食品工业科技2018，Vol.39Issue(7)：78-82,5.DOI:10.13386/j.issn1002-0306.2018.07.016
芝麻香型丢糟酒生产过程中糖化酶应用
Application of glucoamylase in waste lees Baijiu production of sesame-flavor
摘要
Abstract
Three types of glucoamylase were studied in Baijiu production from waste lees of sesame-flavor.E1 is liquid glucoamylase.E2 is solid glucoamylase.E3 is liquid complex glucoamylase.It was compared of the amount of residual starch,the amount of alcohol,the amount of residual glucose,and the accumulation of lactic acid and acetic acid in pit-out waste lees that used with three types of glucoamylase in large scale and lab scale.Pit-out waste lees of large scale were also analyzed with GC-MS and sensory evaluation.The results showed that residual starch contents in fermented grains with E3 were lower than the other two types of glucoamylase for large scale and lab scale were 3.26％ and 3.62％ respectively.The alcohol contents in fermented grains with E1,E2 and E3 for lab scale were higher than for large scale.The alcohol contents in fermented grains with E3 were higher than the other two types of glucoamylase for large scale and lab scale were 2.01％ and 0.76％ respectively.The residual sugar contents in fermented grains with E3 were lower than the other two types of glucoamylase for large scale and lab scale.The residual sugar contents in fermented grains with three types of glucoamylase were lower than CK.There was a small difference(p ＞0.05)in the accumulation of acetic acid in fermented grains with three types of glucoamylase for large scale and lab scale.There was no significant difference(p ＞ 0.05)in the accumulation of acetic acid in fermented grains with three types of glucoamylase for large scale and lab scale.Ester content of Baijiu made with E2 was closest to the fair proportion,followed by made with E3,and made with El is the last one.The contents of alcohols and acids of Baijiu made with E2 and E3 was closest to the fair proportion,followed by made with E1.Electrophoretic analysis of the three enzymes could be concluded that the band in E3 may be related to the efficient use of residues with E3.关键词
丢糟/糖化酶/芝麻香型白酒/气质联用/感官评价Key words
waste lees/glucoamylase/sesame-flavor Baijiu/GC-MS/sensory evaluation分类
轻工纺织引用本文复制引用
宗绪岩,王祥余,李丽,刘杰,廖华桥..芝麻香型丢糟酒生产过程中糖化酶应用[J].食品工业科技,2018,39(7):78-82,5.基金项目
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2017-10) （NJ2017-10）
固态酿造关键技术研究四川省院士(专家)工作站开放基金项目(GY2014-01) （专家）
四川省大学生创新创业训练计划项目(201710622087). （201710622087）
