摘要
以浓香型白酒生产过程中的副产物——黄水、酒尾为主要原料,采用酯化酶酶法制备酯化液,研究乙醇浓度、己酸添加量、酯化酶用量及温度对酯化液中总酯含量的影响,并通过正交试验优化酯化液酶法制备参数。试验结果表明,在乙醇含量10 mL/100 mL、己酸添加量1.5%、酯化酶用量7%、温度30℃的条件下酯化7 d,所得酯化液中香味物质含量高,比例适宜,风味协调。
The esterifying liquid was prepared by enzymatic method using yellow water, ending liquor and esterifying enzyme as main materals. Effects of the concentration of ethanol, the addtion of hexanoic acid, the dosage of mixed esterifying enzyme, time and temperature on the content of total ester in esterifying liquid were studied, the technology parameters were optimized by single factor experiments and orthogonal experiment. Results showed that the optimal preparation technology of esterifying liquid was the concentration of ethanol 10 mL/100 mL, the addition of hexanoic acid 1. 5%, the dosage of mixed esterifying enzyme 7% and temperature 30℃. Esterifying liquid prepared with above optimal technology contained high amount of the flavor material with proper ratio and harmonious flavor.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第2期116-121,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
黄水
酒尾
酯化酶
酯化液
Yellow water Ending liquor Esterifying enzyme Esterifying liquid