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Method for separating and enriching Baijiu-based flavor substances from wine brewing yellow serofluid

A technology of flavor substances and yellow syrup, applied in the field of wine processing, can solve the problems of large equipment investment, high extraction cost, narrow application range, etc., and achieve the effects of less energy consumption, efficient separation and enrichment, and retention of esterification power

Inactive Publication Date: 2020-01-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method requires a large investment in equipment and high extraction costs, and it is difficult to apply it in actual production.
[0008] In summary, the esterification liquid of yellow pulp water contains a large amount of liquor flavor substances, but the existing methods are narrow in application and have various deficiencies that cannot meet the demand. Therefore, it is urgent to develop new technical methods to utilize the esterification liquid

Method used

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  • Method for separating and enriching Baijiu-based flavor substances from wine brewing yellow serofluid
  • Method for separating and enriching Baijiu-based flavor substances from wine brewing yellow serofluid
  • Method for separating and enriching Baijiu-based flavor substances from wine brewing yellow serofluid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: A method for extracting ester flavor substances from wine-making yellow pulp water

[0047] (1) Raw material pretreatment: take 200g of Yanghe Luzhou-flavor wine yellow syrup and centrifuge at 4000r / min for 20min; discard the precipitate, take the supernatant, filter through double-circle qualitative filter paper (medium speed), and refrigerate the filtrate Standby; this step removes most of the solids in the yellow pulp water, including starch, residual sugar, protein, and wine microbial cells or autolyzed matter, to ensure the relative stability of the yellow pulp water system; then centrifuge at 5000r / min for 15min, Discard the precipitate and take the supernatant;

[0048] (2) Add 160g (80% w / w) K to the supernatant 2 HPO 4 ·3H 2 O, 30mL of absolute ethanol to form a two-phase system, stir to promote the full dissolution of salts; let stand to separate layers, and take the upper liquid;

[0049] (3) The upper liquid is further dehydrated and concentra...

Embodiment 2

[0055] Embodiment 2: the preparation of a kind of liquor mixing liquid

[0056] (1) Raw material pretreatment: centrifuge 250g of Yanghe Luzhou-flavored yellow syrup water, centrifuge at 4000r / min for 20min; discard the precipitate, take the supernatant, filter through double-circle qualitative filter paper (medium speed), and refrigerate the filtrate until use. This step removes most of the solids in the yellow pulp water, including starch, residual sugar, protein, and wine microbial cells or autolyzed matter, so as to ensure the relative stability of the yellow pulp water system.

[0057] (2) Esterification of yellow pulp water: Take out 200g of yellow pulp water after treatment, select red yeast rice powder as an esterification catalyst, place yellow pulp water in a constant temperature incubator at 31°C for 10 minutes, add 30mL of absolute ethanol, and red yeast rice for esterification 20 g of koji powder (average esterification power 190 mg / g·100 h) was cultured at a con...

Embodiment 3

[0068] Embodiment 3: the preparation of a kind of liquor mixing liquid

[0069] Referring to Example 2, the yellow syrup of Yanghe Luzhou-flavor wine was replaced with the yellow syrup of Shanxi Fenjiu Fenjiu, and other conditions remained unchanged.

[0070] The obtained wine blending liquid: it also has a high recovery rate for ethyl acetate and ethyl lactate, the main flavor components of the fragrance-flavored wine, and the total ester content of the blending liquid is more than 53g / L, reaching the standard of the fragrance-flavored wine.

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Abstract

The invention discloses a method for separating and enriching Baijiu-based flavor substances from wine brewing yellow serofluid, and belongs to the technical field of wine processing. According to themethod, the flavor substances in wine brewing yellow serofluid are extracted on the basis of atwo-aqueous phase extraction technology, so that the flavor substances can be effectively enriched and separated, the comprehensive ester-based flavor substances can be extracted, and the extraction rate can reach 99%. According to the invention, the method is low in cost and low in equipment requirement, and the obtained extracting solution is rich in ester-based substances, is a flavor component expected to be obtained by Baijiu products, does not contain main components such as acids causing bitter taste, can be used for blending, can effectively reduce acid and increase ester, and has high practical application value.

Description

technical field [0001] The invention relates to a method for separating and enriching liquor-like flavor substances from wine-making yellow pulp water, and belongs to the technical field of liquor processing. Background technique [0002] The chemical oxygen demand (COD) and biochemical oxygen demand (BOD) far exceed the yellow pulp water of the wastewater discharge standard, which is a by-product of liquor brewing by the solid-state method. The direct emission and reasonable utilization of the liquor has always been the wish of the liquor industry. In this paper, yellow pulp water was used as raw material to obtain esterification liquid rich in flavor esters by means of biocatalytic esterification. On this basis, appropriate separation and enrichment methods were used to prepare liquor blending liquid with low acid and high ester. [0003] Using the blending solution prepared by the esterification of yellow pulp water to blend liquor can avoid problems such as uncoordinate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D11/04C12G3/06
CPCB01D11/04C12G3/06
Inventor 李亚男陈正行杨铭罗小虎王涛王韧王莉
Owner JIANGNAN UNIV
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