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

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...

AI Technical Summary

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 content of esters such as ethyl caproate in liquid liquor and solid liquor has the problems of reducing the wine production rate of the fermented grains and the production capacity of the winery, increasing production costs or occupying a large amount of working capital and greatly increasing operating costs.

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