摘要
为探明大曲中酸性蛋白酶酶活对山西老陈醋酿造的影响,在实验室内模拟山西老陈醋酿造工艺,以额外添加酸性蛋白酶来提高大曲酶活。结果发现:酸性蛋白酶可以在酒精发酵阶段促进原料的利用,提高酒精及氨基酸态氮含量,酒精度达到最高值的最适酸性蛋白酶酶活为501.5U/g,此时,酒精产率提高20.9%,氨基酸态氮含量提高232.7%。通过醋酸发酵制得的老陈醋总酸含量高、澄清度好、品质稳定。
To determine the effect of acid protease activity of Daqu on the brewing of Shanxi mature vinegar,the brewing process of Shanxi mature vinegar is simulated in laboratory.Acid protease is added to improve Daqu enzyme activity.The results show that acid protease promotes the utilization of raw material during alcohol fermentation period and increases alcohol and amino acid nitrogen yield. The optimal acid protease activity is 501.5 U/g,while the alcohol production rate increases by 20.9%, reaching its highest value,and amino acid nitrogen content increases by 232.7%.The mature vinegar applied acid protease has higher total acid content with good clarity and stable quality.
出处
《中国调味品》
CAS
北大核心
2014年第10期33-36,共4页
China Condiment
基金
山西省工业科技攻关项目(20100322026)
关键词
山西老陈醋
酸性蛋白酶
酿造
氨基酸
Shanxi mature vinegar
acid protease
brewing
amino acids
