酒用酯化酶利用酒尾生产酯化液研究  

Production of Esterifying Liquid by Liquor Tail with Esterifying Enzyme

作　　者：张坤[1] 马美荣[1] 王小伟[1] ZHANG Kun;MA Meirong;WANG Xiaowei(Beijing Red Star Co.Ltd.,Beijing 101400,China)

机构地区：[1]北京红星股份有限公司,北京101400

出　　处：《酿酒科技》2021年第5期82-85,97,共5页Liquor-Making Science & Technology

摘　　要：对酒用酯化酶催化酒尾、乙酸合成乙酸乙酯进行了研究。经研究,确定了酯化条件:温度30℃,乙酸用量3%,酯化酶用量3%,酯化2 d。该酶重复使用4次仍具有稳定的酶催化活性。该酶可对酒尾进一步转化,对提升酒尾的附加值具有重要意义。The synthesis of ethyl acetate from liquor tail and acetic acid catalyzed by esterifying enzyme was studied.The esterification conditions were determined as follows:the temperature was 30℃,the use level of acetic acid was 3%,the use level of esterifying enzyme was 3%,and the esterifying time was 2 days.The enzyme had stable enzymatic activity after reusing for 4 times.The enzyme could transform the liquor tail,and had important significance for increasing the added value of liquor tail.

关 键 词：酯化酶 酒尾 利用 酯化液 乙酸乙酯 

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