提高酯化酶制作质量及其应用效率的措施

Measures to Improve Production Quality and Use Efficiency of Esterifying Enzyme

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)