首页 关于我们 杂志征订 网上投稿 文章搜索 资料下载 广告联系 English 版权声明
刊物期号: 201709

基于白酒丢糟压榨液为原料的酯化研究(98)

作者: 宋文江1,2,杨 艳3,敖 灵3,4,梁丽静5,宋 川3,4,雷翔云3,4

地址:1.泸州市产品质量监督检验所,四川 泸州 646000; 2.国家酒类及加工食品质量监督检验中心,四川 泸州 646000; 3.泸州老窖股份有限公司,四川 泸州 646000; 4.国家固态酿造工程技术研究中心,四川 泸州 646000; 5.泸州职业技术学院,四川 泸州 646000
摘要 利用白酒丢糟压榨液为原料,分别进行非酶促酯化和酶促酯化研究。结果表明,随着酯化时间的延长,非酶促和酶促酯化条件下总酸降低速率、降低量与总酯增加速率、增加量有明显差异;不同乙醇浓度对非酶促酯化或酶促酯化效果也有明显差异。综合比较,基于白酒丢糟压榨液为原料的酯化反应较优酯化条件为:酯化酶B、乙醇浓度为10 %。
关键词 丢糟; 压榨液; 酯化
中图分类号: TS262.3;TS261.4;X797 文献标识码: A 文章编号: 1001-9286(2017)09-0098-04

英文标题: Esterification of Pressed Liquid of Spent Grains

英文作者: SONG Wenjiang1,2,YANG Yan3,AO Ling3,4,LIANG Lijing5,SONG Chuan3,4 and LEI Xiangyun3,4

英文地址: 1.Luzhou Product Quality Supervision and Inspection Institute,Luzhou,Sichuan 646000;2.National Quality Inspection & Supervision Center for Alcoholic Drinks & Processed Food,Luzhou,Sichuan 646000; 3.Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;4.Natio

英文摘要 Enzymatic esterification and non-enzymatic esterification researches with pressed liquid of spent grains as raw materials were performed respectively. The results showed that, there was significant difference in decreasing rate/amount of total acids and in increasing rate/amount of total esters between under enzymatic esterification conditions and under non-enzymatic esterification conditions with the extension of esterification time; and ethanol of different concentration had different effects on enzymatic esterification and non-enzymatic esterification. The best conditions for the esterification of pressed liquid of spent grains were summed up as follows: esterification enzyme B used and ethanol concentration was 10 %.
英文关键词 spent grains; pressed liquid; esterification
      

http://weibo.com/gznjkj

微信号:gznjkj


酿酒科技版权声明:
①凡本站未注明来源的作品均为本站原创,版权属于酿酒科技杂志社,其他媒体转载须注明来源为“酿酒科技”。
②凡本站注明“来源:XXX”的作品,均转载自其它媒体,转载目的在于传递更多信息,并不代表本站赞同其观点和对其真实性负责。我们力所能及地注明初始来源和原作者,如果您觉得侵犯了您的权益,请通知我们,我们会立即改正。
版权事宜或内容合作请联系:njkj2014@163.com


版权所有 酿酒科技杂志社 2001-2016
电子邮件:NJKJ@263.net,lmst@public.gz.cn,njkj@chinajournal.net.cn