摘要
研究了固态发酵白酒生产中发酵力、糖化力、蛋白分解力对杂醇油生成量的影响。试验结果表明,发酵速度对杂醇油的生成有影响,当发酵速度快时,杂醇油的生成量较低;增加糖化力可有效降低杂醇油的生成量;调节蛋白分解力,可有效降低白酒中杂醇油的含量;增加发酵速度,可适当降低杂醇油的生成量;当发酵力、糖化力和蛋白分解力三者协调时,杂醇油的生成量最低。(孙悟)
The effects of fermenting power, saccharifying power, and proteolytic power on the yield of fusel oil in liquor by solid fermentation were studied and the results were as follows： fermentation rate would influence the formation of fusel oil and fast fermentation would result in low fusel oil yield, the enhance of fermenting power would effectively reduce fusel oil yield, and the adjustment of proteolytic power could also reduce fusel oil content in liquor. Furthermore, the harmony among fermenting power, saccharifying power and proteolytic power would achieve the minimum fusel oil yield.
出处
《酿酒科技》
北大核心
2006年第5期43-45,48,共4页
Liquor-Making Science & Technology
关键词
白酒
固态发酵
杂醇油
生成因素
liquor
solid fermentation
fusel oil
formation
