摘要
我国白酒行业每年有大量丢糟产生,丢糟的综合利用意义重大。基于脂肪酶的催化作用可以将丢糟中的有机酸转化成呈香的酯类,实验室对南极假丝酵母脂肪酶B(Candida antarctica lipase B,CALB)在丢糟再利用方面进行了研究。通过对工艺条件的考察,得到在CALB用量0.2%(w/w)、食用酒精(95%,v/v)添加量20%(w/w)、25℃反应8d条件下效果最好。另外中试实验结果表明,用所优化的工艺处理白酒丢糟能够提高丢糟中呈香物质的含量,所得60%(v/v)综合酒样品中乙酸乙酯浓度达到112.5mg/100mL、乳酸乙酯浓度达到126.6mg/100mL。
As the main by-product in the liquor industry, distiller＇s grains were produced largely every year, which has been recognized to be rich in organic acid. Thus, how to exploit the distiller＇s grains effectively gained increasingly concerns of the public. Based on that lipase can catalysis and lead to the transformation from organic acids to esters, using Candida antarctica lipase B （CALB） to improve the esterifications of organic acid in distiller＇s grains was studied in the present work. The results showed that the optimum process conditions was CALB 0.2% （w/w）, edible alcohol 20% （w/w）, reaction temperature 25 T： and reaction time 8 days. The further pilot test demonstrated that the contents of ethyl acetate and ethyl lactate could reached at 112.5 mg/100 mL and 126.6 mg/100 mL respectively in the liquor samples （60%, v/v）.
出处
《食品科技》
CAS
北大核心
2013年第6期26-30,共5页
Food Science and Technology
关键词
丢糟
南极假丝酵母脂肪酶B
乙酸乙酯
乳酸乙酯
distiller’s grains
Candida antarctica lipase B
ethyl acetate
ethyl lactate
