【摘要】 以东北大米为原料、以清酒用种曲为菌株,研究了东北大米米曲制备过程中酶活性的变化及制备工艺。分别使用丸福种曲和ひかみ吟酿用种曲进行制曲,分析了东北大米米曲的制备过程中的酶活力变化,确定了出曲时间,完善了生产工艺。使用3种商品种曲进行制曲,其中曲的品质测定结果为:接种丸福种曲,制成的米曲的糖化酶活力为404 u/g,α-淀粉酶的活力为324u/g,酸性蛋白酶活力为385 u/g;接种山田锦驯养种曲,制成米曲的糖化酶活力为414 u/g,α-淀粉酶的活力325 u/g,酸性蛋白酶活力为748 u/g;接种ひかみ吟酿用种曲,制成的米曲的糖化酶活力为409 u/g,-α淀粉酶的活力为328 u/g,酸性蛋白酶活力为376 u/g。更多还原

【Abstract】 The changes of enzyme acitivities in starter-making and the production technology of starter were studied by using Manchurian rice as raw materials and sake breeding koji as the strain.Wanfu breeding koji and Hikami breeding starter were used respectively in starter-making and the changes of enzyme activities was analyzed and starter-making time was determined.The quality indexes of produced starter(produced by three kinds of commercial breeding starter respectively) were measured and the results were as follows: glucoamylase activity,α-amylase activity and acid protease activity of starter inoculated with Wanfu breeding starter were 404 u/g,324 u/g and 385 u/g respectively;glucoamylase activity,α-amylase activity and acid protease activity of starter inoculated with Shantian breeding starter were 414 u/g,325 u/g and 748 u/g respectively;and glucoamylase activity,α-amylase activity and acid protease activity of starter inoculated with Hikami breeding koji were 409 u/g,328 u/g and 376 u/g respectively.更多还原