Abstract:In this study, distiller’s grains of Luzhou-flavor liquor were used as the research object, and the effects of processing conditions such as pasteurization, reaction temperature, edible alcohol addition, Candida antarctica lipase B (CALB) and reaction time on alcohol esterification were studied. The experimental results showed that the greatest enhancement on ester content and flavor occurred after pasteurization and reactions under the following conditions: Dose of edible alcohol (95%, V/V), 20 mL/100 g; amount of CALB enzyme, 1.5 ‰ (W/W), reaction temperature and time, 20 ℃ and 3 days. Under which, the contents of ethyl acetate, ethyl hexanoate, ethyl lactate and total ester were 3.17 g/L, 0.59 g/L, 0.76 g/L and 4.53 g/L in the product, respectively. Accordingly, further experiments using 1 kg of distiller's grains were carried out, and the contents of ethyl acetate, ethyl hexanoate, ethyl lactate and total ester were 3.44 g/L, 0.85 g/L, 0.70 g/L and 4.98 g/L, respectively. The amounts of the main aroma substances of Luzhou-flavor liquor, ethyl acetate and ethyl hexanoate, in the CALB-treated sample were increased by 16.38 times and 16.67 times, respectively, compared to those without CALB enzyme treatment, and the contents of individual esters remained constant after amplification. This study provides a basis for further amplification experiments, and is of great significance to lipase-catalyzed recycling of distiller’s grains.
