脂肪酶在燕麦酒生产中的应用研究

Application of Lipase in the Production of Oat Liquor

以脂肪酶用量、发酵液初始p H值、金属离子、发酵时间为影响因素,通过单因素试验得到最佳值,利用响应面试验确定脂肪酶在燕麦酒生产中的应用条件。通过对燕麦酒中各指标的测定,结果表明,四个因素对燕麦酒质量影响从大到小依次为发酵时间、p H值、脂肪酶用量、金属离子;最佳应用条件为脂肪酶用量1.00‰,发酵液初始p H6.0,添加金属离子为Ca^(2+),发酵时间14 d,此条件下测得燕麦酒各指标,总酯1.34 g/L,正丙醇0.62 g/L,异丁醇0.71 g/L,综合得分为83.6分。预测燕麦酒质量与验证测定值接近,脂肪酶的应用条件合理,在燕麦酒生产中具有一定的参考价值和实际意义。

Using the lipase dosage,the initial pH of the fermentation liquid,the metal ions,and the fermentation time as the influencing factors,the application conditions of lipase in oat liquor production were determined by single factor tests and response surface method.The results showed that the effect of the four factors on oat liquor quality was fermentation time>pH>lipase dosage>metal ions.The best application conditions were as follows:the lipase dosage was 1.00‰,the initial pH of the fermentation liquid was 6.0,the metal ion added was Ca2+,and the fermentation time was 14 days.Under these conditions,the total esters of the oat liquor was 1.34 g/L,the n-propanol content was 0.62 g/L,the isobutanol content was 0.71 g/L,and the comprehensive score was 83.6.The predicted value of oat liquor quality was close to the measured value,indicating that the application conditions of lipase were reasonable.This study has certain reference and practical significance in the production of oat liquor.