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Method for producing natural wine-flavored spice

A production method and wine-flavor technology, which are applied in the production field of natural wine-flavored spices, can solve the problems of low utilization rate of organic matter, single metabolic pathway, increased chemical oxygen demand of yellow water, etc., and achieve the effect of diversifying fermentation pathways.

Pending Publication Date: 2018-11-20
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The utilization approaches of by-products such as yellow water in these processes are characterized by the following points: 1) its main purpose is generally to obtain caproic acid, and the final product is a variety of organic acids based on caproic acid, and the selectivity of the technology is relatively high. Poor, containing acetic acid, propionic acid, butyric acid, valeric acid, especially high concentration of acetic acid / butyric acid; 2) The final product is mainly seasoning liquid / flavored wine dissolved in water / ethanol solution, and no corresponding The single product of oily fragrance has a very low concentration of organic acid / ester, which is generally suitable for internal blending in enterprises, and it is difficult to form a competitive fragrance product in the market; Reducing power, after carbon chain extension, acetic acid is reduced to caproic acid, so the existing methods will mention the addition of ethanol or ethanol-containing brewing by-products, and the bacteria used are mainly caproic acid bacteria, and the caproic acid bacteria are mainly Clostridium kluyveri (or Clostridium ludzii); 4) The utilization rate of organic matter in yellow water is very low, only the acetic acid in it is used, and the chemical oxygen demand (COD) of yellow water will also increase due to the addition of too much ethanol from external sources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Inoculate the acetogenic bacteria solution in the yellow water at a ratio of 5% (that is, by volume, acetic acid bacteria: yellow water = 5:100. The same below, no more details), the initial pH value is adjusted to 7.0, and the temperature is 30°C , the stirring speed is 180r / min, after 3 days of fermentation, more than 70% of carbohydrates such as lactic acid, ethanol, and monosaccharides in the yellow water are converted into acetic acid. Remove the thalli in the fermentation broth, add the extractant at 25% according to the volume ratio (that is, the fermentation broth of the aseptic bacteria: extraction agent = 100:25. The same below, no more details), and liquid-liquid extraction 3 times , combined extracts, 45° C., vacuum rotary evaporation (0.03-0.09 MPa) for 10 min to obtain acetic acid with a concentration of 85-90%. After rectification, acetic acid with a purity of 98% is obtained.

[0032] in:

[0033] (1) In the present embodiment, what the acetogenic bact...

Embodiment 2

[0037] Inoculate the acetogenic bacteria solution in the yellow water at a ratio of 5% (volume ratio), adjust the initial pH to 3.5, the temperature is 30°C, and the stirring speed is 180r / min. After 30 days of fermentation, more than 50% of the lactic acid in the yellow water , ethanol, monosaccharides and other carbohydrates into acetic acid. Remove the bacteria in the fermentation broth, add extractant according to the volume ratio of 25%, liquid-liquid extraction 3 times, combine the extracts, 45 ° C, vacuum rotary evaporation (0.03 ~ 0.09MPa), to obtain acetic acid, the concentration is 60 ~ 70%. After rectification, acetic acid with a purity of 98% is obtained. Add absolute ethanol at a molar ratio of 1:1, add an esterifying agent while stirring, and react at 40°C for 3 days to obtain ethyl acetate with a concentration of 95%. After rectification, ethyl acetate with a purity of 98% was obtained.

[0038]Wherein, the esterifying agent described in the present embodiment...

Embodiment 3

[0040] Inoculate the acetogenic bacterium liquid and the methanogenic bacterium liquid respectively in the proportion of 5% (volume ratio) in yellow water, adjust pH to be 7.0, temperature is 30 ℃, stirring speed is 180r / min, through 30d fermentation, 90% of yellow water The above carbohydrates such as lactic acid, ethanol, and monosaccharides are converted into acetic acid. Remove the bacteria in the fermentation broth, add extractant according to the volume ratio of 25%, liquid-liquid extraction 3 times, combine the extracts, 45 ° C, vacuum rotary evaporation (0.03 ~ 0.09MPa) 10min, to obtain acetic acid, the concentration is 90 ~ 95% . After rectification, acetic acid with a purity of 98% is obtained. Add absolute ethanol at a molar ratio of 1:1, add an esterifying agent while stirring, and react at 40°C for 3 days to obtain ethyl acetate with a concentration of 95%. After rectification, ethyl acetate with a purity of 98% was obtained.

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Abstract

The invention discloses a method for producing natural wine-flavored spice by utilizing fermentation of winemaking by-products, and belongs to the technical field of food fermentation. The method mainly comprises two steps: step 1: fermenting and extracting fatty acids by using the winemaking by-products to obtain natural fatty acid wine-flavored spice; step 2: esterifying the fatty acids in fermentation broth in situ or esterifying the fatty acids in fermentation broth after purification to obtain natural fatty acid ester wine-flavored spice, wherein, the fatty acids are obtained by fermentation of microorganisms, and comprise at least one of acetic acid, lactic acid, butyric acid and hexanoic acid; esterification is carried out by firstly esterifying the fatty acids in the fermentation broth in situ and then extracting a product, or firstly extracting the fatty acids in the fermentation broth and then esterifying. The technology provided by the invention is green and safe, and the prepared product has natural fragrance.

Description

technical field [0001] The invention belongs to the field of food fermentation, and in particular relates to a production method of natural wine flavor. Background technique [0002] Liquor brewing is divided into three types of processes: solid-state brewing, solid-liquid combination brewing and liquid brewing. There are differences in the concentration of aroma and taste substances between different batches of solid-state brewed liquor, so in order to coordinate and unify, it needs to be blended. In the liquors brewed by the latter two processes, the concentration of aroma components is generally low, and it needs to be blended with flavors, spices and seasoning liquids to enrich the body of the wine. Blending with liquor is like carving on rough jade. Jade cannot be made into a great vessel if it is not finely crafted, and fine wine cannot be made without careful blending. The synthesis process of the flavors and fragrances used in the blending of liquor is mainly a che...

Claims

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Application Information

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IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 朱晓宇奉鑫
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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