高温大曲制曲过程中水解酶系及理化性质的动态变化研究  

Study on the Dynamic Changes of Hydrolytic Enzymes and Physicochemical Properties during the Production of Maotai-flavor Daqu

作　　者：袁华伟 赵余 王玉婷 冉茂芳 张立强 陈思羽 吴秋渧 尹礼国[2] 沈才洪 王松涛 YUAN Huawei;ZHAO Yu;WANG Yuting;RAN Maofang;ZHANG Liqiang;CHEN Siyu;WU Qiuyu;YIN Liguo;SHEN Caihong;WANG Songtao(Luzhou Pinchuang Technology Co.,Ltd./Luzhou Laojiao Co.,Ltd./National Engineering Research Center of Solid-state Brewing,Luzhou 646000,Sichuan,China;Facuity of Quality Management and Inspection Quarantine/Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,Sichuan,China)

机构地区：[1]泸州品创科技有限公司/泸州老窖股份有限公司/国家固态酿造工程技术研究中心,四川泸州646000 [2]宜宾学院质量管理与检验检测学部/固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《酿酒》2023年第4期31-36,共6页Liquor Making

基　　金：国家固态酿造工程技术研究中心开放课题(2021-130);四川省科技厅科研项目(2021YFH0021,2022YFH0050);固态发酵资源利用四川省重点实验室开放基金项目(2019GTJ007,2022GTYY02);宜宾学院科研项目(2022YY03)。

摘　　要：为研究高温大曲在制曲过程中酶活力及理化指标的变化规律,对高温大曲制曲周期内8种主要水解酶系酶活力及其理化性质进行了测定。结果表明,随着制曲时间的延长,高温大曲液化酶、糖化酶、纤维素酶、半纤维素酶、酸性蛋白酶、中性蛋白酶的酶活力以及发酵力、酯化力整体呈现先上升后下降再上升的趋势;理化指标中还原糖和酸度在制曲前期均有一定程度的提升,在制曲后期逐渐下降,而水分和淀粉的含量整体呈现下降的趋势。该研究结果可为高温大曲制曲过程工艺控制和质量标准体系的建立提供技术支撑。In order to study the changes of enzyme activity and physicochemical indexes during the making process of Maotai-flavor Daqu,the enzyme activity and physicochemical properties of eight main hydrolytic enzymes in the making cycle of Maotai-flavor Daqu were determined.The results showed that with the extension of making process,the activities of liquefying enzyme,saccharifying enzyme,cellulase,hemicellulase,acid protease,neutral protease,fermentation power and esterifying power of Maotai-flavor Daqu showed a trend of first increasing,then decreasing and then increasing;The physicochemical indexes of reducing sugar and acidity increased to a certain extent in the early stage of Daqu making,and decreased gradually in the late stage of Daqu making,while the content of water and starch showed a downward trend as a whole;Moreover,the enzyme activity and physicochemical indexes of the finished Maotai-flavor Daqu reach brewing requirements.The research results can provide theoretical basis for the process control and quality standard system establishment of Maotai-flavor Daqu.

关 键 词：高温大曲 酶活力 理化指标 制曲 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程] TS261.4TS201.2