Production method of high-acid high-ester flavoring liquor

A high-acid high-ester and production method technology, applied in the field of brewing, can solve the problems of increasing manpower and material costs, increasing enterprise operating costs, and consuming large grain resources, so as to save manpower costs, lower production costs, and increase the company's economic benefits. Effect

Active Publication Date: 2015-02-18
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of distilling wine, select original wines with different personalities and characteristics, such as special mellow, special cotton, special sweet, outstanding cellar aroma, outstanding sauce aroma, outstanding acid ester con

Method used

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  • Production method of high-acid high-ester flavoring liquor
  • Production method of high-acid high-ester flavoring liquor
  • Production method of high-acid high-ester flavoring liquor

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1 According to the following steps to produce high-acid pristine flavored wine with the oily substance of luzhou-flavor liquor tail water

[0025] (1) TOSL dewatering and impurity removal: First, pour the TOSL collected from the Luzhou-flavor workshop into the oil-water separator, let it stand for 1 hour, then release the lower tail water, discard it, and take the upper yellow clear oil; The oil is filtered with absorbent cotton cake to remove solid impurities.

[0026] (2) 85% (V / V) alcohol aqueous solution dissolves: the TOSL with water and solid impurities removed and 85% (V / V) alcohol aqueous solution are mixed and dissolved in a ratio of 1:10 to obtain a colorless and transparent alcohol solution.

[0027] (3) Rotary evaporation: add the TOSL alcohol solution to the rotary evaporator for distillation, the oil bath temperature is 95-100 ℃, the rotation speed is 30-40 rpm, turn on the cooling water, and collect the distillate.

[0028] (4) Degradation: Take a sample ...

Example Embodiment

[0029] Example 2 According to the following steps to produce high-acid pristine flavored wine with luzhou-flavor liquor tail water oily substance

[0030] (1) TOSL dewatering and impurity removal: First, pour the TOSL collected from the Luzhou-flavor workshop into the oil-water separator, let it stand for 1.5 hours, then release the lower tail water, discard it, and take the upper yellow clear oil; The liquid is filtered with diatomaceous earth to remove solid impurities.

[0031] (2) Highly alcohol solution dissolution: the TOSL with water and solid impurities removed and 85-100% (V / V) alcohol aqueous solution are mixed and dissolved in a ratio of 1:10 to obtain a colorless and transparent alcohol solution.

[0032] (3) Rotary evaporation: add TOSL alcohol solution to the rotary evaporator for distillation, the oil bath temperature is 100~105℃, the rotation speed is 30~40 rpm, turn on the cooling water, and collect the distillate.

[0033] (4) Decrease degree: take a sample of the co...

Example Embodiment

[0034] Example 3 According to the following steps to produce high-acid pristine flavored wine with luzhou-flavor liquor tail water oily substance

[0035] (1) TOSL dewatering and impurity removal: First, pour the TOSL collected from the Luzhou-flavor workshop into the oil-water separator, let it stand for 1 hour, then release the lower tail water, and take the upper yellow clear oil; Vinylon filter cloth filters to remove solid impurities.

[0036] (2) Edible alcohol dissolution: Mix and dissolve TOSL with water and solid impurities and pure edible alcohol in a ratio of 1:10 to obtain a colorless and transparent alcohol solution. The TOSL alcohol solution was sampled, and gas chromatography detected the main aroma and taste substances.

[0037] (3) Rotary evaporation: add TOSL alcohol solution to the rotary evaporator for distillation, the oil bath temperature is 95~105℃, the rotation speed is 30~40 rpm, turn on the condensed water, and collect the distillate.

[0038] (4) Decrease d...

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Abstract

The invention discloses a production method of high-acid high-ester flavoring liquor, and belongs to the technical field of brewing. The invention aims at providing the method for producing high-acid high-ester flavoring liquor by using byproduct tail water oily matter (TOSL) in pure-grain Luzhou-flavor liquor brewing. The method comprises the following steps: firstly removing tail water and solid impurity from an acquired TOSL sample, refining, and then uniformly mixing refined TOSL with a high-degree edible alcohol water solution, rotary-evaporating the mixed solution, collecting fraction, reducing the degree of the fraction by using purified water to obtain the high-acid high-ester flavoring liquor. The byproduct in the brewing process is sufficiently utilized, the quality of the base liquor is improved, good economic benefit is brought, and the waste emission in the brewing process is reduced, and the environment pressure is lightened; and the production method meets the general trend of energy conservation and emission reduction initiated by the nation in the industrial production, and has good social benefit.

Description

technical field [0001] The invention relates to a production method of high-acid high-ester seasoning wine, in particular to a process method for producing high-acid high-ester seasoning wine from tail water oil of Luzhou-flavor Daqu liquor, belonging to the technical field of wine making. Background technique [0002] Liquor tail water is a colorless or light milky white liquid produced by continuous distillation of the fermented grains after distilling the original wine and tailings. It contains almost no alcohol, has an extremely astringent taste, and has a strong smell of bad and evil. There is a layer of colorless and transparent oily liquid (Tail-water oily substances from Luzhou-flavour liquor, TOSL) floating on the surface of the tail water, which contains a large number of high-level fatty acid esters and rich medium and low-carbon chain fatty acids and their esters. The tail water is usually returned to the bottom pot for steaming or discharged as waste. The rich ...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12F3/00
CPCC12F3/00C12G3/06
Inventor 周新虎陈翔赵星辉张春林谢杰甘广东
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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