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- Keywords red starter esterified enzyme;super caproic acid solution;luzhou-flavor daqu liquor; 红曲酯化酶;超强己酸菌液;浓香型大曲酒;
- red starter esterified enzyme 红曲酯化酶
- This paper gives a breif to the effect of Luzhou-type Red starter esterified and its ester liquor in the production of Chinese liquor. 本文概述了泸型红曲霉生产酯化酶及酯香液在中国浓香型白酒上的应用。
- We have made series of experiments on the application of esterified red starter in multiple-grains type Daqu production in Jiang-Huai River drainage area. 对酯化红曲在江淮流域多粮型大曲酒生产中的应用进行试验跟踪研究。
- Accordingly, the discovery of citrinin in monascus brought tremendous dispute about the safety of red starter products. 红曲霉中桔霉素的发现使得我国的红曲产品的安全性引起争议。
- The latest research indicated that mixed culture of monascus coupl ed with lactobacillus,mi-crozyme and other epiphyte would increase the outpu t of red starter coloring matter. 有研究表明,红曲霉与乳酸菌、酵母菌或其他真菌混合培养,有利于提高红曲色素产量。红曲的应用领域也越来越广泛,不仅可用于白酒的增香、黄酒的提质,还可用于食品、医药等行业。
- Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation. 发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
- Monascus esterifying enzyme plays important roles in the formation of liquor flavor. 摘要红曲霉产生的酯化酶在酒的风味物质产生中发挥了重要作用。
- Keywords Luzhou-flavor liquor;esterified red starter;Jiang-Huai river drainage area;multiple-grains type; 浓香型白酒;酯化红曲;江淮流域;多粮型;
- The production and the application of esterifying enzyme get improved continuously. 酯化酶生产和应用技术得到不断改进。
- Keywords microbe;mould;esterified enzyme;liquid culture; 微生物;霉菌;酯化酶;液态培养;
- Esterifying enzyme of Rhizopus sp. not only has the ability to synthesize ethyl hexanoate but also synthesize other esters. 根霉酯化酶具有多向合成功能,既能同时合成浓香型酒己酸乙酯为主体香的四大酯,也可单一合成纯己酸乙酯,还可合成稀有酯类。
- In this paper, the techniques to improve the quality and the application of monascus esterifying enzyme were illustrated. 从酶学特性出发对提高酯化酶产品生产质量和应用技术进行了论述。
- In practice, there are some problems in the production and the application of monascus esterifying enzyme such as low activity and unstable effects etc. 在实际生产中由于红曲酶制剂生产和应用方式过于粗放，普遍存在活性不高、效果不稳定等问题。
- Brewing of red starter buckwheat wine 荞麦红曲酒的酿造
- Accordingly, further study of the characteristics of monascus esterifying enzyme and the improvement of relative technical control are of vital importance. 对酯化酶酶学特性的进一步研究及提高工艺控制的科学性至关重要。
- Development of Honey Red Starter Wine 蜂蜜红曲酒的研制
- Development of Red Starter Glutinous Rice Wine 红曲糯米酒的开发研制
- Development of Red Starter Health Wine 红曲保健酒的研制
- Keywords liquor quality;esterified enzyme;enzyme engineering;ester liquid; 白酒质量;酯化酶;酶工程技术;香酯液;
