Cov txheej txheem fermentation ntawm cov enzyme yog qhov tseeb tom qab nyeem nws!

Txawm hais tias lub hauv paus chiv keeb ntawm cov enzymes niaj hnub no feem ntau yog raws li Japanese enzymes, nws muaj keeb kwm ze li ntawm 100 xyoo txij li thaum nws yug los. Tab sis nruj me ntsis hais lus, enzymes tsis yog ib yam khoom tshiab, vim hais tias peb cov poj koob yawm txwv tau siv fermentation thev naus laus zis ntsig txog cov enzymes rau kev lag luam zaub mov ntau tshaj li plaub txhiab xyoo dhau los, thiab muaj cov ntaub ntawv ntawm cov tshuaj enzymes hauv Tang Dynasty.

Speaking of fermentation technology, it is inseparable from our country's traditional fermented products, wine and vinegar. Enzymes, like them, are gifts given to us by nature. "Stuffed, wine, vinegar, yeast" can be seen from the shape and meaning of these characters, and the relationship between enzyme and fermentation, wine, vinegar, etc. is close.

Enzymes yog tsim los ntawm cov tsiaj, nroj tsuag, fungi, thiab lwm yam raws li raw cov ntaub ntawv, nrog los yog tsis muaj auxiliary cov ntaub ntawv, thiab yog npaj los ntawm microbial fermentation thiab muaj cov khoom xyaw lom lom (xws li polysaccharides, oligosaccharides, proteins thiab peptides, amino acids, thiab vitamins). Cov txheej txheem fermentation ntawm cov khoom tsim fermentation yog zoo ib yam li cov cawv txiv hmab thiab vinegar. Nws yuav tsum tau mus dhau ntau theem ntawm saccharification-alcoholization-vinegar- sib sib zog nqus fermentation, uas yog hais tias, cov txheej txheem ntawm fermenting enzymes yuav mus ua ntej mus rau wine thiab ces mus rau vinegar. txheej txheem ntawm.

Thawj theem ntawm enzyme fermentation: saccharification

Saccharification yog hais txog cov txheej txheem uas cov hmoov txhuv nplej siab decomposed rau hauv cov khoom qab zib nrog dej, thiab yog cov txheej txheem tseem ceeb ntawm ntau cov khoom nruab nrab hauv cov txheej txheem fermentation khoom noj.

Hauv kev tsim cov enzymes, qab zib yog ib qho khoom tseem ceeb, thiab nws lub xub ntiag ua rau cov khoom kawg ntawm fermentation ib enzyme es tsis txhob cawv los yog vinegar. Qab Zib muab ntau cov khoom noj txaus rau cov poov xab, cov kab mob acetic acid thiab lwm cov kab mob uas muaj txiaj ntsig, txhawb nqa lawv cov kev loj hlob, tag nrho fermentation, thiab tsim cov khoom xyaw lom neeg ntau dua thiab cov organic me me molecules.

Cov kev tshawb fawb tau pom tias nyob rau hauv qhov kev ua ntawm cov kab mob muaj txiaj ntsig los ntawm fermentation thiab decomposition ntawm qab zib, cov yam ntxwv ntawm saccharification yog carbon dioxide thiab ethanol (thov nco ntsoov tias nws yog ethanol, tsis yog methanol) tsim los ntawm decomposition ntawm qab zib. Lub xeev uas tshwm yog tsuas yog thaum stirring los yog fermentation. Cov pa roj carbon dioxide ua rau lub sijhawm ua haujlwm thiab cov npuas txheej tsim, nrog rau cov ntxhiab tsw ntawm cawv. Saccharification yog ib qho tseem ceeb pib ntawm fermentation, thiab nws kuj yog tus yuam sij rau txoj kev vam meej ntawm fermentation.

Qhov thib ob theem ntawm enzyme fermentation: cawv

Raws li kev ua ntawm cov kab mob, cov piam thaj yog decomposed los tsim carbon dioxide thiab ethanol. Ib tug loj npaum li cas ntawm cov pa roj carbon dioxide yog tsim nyob rau hauv lub active theem ntawm fermentation, thiab ces nkag mus rau lub alcoholization lub sij hawm. Qhov pom tseeb tshwj xeeb yog tias cov txiv hmab txiv ntoo thiab zaub fermented tau maj mam poob, thiab cov saj muaj cov cawv ntshiab. Feem ntau, cov ntsiab lus cawv yog 5 -20 feem pua ​​, uas yog qis dua li cov cawv ntshiab fermented. Cov ntsiab lus qab zib ntawm cov enzyme thaum lub sij hawm haus dej cawv tau ruaj khov ntawm tus nqi qis, feem ntau 0.2-1 feem pua. Hauv daim ntawv qhia zaub mov ntawm cov neeg mob ntshav qab zib, cov ntsiab lus qab zib ntawm cov zaub tshiab tseem yog 3 feem pua. Yog li ntawd, nws muaj kev nyab xeeb dua los haus dej thaum lub enzyme fermentation tiav. Rau cov neeg tsis xis nyob nrog cawv, nws kuj tuaj yeem diluted hauv qhov sib piv tsim nyog.

Qhov thib peb theem ntawm enzyme fermentation: vinegarization

Hauv theem acetification ntawm enzymes, ethanol yuav hloov mus rau hauv acetic acid. Thaum lub sijhawm no, ntau cov organic acids tuaj yeem tsim tau, uas yuav pab tau kom cov hlab ntsha mos thiab sib npaug tib neeg cov kua qaub thiab alkalinity.

Qhov tseeb, thaum lub sij hawm fermentation txheej txheem ntawm enzyme, ntxiv dej rau ferment tsis yog ib qho yooj yim dilution, tab sis cia cov kab mob muaj txiaj ntsig kom muaj ib puag ncig zoo dua rau vinegar decomposition, tsim cov kab mob zoo dua qub, thiab tsim cov organic acids ntau dua.

Enzyme theem plaub: sib sib zog nqus fermentation

Qhov theem no yog theem uas txiav txim siab qhov zoo ntawm cov enzymes, thiab tseem yog theem tseem ceeb ntawm kev tsim cov superoxide dismutase thiab lwm yam enzymes. Cov kev tshawb fawb pom tau tias dhau sij hawm, lub sij hawm fermentation ntev dua, cov as-ham ntau dua thiab qhov zoo ntawm cov enzymes. Tsis tas li ntawd, lwm cov kab mob fermenting uas pab sib sib zog nqus fermentation tuaj yeem raug ntxiv kom tsim nyog nyob rau theem no.