A method for preparing liquor condiment by concentrating yellow water with super absorbent resin

Abstract

The invention belongs to the technical field of Baijiu seasonings, and discloses a method for preparing a Baijiu seasoning by concentrating yellow water with a high water absorbent resin. The method comprises the following steps: concentrating yellow water to obtain a yellow water concentrated solution; preparing a natural Baijiu seasoning with the yellow water concentrated solution, wherein the yellow water concentrated solution is prepared by the following steps: placing yellow water of which the ethanol content is 4 percent into an open container; adding the high water absorbent resin to absorb moisture in the yellow water completely, and filtering to obtain filtrate; introducing ozone for aerating to obtain the yellow water concentrated solution. By adopting the method, the yellow water concentrated solution can be taken as a raw material for preparing 4 kinds of natural Baijiu seasonings, wherein the contents of ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate, ethyl lactate and ethyl hexanoate in an esterified liquid are up to 1477979.0mg / L, 22152.1mg / L, 54205.3mg / L, 3323.9mg / L, 75395.8mg / L and 158870.9mg / L; the content of the ethyl hexanoate is 138 times of that of ordinary strong flavor Baijiu.

Description

technical field [0001] The invention belongs to the technical field of liquor condiments, and in particular relates to a method for preparing liquor condiments by concentrating yellow water with a superabsorbent resin. 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" usua...

AI Technical Summary

Problems solved by technology

[0011] In summary, the existing problems in the prior art are: yellow water with high acidity and fat content in the prior art cannot be used as a blending raw material for liquid liquor and solid liquor, which limits the use of yellow water by-product of solid liquor. The purpose of improving the content of esters such as ethyl caproate in solid-state liquor has the disadvantages 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.

Another example: in order to increase the content of esters in the liquor, that is, the degree of maturity usually needs to be stored for 5 years before leaving the factory, which will occupy a large amount of working capital and increase operating costs.

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