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New technology for preparing ester spices by using fusel oil enzyme method and natural ester spices

A technology of fusel oil and alcohol oil enzyme, which is applied in the field of natural ester fragrance products, can solve problems such as equipment corrosion, environmental pollution, and restrictions, and achieve mild reaction conditions, high conversion rate of raw materials, good naturalness and food safety Effect

Inactive Publication Date: 2012-07-11
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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AI Technical Summary

Problems solved by technology

This method is easy to operate, but using concentrated sulfuric acid as a catalyst will cause serious corrosion of equipment and serious environmental pollution, and the prepared esters are not natural, so the application of its preparation of flavors and fragrances is limited to a certain extent, and the price is low

Method used

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Embodiment Construction

[0013] Pre-dehydrate and decolorize the raw material fusel oil and acetic acid; add fusel oil and acetic acid respectively in n-hexane solvent system or solvent-free system [fusel oil: acetic acid = (1~6): 1 (V / V) , acetic acid is added in 1 to 10 times, with an interval of 1h to 5h (hours)], immobilized lipase 0.05% to 5% (W / V), molecular sieve 0.5% to 10% (W / V), at temperature 20 ℃ ~ 65 ℃, shaker speed 10r / min ~ 250r / min, for 10h ~ 60h reaction; or supplementary frequency 5Hz ~ 200Hz, power 0.1W / cm 2 ~10W / cm 2 The ultrasonic field is strong, and the reaction is carried out for 1h to 25h; the conversion rate of the raw material and the yield of the main target product (natural ester fragrance) are detected by GC-MS of regular sampling.

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Abstract

The invention discloses a new technology for preparing ester spices by using a fusel oil enzyme method and natural ester spices, and relates to a new technology for preparing natural ester spices by catalysis of lipase under the non-aqueous phase condition by using fusel oil and acetic acid as main raw materials and the natural ester spices. The fusel oil is a byproduct of fermentation alcohol, mainly contains isoamyl alcohol, isobutyl alcohol, n-propanol and the like, is mainly used for refining chemical products by extraction or manufacturing ester spices by using catalysis of concentrated sulfuric acid, and does not meet the requirement for environment-friendly production. A non-aqueous phase enzymatic transformation technology and an ultrasonic field reinforcing technology are integrated in the new technology, the fermentation-derived fusel oil and the acetic acid are used as the main raw materials, and the natural ester spices of isoamyl acetate, isobutyl acetate, propyl acetate and the like are prepared by non-aqueous phase transformation of the lipase; and the reaction conditions are mild, the defects of high energy consumption, serious pollution and the like in chemical synthesis are overcome, and nature and eating safety of the spices are enhanced. The ester spices can be widely applied to preparation of essence for wine, food essence, daily use chemical essence and the like.

Description

Technical field: [0001] The invention belongs to the technical fields of food science and engineering and biochemical industry, and relates to the preparation of ester by enzymatic conversion using fusel oil and acetic acid as main raw materials and using lipase as a catalyst under the conditions of non-aqueous phase, ultrasonic field strengthening or non-ultrasonic field strength New technology of fragrances and its resulting natural ester fragrance products. Background technique: [0002] Fusel oil is a colorless or light yellow volatile oily liquid, its main components are isoamyl alcohol, isobutanol, n-propanol, etc. The source of fusel oil is mainly the by-product of the distillation process in the production of alcohol by fermentation , or a by-product of the production of butadiene by the alcohol method. [0003] According to incomplete statistics, at present, there are more than 1,000 domestic enterprises that have only received edible alcohol production licenses, a...

Claims

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Application Information

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IPC IPC(8): C12P7/62
Inventor 王成涛王昌涛赵磊杨雪莲孙宝国丁晓英张佳婵李小东
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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