大曲蛋白酶对固态酿酒发酵的影响

Effect of Daqu protease on solid-state fermentation of Baijiu

在传统浓香型固态酿酒工艺的基础上,采用响应面法对影响酿酒出酒率的关键响应因子进行了研究和探讨。用统计学方法建立了出酒率与糟醅酸度、糟醅水分、大曲蛋白酶活力组成的二次多项式数学模型,并通过分析模型方程和响应曲面得到本试验方案固态酿酒最佳条件,即糟醅酸度为1.9度,糟醅水分含量为53%,大曲蛋白酶活力为14 U/g。在此最佳条件下,出酒率达到47.3%。

On the basis of traditional flavor type of solid-state fermentation process of Baijiu, the key factors affecting Baijiu yield were researched by response surface methodology. Quadratic polynomial mathematical model was established between Baijiu yield and fermented grains acidity, mois- ture and Daqu protease activity by statistical method, and the optimal solid-state fermentation process was determined by analyzing model equations and response diagram as follows： fermented grains acidity 1.9, moisture 53%, Daqu protease activity 14 U/g. Under the optimum conditions, the Baijiu yield was 47.3%.