摘要
为将现代生物技术与传统工艺结合,增加酿酒企业效益,对酸性蛋白酶在浓香型酒小米查发酵中的应用进行了研究。采用5u/g原料、10u/g原料和15u/g原料不同添加量,发酵期60天,并以空白作对照。结果表明,基酒中总酸总酯明显提高,己酸乙酯、乙酸乙酯、丁酸乙酯增加,乳酸乙酯下降,香味物质增加,提高出酒率1.5%～2%。认为酸性蛋白酶有促进糖化作用,加速蛋白质降解和促进微生物生长等作用。(庞晓)
The application of acid protease in the fermentation of Luzhou-flavour liquor residue was investigated in order to combine modern biological technologies with the traditional technologies and increase the profit of liquor-making industries. The adding amount of acid protease of 5u/g,10u/g and 15u/g raw material through 60-day fermentation were compared with the controlled blank groups. The results demonstrated in basic liquor obvious raise of the content of total acid and total ester,the content of ethyl caproate,ethyl acetate and ethyl butyrate increased,the content of ethyl lactate decreased,flavour components increased and the yield of liquor increased by 1.5%～2%. It also indicated that acid protease could not only advance saccharification and microbial growth,but also accelerate protein degradation.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第2期32-33,共2页
Liquor-Making Science & Technology
