红曲霉发酵液酯化酿酒尾水制备酯化液的研究
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摘要
利用红曲霉发酵生成的酯化酶液,催化酿酒尾水中的有机酸和醇,来制备含酯量较高的酯化液。本研究采用液态发酵法制备酯化酶液,添加到酿酒尾水、乙醇、己酸的混合液中,在一定条件下进行酯化反应,以混合液总酯含量和各有效成分含量为指标,设计单因素实验考察影响酯化反应因素的范围,采用正交设计实验优化各酯化反应的条件。正交实验所得的最优条件为乙醇添加量为10%、酯化酶液添加量为9%、己酸添加量为1.5%、酯化反应温度为35℃,在此条件下混合液中总酯的含量达137.01 mg/100 m L,其中己酸乙酯含量高达222.71 mg/L,乳酸乙酯的含量由92.93 mg/L下降到74.61 mg/L,乳酸乙酯与己酸乙酯的比值小于1。所得酯化液适合用于白酒的勾调,不仅大幅提高了酒体中总酯含量,还减少了乳酸乙酯对主体香型的抑制和青涩杂味,使酒体香气更为突出协调。
The esterified liquid with higher ester content was obtained by esterifying reaction between organic acid and alcohol in wine tail water,under the catalysis of esterifying enzyme,produced by liquid fermentation of monuscus. Total ester content value in the mixture,tested by the ways of titration and gas chromatography,was the main indicator to determine influencing esterifying reaction factors and scope. Single factor experiment and orthogonal test were done in the study. The result showed that,the optimization conditions were ethanol 10%,caproate 1.5%,esterifying enzgme 9%,the optimization esterifying reaction temperature 35 ℃.In the conditions,the total ester content in esterification liquid reached 137.01 mg/100 m L,among which the content of caproic acid ethyl ester was as high as 222.71 mg/L. The content of ethyl lactate decreased from 92.93 mg/L to74.61 mg/L,and the ratio of ethyl lactate to ethyl hexanoate was less than 1.The esterified liquid was just fitting for liquor blending,which not only greatly increased the total ester content in the wine,but also reduced the content of ethyl lactate,reduced the inhibition of ethyl lactate on the main flavor and astringent taste,so that the aroma of wine was more prominent coordinate.
The esterified liquid with higher ester content was obtained by esterifying reaction between organic acid and alcohol in wine tail water,under the catalysis of esterifying enzyme,produced by liquid fermentation of monuscus. Total ester content value in the mixture,tested by the ways of titration and gas chromatography,was the main indicator to determine influencing esterifying reaction factors and scope. Single factor experiment and orthogonal test were done in the study. The result showed that,the optimization conditions were ethanol 10%,caproate 1.5%,esterifying enzgme 9%,the optimization esterifying reaction temperature 35 ℃.In the conditions,the total ester content in esterification liquid reached 137.01 mg/100 m L,among which the content of caproic acid ethyl ester was as high as 222.71 mg/L. The content of ethyl lactate decreased from 92.93 mg/L to74.61 mg/L,and the ratio of ethyl lactate to ethyl hexanoate was less than 1.The esterified liquid was just fitting for liquor blending,which not only greatly increased the total ester content in the wine,but also reduced the content of ethyl lactate,reduced the inhibition of ethyl lactate on the main flavor and astringent taste,so that the aroma of wine was more prominent coordinate.
引文
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[2]宋洪涛,郭涛,张跃新,等.中药红曲中蛋白酶和淀粉酶的检测[J].辽宁药物与临床,1999(1):14-16.
[3]程江红,何汝良,程江浩,等.酯化红曲工艺研究及在酿酒上的应用[J].酿酒科技,2005(9):36-37.
[4]Srianta I,Ristiariini S,Nugerahani I,et al.Recent research and development of Monascus fermentation products[J].International Food Research Journal,2014,21(1):1-12.
[5]刘宇驰,卓疏崇,云敏,等.酯化液(菌株)应用于白酒酿造过程的探讨[J].酿酒科技,2009(7):59-62.
[6]李跃,姚元滋,徐效勇,等.白酒发酵副产物对白酒调味的应用[J].酿酒科技,2017(8):121-123.
[7]庄名扬.浓香型白酒蒸馏尾水中香味物质的分离与应用[J].酿酒科技,2008(6):99-100.
[8]赵星辉,张广松,张瑞娟.不同类型白酒蒸馏尾水油状物的研究[J].酿酒科技,2015(4):69-72.
[9]孙启栋,利用老窖黄水提高泰山特曲质量的探讨[J].酿酒,1998(1):33-45.
[10]李跃,姚元滋,徐效勇,等.白酒发酵副产物对白酒调味的应用[J].酿酒科技,2017(8):121-123.
[11]Fan W L,Qian M C.Characterization of aroma compounds of Chinese“Wuliangye”and“Jiannanchun”liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry,2006,54(7):2695-2704.
[12]邵燕,张宿义,祝成,等.浓香型白酒风味物质与感官评定相关性研究[J].中国酿造,2012(8):92-95.
[13]方春玉,周健,吴华昌,等.高酯化力低产桔霉素的红曲霉诱变育种的研究[J].食品工业科技,2011(5):203-205.
[14]Fan W,Qian M C.Identification of aroma compounds in Chinese“Yanghe”Daqu liquor by normal phase chromatography fractionation followed by gas chromatography olfactometry[J].Flavor Frag,2006,21(2):333-342.
[15]康碧玉.红曲霉菌萃取发酵及其次级代谢产物的调控[D].上海:华南理工大学,2014:1-101.
[16]俞进,朱昌仁.红曲菌代谢产物Lovastatin的定性量检测及其观察[J].成都医科大学学报,1998,19(1):19-22.
[17]李贺贺,胡萧梅,李安军,等.采用顶空固相微萃取和搅拌棒吸附萃取技术分析古井贡酒中香气成分[J].食品科学,2016(4):155-164.
[18]蒋玉洁,申明月,谢明勇,等.固相微萃取-气相色谱-质谱联用技术分析四特酒香气成分[J].食品工业科技,2016(4):92-96.
[19]赖登燡,梁诚.系统论对浓香型白酒生产中“增己降乳”的解析及应用[J].酿酒科技,2008(8):104-106.