Mazyme LP蛋白酶处理对黄酒沉淀的影响  

Effect of Mazyme LP Protease Treatment on the Precipitation in Huangjiu

作　　者：赖敏辉 周建弟 孙大庆 钱斌 孙健 王兰 李智慧 樊阿萍 何洪城 LAI Minhui;ZHOU Jiandi;SUN Daqing;QIAN Bin;SUN Jian;WANG Lan;LI Zhihui;FAN Aping;HE Hongcheng(Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing,Zhejiang 312099;National Engineering Research Center for Huangjiu,Shaoxing,Zhejiang 312077;Shanghai J&H Biotechnology Co.Ltd.,Shanghai 201399,China)

机构地区：[1]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312099 [2]国家黄酒工程技术研究中心,浙江绍兴312077 [3]上海嘉衡生物技术有限公司,上海201399

出　　处：《酿酒科技》2024年第4期25-28,共4页Liquor-Making Science & Technology

基　　金：2022年绍兴市产业关键技术攻关计划“黄酒醇酯比共酵调控关键微生物选育及应用(2022B43001)”。

摘　　要：为提高黄酒的稳定性,在黄酒中添加Mazyme LP蛋白酶处理,进行添加量、处理温度、处理时间的单因素优化实验。结果表明:蛋白酶添加量为0.8‰,处理时间6 h,处理温度30℃时,处理后灭菌再进行膜过滤,黄酒浊度比对照组降低39.02%,蛋白质含量降低16.26%,理化指标和香气物质含量与对照组无差异,有效降低黄酒浊度,不影响黄酒理化性质和香气含量。To improve the stability of Huangjiu,Mazyme LP protease was added into the Huangjiu samples.Single factor optimization experiments were conducted on the addition amount,treatment temperature,and treatment time.The results showed that when the addition amount of protease was 0.8‰,the treatment time was 6 hours,the treatment temperature was 30℃,and sterilization and membrane filtration were carried out after the treatment,the turbidity of Huangjiu was reduced by 39.02%,and the protein content was reduced by 16.26%.Compared with the control group,there was no significant difference in physicochemical indicators and contents of aroma components.The treatment has effectively reduced the turbidity of Huangjiu without affecting its physicochemical properties and aroma.

关 键 词：黄酒 蛋白酶 稳定性 

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