Method for preparation of liquor condiment based on molecular sieve concentrated huangshui fluid

A molecular sieve and condiment technology, which is applied in the field of preparing liquor condiments based on molecular sieve concentration of yellow water, can solve the problems of reducing the production rate and production capacity of fermented grains, increasing the operating cost of working capital, and increasing the production cost.

Inactive Publication Date: 2017-08-08
TAISHAN MEDICAL UNIV
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  • Abstract
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Problems solved by technology

[0011] In summary, the existing problems in the prior art are: currently the yellow water with higher ester content cannot be used as the blending raw material of the liquid liquor and the solid liquor, which limits the use of the solid liquor by-product yellow water; The method of increasing the conte

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  • Method for preparation of liquor condiment based on molecular sieve concentrated huangshui fluid
  • Method for preparation of liquor condiment based on molecular sieve concentrated huangshui fluid
  • Method for preparation of liquor condiment based on molecular sieve concentrated huangshui fluid

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[0083] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention will be described in further detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0084] The application principle of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0085] Such as figure 1 As shown, the method for preparing liquor condiment based on molecular sieve concentrated yellow water provided by the embodiments of the present invention may further comprise the steps:

[0086] S101: Concentrate the yellow water with molecular sieves through five sets of yellow water concentration devices to obtain the yellow water concentrate. The yellow water concentrate must be placed in an airtight container and stored in a cool place for subsequent use;

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Abstract

Belonging to the technical field of liquor condiment preparation, the invention discloses a method for preparation of a liquor condiment based on molecular sieve concentrated huangshui fluid. The method includes: employing 5 groups of equipment to concentrate huangshui fluid by molecular sieves to obtain concentrated huangshui fluid, putting the concentrated huangshui fluid into a closed container, and storing the closed container in shade for standby use later; extracting low-boiling point natural acetaldehyde, methanol, ethyl formate and ethyl acetate; purifying ethyl formate and ethyl acetate; and finally carrying out esterification reaction to obtain an esterified solution containing ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate, ethyl lactate and ethyl caproate. The liquor condiment prepared by the method provided by the invention is a safe and pure natural product without any chemical brought in during preparation. Therefore, the liquor condiment prepared from huangshui fluid as the raw material includes synthetic natural esters and other natural organic matters, is closer to natural products when used for liquor blending, and can be more easily accepted by consumers.

Description

technical field [0001] The invention belongs to the technical field of liquor condiment preparation, in particular to a method for preparing liquor condiment based on molecular sieve concentrated yellow water. Background technique [0002] Liquid liquor, also known as new technology liquor, uses edible alcohol as the main raw material, and with reference to the quantitative ratio relationship of trace components in the chemical components of famous liquor, it is mixed with a variety of practical spices (essence), seasoning liquid or solid liquor to enhance aroma. seasoned. On the one hand, since the liquid method liquor uses edible alcohol as the main raw material, and the edible alcohol hardly contains a variety of aromatic and flavorful trace organic chemical components contained in the solid method liquor, it is desired to make the liquid method liquor achieve "soft aroma, soft sweetness". The specific style of "natural, acid ester harmony, and clean taste" usually requi...

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Application Information

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IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 唐心强邓志浩朱佳慧左风华王虹
Owner TAISHAN MEDICAL UNIV
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