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A kind of method for concentrating aroma components of Moutai liquor

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

Inactive Publication Date: 2017-03-29
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For the above problems in the prior art, the invention provides a method for concentrating the aroma components of Moutai, the method for concentrating the aroma components of Moutai solves the problems in the method for concentrating the aroma components of Moutai in the prior art. Aroma substances are easy to lose, trace components are difficult to analyze, cumbersome operation, high-level experimental components and other technical problems

Method used

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  • A kind of method for concentrating aroma components of Moutai liquor
  • A kind of method for concentrating aroma components of Moutai liquor
  • A kind of method for concentrating aroma components of Moutai liquor

Examples

Experimental program
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Effect test

Embodiment 1

[0015] 1) Composite solvent extraction: Take 25ml of a commercially available Moutai (50% alcohol), add 100ml of saturated sodium chloride aqueous solution, and then add dichloromethane, diethyl ether and petroleum ether mixture (volume ratio 5:5:2) , take 20mL, 20mL, and 20mL mixture of dichloromethane, diethyl ether, and petroleum ether for three consecutive extractions, centrifuge the organic phase at 3000r / min for 20 minutes, take the upper organic phase, add anhydrous sodium sulfate to the organic phase to remove Moisture, the organic phase that removes moisture is filtered with a 0.22 μm filter membrane;

[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 packed into a distillation bottle and placed in a 50°C Carry out thorn-type fractionation and concentration ...

Embodiment 2

[0028] 1) Composite solvent extraction: Take 25ml of a commercially available Moutai (50% alcohol), add 100ml of saturated sodium chloride aqueous solution, and then add dichloromethane, diethyl ether and petroleum ether mixture (volume ratio 5:5:2) , take 20mL, 20mL, 20mL, 20mL, 20mL of the mixture of dichloromethane, diethyl ether and petroleum ether for five consecutive extractions, centrifuge the organic phase at 3500r / min for 10 minutes, take the upper organic phase, and add Anhydrous sodium sulfate removes moisture, and the organic phase that removes moisture is filtered with a filter membrane of 0.22 μm;

[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 filled into a distillation bottle and placed in a 55°C Carry out thorn-type fractionation and concentration...

Embodiment 3

[0040] 1) Composite solvent extraction: Take 25ml of a commercially available Moutai (50% alcohol), add 100ml of saturated sodium chloride aqueous solution, and then add dichloromethane, diethyl ether and petroleum ether mixture (volume ratio 5:5:2) , take 20mL, 20mL, 20mL, and 20mL mixture of dichloromethane, diethyl ether, and petroleum ether for four consecutive extractions, centrifuge the organic phase at 4000r / min for 15 minutes, take the upper organic phase, and add anhydrous Sodium sulfate removes moisture, and the organic phase that removes moisture is filtered with a filter membrane of 0.22 μm;

[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 put into a distillation bottle, and placed in a 60° C. Carry out thorn-type fractionation and concentration in a co...

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Abstract

The invention provides a Maotai liquor aroma component concentrating method. Firstly, Maotai liquor is measured and is diluted by using a saturated sodium chloride water solution till the ethyl alcohol content is 10%, the diluted Maotai liquor is added into a reaction container, then a mixed solution of dichloromethane, diethyl ether and petroleum ether is added, continuous extraction is performed to obtain an upper-layer organic phase, moisture in the organic phase is removed, and filtration is performed by adopting a filter membrane; the mixed solution obtained after filtration by adopting the filter membrane in the step 1 is added into an thorn type fractionation device, the fractionation device is put into a constant-temperature water bath kettle of 50-60 DEG C to perform thorn type fractionation and concentration, and the mixed solution subjected to thorn type fractionation and concentration is concentrated by using a pressure blowing concentrator to obtain a concentrated Maotai liquor aroma component. The Maotai liquor aroma component concentrating method is simple and convenient to implement, 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 Maotai liquor, in particular to a method for concentrating aroma components of Maotai liquor. Background technique [0002] Aroma is one of the factors that affect the quality of Moutai. The analysis of the aroma components of Moutai can identify the characteristic aroma components of Moutai, which is of great significance for improving the quality of Moutai. [0003] At present, the concentration methods of aroma components in Moutai mainly include: nitrogen blowing method, rotary evaporation method, vacuum centrifugal concentration method and K-D concentration method, etc. However, these methods have their own advantages and disadvantages. Due to the use of more organic solvents during liquor extraction, such as nitrogen blowing and rotary evaporation, the highly volatile aroma substances are easily lost, and trace components are difficult to analyze; vacuum centrifugal concentration...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/88G01N30/06
Inventor 肖作兵牛云蔚陈晓梅朱建才
Owner SHANGHAI INST OF TECH
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