食醋酿造中酯类生成及酯化酶的应用研究  

Study on Ester Generation and Esterifying Enzyme in Vinegar Brewing

作　　者：秦伟军 王建云 QIN Wei-jun;WANG Jian-yun(Beijing Daluhangxing Quality Certification Center Co.,Ltd.,Beijing 100089,China;Shanxi Liangfen Jinlongyu Vinegar Industry Co.,Ltd.,Jinzhong 030622,China)

机构地区：[1]北京大陆航星质量认证中心股份有限公司,北京100089 [2]山西梁汾金龙鱼醋业有限公司,山西晋中030622

出　　处：《中国调味品》2020年第10期126-129,共4页China Condiment

摘　　要：对食醋酿造过程中总酸和总酯的变化进行分析,考察在醋酸发酵和陈酿过程中添加酯化酶对总酸和总酯生成的影响。结果表明:酒精发酵、醋酸发酵、陈酿过程中均可以产生酯类物质,其中醋酸发酵过程中酯化反应生成酯类最多。醋酸发酵过程中添加酯化酶,醋酸发酵结束期第6天总酯生成量比未加酯化酶的生成量高1.17 g/dL,酯化率提高了47.3%。陈酿过程中加酯化酶可提高食醋总酯含量约0.4 g/dL。食醋总酯含量提高,食醋口感更加醇厚,酯香味浓郁,食醋风味品质提高。The changes in total acids and total esters in vinegar brewing process are analyzed.The effects of adding esterifying enzyme in acetic acid fermentation and aging process on the production of total acids and total esters are investigated.The results show that esters could be produced in alcohol fermentation,acetic acid fermentation and aging process,and esterification reaction produces the most esters in acetic acid fermentation process.Adding esterifying enzyme in the acetic acid fermentation process,the total ester yield on the 6th day after acetic acid fermentation is 1.17 g/dL higher than that without adding esterifying enzyme,and the esterification rate is increased by 47.3%.Adding esterifying enzyme in the aging process could increase the total ester content by about 0.4 g/dL.The content of total ester of vinegar is increased,the taste of vinegar is more mellow,the aroma of ester is rich,and the flavor quality of vinegar is improved.

关 键 词：食醋 酯化酶 发酵 酿造 陈酿 

分 类 号：TS264.22[轻工技术与工程—发酵工程]