摘要
黄浆水酯化液含有丰富的酯类风味物质,利用酯化液中过量的乙醇与无机盐形成双水相体系对酯类进行分离提取,优化萃取工艺,研究5种绵柔型白酒最主要的风味酯类(己酸乙酯、戊酸乙酯、丁酸乙酯、辛酸乙酯和乙酸乙酯)在双水相体系中的分配规律和萃取率。结果表明,选用成相迅速、溶解度大的K_(2)HPO_(4)为萃取用盐,较优的酯类萃取条件为:K_(2)HPO_(4)质量分数为80%,pH 4.5,乙醇体积分数20%,在此工艺条件下,5种酯类的萃取率均达到90%~99%,萃取液中5种酯类化合物的质量浓度是酯化液的3~5倍;以无水Na 2SO 4对萃取液进一步脱水得到调味液,调味液总酯含量(67.85 g/L)显著高于黄浆水(1.37 g/L),证明双水相体系对黄浆水酯化液的酯类有较好的萃取效果。调味液的风味酯类总量明显高于白酒,且不含有机酸,说明调味液有较强的菠萝型、水蜜桃型等甜果香气,而无腐臭、恶臭等不愉快的气味,适合勾兑酸化基酒,从而达到改善酒体风味的效果。
The esterified yellow water is rich in ester flavoring substances.In this study,a two-phase aqueous system containing excessive ethanol and inorganic salt was used to extract esters from the esterified yellow water and the extraction process was optimized.The distribution pattern and extraction rate of the main flavor esters(ethyl caproate,ethyl valerate,ethyl butyrate,ethyl caprylate and ethyl acetate)of five soft liquors in the two-phase aqueous system were studied.The results showed that K_(2)HPO_(4) had rapid phase formation and wide dissolution range,which was selected as the extraction salt.The K_(2)HPO_(4) mass fraction of 80%,pH 4.5,and the ethanol volume fraction of 20%were selected as the preferable extraction condition.Under this extraction condition,all five esters had an extraction rate between 90%-99%,and their mass concentration in the extraction solution was 3-5 times of that in the esterification solution.The extract was further dehydrated by anhydrous sodium sulfate to obtain the flavoring solution.The total ester content of the flavoring solution(67.85 g/L)was significantly higher than that of the yellow water(1.37 g/L),validating the feasibility of using the two-phase aqueous system for ester extraction from the esterified yellow water.The total amount of esters in the flavoring solution was significantly higher than that in liquor,which contained negligible organic acids,indicating that the flavoring solution had strong sweet fruit aroma,mimicking the flavor of pineapple and peach.In addition,the flavoring solution presented no rancid,foul odor or other unpleasant smells.Therefore,the flavoring solution was suitable for blending acid-based liquor to improve its flavor.
作者
李亚男
杨铭
陈正行
罗小虎
万盈
LI Yanan;YANG Ming;CHEN Zhengxing;LUO Xiaohu;WAN Ying(National Engineering Laboratory for Cereal Fermentation Technology(Jiangnan University),Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第8期116-121,共6页
Food and Fermentation Industries
关键词
黄浆水
酯化液
K_(2)HPO_(4)
双水相
萃取
调味液
yellow water
esterification liquid
K 2HPO 4
aqueous two-phase system
extraction
flavoring solution
