24 results about "Ethyl caproate" patented technology

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

[Problem] The purpose of the present invention is to provide a novel-style beer-taste beverage which is unconventional and is rich in terms of alcohol concentration and fermentation-related flavor in spite of the fact that the level of the real extract thereof is almost the same as those of the conventional pilsner-style beers. [Solution] This beer-taste beverage contains a malt fermentation product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate is 40.0 mg / L or more.

The invention discloses a traditional modern fusion type intelligent brewing process and system for Moungu Qinglian wine, and belongs to the technical field of white spirit brewing. According to the process, the accurate proportioning (25: 10: 35: 20: 10) of glutinous rice (amylopectin is greater than or equal to 80%), lotus seeds (starch is greater than or equal to 60%) and other raw materials is realized through an Internet of Things weighing system; the temperature and humidity (25 + / -2 DEG C / 75 + / -5%) of the cellar are dynamically regulated and controlled by adopting an LSTM model, and the rancidity rate is smaller than or equal to 1% by combining with caproic acid bacteria (larger than or equal to 106 CFU / g) enriched in the yellow water extract; quality-based liquor picking is realized based on near infrared spectrum and machine vision (the premium grade rate of middle-stage liquor is 92%); 12 flavor substances serve as input through a BP neural network, and a blending ratio (flavor similarity is larger than or equal to 98%) is output; and full-process tracing is realized by adopting a block chain technology. The wine yield is greater than or equal to 37.8% and is improved by 15.2% compared with that of a traditional process, the stability of ethyl hexanoate is improved by 68%, and the technical problems of inaccurate raw material ratio, uncontrollable fermentation, poor flavor stability and the like in the traditional process are solved.

The invention relates to the technical field of non-alcoholic beverages, in particular to a zero-alcohol cocktail beverage with slight alcoholic flavor and a preparation method thereof, the beverage contains the following characteristic flavor compounds: 80-150 mg / L of ethyl hexanoate, 180-250 mg / L of phenethyl alcohol, 180-280 mg / L of isoamyl alcohol, 2.5-4.0 mg / L of beta-damascenone, and the balance of water. The alcohol content of the beverage is less than 0.05 volume percent, and accurate construction of complex flavor levels is realized by taking ethyl hexanoate as a fruit aroma main body, phenethyl alcohol as a wine aroma carrier and beta-damascenone as passion fruit characteristic aroma.

The application discloses a yeast strain with high yield of cannabinoid synthesis precursors, a construction method and application thereof, and belongs to the technical field of synthetic biology and microorganisms. The application takes Saccharomyces cerevisiae as a host, screens genes participating in protein folding proteins to obtain an engineering strain for improving the yield of OA / OLO, further down-regulates the expression of FAS1 and MvaE enzymes, and then inserts a gene expression cassette CsAAE1-TKS-OA cassette into the rDNA site of the Saccharomyces cerevisiae genome in multiple copies to obtain a genetic engineering strain with improved OA / OLO yield. The application further improves the yield of OA / OLO by optimizing the substrate in the fermentation system, i.e. using a mixed substrate of sodium caproate and ethyl caproate, and the yield of OA / OLO in a 10L fermenter is about 10 mM OA and 10 mM OLO, and the equivalent yield is 2.2 g / L and 1.8 g / L respectively.

The present invention provides a food product that is provided in a solid, tightly packed state that does not impair the flavor, allowing the original taste, flavor, taste, and aroma of the contained alcoholic beverage to spread in the mouth, and also contains a gel-like composition containing health-conscious functional ingredients. [Solution] This is an alcohol-containing jelly that is consumed directly from a tightly filled pouch container. The jelly consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water. The functional ingredients are collagen peptide and animal placenta, and the additives include citric acid, flavorings, and sweeteners. The alcoholic beverage content is 10% to 95% by mass of the total alcohol-containing jelly, and the functional ingredients content is 1% to 10% by mass of the total alcohol-containing jelly. The volatilization of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, increases by 1.6 to 2.0 times at 37°C compared to 30°C.

The invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining: • 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols, the beer distillate containing ethyl acetate and amyl alcohols in a weight ratio of ethyl acetate : amyl alcohols of less than 1:30; • 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%; • 0.3-10 parts by weight of fruit juice concentrate; • 0.2-1.2 parts by weight of carbon dioxide; • 60-90 parts by weight of water. The beverage obtained by this method has a unique appealing taste. The beer distillate is an essential component of the beverage. The beer distillate combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C, such as isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.

