摘要
为探究不同酶制剂及酒曲组合对米香型白酒品质的影响,该研究考察了不同酒曲(安琪酒曲、锡安酒曲、力克酒曲、雅大酒曲)及不同酶制剂(酸性蛋白酶、纤维素酶、α-淀粉酶和脂肪酶)组合对米香型白酒酒精度、总酸、总酯及感官评分的影响.结果表明,分别将酸性蛋白酶、α-淀粉酶、脂肪酶与安琪酒曲进行组合,可提高米香型白酒品质.其中,将α-淀粉酶和脂肪酶与安琪酒曲的组合可明显提高米香型白酒品质,其酒精度、总酸、总酯含量及感官评分分别为18.50％vol、0.40 g/L、2.81 g/L、88.00分,且其酒精度、总酸、总酯含量分别提高27.59％、29.03％、9.33％.
Abstract
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.
基金项目
广东省重点建设学科科研能力提升项目(2021ZDJS005)
广东省企业科技特派员专项(GDKTP2021036400)
梅州市科技计划(2023A0304057)
云浮市科技计划(2022010220)
维普
万方数据