黄浆水酯化串蒸提升白酒品质的研究  

Study on the Improvement of Liquor Quality by Esterifying and Cross Steaming of the Yellow Water

作　　者：蒋学剑 王志强 汤井立 葛向阳[2] 吴群[2] 张加林 

机构地区：[1]江苏汤沟两相和酒业有限公司,江苏连云港222535 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《酿酒》2017年第2期60-64,共5页Liquor Making

摘　　要：黄浆水是固态白酒发酵的副产品,内含丰富的营养物质。采用酯化酶催化法制备酯化液,研究黄浆水用量、酯化酶用量、酒精度、己酸含量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:黄浆水用量40%、酒精度30%vol、己酸含量0.8%、酯化酶用量0.1%于15℃条件下酯化24h,酯化液中总酯含量最高,可达652mg/100m L。每甑底锅串蒸酯化液用量20L,优级品率、一级品率均提高35%。Yellow water is the byproduct in solid liquor fermentation. There are plenty of nutriment in it. Effects of the concentration of Yellow water ,the dosage of mixed esterifying enzyme, athanol, the addtion of hexanoic acid on the content of total ester in esterffying liquid were studied at 15℃ esterifying for 24h, the technology parameters were optimized by orthogonal experiment. Results showed that the optimal preparation technology of estefifying liquid was the eoncetration of Yellow water 40%, the dosage of mixed esterifying enzyme 0.1% ,ethanol 30% vol, the addition of hexanoie acid 0.8%. Esterifying liquid prepared with above optimal technology contained 652mg/100mL total ester. Dosage 20L of esterifying liquid in bottom pot for cross steaming, high grade rate, grade rate were increased by 35%.

关 键 词：黄水 酯化酶 酯化液 串蒸 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]