19 results about "Ethyl caprylate" patented technology

The invention discloses a method for retaining flavor of plum-leaf crab ice wine. The method comprises the following steps: 1, selecting red-pulp malus spectabilis fruits and eight-edge malus spectabilis fruits, washing, and draining with a vibrating screen until the surface moisture is less than or equal to 5%; 2, denucleating, taking pulp, pulping and sieving to obtain plum-leaf crab normal juice; 3, beta-glucosidase is added; 4, adding modified pectin microspheres, and carrying out three-stage cooling to obtain frozen plum-leaf crab normal juice; 5, slowly unfreezing, inoculating low-temperature-resistant saccharomyces cerevisiae liquid, and carrying out low-temperature segmented fermentation; 6, ageing; and 7, adding potassium tartrate, continuing for 2-3 months, filtering, and clarifying until the turbidity is less than or equal to 2NTU. The modified pectin microspheres with the adsorption-slow release function are added, terpene and ester flavor precursors in the plum-leaf crab are adsorbed in the fermentation period, the volatilization and hydrolysis rate of flavor substances in the fermentation process is reduced, especially the retention rate of plum-leaf crab characteristic fruity substances such as ethyl caprylate and ethyl caprate can be increased, and after being degraded, the modified pectin microspheres can be used for degrading the plum-leaf crab characteristic fruity substances. And the components are released back into the wine body.

Provided is a beer-flavored beverage having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb by mass or more.

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

The present invention addresses the problem of providing a low-alcohol beer-like beverage having a long duration of good flavor. [Solution] A low-alcohol beer-like beverage containing a wort fermentation broth, containing a highly hydrophobic aroma component having a LogP of 3.0-4.3 at a concentration of 150-400 ppb, and having an alcohol concentration of 4 v / v% or less, the highly hydrophobic aroma component containing a terpene-based compound and an ester-based compound, the terpene compound comprises at least one selected from linalool and myrcene, the ester compound comprises ethyl caprylate, and the ratio of the terpene compound to the ester compound is 0.04-0.2.

The invention relates to the technical field of microorganisms, in particular to pichia kudriavzevii ZB448 and application of the pichia kudriavzevii ZB448. The pichia kudriavzevii ZB448 strain provided by the invention is rich in produced ester fragrance, especially the content of ethyl phenylacetate, phenethyl acetate, ethyl acetate, isobutyl acetate and other substances is relatively high, the content of ethyl caprylate is remarkably reduced, the produced fragrance has the characteristics of strong fruit fragrance and honey fragrance and weak wine fragrance, and the whole fragrance is more pleasant and harmonious when smelled. The strain is used for fermentation of wheat protein sauce, can effectively improve the content of ester aroma components in a product, weaken bad smells such as mouldy bran taste and increase the content of flavor amino acids, so that the product achieves the effects of being rich in ester aroma, rich in aroma and improved in flavor, and the overall flavor and quality of the product are remarkably improved.

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 discloses a hydrolase E632 coding gene for synthesizing a plurality of fatty acid ethyl esters from Azoarcus indigens and an application of the hydrolase E632 coding gene. The amino acid sequence of the hydrolase E632 is as shown in SEQ ID NO.1, and the nucleotide sequence of the coding gene of the hydrolase E632 is as shown in SEQ ID NO.2. The invention belongs to the technical field of hydrolase engineering, particularly discloses construction of an Azoarcus indigens source hydrolase E632 coding gene and an escherichia coli expression vector carrying the gene, and further discloses application of the Azoarcus indigens source hydrolase E632 in catalytic synthesis of ethyl valerate, ethyl hexanoate, ethyl caprylate and ethyl caprate in a water phase system. The invention firstly provides a hydrolase E632 which is derived from Azoarcus indigens and has the capability of catalytically synthesizing fatty acid ethyl ester in a water phase system and a coding gene of the hydrolase E632.

A beer-flavored beverage characterized by having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb or more by mass.

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 discloses a green preparation process of capryloyl hydroxamic acid, and relates to the technical field of fine chemical synthesis. The environment-friendly preparation process of the capryloyl hydroxamic acid at least comprises the following preparation steps: mixing and stirring hydroxylamine sulfate, sodium hydroxide and ethanol, dropwise adding ethyl caprylate, and carrying out oximation reaction to obtain a reaction mixed system; reducing the temperature of the reaction mixed system, dropwise adding concentrated sulfuric acid to adjust the pH value to 6-7, and performing solid-liquid separation to obtain sodium sulfate and capryloyl hydroximic acid mother liquor; and carrying out rotary evaporation on the capryloyl hydroxamic acid mother liquor to recover the ethanol, and carrying out fractional crystallization to obtain the capryloyl hydroxamic acid. The green preparation process of capryloyl hydroxamic acid provided by the invention has the advantages of high raw material utilization rate, strong solvent recycling reusability, high product molar yield, high purity, good chroma, light smell, good corrosion resistance, continuous production, no three wastes in the process, low temperature and normal pressure, safety, green and energy saving, and accords with the green chemical engineering concept of carbon neutralization.

