酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
5期
90-93
,共4页
高级醇%α-淀粉酶%糖化酶%蛋白酶%纤维素酶%白酒
高級醇%α-澱粉酶%糖化酶%蛋白酶%纖維素酶%白酒
고급순%α-정분매%당화매%단백매%섬유소매%백주
higher alcohols%α-amylase%saccharifying enzyme%proteinase%cellulase%Baijiu(liquor)
在白酒酿造过程中,高级醇由蛋白质、氨基酸和糖类等物质在酶的作用下生成,是白酒中的芳香成分和呈味物质。适量的高级醇可增加酒体的醇厚感和绵甜感,而含量过高时则会对人体健康造成危害。近年来人们按照酒醅的发酵规律,适时适量的外加一些糖化剂和发酵剂,予以辅助性的降低白酒中高级醇的含量。通过添加α-淀粉酶、糖化酶、蛋白酶和纤维素酶等酿造用酶来实现对高级醇产量的调控,进而保证白酒的品质。
在白酒釀造過程中,高級醇由蛋白質、氨基痠和糖類等物質在酶的作用下生成,是白酒中的芳香成分和呈味物質。適量的高級醇可增加酒體的醇厚感和綿甜感,而含量過高時則會對人體健康造成危害。近年來人們按照酒醅的髮酵規律,適時適量的外加一些糖化劑和髮酵劑,予以輔助性的降低白酒中高級醇的含量。通過添加α-澱粉酶、糖化酶、蛋白酶和纖維素酶等釀造用酶來實現對高級醇產量的調控,進而保證白酒的品質。
재백주양조과정중,고급순유단백질、안기산화당류등물질재매적작용하생성,시백주중적방향성분화정미물질。괄량적고급순가증가주체적순후감화면첨감,이함량과고시칙회대인체건강조성위해。근년래인문안조주배적발효규률,괄시괄량적외가일사당화제화발효제,여이보조성적강저백주중고급순적함량。통과첨가α-정분매、당화매、단백매화섬유소매등양조용매래실현대고급순산량적조공,진이보증백주적품질。
Higher alcohols, produced by chemical reactions among proteins, amino acids and sugar etc. under the action of enzymes, is the aro-matic ingredients and flavoring components in Baijiu(liquor). Adequate amount of higher alcohols could enhance the mellow and soft taste of Baijiu(liquor). However, excessive content of higher alcohols in liquor is harmful for peoples’health. In recent years, based on the fermenting rules of fermented grains, some saccharifying agents and fermenting agents were added in liquor-making to reduce higher alcohols content in Baijiu(liquor). In this paper, the addition of liquor-making enzymes such asα-amylase, saccharifying enzyme, proteinase and cellulase etc. for the control of higher alcohols content and further to ensure liquor quality was introduced in details.