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Blue Dream white liquor aroma component concentrating method

A technology of aroma components and white wine, which is applied in the field of food science, can solve the problems of difficult analysis of trace components, easy loss of aroma substances, high experimental components, etc., and achieve the effects of reduced loss, low cost and simple operation

Inactive Publication Date: 2015-12-30
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned problems in the prior art, the present invention provides a method for concentrating the aroma components of Mengzhilan Baijiu. The method for concentrating the aroma components of Mengzhilan Baijiu solves the problem of concentrated liquor aroma components In the method, the aroma substances are easy to be lost, the trace components are difficult to analyze, the operation is cumbersome, and the experimental components are high-level technical problems

Method used

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  • Blue Dream white liquor aroma component concentrating method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Composite solvent extraction: Take 25mL of Mengzhilan Baijiu and mix it with 100mL of saturated saline, and put it in a container to obtain the liquid to be extracted; add a mixture of dichloromethane, ether and hexane to the extraction liquid (volume ratio 3:2:1 ), respectively dichloromethane, diethyl ether and hexane mixed solution, respectively take the mixed solution 30mL, 30mL, 30mL for continuous extraction three times, centrifuge the organic phase at 3500r / min for 20 minutes, take the upper organic phase, and add the organic phase without Sodium sulfate water removes moisture, and the organic phase that removes moisture is filtered with a filter membrane of 0.22 μm;

[0016] 2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is filled into a distillation bottle,...

Embodiment 2

[0028] 1) Composite solvent extraction: Take 25mL of Mengzhilan Baijiu and mix it with 100mL of saturated saline, and put it in a container to obtain the liquid to be extracted; add a mixture of dichloromethane, ether and hexane to the extraction liquid, and take 30mL and 30mL of the mixed liquid respectively , 30mL, 30mL, and 30mL for five consecutive extractions, centrifuge the organic phase at 4000r / min for 15 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove water, and use a 0.22μm membrane filtration;

[0029] 2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is packed into a distillation bottle and placed in a 50°C The thorn-type fractionation and concentration are carried out in a constant temperature water bath, and the s...

Embodiment 3

[0040] 1) Composite solvent extraction: Take 25mL of Mengzhilan Baijiu and mix it with 100mL of saturated saline, and put it in a container to obtain the liquid to be extracted; add a mixture of dichloromethane, ether and hexane to the extraction liquid, and take 30mL and 30mL of the mixed liquid respectively , 30mL, and 30mL for four consecutive extractions, centrifuge the organic phase at 4500r / min for 10 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove water, and filter the organic phase with 0.22μm membrane filtration;

[0041]2) Thorn-type fractional distillation and concentration: a step of thorn-type fractional distillation and concentration. In the step of thorn-type fractional distillation and concentration, the mixed solution obtained after step (1) membrane filtration is filled into a distillation bottle and placed in a 55°C The thorn-type fractionation and concentration are carried out in a constant temperature wate...

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Abstract

The invention provides a Blue Dream white liquor aroma component concentrating method. Blue Dream white liquor is measured and is added into a container, then a saturated salt solution is added, mixing is performed to obtain a solution to be extracted, wherein the volume ratio of the Blue Dream white liquor to the salt solution is 1:3-7; a mixed solution of dichloromethane, diethyl ether and hexane is added into the solution to be extracted, continuous extraction is performed to obtain an upper-layer organic phase, moisture in the organic phase is removed, and then filtration is performed by adopting a filter membrane; the mixed solution obtained after filtration by adopting the filter membrane is added into an impalement type fractionation device, the fractionation device is put into a constant-temperature water bath kettle of 45-55 DEG C to perform impalement type fractionation and concentration, and the mixed solution subjected to impalement type fractionation and concentration is concentrated by using a pressure blowing concentrator to obtain a Blue Dream white liquor aroma component. The Blue Dream white liquor aroma component concentrating method is simple and convenient to operate, capable of saving time and effort and low in cost, can play enrichment and concentration roles on minor components, facilitates qualitative and quantitative analysis on extremely trace amounts of substance, meanwhile effectively reduces loss of volatile components and improves the recovery rate of aroma substance.

Description

technical field [0001] The invention belongs to the field of food science and relates to Mengzhilan Baijiu, in particular to a method for concentrating the aroma components of Mengzhilanbaijiu. Background technique [0002] Aroma is one of the factors that affect the quality of liquor. Through the analysis of the aroma components of Mengzhilan Baijiu, the identification of the characteristic aroma components of the liquor is of great significance for improving the quality of the liquor. [0003] At present, the concentration methods of the aroma components of wine mainly include: nitrogen blowing method, rotary evaporation method, vacuum centrifugal concentration method and K-D concentration method. However, these methods have their own advantages and disadvantages. Because more organic solvents are used during wine extraction, such as nitrogen blowing and rotary evaporation, the highly volatile aroma substances are easily lost, and trace components are difficult to analyze...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/40
Inventor 肖作兵牛云蔚王红玲朱建才
Owner SHANGHAI INST OF TECH
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