| 酶制剂对浓香型白酒发酵过程中高级醇生成的影响 |
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| 引用本文： | 罗惠波,苟云凌,饶家权,邱声强,范昌明. 酶制剂对浓香型白酒发酵过程中高级醇生成的影响[J]. 四川轻化工学院学报, 2011, 0(2): 186-189 |
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| 作者姓名： | 罗惠波 苟云凌 饶家权 邱声强 范昌明 |
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| 作者单位： | [1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000 |
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| 基金项目： | 四川省应用基础研究项目（2006J13-006）; 泸州老窖科研奖学金项目（09ljzk04） |
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| 摘 要： | 文章采用实验室模拟白酒固态发酵的方法,研究了酵母、糖化酶、蛋白酶和α-淀粉酶的添加量对高级醇生成量的影响。结果表明,适量添加糖化酶和干酵母可以降低高级醇产量,当酵母添加量（于投粮比）为0.8%时,高级醇产量降低了14.8%;糖化酶添加量为750 u/g时,高级醇降低了11.4%;但是,添加蛋白酶却反而增加了高级醇的产量,而添加α-淀粉酶却对高级醇产量没有明显影响。
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| 关 键 词： | 糖化酶 蛋白酶 干酵母 高级醇 |
Effect of Enzymes on the Formation of Higher Alcohols in Liquor |
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| LUO Hui-bo,GOU Yun-ling,RAO Jia-quan,QIU Sheng-qiang,FAN Chang-ming. Effect of Enzymes on the Formation of Higher Alcohols in Liquor[J]. Journal of Sichuan Institute of Light Industry and Chemical Technology, 2011, 0(2): 186-189 |
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| Authors: | LUO Hui-bo GOU Yun-ling RAO Jia-quan QIU Sheng-qiang FAN Chang-ming |
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| Affiliation: | 1.School of Biotechnology Engineering,Sichuan University of Science ＆ Engineering,Zigong 643000,China;2.Liquor-Making Biotechnology ＆ Application of Key Laboratory of Sichuan Province,Zigong 643000,China;3.Sichuan Mianyang Fenggu Industry Co.,Ltd.,Mianyang 621000,China) |
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| Abstract: | The method of laboratory simulation was used to study solid fermentation of Liquor.Effect of dry yeast,glucoamylase,protease and α-amylase on the formation of higher alcohols in Liquor was investigated.The results are as follows：adding proper amount of glucoamylase or dry yeast can reduce the formation of higher alcohols;When the yeast addition was 0.8%,higher alcohol production decreased by 14.8%;and glucoamylase dosage of 750 u/g,the higher alcohols decreased by 11.4%;However,the protease increased the production of higher alcohols,while the addition of α-amylase has no effect on it. |
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| Keywords: | glucoamylase protease dry yeast higher alcohols |
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