Technology for preparing sesame flavor liquid through yellow water

A scented liquid and sesame technology, which is applied in the field of yellow water reuse technology, can solve the problems of resource waste and achieve effective economic value

Inactive Publication Date: 2015-07-15
SICHUAN YINFAN BIOTECH LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the yellow water produced in the existing liquor production p

Method used

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  • Technology for preparing sesame flavor liquid through yellow water

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Embodiment Construction

[0010] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0011] see figure 1 , the process of using yellow water to manufacture sesame flavor liquid, including strain selection and seed preparation of the selected strains, using yellow water as a medium in the seed preparation step to prepare seeds into seed liquid, adding the seed liquid to yellow water , active dry yeast, compound protease and glucoamylase for secondary fermentation, in the present embodiment, add 8% compound protease and 1% glucoamylase in the fermentation step, wherein the proportion of seed liquid is 15%, after seed liquid fermentation Form mixed acid fermented liquid; carry out three-effect distillation on mixed acid fermented liquid, carry out secondary esterification on the residual liquid after three-effect distillation, carry out three-effect distillation again on the esterification liquid after secondary esterifi...

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Abstract

The invention discloses a technology for preparing sesame flavor liquid through yellow water. The technology includes the steps that strains are selected and the selected strains are used for preparing seeds. In the seed preparing step, the yellow water is used as culture mediums, the seeds are prepared into seed liquid, and the yellow water, activated dry yeast, compound protease and saccharifying enzyme are added in the seed liquid for secondary fermentation, wherein the proportion of the seed liquid is 15%, and mixed acid fermentation liquid can be formed after fermentation of the seed liquid; three-effect distilling is performed on the mixed acid fermentation liquid, secondary esterification is performed on remaining liquid formed after three-effect distilling, three-effect distilling is performed on esterified liquid obtained after secondary esterification, and a Maillard reaction is performed on remaining liquid obtained after distilling, wherein water in the remaining liquid is controlled to be 60% to 80%, pH is controlled to be 5-7, the Maillard reaction lasts for 3-5 h, reaction temperature is controlled to be 110-130 DEG C, and the sesame flavor liquid is formed after the Maillard reaction. According to the technology, the yellow water is recycled. Due to the technology, the sesame flavor liquid is produced through the yellow water.

Description

technical field [0001] The invention relates to a process for reusing yellow water, in particular to a process for using yellow water to produce sesame flavor liquid. Background technique [0002] Yellow water is the process of solid-state liquor production, because the fermented grains are under the action of microorganisms. Part of the water seeps out, and a brownish-yellow, slightly viscous turbid liquid is deposited at the bottom of the pit. Normal fermented yellow water has cellar aroma and ester aroma, and is a viscous turbid liquid with obvious astringency and sour taste. Yellow water contains a large amount of nitrogen-containing compounds, reducing sugars, alcohols, aldehydes, acids, esters and other aroma substances, as well as a large number of long-term domesticated beneficial microbial flora. Under normal circumstances, the daily yellow water production of Daqu Distillery with an annual output of 10,000 tons is about 10 tons. The ingredients in yellow water i...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 季良威吴友军李平钟秀训
Owner SICHUAN YINFAN BIOTECH LTD
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