Effect of different enzymes and Jiuqu combinations on rice-flavor Baijiu quality
In order to explore the effects of different enzymes and Jiuqu combinations on the quality of rice-flavor(Mixiangxing)Baijiu,the effects of different Jiuqu combinations(Anqi Jiuqu,Xi'an Jiuqu,Like Jiuqu,Yada Jiuqu)and different enzymes(acid protease,cellulase,α-amylase and lipase)on alcohol content,total acid and total ester and sensory score of rice flavor Baijiu were investigated.The results showed that the combination of acid protease,α-amylase and lipase with Anqi Jiuqu could improve the quality of rice-flavor Baijiu.Among them,the combination of α-amylase and lipase with Anqi Jiuqu could significantly improve the quality of rice-flavor Baijiu,and its alcohol content,total acid and total ester content and sensory scores were 18.50％vol,0.40 g/L,2.81 g/L and 88.00 points,respectively.Moreover,the alcohol content,total acid and total ester contents were increased by 27.59％,29.03％and 9.33％,respectively.
万方数据
维普
