杜康酒发酵副产物黄水料酒的制备及成分分析  

Preparation and Composition Analysis of By-Product of Dukang Wine Fermentation-Yellow Serofluid Cooking Wine

作　　者：李晨晨 古绍彬[1] 吴影[1] 赵丽娜[1] 马金亮 LI Chen-chen;GU Shao-bin;WU Ying;ZHAO Li-na;MA Jin-liang(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000

出　　处：《中国调味品》2023年第1期164-167,180,共5页China Condiment

基　　金：河南省科技攻关项目(202102110296,212102110326);河南省教育厅科技攻关项目(19A550001)。

摘　　要：黄水作为白酒固态发酵的主要副产物之一,含有丰富的醇类、醛类、酯类等香味物质。通过气相色谱-质谱联用(GC-MS)分析发现杜康酒发酵黄水中含有乙酸乙酯、己酸乙酯、乳酸乙酯等11种呈香物质,经进一步酯化反应,呈香物质相对酯化前的产物每升增加了3.064 g,相对提高了37.32%,酯化后产物经蒸馏每升回收得到84.15 g调香液。蒸馏剩余物添加5%的壳聚糖-硅藻土(4∶1)进行澄清过滤,并用5 g/dL碳酸钙进行降酸处理后,添加香辛料水提液5 mL/dL、食盐0.3 g/dL、糖1 g/dL,制成调味料酒。与市售调味酒相比,该调味料酒富含缬氨酸、蛋氨酸、异亮氨酸等23种氨基酸,且除腥试验表明该调味料酒具有良好的除腥效果。As one of the main by-products of liquor solid-state fermentation,yellow serofluid is rich in aromatic substances such as alcohols,aldehydes and esters.Through gas chromatography-mass spectrometry(GC-MS),it is found that the fermented yellow serofluid of Dukang wine contains 11 kinds of aromatic substances such as ethyl acetate,ethyl caproate,ethyl lactate and so on.After further esterification reaction,the aromatic substances increase by 3.064 g/L or 37.32%compared with the products before esterification,the products after esterification obtain 84.15 g/L flavoring solution by distillation.The residues after distillation are clarified and filtered by adding 5%chitosan-diatomite(4∶1),and treated with 5 g/dL calcium carbonate for acid reduction treatment.After adding 5 mL/dL spice water extract,0.3 g/dL salt and 1 g/dL sugar,seasoning cooking wine is made.Compared with the commercially available seasoning wine,the seasoning cooking wine is rich in 23 kinds of amino acids such as valine,methionine,isoleucine and so on,and the deodorization test shows that the seasoning cooking wine has good deodorization effect.

关 键 词：黄水 香味物质 酯化 料酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]