摘要
该文主要通过对六神曲发酵过程中产生的5种消化酶进行了系统而全面的分析,确定了六神曲的最佳成熟时间。研究发现,发酵过程中产生的5种消化酶存在规律性变化:糖化酶活力在发酵第3d时达到高峰,淀粉酶、纤维素酶和脂肪酶的活力在发酵4d时达到高峰,之后4种酶活力均有所下降并逐渐趋于平稳;蛋白酶活力在发酵前4d变化不大,之后随发酵时间的延长活力显著增加。最终确定六神曲发酵的成熟时间为4d~6d,为六神曲的工艺及质量控制提供依据。消化酶的活力变化可以作为控制六神曲发酵工艺及质量评价的指标。
The optimal mature time of Shenqu was investigated through analyzing five digestive enzymes activity. It was found that there were regular changes of five digestive enzymes in the fermentation process: Glucoamylase activity reached the highest value at 3d fermentation; Amylase, cellulase and lipase activity reached the maximal values at 4d fermentation; Protease enzyme activity had a little change in the ftrst 4d of fermentation, afterwards, the activity was significantly increased. The suitable mature time was 4d-6d. The changes of digestive enzymes activities can be used as a control indicator for Shenqu fermentation process and quality evaluation.
出处
《中国酿造》
CAS
2012年第10期43-45,共3页
China Brewing
基金
吉林省科学技术厅科技发展计划重点项目(20090945)
国家自然科学基金面上项目(81072564)
关键词
六神曲
消化酶
动态分析
工艺控制
质量评价
Shenqu
digestive enzyme
dynamic analysis
process control
quality evaluation