The purpose of the present invention is to provide a food product provided in a tightly packed state that is solid and does not impair flavor, the food product being such that the savoriness, flavor, taste, and aroma inherent to an incorporated luxury-good alcohol spread in the mouth, and food product containing a gel composition that contains a health-oriented functional component. An alcohol-containing jelly according to the present invention is directly consumed from a tightly packed pouch container, the alcohol-containing jelly being characterized by comprising an alcoholic beverage, a functional component, a gelling agent, an additive, and water, and furthermore being characterized in that: the functional component includes a collagen peptide and an animal placenta; the additive contains citric acid, a flavoring, and a sweetener; the alcoholic beverage content is 10-95 mass% with respect to the entire alcohol-containing jelly; the functional component content is 1-10 mass% with respect to the entire alcohol-containing jelly; and the volatilization amounts of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, are 1.6-2.0 times greater at 37°C than at 30°C.

The invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining: · 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols; · 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%; · 0.3-10 parts by weight of fruit juice concentrate; · 0.2-1.2 parts by weight of carbon dioxide; · 60-90 parts by weight of water. The beverage obtained by this method has a unique appealing taste. The beer distillate is an essential component of the beverage. The beer distillate combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C, such as isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.

To provide a beer-flavored beverage which has a high carbon dioxide content but does not seem to have a monotonous flavor. [Solution] The first form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and a total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 30.0 mg / L or less. The second form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and an ethyl acetate concentration of 25.0 mg / L or less.

Disclosed are a biocompatible film for a biosensor and a glucose sensor. The biocompatible film is prepared by coating a film solution by means of a coating process. The film solution comprises a cofactor-grafted polymer, an organic solvent, and a buffer solution. An end portion of each branch of the cofactor-grafted polymer has a cofactor grafted thereto. The backbone of the cofactor-grafted polymer is one or more of polyurethane, polyvinyl alcohol, a polyvinyl alcohol derivative, polyvinylpyrrolidone, a polyvinylpyrrolidone derivative, polyvinylpyridine, and a polyvinylpyridine derivative. The branches of the cofactor-grafted polymer are one or more of acetic acid, butyric acid, ethyl butyrate, caproic acid, and ethyl hexanoate. The biocompatible film can achieve precise regulation of chemical substance permeability, expand the linear detection range of the biosensor for chemical substances, and provide the cofactors required during chemical substance detection, thereby improving the stability and durability of the biosensor.

The present invention provides a new style of beer-flavored beverage that has a rich alcohol concentration and a rich aroma due to fermentation, despite having a unique true extract that is comparable to that of a typical pilsner-style beer. [Solution] A beer-flavored beverage containing a malt fermentation product, having a true extract concentration of 6.0% by weight or less, an alcohol concentration of 10.0% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 40.0 mg / L or more.

The present application relates to a kind of mixed bacteria activated yeast reinforced high-temperature Daqu esterification capacity method.The present application is inoculated in inorganic nitrogen culture with Rhizopus arrhizus and Hansenula polymorpha, and incubation activation is 1-3 days, then inoculates Saccharomyces cerevisiae, incubation activation is 3-5 days, then inoculates Lactobacillus plantarum, and continue to activate 5-7 days, separate bacterial body;The obtained isolated bacterial body is inoculated again in inorganic nitrogen culture medium, and repeated delay acid co-activation until activation is completed, and bacterial body is separated with fermentation liquor;Then, activation seed liquid preparation, second-order koji making and Daqu fermentation are carried out, and the koji is obtained.The total bacteria amount in the koji obtained by the present application can be increased by 4.12 × 10 7 cfu / g;Hexanoic acid ethyl ester, ethyl lactate, ethyl acetate is respectively compared with traditional block koji to increase 38.21 μg / g, 39.95 μg / g and 48.06 μg / g, and ester diversity is increased by 6.

The invention discloses a method for improving the quality of fermented grains of Baijiu, and belongs to the technical field of Baijiu fermentation regulation. According to the invention, different strains are compounded and screened to obtain the complex microbial inoculant capable of improving the ethyl acetate inhibition and the ethyl hexanoate increase of the candida tropicalis CCTCC NO: M 20222053. On the basis, the performance of the bacillus paralicheniformis CCTCC NO: M 2024869 and the performance of the candida tropicalis CCTCC NO: M 20222053 in different proportions are further detected, and the composite microbial inoculant capable of adjusting the content of ethyl acetate and ethyl hexanoate in the fermented grain fermentation process is prepared.

