摘要
酯化酶工程技术在传统白酒和串香白酒生产中起着重要作用。稳定、提高酯化酶的制作质量,①选育出活力强、产酶高、适应性强、不易变异的红曲霉菌种。②严格无菌操作。实验室培养温度控制在30~32℃为宜。③三级种扩大培养室采取二次灭菌。④用优质麦麸作培养基。⑤培养基的水分控制在40%~50%之间。⑥培养过程温度控制在28~35℃之间。⑦应低温通风干燥后保藏。酯化酶的应用方法有:①酯化液蒸馏分配使用;②酯化液固形物用于后期上甑;③酯化酶参与双轮底、回沙窖发酵等,从而提高酯化酶的使用效率。(小雨)
Esterifying enzyme-engineering techniques playes important roles in the production of traditional liquors and flavor-crossing liquors. The following measures were practiced to improve production quality of esterifying enzyme:①breeding of monascus species hardly mutate of high activity, high enzyme-producing capability and strong compatibility; ②strict sterile operation and the optimal culture temperature in lab at 30~32 ℃;③secondary sterilization for culture room for expanded three-grade culture; ④quality wheat bran as culture medium; ⑤moisture content of culture medium controlled between 40 %~50 %;⑥temperature controlled between 28~35 ℃ during culture process; ⑦storage processed after low-temperature aeration drying. Esterifying enzyme was used in the following processes:①distilling and dispensing of esterified liquid; ②late-stage steaming of esterifying liquid solids; ③involvement in double-bottom fermentation etc. to improve use efficiency of esterifying enzyme.(Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第4期54-55,57,共3页
Liquor-Making Science & Technology
关键词
白酒
酯化酶
制作质量
应用效率
liquor
esterifying enzyme
production quality
use efficiency