The invention relates to the technical field of microorganisms, in particular to a zygosaccharomyces rouxii ZB445 and Weissella fusiformis ZF629 composite zymophyte agent and application of the zygosaccharomyces rouxii ZB445 and Weissella fusiformis ZF629 composite zymophyte agent. The compound fermentation inoculant provided by the invention has high stress resistance and excellent capability of producing alcohol and ester volatile flavor substances, is used for fermenting the thick broad-bean sauce, and can obviously increase the content of various key volatile compounds in the thick broad-bean sauce, including the total content of flavor substances such as alcohol and ester, so that the yield of the thick broad-bean sauce is increased. The content of key flavor compounds, especially phenethyl alcohol, 3-methylthio propyl alcohol, eugenol, ethyl caprylate and the like, is reduced, and meanwhile, excellent flavor amino acid accumulation capacity is also shown. The composite fermentation inoculant is used for fermenting the thick broad-bean sauce, so that the mellow fragrance and the fruit ester fragrance of the thick broad-bean sauce can be remarkably improved, the fresh, sweet and mellow feeling is enhanced, the overall fragrance and flavor of the thick broad-bean sauce are improved, the flavor and taste of the thick broad-bean sauce are richer, more complex, more harmonious and layered, and the overall flavor and quality of the thick broad-bean sauce are remarkably improved.

The invention provides a method for preparing 6, 8-dichlorocaprylic acid through a pure water solvent system, and belongs to the technical field of preparation of raw materials needed for preparing lipoic acid. The method comprises the following steps: diluting 6, 8-dichloro ethyl caprylate with water, adding a crown ether catalyst, dropwise adding a pyrophosphate aqueous solution under a heating condition for hydrolysis, acidifying, extracting with an organic solvent, and concentrating to obtain 6, 8-dichloro caprylic acid. The method has the advantages of mild reaction conditions, high hydrolysis rate and no need of an organic solvent to participate in the reaction.

The invention discloses rhodotorula mucilaginosa and application of the rhodotorula mucilaginosa in kiwi fruit wine, and belongs to the technical field of microorganisms. The rhodotorula mucilaginosa M07 disclosed by the invention is preserved in the China General Microbiological Culture Collection Center on October 24, 2024, and the preservation number is CGMCC No.32331. The rhodotorula mucilaginosa M07 disclosed by the invention has the advantages that the rhodotorula mucilaginosa In a strain tolerance determination result, the strain M07 can tolerate the pH value of 3.0, the sugar concentration of 450 g / L and the alcohol concentration of 4%. The concentration of ethyl acetate, ethyl hexanoate, ethyl caprylate, phenethyl alcohol and ethyl caprate in kiwi fruit wine brewed by the rhodotorula mucilaginosa strain is improved compared with that of Angel fruit wine yeast, and the relative content of ethyl acetate can reach 20.033%; in the kiwi fruit wine fermented by the composite yeast, the two yeasts can interact with each other to adjust the content of each substance in the wine; the rhodotorula mucilaginosa fermented kiwi fruit wine has a certain positive effect on the flavor of the kiwi fruit wine.

The application provides a method for predicting volatile substances in breast milk and mother's diet and application thereof, comprising: obtaining diet information of a mother, performing nutrition element calculation on the diet information, inputting a prediction model, and predicting the content of volatile substances in breast milk; obtaining volatile substances in breast milk, inputting the prediction model, and predicting the diet information of the mother; the prediction model is obtained by using single factor variance analysis and multivariate linear regression analysis; wherein the volatile substances in breast milk include one or more of caprylic acid, 4-octanone, ethyl caprylate, nonanal, ethylbenzene and decane; and the mother's diet includes one or more of protein, fat, dietary fiber, cholesterol and folic acid. The volatile components in breast milk are separated by using HS-SPME-Arrow for the first time, and combined with chemometrics, so that the change of volatile flavor substances in breast milk can be rapidly and accurately detected.

