Manufacture of bran qu with Monascus and optimization of the conditions of esterifying Huang shui
-
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%。Abstract: 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%.
-
Keywords:
- Red starter /
- esterification capacity /
- Huang shui /
- total ester content /
- condition optimization
-
[1] Blanc P.Recent research and development of Monascus fermentation products[J].I F R J,2013,21(1):1-12.
[2] 逯慎杰,刘秀河.功能性红曲中功能成分的研究进展[J].江苏调味副食品,2011,1:17-21. [3] 彭熙敏,刘超兰,韩瑞枝,等.红曲霉培养条件对酯化力影响的研究[J].酿酒科技,2009,1:17-20. [4] Chen S,Lv B,Du X,et al.Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts[J].Int J Dairy Technol,2012,65(2):287-292.
[5] Liu Q,Xie N,He Y,et al.Mpig E,a gene involved in pigment biosynthesis in Monascus ruber M7[J].Appl Microbiol Biot,2014,98(1):285-296.
[6] 贾波,周立平.红曲霉研究之现状及发展前景[J].中国食品添加剂,2002,(6):32-35. [7] 朱效刚,许赣荣.红曲的保健功能及产品开发趋势[J].食品研究与开发,2005,26(3):128-130. [8] Lv X C,Weng X,Zhang W,et al.Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE[J].Food Control,2012,28(2):426-434.
[9] 任飞,韩珍琼,熊双丽,等.红曲保健酒的研制[J].食品科学,2007,28(8):624-627. [10] 程江红,何汝良,程江浩,等.酯化红曲工艺研究及其在酿酒工业中的应用[J].中国酿造,2006,25(3):54-55. [11] 朱效刚.红曲功能性成分分析及发酵法生产的研究[D].无锡:江南大学,2005. [12] 庄名扬,胡森.酯化酶粗酶制剂生产及在浓香型酒的应用:缩短浓香型白酒发酵周期[J].酿酒科技,1993,2:22-26. [13] 刘宾,陈义伦,于忠良.黄水酯化液酶法制备技术研究[J].中国食品学报,2009,9(2):116-121. [14] 罗惠波,张宿义,卢中明.浓香型白酒黄水的应用探索[J].酿酒科技,2004,1:40-41. [15] 张宿义,卢中明,周军.黄酒调味液在白酒调味中的应用[J].酿酒科技,2002,2:45-46. [16] 陈帅,刘琨毅,郑佳,等.基于响应面法优化酿酒黄水酶促酯化条件的研究[J].食品工业科技,2012,33(12):205-209. [17] 陈帅,赵金松,郑佳,等.红曲与产酯酵母酯化黄水代谢物的特征[J].食品科学,2013,34(7):1-5. [18] Gao X L,Cui C,Zhao H F,et al.Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment[J].Food Sci Biotechnol,2010,19(4):889-898.
[19] 王世宽,潘明,徐艳丽,等.浓香型大曲发酵过程中霉菌消长情况的研究[J].中国酿造,2010,29(1):42-45. [20] 李振权,蔡静平,黄淑霞,等.不同生理状态霉菌对储粮品质危害性的研究[J].粮油加工,2007,7:96-98. [21] 陈帅,郑佳,刘琨毅,等.红曲酯化酶促反应及其代谢产物特征[J].食品与发酵工业,2011,38(2):47-51.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