The present invention provides a preparation process for apple distilled wine with a high content of characteristic ester substances, belonging to the technical field of fruit wine brewing. The characteristic ester substances of the present invention include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate; the preparation process comprises: mixing different varieties of apples in proportion to prepare an apple mixed juice, wherein the different varieties of apples include Huaniu apples, and one or two of Golden Delicious apples and Fuji apples; adding pectinase for enzymatic hydrolysis to obtain enzymatically hydrolyzed apple juice; adjusting the sugar content and pH value of the enzymatically hydrolyzed apple juice, adding brewer's yeast for anaerobic fermentation to obtain fermented apple juice; distilling the fermented apple juice; preparing the finished product, and aging it. By using different varieties of apples, cooperating with brewer's yeast, and adjusting the fermentation, preparation, and aging steps, the present invention achieves an apple distilled wine with a relative content of characteristic ester substances of ≥42%, a rich aroma, and excellent flavor quality, effectively retaining the apple fruit aroma.

The application discloses immobilized compound caproic acid bacteria and a preparation method and application thereof. The preparation method is as follows: (1) preparation of pure caproic acid bacteria liquid; (2) preparation of yeast bacteria liquid; (3) preparation of compound caproic acid bacteria liquid: the pure caproic acid bacteria liquid is mixed with the yeast bacteria liquid; (4) preparation of an adsorption carrier: pleurotus eryngii is taken, chopped, washed, sterilized and then obtained; (5) adsorption of the compound caproic acid bacteria: the treated adsorption carrier is immersed in the prepared compound caproic acid bacteria liquid and fully adsorbed; (6) preparation of an embedding liquid: agar is dissolved in water, heated, melted, sterilized and then obtained; (7) the pleurotus eryngii carrier with the adsorbed caproic acid bacteria is uniformly immersed in the embedding liquid, and the immobilized compound caproic acid bacteria is obtained after solidification. The compound immobilized caproic acid bacteria provided by the application has high caproic acid production and stable acid production effect. The immobilized caproic acid bacteria is mainly applied to the field of liquor brewing, can significantly increase the content of caproic acid and ethyl caproate in liquor and significantly improve the quality of the liquor.

This invention belongs to the field of organic synthesis and relates to a continuous preparation apparatus and method for ethyl 6-chloro-6-oxohexanoate. The continuous preparation apparatus for ethyl 6-chloro-6-oxohexanoate includes, along the material flow direction, a pipeline reactor, a back pressure valve, and a sulfur dioxide gas-liquid separator. The pipeline reactor includes at least two sequentially connected reaction sections. The first reaction section is equipped with a raw material inlet. Each reaction section is followed by a hydrogen chloride gas-liquid separator, with a thionyl chloride inlet located between adjacent reaction sections. The continuous preparation apparatus and method for ethyl 6-chloro-6-oxohexanoate provided by this invention offers mild conditions, high yield, efficient recovery of sulfur dioxide and hydrogen chloride gas, safety, reliability, environmental friendliness, reduced environmental pollution, and low cost.

This invention is a novel method to produce a genuine extract that is comparable to that of a typical pilsner-style beer. Despite its low alcohol content, it is a new style of sake that is rich in aroma due to its alcohol content and fermentation. To provide a beverage that provides a beer-flavored beverage. The present invention provides a beer-flavored beverage containing fermented malt, with a true extract concentration of 6.0 wt. The alcohol concentration is 10.0% by weight or more, and ethyl acetate, acetic acid isopropyl alcohol, ethyl caproate, ethyl caprylate, and phenylethyl acetate A beer-flavored beverage having a total concentration of selected esters of 40.0 mg / L or more.

