Method for extracting aroma and flavor-producing substances from splenic edema

Abstract

The invention provides a method for extracting aroma and flavor-producing substances from splenic edema, comprising the following steps: obtaining splenic edema liquid through pre-filtering the splenic edema; reducing the pressure of the splenic edema liquid; controlling the negative pressure between 0.5 and 1.0 MPa; maintaining the temperature between 45 and 80 DEG C; extracting the volatile aroma and flavor-producing substances with the alcohol content higher than 10 percent (voL); controlling the negative pressure between 0.8 and 1.2 MPa after the extraction in the first period; maintaining the temperature between 70 and 95 DEG C; extracting the involatile aroma and flavor-producing substances; and using a certain amount of aroma and flavor-producing substances with lower boiling points remained in water used by vacuum pumping as paste adding water after the completion of the extraction. The invention realizes the effective extraction by a pressure reduction vacuum pumping concentration extraction method, improves the extraction efficiency, reduces the cost, and improves the quality of the extraction liquid.

Description

Technical field [0001] The invention relates to a method for extracting aroma and taste substances in yellow water, specifically a method for extracting aroma and taste substances in yellow water produced in the production process of multi-grain Luzhou-flavor liquor by using decompression and vacuum concentration technology Methods. Background technique [0002] Yellow water is a kind of brownish-yellow, slightly viscous turbid liquid deposited on the bottom of the cellar during the fermentation of the fermented grains by microorganisms during the production of solid-state liquor. Yellow water contains a large amount of aroma and taste substances such as esters, acids, alcohols, aldehydes, and ketones, as well as some starches and reducing sugars; The flavor substances are extracted by scientific methods and blended into the base wine reasonably, which can completely improve the quality of the finished wine, especially the yellow water is rich in substances with high boilin...

AI Technical Summary

Problems solved by technology

Method 1 can only get yellow water wine with poor quality, and the recovery rate is low

Although the recovery rate of method 2 is higher than that of method 1, it is difficult to distill out many substances in the yellow water, especially some substances with high boiling points that have a greater effect on the aroma and taste of the wine body.

And, because yellow water is a slightly viscous substance (even if it is processed by conventional filtering methods), and its alcohol content is very low (alcohol content is 3%-6% (vol)), there will be prominent distillate when it is distilled to the second half of the distillate. The smell of paste, the distilled distillate can not be used at all

Method 3 has a higher extraction rate, but the equipment investment cost is high and the operating cost is high, so it is difficult to apply and promote in a large number of small and medium-sized enterprises