【摘要】 对红星酒曲、牛栏山酒曲、皇台酒曲和德山大曲酒曲进行了比较研究。结果表明,这4种酒曲中的淀粉和蛋白质含量较高。清香型牛栏山和红星酒曲的液化型淀粉酶、糖化酶和蛋白酶活力总体要高于浓香型德山大曲和皇台酒曲,红星酒曲和皇台酒曲的纤维素酶和脂肪酶分别显著高于牛栏山酒曲和德山大曲酒曲,但果胶酶和聚半乳糖酸酶活力差异均不显著。糖化醪与发酵醪相比,其主要成分有明显变化,发酵醪水分含量和酸度明显高于糖化醪,糖化醪经发酵后,还原糖和总糖急剧下降,酒曲的酒化力较高。红星酒曲所产白酒的酸度最高,皇台酒曲所产白酒的总酯含量显著高于红星和牛栏山白酒;甲醇含量均符合国家标准。更多还原

【Abstract】 The starter of Hongxing liquor, Niulanshan liquor, Huangtai liquor and Deshan Daqu were compared. The results showed that all four liquor starter had high amylum and protein content. The activities of α-amylase, saccharidase and protease of Fen-flavor starter (Niulanshan starter and Hongxing starter) were better than those of Luzhou-flavor starter (Deshan Daqu starter and Huangtai starter), while the activities of cellulose and lipase of Luzhou-flavor starter were higher than that of Fen-flavor starter, and there was no significant difference in the activities of pectinase and polygalacturonase for both Luzhou-flavor starter and Fen-flavor starter. Compared with fermenting mash, the saccharifying mash had evident change in main compositions. Water content and the acidity in fermenting mash were evidently higher than that in saccharifying mash. After the fermentation, the content of reducing sugar and total sugar in saccharifying mash decreased. Liquor produced by Hongxing starter had the highest acidity and liquor produced by Huangtai starter had higher total esters content than that by Hongxing starter and Niulanshan starter. Liquor produced by all starter had appropriate methanol content in accord with national standards.更多还原