The invention discloses a method for preparing strong-flavor high-ester flavoring liquor by using yellow water, and belongs to the technical field of liquor brewing. The method comprises the following steps: by taking yellow water as a fermentation substrate, inoculating a constructed functional flora into the yellow water, and fermenting in an anaerobic environment at 35-38 DEG C for 5 days to obtain fermentation liquor with the caproic acid content of more than 15g / L. Then, adding a proper amount of strong aromatic white spirit foreshot or base liquor and 0.2 per thousand (w / v) of lipase into the fermentation liquor, and esterifying at 30 DEG C for 3 days; and finally, carrying out multi-stage vacuum distillation treatment to obtain the Luzhou-flavor liquor with the ethyl hexanoate content of more than 14g / L. The content of ethyl hexanoate in the base liquor can be effectively increased, the'ethyl hexanoate upside down 'phenomenon of the Luzhou-flavor liquor is regulated and controlled, the typical style and flavor coordination of the liquor body are enhanced, and the method has a good industrial application prospect.

The invention relates to the technical field of fruit juice wine brewing, in particular to a fruit juice wine flavor directional extraction and constant-temperature fermentation intelligent control system which comprises a directional flavor extraction unit, a constant-temperature fermentation unit, an integrated control module and an inert gas protection system. According to the system, low-temperature vacuum extraction and high-precision constant-temperature fermentation are integrated, fruit flavor fingerprints and GC-MS real-time feedback are combined, technological parameters are dynamically regulated and controlled, efficient retention of key flavor substances such as ethyl hexanoate, gamma-decalactone and limonene is achieved, and aroma consistency and quality stability of fruit juice wine are improved.

This invention relates to the field of organic synthesis, and particularly to a method for synthesizing ethyl 2,4-dioxohexanoate. The steps are as follows: a mixture of diethyl oxalate and butanone is added dropwise to an organic solvent containing an alkali at 0-10°C; after the addition is complete, the temperature is raised to 35-45°C, and the reaction is carried out under essentially static or weakly stirred conditions for 6-16 hours; post-treatment yields the target product. This method, through the synergistic effect of "low-temperature dropwise addition" and "high-temperature static reaction," unexpectedly achieves effective suppression of regiomeric impurities, with the isomer content in the product being less than 0.5%. Simultaneously, since the purity of the crude product already meets the requirements of downstream reactions, the traditionally necessary vacuum distillation step can be omitted. This invention offers high yield, process safety, simple operation, and good reproducibility, possessing significant industrial application value.

To provide a method for producing a liqueur, using only grains such as rice malt and barley, or fruits, and water as the raw materials, and capable of adjusting flavor, and to provide a liqueur produced by the method.SOLUTION: A method for producing a liqueur includes an amazake addition step of adding a malt amazake to a brewage, and preferably, further includes a rice shochu addition step of adding a rice shochu to an unrefined liquor. A content of ethyl caproate in the rice shochu is 10 ppm or more, and a content of ethyl caproate in the unrefined liquor is less than 10 ppm. A ratio of ethanol contained in the rice shochu is 5-25 mass% in the total amount of the ethanol contained in the rice shochu, and polished rice used for charging the refined liquor, a content of ethyl caproate in the brewage obtained in the rice shochu addition step is 3.6 ppm or more, and a content (ppm) of ethyl caproate / a content (mM) of a 6C or more C free fatty acid is 20-35.SELECTED DRAWING: None

We offer a sparkling, low-alcohol sake that, despite its effervescence, offers a well-balanced ginjo aroma. [Solution] A sake is provided that has an isoamyl acetate content of 0.8 mg / L or more and 20.0 mg / L or less, an ethyl caproate content of 0.2 mg / L or more and 8.0 mg / L or less, an acetaldehyde content of 10 mg / L or more and 50 mg / L or less, an alcohol concentration of 4 v / v% or more and 10 v / v% or less, and is effervescent.

To provide a simple ethyl caproate analyzing method capable of being performed at a low cost and having a form like preliminary analysis or screening for selecting a sample to be subjected to precise analysis by GC (gas chromatography).SOLUTION: The cell-sized liposome 110 is a cell-sized liposome composed of a lipid component system in which one or two or more kinds of saturated phospholipids 13 are used in addition to one or two or more kinds of unsaturated phospholipids 12, and a sample whose ethyl caproate concentration is to be estimated or ethyl caproate 18, and generates a different phase-separated domain generation pattern depending on the concentration of the ethyl caproate 18, and thus can be used for estimating the ethyl caproate concentration from the phase-separated domain generation pattern. The lipid component system of the cell-sized liposome 110 may include a sterol-based lipid such as cholesterol. Further, a calibration curve can be used for concentration estimation.SELECTED DRAWING: Figure 1-3