黄浆水酯化液工艺优化及关键风味物质分析
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摘要
为了提高白酒副产物黄浆水的利用价值,观察酯化前后的风味变化,达到资源回收利用的目的。以洋河浓香型白酒黄浆水为原料,添加酒精、催化剂对有机酸进行酯化。比较了2种催化剂:红曲粉和H+交换树脂的催化性能;采用红曲粉为催化剂,对酯化条件进行了单因素和正交实验;采用顶空固相微萃取(headspace solidphase microextraction,HS-SPME)对酯化前后风味物质进行了检测。相同条件下红曲粉对总酯增加量高于H+交换树脂;洋河酒黄浆水优化酯化条件为:无水乙醇13%(体积分数),红曲粉8%(质量分数),温度31℃,酯化时间28 d,此条件下总酯增幅较高且较为经济,总酯质量浓度由1. 49 g/L增加到9. 72 g/L;酯化后白酒相关风味物质(如己酸乙酯、辛酸乙酯等)均有较大提高,与洋河天之蓝白酒相比,关键风味酯类种类相似,比例接近。通过优化条件,黄浆水总酯得到有效提高,风味结构更加接近市售白酒,为黄浆水的应用提供了参照。
In order to improve the utilization of yellow water,which is a by-product of liquor making,organic acids in yellow water of Yanghe liquor were esterified by adding alcohol and catalysts. The esterification condition was optimized by single factor and orthogonal experiments using Monascus powder as a catalyst. The optimized esterification condition was found as follows: 13%(V/V) anhydrous ethanol,8%(w/w) Monascus powder,reacted at 31°C for 28 d. The total ester concentration of yellow water increased from 1. 49 g/L to 9. 72 g/L under this condition.Headspace solid-phase microextraction followed by GC-MS analysis showed that liquor-related flavor substances,such as ethyl hexanoate and ethyl octanoate,in fermented yellow water were greatly improved,and their types and ratios were similar to those in YangheTianzhilan liquor. Therefore,this study lays a foundation for subsequent applications of yellow water.
In order to improve the utilization of yellow water,which is a by-product of liquor making,organic acids in yellow water of Yanghe liquor were esterified by adding alcohol and catalysts. The esterification condition was optimized by single factor and orthogonal experiments using Monascus powder as a catalyst. The optimized esterification condition was found as follows: 13%(V/V) anhydrous ethanol,8%(w/w) Monascus powder,reacted at 31°C for 28 d. The total ester concentration of yellow water increased from 1. 49 g/L to 9. 72 g/L under this condition.Headspace solid-phase microextraction followed by GC-MS analysis showed that liquor-related flavor substances,such as ethyl hexanoate and ethyl octanoate,in fermented yellow water were greatly improved,and their types and ratios were similar to those in YangheTianzhilan liquor. Therefore,this study lays a foundation for subsequent applications of yellow water.
引文
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[2]张丹,陈雪玲,付瑜,等.复合生物制剂在浓香型白酒黄水酯化中的应用[J].酿酒科技,2016(9):71-75.
[3]肖静锋.用黄水和酒尾加大曲发酵串蒸的试验[J].酿酒科技,1984(3):4-5.
[4]孙前聚,任鹿海,田以清,等.黄浆水酯化技术提高浓香型曲酒质量的研究[J].酿酒,1991(6):18-20.
[5]张立强,王慧,王君高.酒精制醋工艺初探[J].中国酿造,2007(7):49-50.
[6]梁艳玲,苏芬芬,伍彦华,等.从大曲酒副产物黄水中提取乳酸的研究[J].酿酒科技,2017(3):95-99.
[7]王永伟,谢杰,张聪芝,等.黄水醋饮生产工艺研究[J].酿酒科技,2016(3):52-56.
[8]唐心强,左风华,王虹.基于共沸蒸馏从黄水中获取白酒调味品的方法[J].酿酒科技,2017(7):107-114.
[9]李安军,刘国英,李兰,等.基于超临界CO2萃取技术提取酿酒黄水中风味物质的研究[J].食品与发酵工业,2019,45(2):118-123.
[10]刘宾,陈义伦,于忠良.黄水酯化液酶法制备技术研究[J].中国食品学报,2009,9(2):116-121.
[11]马荣山,李婧.化学酯化法对酒尾和黄水的利用[J].中国酿造,2011(12):155-160.
[12]陈帅,赵金松,郑佳,等.红曲与产酯酵母酯化黄水代谢物的特征[J].食品科学,2013,34(7):1-5.
[13]XIA Q,WU C,HUANG J,et al.Selection and application of potential whole-cell enzymes in the esterification of Huangshui,a by-product formed during Chinese liquormaking[J].Journal of the Institute of Brewing,2014,120(1):45-51.
[14]代文婷,吴宏,郭安民,等.红曲霉在酿酒行业中的应用研究进展[J].食品与发酵工业,2018,44(1):280-284.
[15]林秋,马莹莹,杨建刚,等.红曲霉酒曲的制备[J].食品与发酵工业,2015,41(7):99-103.
[16]刘丹,杨帆,薛意斌,等.红曲霉Monascus sanguineus X1处理黄水的培养基优化及酯化液制备[J/OL].食品科学技术学报,2019-01-30.
[17]蔡颖慧,潘佩平,黄潇,等.红曲霉产琥珀酸与酯化酶的变化规律[J].食品科学,2014,35(13):178-181.
[18]CHEN M,LIU H,ZHEN D,et al.Research on the esterification property of esterase produced by Monascus sp.[J].African Journal of Biotechnology,2011,10(26):5 166-5 172.
[19]郝小松.超临界CO2萃取白酒发酵副产物黄水中风味物质的工艺研究[D].西安:西北大学,2010.
[20]张立强,崔瑞迎,周荣清,等.麸皮红曲培养及酯化黄水条件的优化[J].食品工业科技,2015,36(19):171-176;180.
[21]陈帅,刘琨毅,郑佳,等.基于响应面法优化酿酒黄水酶促酯化条件的研究[J].食品工业科技,2012,33(12):205-209.
[22]刘明,徐姿静,钟其顶,等.白酒中风味物质阈值测定方法的比较[J].中国食品学报,2018,18(4):253-260.
[23]范文来,聂庆庆,徐岩.洋河绵柔型白酒关键风味成分[J].食品科学,2013,34(4):135-139.
[24]FAN H,FAN W,XU Y.Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2015,63(14):3 660-3 668.
[25]GAO W,FAN W,XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2014,62(25):5 796-5 804.
[26]LI H,WANG C,ZHU L,et al.Variations of flavor substances in distillation process of chinese Luzhou-flavor liquor[J].Journal of Food Process Engineering,2012,35(2):314-334.
[27]LI H,QIN D,WU Z,et al.Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science[J].Food Chemistry,2019,284:100-107.