黄酒曲霉菌酶系及黄酒配制山核桃露酒的研究-发酵工程专业毕业论文.docxVIP

摘要 本论文是以黄酒生产中常用的米曲霉菌 A罚p伊e r喀g.川i111-lS 07y哩za仰e As38创00，快速米 曲 (J川P-rap抖idω) 同培养条件对米曲霉菌生产纤维素夕外卡切酶、果胶酶、糖化酶、 α·淀粉酶和蛋 白酶五种酶的活性的影响。结果表明:培养基含水率 500/0的条件下，五种酶 的活力都较高，含水率 40% 的条件下五种酶的活力均较低;不同温度对产酶 亦有影响，较高温度 (34oC 370C) 产果胶酶、糖化酶和 α.淀粉酶的酶活力 较高而较低温度 C270C 300C) 产蛋白酶的酶活力较高;产纤维素外切酶和果 胶酶速度出现最大值时间早于 α.淀粉酶，并且表现为麦曲中产酶活力均高于 米曲; As3800 对面粉、高粱分解能力强， JP-rapid 对糯米粉、高梁的水解能力 强， lP-slow 对各种谷物〈包括大米、小米、糯米、高粱、面粉〉的分解能力 相似;兰种米曲的糖化力、液化力相似，说明三种菌都可以作为糖化菌剂。 从酿酒麦曲中分离出两个发酵能力较强的菌株，初步鉴定为酵母属，但二 者的性质略有不同。 用常法进行了山核桃乳的乳酸发酵及草莓酒的发酵，并在此基础上以黄酒 为基酒，用正交设计试验方法进行了黄酒配制山核桃露洒的加工工艺的研究。 结果表明:山核桃乳的加工采用核桃仁在 700C热水中进行热烫(时间为 5min) 粗磨强度 10 转，沉淀时间 12hr ，能够获得满意的山核桃乳;以黄酒原酒80: 山核桃发酵乳 10: 草莓原酒 5 (体积比〉混合，配制成酒度 8%，酸度4. 5g/1， 含糖量为 10%的露酒可以体现了黄酒配制山核桃露酒的最佳风睐。 关键词:中国黄酒米曲霉菌酶系酵母分离山核桃露酒 Abstract In this article，the enzyme system of k付i by three strains ( Aspergillus oryzae As3800 ，JP-rapid ，lP-slow) and five enzymes(including glucoamylase ，pectinase， α-amylase，cellutase and proteinase) were discussed. The higher e皿yme production of koji was obtained from the wheat culture media containing 50% humidity and lower in 40% hwnidity. To glucoamylase and proteinase ，the e皿严ne activity ofthem is simi1ar in 50% and 600/0 humidity. In higher culture temperature of koji (34 oC ，._ 37 OC)，the en勾me productions of pectinase ，glucoamylase and α-amylase were higher，while，in lower culture temperature of koji (27 oc 30 OC) of proteinase . To ceIlulase，the enzyme activity was higher in wheat koji at higher culture temperature ，but in rice 同i at lower culture temperature the e皿yme activity was higher.To the culture time ofmaximum in e缸yme priduction ， the time of pectinse and ceIlulωe was earlier than that of glucoamylase and 0 -amylase. And the enzyme activity in wheat koji was higher than that in ri∞koji . Studing decomposition ability to different com of above three koji strains (the coms incIude that kaoliang，glutinous rice，millet，rice，weat，maize) we have come to the conclusion that the koji of A.ψe喀illus