CAJ | 학술논문

为探明大曲中酸性蛋白酶酶活对山西老陈醋酿造的影响，在实验室内模拟山西老陈醋酿造工艺，以额外添加酸性蛋白酶来提高大曲酶活。结果发现：酸性蛋白酶可以在酒精发酵阶段促进原料的利用，提高酒精及氨基酸态氮含量，酒精度达到最高值的最适酸性蛋白酶酶活为501．5 U／g，此时，酒精产率提高20．9％，氨基酸态氮含量提高232．7％。通过醋酸发酵制得的老陈醋总酸含量高、澄清度好、品质稳定。
위탐명대곡중산성단백매매활대산서로진작양조적영향，재실험실내모의산서로진작양조공예，이액외첨가산성단백매래제고대곡매활。결과발현：산성단백매가이재주정발효계단촉진원료적이용，제고주정급안기산태담함량，주정도체도최고치적최괄산성단백매매활위501．5 U／g，차시，주정산솔제고20．9％，안기산태담함량제고232．7％。통과작산발효제득적로진작총산함량고、징청도호、품질은정。
To determine the effect of acid protease activity of Daqu on the brewing of Shanxi mature vinegar,the brewing process of Shanxi mature vinegar is simulated in laboratory.Acid protease is added to improve Daqu enzyme activity.The results show that acid protease promotes the utilization of raw material during alcohol fermentation period and increases alcohol and amino acid nitrogen yield. The optimal acid protease activity is 501.5 U/g,while the alcohol production rate increases by 20.9%, reaching its highest value,and amino acid nitrogen content increases by 232.7%.The mature vinegar applied acid protease has higher total acid content with good clarity and stable quality.