全自动凉茬机厂家告诉您酶在白酒酿造中的作用!

发布于:2019-12-04 21:25

  白酒是一种发酵型液体,在酿造过程中人产生一种物质——酶,这种成分在白酒酿造中起什么作用,你都理解吗?下面就跟小编一同来学习下吧。

  Liquor is a kind of fermented liquid. In the process of brewing, people produce a substance - enzyme. Do you understand the role of this ingredient in liquor brewing? Let's study with Xiaobian.

  粮食转化成酒需求两个步骤,糖化、发酵。

  There are two steps to transform grain into wine: saccharification and fermentation.

  酒曲酶里面的霉菌起到糖化功用,将淀粉转化成糖。

  The molds in the starter play the role of saccharification, transforming starch into sugar.

  酒曲酶里面的酵母菌起到发酵的作用,能够将糖转化成酒精。

  Yeast in kojic enzyme plays the role of fermentation and can convert sugar into alcohol.

  白酒酿造过程这两个步骤同时停止。

  At the same time, the two steps of liquor making process stop.

  糖化是酿酒过程中重要的步骤,在这个过程中会产生糖化酶,我国之前酿造的白酒大多是依托这种方法停止的。

  Saccharification is an important step in the brewing process, in which saccharifying enzyme will be produced. Most of the liquor brewed before in our country is stopped by this method.

  糖化酶与酒曲是什么关系?

  What is the relationship between saccharifying enzyme and koji?

  我们晓得酿造白酒时一定要参加酒曲,首先,先理解酿酒大致的过程,糖化酶和酒曲在酿酒中,属于不同的阶段,酒曲是经过润湿谷物促使其发芽或生霉制成,酒曲上生长有大量的微生物,微生物能所分泌出糖化酶等酶制剂,糖化酶具有生物催化作用,能够加速谷物中的淀粉、蛋白质等转变成糖、氨基酸,也就是我们说的糖化,然后糖分在酵母菌的酶的作用下,合成成乙醇,即酒精,这就完成了酿酒的过程。

  We know that when brewing liquor, we must take part in distiller's yeast. First of all, we should understand the general process of brewing. Saccharifying enzyme and distiller's yeast belong to different stages. Distiller's yeast is made by moistening grain to promote its germination or mildew. There are a large number of microorganisms growing on the distiller's yeast, and enzymes such as saccharifying enzyme can be secreted by microorganisms. Saccharifying enzyme has the function of biocatalysis, which can accelerate the grain production. The starch and protein in the product are transformed into sugar and amino acid, that is to say, saccharification, and then the sugar is synthesized into ethanol, i.e. alcohol, under the action of the enzyme of yeast, which completes the brewing process.

  糖化酶在酿酒中起到什么作用?

  What role does saccharifying enzyme play in wine making?

全自动凉茬机

  从前面的酿酒过程中我们理解到,酒曲中的微生物分泌了糖化酶,而在工业消费中糖化酶主要是从黑曲霉、米曲霉、根霉等丝状真菌和酵母中取得。其次我们再理解糖化酶的作用对象——淀粉,淀粉是由直链淀粉和支链淀粉组成,糖化酶具有酶制剂的专注性,主要作用直链淀粉后的产物简直全部是葡萄糖,因而也被称为葡萄糖淀粉酶、α-1,4-葡萄糖水解酶。

  From the previous brewing process, we understand that the microorganisms in the koji secrete glucoamylase, which is mainly obtained from filamentous fungi and yeast such as Aspergillus niger, Aspergillus oryzae and Rhizopus in industrial consumption. Secondly, we understand the object of action of glucoamylase - starch, which is composed of amylose and amylopectin. Glucoamylase has the concentration of enzyme preparation. The main product after acting on amylose is almost all glucose, so it is also known as glucoamylase, α - 1,4-glucohydrolase.

  白酒酿造范畴:目前葡萄酒和白酒的主要区域消费比例为4:6,白酒酿造占有很大的比例。在传统的酿造白酒过程中,从幽香型到浓香型,再到酱香型白酒,随着制曲温度的进步,出酒率只要 40%到 20%左右,呈明显的降落趋向,主要缘由是由于淀粉质原料的糖化不完整所致,而糖化不好就成了影响出酒率的首要问题。而在不减或减少小曲用量的状况下,适量添加糖化酶,使淀粉的糖化停止得愈加彻底,能够进步出酒率 5%,酒质风味不变 经测算,经过添加糖化酶消费小曲酒,经济效益要比传统工艺的经济效益约高出1倍。

  Liquor brewing category: at present, the main regional consumption proportion of wine and liquor is 4:6, and liquor brewing accounts for a large proportion. In the process of traditional liquor making, with the progress of koji making temperature, the liquor yield is only about 40% to 20%, which shows an obvious falling trend. The main reason is due to the incomplete saccharification of starch raw materials, and the poor saccharification has become the primary problem affecting the liquor yield. Under the condition of not reducing or reducing the amount of koji, adding appropriate amount of saccharifying enzyme can stop the saccharification of starch more thoroughly and improve the liquor yield by 5%. The liquor quality and flavor remain unchanged after calculation. After adding saccharifying enzyme to consume koji liquor, the economic benefit is about 1 times higher than that of traditional technology.