清香型白酒大曲酯化力测定方法的优化研究  

Optimization of the measurement method for the esterification ability of light-flavor Baijiu Daqu

作　　者：刘小改[1] 王小伟[1] 张坤[1] LIU Xiaogai;WANG Xiaowei;ZHANG Kun(Beijing Red Star Wine 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：《中国酿造》2021年第11期184-187,共4页China Brewing

基　　金：北京红星股份有限公司2020年年度研究开发项目(2020-300030)。

摘　　要：为了能够更准确的测定清香型白酒大曲的酯化力水平,该研究对清香型白酒大曲催化酯化反应条件进行优化。以乙酸、乙醇为反应底物,分别对乙酸添加量、酯化反应温度、酯化反应时间进行了对比分析。结果表明,最佳测定条件为乙酸添加量0.8 mL/100 mL,反应温度30℃,反应时间6 d。乙酸与乙醇在此最佳条件下可进行充分酯化反应,应用该方法测得清香型大曲酯化力为898 U。In order to measure the esterification ability of light-flavor Baijiu(Chinese liquor)Daqu more accurately,the catalytic esterification reaction conditions of light-flavor Baijiu Daqu were optimized.Using acetic acid and ethanol as reactive substrates,the acetic acid addition and esterification reaction temperature and time were analyzed.The results showed that the optimal determination condition was acetic acid addition 0.8 ml/100 ml,reaction temperature 30℃,and reaction time 6 d.The acetic acid and ethanol could be esterified completely under these conditions.The esterification ability of light-flavor Baijiu Daqu measured by the method was 898 U.

关 键 词：清香型白酒大曲 酯化力 方法 条件 优化 

分 类 号：TS261.7[轻工技术与工程—发酵工程]