Immobilized lipase-based yellow water utilization and white spirit characteristic flavor ester preparation method

Abstract

The invention discloses a yellow water utilization and white spirit characteristic flavor ester preparation method based on immobilized lipase, and belongs to the technical field of white spirit biology. According to the invention, a hydrophilic-hydrophobic bifunctional microenvironment is constructed on the surface of an inorganic carrier with a mesoporous structure, and lipase is activated and immobilized under mild conditions, so that the immobilized lipase can be activated and immobilized under the condition of no additional organic solvent; esterification reactions of organic acids in yellow water of fen-flavor, strong-flavor, Maotai-flavor and the like of Baijiu are efficiently catalyzed, and flavor esters with Baijiu characteristics are generated in a targeted mode. Through the synergistic effect of the bifunctional surface microenvironment and the immobilization mode, the catalytic activity, the stability and the reuse performance of the lipase in a complex yellow water system are improved, the immobilized lipase can keep stable operation in multiple reaction cycles, the service life of the lipase is remarkably prolonged, the reaction cost is reduced, and the method is suitable for industrial production. Efficient conversion and high-value utilization of the organic acid in the yellow water are realized, and the method has a good industrial application prospect.

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