芝麻香型丢糟酒生产过程中糖化酶应用

宗绪岩; 王祥余; 李丽; 刘杰; 廖华桥

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

宗绪岩^1,2,
王祥余³,
李丽^1, ,,
刘杰⁴,
廖华桥¹

1. 四川理工学院, 四川自贡 643000;
2. 酿酒生物技术及应用四川省重点实验室, 四川自贡 643000;
3. 青岛根源生物技术集团有限公司, 山东青岛 266000;
4. 日出东方太阳能股份有限公司检测中心, 江苏连云港 222005

基金项目:

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)

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)

四川省大学生创新创业训练计划项目(201710622087)。

详细信息

作者简介:
宗绪岩(1976-),男,博士,副教授,主要从事食品生物化学及发酵过程控制方面的研究,E-mail:suse62651@139.com。

通讯作者:
李丽(1982-),女,博士,副教授,主要从事食品生物化学方面的研究,E-mail:kokonice@139.com。

中图分类号: TS262.3
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出版历程
- 收稿日期: 2017-08-06
- 网络出版日期: 2020-11-26
- 刊出日期: 2018-03-31

Application of glucoamylase in waste lees Baijiu production of sesame-flavor

1. Sichuan University of Science & Engineering, Zigong 643000, China;
2. Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China;
3. Qingdao Genyuan Biotechnology Group Co., Ltd., Qingdao 266000, China;
4. Sunrise SolarEast Co., Ltd., Testing Center, Lianyungang 222005, China

摘要

摘要: 研究了三种类型的糖化酶在芝麻香型丢糟酒的应用。对比了三种糖化酶(液体糖化酶E1,固体糖化酶E2,液体复合糖化酶E3)在大生产条件和实验室模型中成熟酒醅的残淀粉量、酒精含量、残糖含量以及乳酸和醋酸的含量,并通过气质联用仪和感官评价方法对大生产成熟酒醅蒸馏获得的原酒进行了分析。结果表明,E3残淀粉含量最低,大生产和实验室条件分别为3.26%为3.62%;E1、E2和E3的小试成熟酒醅中酒精含量远高于大生产,E3在成熟酒醅酒精含量方面明显高于其他两种糖化酶,分别达到了2.01%和0.76%;大生产条件和实验室模型E3成熟酒醅残糖含量最低,优于E1同E2,均低于入窖时残糖含量;大生产和实验室条件下E1、E2和E3成熟酒醅乳酸含量及入窖酒醅乳酸含量差异不大(p>0.05);大生产和实验室条件下E1、E2和E3成熟酒醅醋酸含量及入窖酒醅醋酸含量均无显著性差异(p>0.05);酯类物质含量E2最接近于合理比例,其次是E3,最后是E1;醇类和酸类物质E2与E3较好,E1较差。对三种酶进行电泳分析可以得出,E3多出的条带可能与E3对丢糟中残淀粉的高效利用有关。
- 丢糟 /
- 糖化酶 /
- 芝麻香型白酒 /
- 气质联用 /
- 感官评价
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 E1 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.
- waste lees /
- glucoamylase /
- sesame-flavor Baijiu /
- GC-MS /
- sensory evaluation