【摘要】 在浓香型大曲酒生产中的酯化酶粗酶制剂生产过程易遭受杂菌污染而使酒质低下。该文用黄水调节培养基pH值的方法来控制杂菌污染。结果表明,用100%黄水调节培养基pH值可使酯化率达到35.5%,合格率达100%,且无杂菌污染情况,感官鉴定良好。用于大生产中出酒率为39.0%,优质品率为26.4%,合格品率为78%。更多还原

【Abstract】 The poor quality of liquor resulted from undesired microbes that contaminated in crude esterase preparation during during the production of a highly flavor type Daqu liquor. In order to control the contamination of undesired microbes, pH of starter culture was adjusted with the whey from the process. The results show that after the adjustment of pH with 100% whey from the process, esterification rate reached 35.5%, the qualified product was 100% of the total, the production had no contamination of undesired microbes, and the product was good in sensory evaluation. The rate of producing alcohol reached 39.0%, the first-class product was 26.4% of the total, and the qualified product was 78% of the total when the technique was used in large-scale production.更多还原