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投稿时间：2019-10-11
投稿时间：2019-10-11
中文摘要: 为提高白酒副产物黄水的使用价值，以黄水为原料，采用脂肪酶制剂酯化发酵生产白酒调味液原液。通过将一种纯脂肪酶制剂应用于黄水酯化过程，研究该脂肪酶制剂对于黄水酯化效果的影响，以总酯为响应值，在单因素试验基础上，选用己酸添加量，乙醇添加量和反应时间3 个影响因子进行响应面优化试验。得到最佳条件为：己酸添加量1.69 mL/100 mL，乙醇添加量2.98 mL/100 mL，反应时间8.73 h。在该条件下，总酯值达到（5.071±0.08）g/L。
Abstract:In order to improve the use value of liquor by-product，yellow water was used as raw material to produce liquor flavoring liquid by lipase preparation esterification and fermentation.In this paper，a pure lipase preparation was applied to the esterification process of yellow water to study the influence of the preparation on the esterification effect of yellow water.With total ester as the response value and on the basis of single-factor experiment，three influencing factors including the addition amount of hexanoic acid，the addition amount of ethanol and the reaction time were selected for the response surface optimization test.The optimal conditions were as follows：caproic acid addition 1.69 mL/100 mL，ethanol addition 2.98 mL/100 mL，reaction time 8.73 h，respectively.Under the condition，the total ester value reached（5.071±0.08）g/L.
文章编号：202003008 中图分类号： 文献标志码：
基金项目:成都市科技项目（2015-CX00-00013-ZF）；中国轻工业浓香型白酒固态发酵重点试验室开放基金项目（2018JJ012）；四川省科技厅项目（2018JZ0039）
| Author Name | Affiliation |
| LI Yi-xuan，ZONG Xu-yan，CHEN Min，TANG Qian，MOU Ting-ting，LI Li | School of Biological Engineering，Sichuan University of Science & Engineering，Yibin 644000，Sichuan，China |
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