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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 content, etc., and use them as seasoning wine after long-term storage. Doing so often consumes a large amount of food resources and increases the cost of manpower and material resources, thereby increasing the operating cost of the enterprise

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 produces high-acid high-ester seasoning wine with Luzhou-flavor liquor tail water oil according to the following steps

[0025] (1) TOSL water removal 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 tail water of the lower layer, discard it, and take the upper layer of yellow clear oil; The oil is filtered with absorbent cotton cake to remove solid impurities.

[0026] (2) Dissolving in 85% (V / V) alcoholic aqueous solution: Mix and dissolve TOSL, which removes water and solid impurities, and 85% (V / V) alcoholic aqueous solution at a ratio of 1:10 to obtain a colorless and transparent alcoholic solution.

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

[0028] (4) De...

Embodiment 2

[0029] Embodiment 2 produces high-acid high-ester seasoning wine with Luzhou-flavor type liquor tail water oil according to the following steps

[0030] (1) TOSL water removal 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 tail water of the lower layer, discard it, and take the upper layer of yellow clear oil; The liquid was filtered with diatomaceous earth to remove solid impurities.

[0031] (2) Dissolving in high alcohol solution: mix and dissolve TOSL which removes water and solid impurities and 85-100% (V / V) alcohol aqueous solution at a ratio of 1:10 to obtain a colorless and transparent alcohol solution.

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

[0033] (4) Alcohol reduct...

Embodiment 3

[0034] Embodiment 3 produces high-acid high-ester seasoning wine with Luzhou-flavor liquor tail water oil according to the following steps

[0035] (1) TOSL water removal 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 tail water of the lower layer, and take the upper layer of yellow clear oil; Vinylon filter cloth to filter to remove solid impurities.

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

[0037] (3) Rotary evaporation: Add the TOSL alcohol solution to a rotary evaporator for distillation, the oil bath temperature is 95-105°C, the rotation speed is 30-40 rpm, turn on the c...

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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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