A method for yellow water utilization and preparation of characteristic flavor esters of liquor based on immobilized lipase

By constructing an immobilized lipase system with a hydrophobic-hydrophilic synergistic microenvironment in yellow water, the problems of low esterification efficiency and poor stability of free lipase in yellow water were solved, achieving efficient and stable esterification catalysis and the generation of characteristic flavor esters in baijiu, thus enhancing the resource utilization value of yellow water.

CN121894673BActive Publication Date: 2026-07-10OIL CROPS RES INST CHINESE ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
OIL CROPS RES INST CHINESE ACAD OF AGRI SCI
Filing Date
2026-03-26
Publication Date
2026-07-10

AI Technical Summary

Technical Problem

In existing technologies, free lipases have low esterification efficiency, insufficient stability, difficulty in repeated use, and long reaction cycles in yellow water systems, resulting in low efficiency of yellow water resource utilization.

Method used

Lipase was immobilized via physical adsorption using a bifunctional modified dendritic mesoporous SiO2 support, creating a microenvironment in which hydrophobic and amino groups are synergistically distributed. This enabled the synergistic regulation of lipase interface activation and conformational stability, thereby improving esterification catalytic efficiency and reusability.

Benefits of technology

In a high-aqueous, acidic complex organic acid system, immobilized lipases exhibit high efficiency, stability, and long lifespan, enabling them to efficiently catalyze the conversion of organic acids in yellow water into characteristic flavor esters of baijiu without the addition of external organic solvents, thereby enhancing the value of resource utilization.

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Abstract

This invention discloses a method for utilizing yellow water and preparing characteristic flavor esters of baijiu (Chinese liquor) based on immobilized lipase, belonging to the field of baijiu biotechnology. This invention constructs a hydrophilic-hydrophobic bifunctional microenvironment on the surface of an inorganic carrier with a mesoporous structure, and activates and immobilizes lipase under mild conditions. The resulting immobilized lipase can efficiently catalyze the esterification reaction of organic acids in yellow water of various baijiu types (light aroma, strong aroma, and sauce aroma) without the addition of external organic solvents, targeting the generation of flavor esters characteristic of baijiu. Through the synergistic effect of the bifunctional surface microenvironment and the immobilization method, the catalytic activity, stability, and reusability of the lipase in complex yellow water systems are improved. The immobilized lipase can maintain stable operation in multiple reaction cycles, significantly extending the enzyme's lifespan and reducing reaction costs. This achieves efficient conversion and high-value utilization of organic acids in yellow water, showing promising industrial application prospects.
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