摘要
生料酿酒所用的酒曲是酶制剂、曲霉等的混合物,曲霉生成的酯类是生料酿酒中主要香气成分的来源,其糖化能力也对生料酿酒过程中酒精的产生有重要作用,本实验通过两个实验筛选出了具有较高糖化、酯化能力的曲霉。
The raw starter used in brewing with uncooked material is an mixture of enzyme and monascus, the ester produced by monascus is the primary source of the wine＇ s flavor, and the saccharification of the monascus also has important function for the brewing. In this experiment, the monascus which has higher capability of saccharification and esterification were selected.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期111-112,共2页
Science and Technology of Food Industry
基金
东莞市发展科研专项基金资助(B12D8064130)
关键词
酒曲
酶
糖化
酯化
raw starter
enzyme
saccharification
esterification
