酶制剂对醪糟品质改良效果研究

Study of Enzyme Preparation on Improvement of Quality of Fermented Glutinous Rice

以糯米为原料,研究了单一酶制剂和多种酶制剂复合后对醪糟感官品质的影响。结果表明:使用单一酶制剂时,单一酶制剂最佳添加量分别为:糖化酶0.4 g/kg,α-淀粉酶为1.5 g/kg,酸性蛋白酶为0.8 g/kg,异淀粉酶为1.2 g/kg;在最佳单一酶制剂使用量的基础上,通过正交试验,进一步研究出多种酶共同使用时的最佳配比:糖化酶添加量为0.3 g/kg、α-淀粉酶为1.0 g/kg、酸性蛋白酶添加量为0.6 g/kg、异淀粉酶添加量为0.6 g/kg。该配比下生产的醪糟质地均一、白色、有光泽,具有醪糟特有的醇香,风味复杂,口感柔和。

The effects of a single enzyme and compound enzyme preparations for the sensory quailty of ferment-ed glutinous rice have been studied by taking the glutinous rice as raw material. The results indicated that single enzyme used, optimum amount of each enzyme were saccharifying enzyme 0.4 g/kg,α-amylase 1.5 g/kg, acid proteinase 0.8 g/kg, isoamylase 1.2 g/kg. Based on the usage of the optimal single enzyme preparations, the op-timal proportion of compound enzyme had been carried out by orthogonal test：saccharifying enzyme 0.3 g/kg,α-amylase 1.0 g/kg, acid proteinase 0.6 g/kg, isoamylase 0.6 g/kg. Under these conditions, the production of fermented glutinous rice was uniform texture, white, shiny, with a unique aroma of fermented glutinous rice, complex flavor, soft texture.