The Application Of Amylase And Protease For The Sesame Flavor Type Liquor

After the fouding of the People’s Republic of China, as one of two typical liquorfalvor types, sesame flavor type liquor is produced by using the most difficultfermentation techniques with the highest condition requirements, therefore it is thereal nobleamong all liquors.The prcess of producing liquor is that ultimately use various enaymes generatedby microorganisms in yeast to decompose starch, protein, cellulose, fatand othermacromolecular substances in raw marerial,meanwhile to produce alcohol and togenerate othe Aromatic substances.In numberous enzyme systems,Amylase andprotease are the most signigicant elements.On one hand amylase is used forhydrolyzing starch to glucose and other reducing sugars in the raw grain, whichprovides raw material for yeast breeding and producing alcohol.On the other handreducing sugar is also precursor of a series of sesame aromatization reactions;Proteaseplays synergetic role in the process of liquor fermentation,which dissolving thegranules of fermentation materials,promoting microbial proliferation,decomposingprotein to produce aromatic,degrading protein of the yeast mycelium and otherfuctions to increase prodution as well as to improve liquor quality.This article initially start from the enayme activity of the hydrolytic enzymesystem for large starter and aspergillus kawachii received from the distribution ofenzymes such as amylase,protease in large starter and Bran koji.It is discovered thatthe protease produced by Bran koji has activity shortage,a high-yielding strains ofacid protease M-002, Aspergillus niger,has been complemented to the Bran koji.Afterstudy of the basic properties of starch and protease produced by it and analysis of thequality of the raw liquor and the changes of key products after fermentation;It isdiscovered that enzyme systems in the large starter comes through one source onlyand lacking of activity:compound enzyme preparation has been complemented intolarge starter,the quality of the raw liquor and the changes of key products has beenanalysed after fermentation.(1) The average liquefied enzyme activity of4types of large starters is 329.2,Glucoamylase activity is207.3,acid proteinase avtivity is16.6,cellulose activityis0.5,lipase activity is4.5,pectinase is13.7.(2)The liquefied enzyme activity Glucoamylase activity,acid proteinaseactivity,lipase activity and cellulose activity of raw Bran koji and aspergillus kawachiirespectively are:285.0,900.0,283.2,5.3and25.9.(3)The optimuu temperature for Aspergillus niger M-002producingglucoamylase is50℃,the optimum PH is5.0.The optimum temperature for producingptotease is40℃,the optimum PH is3.5.(4)The rate of high quality of the test group with Aspergillus niger M-002Increased9.5%than the rate of control group,the sensory evaluationg meets therequirement of sesame scent liquid sensory evaluation in GBT20824-2007.(5)The key microconstituents such as3-Methylthiopropanol and2-Mentylpyrazine in test group with compound enzyme has significantly increased incomparison with the control group.(6)The data of continuous production of three groups of compound enzymepreparation experiment indicates that with compound enzyme prepatation addedin,The rate of production of liquor has no obvious changes,however the high qualityproduct rate incresed17.8%than the control group,which achiecved the goal ofimproving the utilization rate of raw materials,increasing economic efficiency.(7)With the stable sensory quality,outstanding Distiller’s fargrance,slightlyforeign flacour,a bit of accumulation,slightly sauce taste,overtly paste fargrance andprominent style,the test liquor group with compound enzyme meets the requirementof sesame scent liquid sensory evaluation in GBT20824-2007.