不同蛋白酶处理对北方黄酒沉淀的影响及沉淀成分的初探

本文以北方黄酒为对象,探究酶对北方黄酒沉淀含量的影响,结果表明:酶的作用条件为酸性蛋白酶添加10000 U/g蛋白质、作用温度50 ℃、作用时间24 h,北方黄酒中蛋白质含量由0.79 mg/mL降至0.66 mg/mL,仅降低16.46%左右,未达到理想效果.为找到原因,利用化学分析方法和 中红外光谱技术分析了北方黄酒沉淀成分,结果发现:沉淀中蛋白质仅占总成分的3.5%,表明蛋白质不是沉淀的主要物质,另外首次发现了北方黄酒沉淀中两种成分:果胶和木质素,分别占总成分的6.03%、24.80%,这对解决北方黄酒沉淀奠定了基础.

Effects of protease treatment on northern rice wine precipitation content and the primary study on the precipitation composition

The experiment was used to explore the effects of protease on precipitation content in north rice wine.The protease types, treatment amount, temperature and time were evaluated.The suitable enzyme was acid protease, and the best condition was 10000 U/g enzyme addiction amount treating at 50℃ for 24 h.The protein content in rice wine decreased from 0.80 mg/mL to 0.66 mg/mL and reduced by 16.46% merely.The composition of precipitation in rice wine was then analyzed by chemical analysis combined with mid-infrared spectroscopy and the results showed that protein was not the dominating composition in precipitation which accounting for only 3.5% of the rice wine precipitation.While, the pectin and lignin are found accounting for 6.03% and 24.80% of the rice wine precipitation respectively.The present study provided references to treat the precipitation in north rice wine.