1) Rhizopus sp. esterifying enzyme
根霉酯化酶
1.
With soybean meal and wheat as the raw materials, base soy sauce was produced by low-salt and solid-state fermentation in the pond with spraying-extraction, and then its aroma was enhanced by using Rhizopus sp.
以豆粕和小麦为主要原料,采用固态低盐原池淋浇发酵法生产基础酱油,对基础酱油使用根霉酯化酶进行增香,通过单因素试验和响应面分析,研究了酯化酶用量、酯化温度和时间对酱油感官和理化质量的影响,结果表明:添加根霉酯化酶能显著提高基础酱油中挥发酯的含量,使酱油滋味醇厚,香气浓郁。
4) Rhizopus delemar lipase
德氏根霉脂肪酶
6) esterifying enzyme
酯化酶
1.
Isolation and identification of esterifying enzyme-producing bacteria from Luzhou-flavor Daqu and related enzyme production conditions
浓香型大曲中酯化酶细菌的分离鉴定及产酶条件研究
2.
A mold strain producing ethyl caproate esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified as aspergillus flavus by Biolog microbes automated identification system.
从浓香型大曲中分离得到1株产己酸乙酯酯化酶霉菌,经Biolog微生物自动分析系统鉴定为黄曲霉。
3.
The following measures were practiced to improve production quality of esterifying enzyme:①breeding of monascus species hardly mutate of high activity, high enzyme-producing capability and strong compatibility; ②strict sterile operation and the optimal culture temperature in lab at 30～32 ℃;③secondary sterilization for culture room for expanded three-grade culture; ④quality.
酯化酶工程技术在传统白酒和串香白酒生产中起着重要作用。
补充资料：蕨根淀粉
蕨是一种名贵的天然野生植物，其根茎的淀粉含有丰富的蛋白质、维生素和人体所需的镁、锌、锗等微量元素，市场上供不应求。现将蕨根粉的加工方法介绍如下：
适时采挖。采挖蕨根一般在立冬至春分前进行，此时蕨根的淀粉含量最高。采挖的蕨根要尽快加工，以免霉变。同时，及时加工还可提高出粉率。
浸泡。将根茎用清水冲洗掉泥沙杂质，刮除表皮，切成7-10厘米长的小段，用水浸泡48小时，其间换水4次，漂除异味。或用篓装满放在溪流旁的活水中浸泡2天后捞起。
碎浆。将浸泡后的根茎放入碎浆机内，边破碎边加水，然后稀释搅拌均匀，分别用80目和100目网筛过滤两次，也可人工捶碎或用石臼捣烂，再装入布袋，在盛有清水的水缸中揉搓，洗尽淀粉，将缸中粉浆用砂布过滤出渣滓。
沉淀。过滤后的粉浆要尽快放进沉淀池或水缸内，加入微量明矾溶液搅匀，让其自然沉淀后，排去清水，即得湿蕨根淀粉。
干燥。将沉淀池内的湿淀粉取出晒至粉状或用50-60℃的高温烘干，即成蕨根淀粉。冷却后，包装贮存即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条