The invention relates to the technical field of microorganisms and fermentation engineering, and particularly discloses a Pichia kluyveri strain H421, and the preservation number of the Pichia kluyveri strain H421 is CGMCC (China General Microbiological Culture Collection Center) NO.34649. The bacterial strain H421, commercial saccharomyces cerevisiae D254 and schizosaccharomyces pombe CICC 32484 are sequentially inoculated and fermented, the aroma of the brewed lonicera caerulea fruit wine is dominated by isoamyl acetate and phenethyl acetate, the brewed lonicera caerulea fruit wine is rich in various esters such as ethyl caprylate, ethyl caprate and diethyl succinate, and the characteristic flower and fruit aroma is jointly formed. The strain H421 has excellent alcohol resistance, acid resistance and SO2 resistance, and can adapt to the fermentation environment of the lonicera caerulea fruit wine. By adopting a multi-strain sequential inoculation fermentation method including the strain, the content of malic acid in the lonicera caerulea fruit wine can be remarkably reduced, and the variety and content of aroma substances are greatly increased, so that the problems of strong acerbity and single aroma of the lonicera caerulea fruit wine are effectively improved.

The invention relates to a method for preparing racemic lipoic acid. The method comprises the following steps: 1) carrying out sulfhydrylation on 6, 8-dichloro ethyl caprylate and a hydrosulfide reagent in an alcohol solvent to obtain 6, 8-dimercaptoethyl caprylate; 2) hydrolyzing in an alkaline water / alcohol mixed solvent to obtain an intermediate I; 3) oxidizing the intermediate I in an alkaline aqueous solution in the presence of an oxidant and a catalyst to obtain lipoic acid salt; and 4) acidifying the lipoic acid salt to obtain a lipoic acid crude product, and recrystallizing to obtain refined lipoic acid. Through a specific four-step process route, the generation of polylipoic acid impurities (impurity A) and polymer impurities (impurity B) is effectively inhibited, the total yield of the product is high, the purity is high, the content of the polylipoic acid impurities is low (less than or equal to 0.05%), the method is obviously superior to a traditional scheme for preparing lipoic acid through cyclization, hydrolysis and acidification reactions, and the scheme is simple and convenient to operate, mild in condition and suitable for industrial production. Therefore, the method is suitable for industrial production.

The invention discloses a hydrolase DAH8 coding gene for synthesizing various fatty acid ethyl esters from a Burkholderia seminis source and an application of the hydrolase DAH8 coding gene. The amino acid sequence of the hydrolase DAH8 is as shown in SEQ ID NO.1, and the nucleotide sequence of the coding gene of the hydrolase DAH8 is as shown in SEQ ID NO.2. The invention belongs to the technical field of hydrolase and particularly discloses construction of a Burkholderia seminalis source hydrolase DAH8 encoding gene and an escherichia coli expression vector carrying the gene, and meanwhile, the invention further discloses application of the Burkholderia seminalis source hydrolase DAH8 to catalytic synthesis of ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl caprylate and ethyl caprate in a water phase system. The invention firstly provides a hydrolase DAH8 which has the capability of synthesizing fatty acid ethyl ester in a water phase system and is derived from Burkholderia seminalis and a coding gene of the hydrolase DAH8.

The invention belongs to the technical field of microbial engineering, and particularly relates to a composite fermentation inoculant for increasing the relative content of ethyl caprylate and application thereof.The composite fermentation inoculant is composed of saccharomyces cerevisiae and geotrichum galactose yeast, and the composite fermentation inoculant is applied to fruit wine production. Compared with a method only adopting the saccharomyces cerevisiae culture solution and the geotrichum galactose yeast culture solution, the relative content of ethyl caprylate in the fruit wine and the richness of ester components in the fruit wine are greatly improved. Specifically, by adopting the method disclosed by the invention, the ester content and substance composition in the grape, pitaya and passion fruit wine can be improved and are remarkably improved compared with those in a fruit juice natural fermentation group, and the produced fruit wine remarkably shows brandy flavor, similar to pineapple flavor and other flavors.

The invention relates to the technical field of industrial microorganisms, and particularly discloses saccharomyces cerevisiae HS32 and application thereof. The preservation number of the saccharomyces cerevisiae is CGMCC (China General Microbiological Culture Collection Center) The saccharomyces cerevisiae HS32 provided by the invention has good fermentation capacity, can tolerate 35% glucose concentration, 250mg / L SO2 concentration, 2.9 pH value, 14% ethanol concentration and 10 DEG C temperature, and has good activity of producing glycosidase, protease and esterase. The longan dry white wine fermented by the fermentation broth has high lactic acid content, and the wine is endowed with softer taste. The content of alcohols and esters in a wine sample fermented by the saccharomyces cerevisiae HS32 is remarkably increased, the wine sample is rich in flower and fruit fragrance, the content of ethyl hexanoate, ethyl caprylate, isoamyl alcohol, phenethyl alcohol and other substances is particularly prominent, the wine is endowed with special flavor, and the saccharomyces cerevisiae HS32 has important significance for brewing special high-quality longan dry white wine.