Compared with chemical catalysts, enzymes have been widely used in the fields of food, medicine and fine chemicals for their advantages such as high efficiency and environmental improvement. The development of disciplines such as modern molecular biology, genomics, and microbiology has provided us with new technological means. Enzyme engineering and technological innovation in liquor are now inextricably linked. On the one hand, we obtain abundant new enzyme sources from nature; on the other hand, we are able to carry out molecular modifications on existing enzymes to obtain engineering enzymes with excellent performance suitable for industrial applications. Therefore, biocatalysis becomes a bioengineered one. One of the core content.
Koji fermentation technology has a history of more than 2,000 years in China. The cultivation of Daqu is essentially inoculated by maternal music. It controls the growth of microorganisms on Maiqu by controlling the factors such as temperature, humidity, air, and microbial species. A process of crude enzyme. Purebred microorganisms also have more than ten years of experience in fortune-making and have brought new technological advances to the liquor industry. With the advancement of technology and continuous innovation of enzyme engineering, efficient enzyme preparations have generally entered the field of brewing and fermentation.
The enzyme is a special protein synthesized by biological cells and has a highly catalytically active substance and is a biocatalyst. Enzymes widely used in the brewing industry are mainly glucoamylase, liquefied amylase, cellulase, protease, lipase, esterase and the like, and have the advantages of strong enzyme activity, low dosage, and easy use. In the process of raw material cooking, fat substances in raw materials are difficult to be decomposed even at high temperatures of 140-160°C. After treatment with complex enzymes such as lipases, fats and proteins are separated out and the raw materials become soft and cooked. In the process, cooking time can be shortened; saccharification and fermentation can be accelerated in the early stage of fermentation, and esterification synthesis can be promoted in the later stage.
However, the high catalytic singleness of synthetic enzymes of pure-bred microorganisms also brings certain problems to the fermentation of traditional white wines, for example, the continued fermentation of Luzhou-flavor. The second batch of Maotai-type, steamed wine throughout the year, if the high conversion rate of glucoamylase and active dry yeast will once consume starch affecting the process, affecting the periodicity of liquor fermentation, therefore, the complex enzyme fermentation technology into liquor A new topic of fermentation.