复合酯化酶在固态法白酒发酵过程中对微量成分影响的研究  

Investigation on the Effects of Composite Esterifying Enzyme on the Trace Components in Liquor by Solid Fermentation

作　　者：吴生文[1] 陈飞[1] 张志刚[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2011年第9期17-19,共3页Liquor-Making Science & Technology

基　　金：江西省科技支撑计划项目(项目编号:2009BGA02800)分支项目

摘　　要：研究了复合酯化酶在固态法白酒发酵过程中对基酒中醛、有机酸、酯、醇等呈香呈味物质的影响。结果表明,总酸、乙酸、己酸含量有提高,乳酸、丙酸则呈现出逐步降低的趋势;杂醇类物质下降明显;复合酯化酶在固态法白酒酿造过程对乙酸乙酯的影响不明显,己酸乙酯随复合酯化酶用量的增加而增加显著,当复合酯化酶的用量为2.5%时,己酸乙酯浓度达到对照组的26.9倍。The effects of composite esterifying enzyme on the trace components in base liquor including aldehydes, organic acids, esters and alcohols etc. in the process of solid fermentation were investigated. The results were as follows： the content of total acid and acetic acid and caproic acid increased, the content of lactic acid and propionic acid decreased gradually, the content of fusel oil decreased evidently, the change of ethyl acetate content was not obvious, the content of ethyl caproate increased with the increase of the use level of composite esterifying enzyme （as the use level of composite esterifying enzyme was 2.5 %, ethyl caproate content increased by 26.9 times compared with that in the control group）.

关 键 词：复合酯化酶 固态法白酒 微量成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] Q814[轻工技术与工程—食品科学与工程]