The quantities of bacteria(3.5×106/g dry koji), microzyme and mold are 38.46 %, 12.9 % and 49.45 % of the total amount of bacteria, microzyme and mold in medium temperature Daqu respectively and the quantity of sporangia is 51 % of the amount of bacteria. The amount of bacteria, microzyme and mold in high temperature Daqu, coupled with contents and species of sporangia, are lower compared with those in medium temperature Daqu. Besides, the dominant microbes in the two kinds of Daqu are different.(Tran.by YUE Yang)

addition of red koji esterified enzyme in the fermentation of Taishan Tequ could effectively improve the liquor quality with increasement of 6.1% high-quality rate and create distinct economic profits.(Tran.by YUE Yang)

当前国内固态法食醋酿造行业,为了降低生产成本,简化酿造工艺,许多厂家省去了麸曲生产工艺和酵母的扩大培养,完全采用糖化酶和酒精活性干酵母.因此,采用该工艺酿造的固态法食醋与固态麸曲工艺相比,风味明显差,特别是口感不柔和,酯香味欠佳.为了提高该工艺的风味,不少的厂家在酿造过程中又重新添加部分麸曲,结果风味有所提高,但成本又明显提高.为了解决目前糖化酶加活性干酵母的固态法食醋风味欠佳的问题,我们有针对性地研制了一种新型的酶制剂.该酶制剂富含纤维素酶、酸性蛋白酶、淀粉酶、果胶酶、木聚糖酶、植酸酶和酯化酶等多种酶系.经大生产试验添加量为0.5%、1%和1.5%,与不加的对照组相比,产品的风味明显提高,出品率分别提高0.98%、3.76%、9.26%,经济效益显著.

当前,对于浓香型白酒来说,增加白酒中己酸乙酯的含量,同时又能降低乳酸乙酯的含量,使酒中的己酸乙酯、乙酸乙酯、乳酸乙酯和丁酸乙酯四大酯类的比例恰到好处,是提高浓香型白酒质量急待解决的问题之一.近几年来,国内的部分科研单位、高等院校和白酒厂家都从不同的角度,如微生物学、工艺过程和有关的设备等方面进行了研究.但是,在综合的技术中,微生物学技术措施又是最基本、最主要的.

在糖化酶取代麸曲、活性干酵母取代酒母的的固态食醋酿造工艺中,添加新型复合酶(该产品富含纤维素酶、酸性蛋白淀粉酶、果胶酶、木聚糖酶植酸酶和酯化酶等多种酶系),添加量分别为主料的2 5%、3.0%和3.5%,与不加的工艺相比,产品风味明显提高,出品率分别提高2.8%、8.45%和9.86%,经济效益显著.