国锋 王小伟[1] WANG Naijun;MA Meirong;LI Jingjing;ZHAO Guofeng;WANG Xiaowei(Beijing Red Star Co.Ltd.,Beijing101400,China)

机构地区：[1]北京红星股份有限公司,北京101400

出　　处：《酿酒科技》2022年第11期24-28,共5页Liquor-Making Science & Technology

摘　　要：酶制剂用于白酒生产可提高原料的出酒率,提升原酒品质。研究了3种酶制剂在实验室条件下对酒醅出池酒精度的影响;研究了优选酶制剂采用不同用量对大生产原料出酒率的影响,对原酒进行风味成分分析,并对原酒进行感官品尝。3种酶制剂的应用都能提高酒醅的出池酒精度,酶制剂B提高最多,比对照提高了17.28%。在大生产中应用不同用量的酶制剂B,都能提高原料的出酒率,0.02%的用量性价比最好,出酒率比对照提高了3.18%。通过风味成分分析和感官品尝,应用酶制剂B提升了原酒品质,增加了经济效益。经综合评价,添加酶制剂B 0.02%用量的方案实验效果最好,具有推广应用价值。Enzyme preparations applied in Baijiu production can improve the yield and quality of the crude liquor.The effect of three enzyme preparations on the alcohol content of the fermented grains under laboratory conditions was studied.The yield and quality of the crude liquor produced with different amount of the optimum enzyme preparation under mass production conditions were studied.The results show that the application of all three enzyme preparations can improve the alcohol content of the fermented grains, and enzyme preparation B has the best effect(17.28 % higher than the control).Different amount of enzyme preparation B can improve the yield of the crude liquor, and the dosage of 0.02 % has the best effect(3.18 % higher than the control).Flavor composition analysis and sensory evaluation show that the application of enzyme preparation B has improved the quality of the crude liquor.After comprehensive evaluation,the scheme of 0.02 % enzyme preparation B has the best experimental effect and has the value of popularization and application.

关 键 词：酶制剂 麸曲白酒 应用 出酒率 品质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]