摘要
本文采用浅盘发酵法制作麸皮红曲,旨在提供一种发酵时间短且不易染菌的麸皮红曲的固态发酵方法。采用单因素实验的方法研究原料配比、料层厚度、水分、培养温度和时间对麸皮红曲酯化力的影响,并且以酯化力为标准确定麸皮红曲的最佳制作条件。将红曲应用于黄水的酯化以提高己酸乙酯和乳酸乙酯的含量。通过GC-MS测定并比较总酯、挥发性组分的相对含量,探究乙醇浓度与p H对酯化过程的影响以确定最佳的酯化条件,从而达到酿酒副产物的回收利用。麸皮红曲的最佳发酵条件为:原料配比(麸皮∶黄水∶自来水=100∶15∶75,w/v/v)、料层厚度(1.8 cm)、水分(47%)、培养温度(32℃)、培养时间(48 h)。黄水酯化研究表明,初始乙醇浓度分别为15%和20%,p H为3.5时,酶促催化反应15 d,所得总酯的含量分别为0.63 g/100 m L和0.64 g/100 m L,其中代表性挥发性组分(己酸乙酯和乳酸乙酯)的相对百分含量从14.33%分别增加到42.70%和31.30%。
In the present study,the bran qu was manufactured with Monascus by a salver fermentation method,the objective of this study was to provide a solid- state fermentation method which consumed less time and prevented bacterial contamination.A single factor experiment was conducted to investigate the effect of the ratio of materials,material thickness,moisture content,cultivation temperature and time on the esterifying capacity of bran qu. The optimal manufacture conditions of bran qu were determined based on the esterifying capacity.In addition,the bran qu was applied to esterify Huang shui to improve the ethyl capronate and ethyl lactate contents.Also the effect of initial ethanol content and p H on the esterifying process was studied by comparing the relative contents of total esters and volatile compounds detected by GC- MS,the esterifying conditions of Huang shui were optimized in order to reuse the liquor byproducts.The results showed that the optimal fermentation conditions of bran qu were as follows： ratio of raw materials（ bran ∶ yellow water ∶ tap water,100 ∶ 15 ∶ 75,w / v / v）,material thickness（ 1.8 cm）,moisture（ 47%）,cultivation temperature（ 32 ℃） and time（ 48 h）. The results of esterifying Huang shui suggested that when the initial ethanol contents were 15% and 20% respectively,initial p H was 3.5,and enzymatic reaction time was 15 d,the content of total esters obtained were 0.63 g /100 m L and 0.64 g /100 m L respectively,among which the relative contents of representative components（ ethyl capronate and ethyl lactate） were respectively increased from 14.33% to 42.70% and 31.30%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第19期171-176,180,共7页
Science and Technology of Food Industry
基金
国家自然科学基金资助(31171742)
关键词
红曲
酯化力
黄水
总酯含量
条件优化
Red starter
esterification capacity
Huang shui
total ester content
condition optimization
