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投稿时间：2016-01-31
投稿时间：2016-01-31
中文摘要: 以糯米为原料，研究了单一酶制剂和多种酶制剂复合后对醪糟感官品质的影响。结果表明：使用单一酶制剂时，单一酶制剂最佳添加量分别为：糖化酶0.4 g/kg，α-淀粉酶为1.5 g/kg，酸性蛋白酶为0.8 g/kg，异淀粉酶为1.2 g/kg；在最佳单一酶制剂使用量的基础上，通过正交试验，进一步研究出多种酶共同使用时的最佳配比：糖化酶添加量为0.3 g/kg、α-淀粉酶为1.0 g/kg、酸性蛋白酶添加量为0.6 g/kg、异淀粉酶添加量为0.6 g/kg。该配比下生产的醪糟质地均一、白色、有光泽，具有醪糟特有的醇香，风味复杂，口感柔和。
Abstract:The effects ofa single enzyme and compound enzyme preparations for the sensory quailty offermented glutinous rice have been studied by taking the glutinous rice as raw material.The results indicated thatsingle enzyme used，optimum amountofeach enzyme were saccharifying enzyme 0.4 g/kg，α-amylase 1.5 g/kg，acid proteinase 0.8 g/kg，isoamylase 1.2 g/kg.Based on the usage ofthe optimalsingle enzyme preparations，the optimal proportion of compound enzyme had been carried out by orthogonal test：saccharifying enzyme 0.3 g/kg，α-amylase 1.0 g/kg，acid proteinase 0.6 g/kg，isoamylase 0.6 g/kg.Under these conditions，the production of fermented glutinous rice was uniform texture，white，shiny，with a unique aroma of fermented glutinous rice，complex flavor，softtexture.
文章编号：201612025 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 陈书明 | 三门峡职业技术学院，河南三门峡472000 |
| Author Name | Affiliation |
| CHEN Shu-ming | Sanmenxia Polytechnic，Sanmenxia 472000，Henan，China |
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