26 results about "Ethyl hexanoate" patented technology

The invention discloses a production method of high-grade flavoring liquor of Luzhou-flavor liquor, and relates to the field of liquor brewing. Aiming at the problems of insufficient substrate conversion, easy unbalance of flavor and easy rancidification of fermentation in the traditional double-round fermentation process, the technical scheme of combining double-round fermentation of 15-20% of fermented grains at the bottom of a cellar, mother grain acidity / starch double-index screening, precise regulation and control of sterile air in three-round fermentation / feeding before entering the cellar, and segmented distillation and graded storage is adopted. The process can improve the fermented grain conversion efficiency and stabilize the acidity of a fermentation system; the content of characteristic flavor substances such as ethyl hexanoate is greatly increased, and the flavor ratio is balanced; the sensory quality of raw wine is improved, and the cellar aroma and the ester aroma are stronger. The technological parameter range is feasible through experimental verification, the technical effect is obviously superior to that of a traditional technology, and the method is suitable for producing high-quality Luzhou-flavor liquor.

The utility model belongs to the technical field of white spirit distillation. According to the continuous distillation equipment capable of directly utilizing the after-run steam disclosed by the utility model, the after-run steam is directly recovered and is recycled after being pressurized and heated, so that dual energy loss in a traditional condensation-re-distillation process is avoided, after-run cooling water does not need to be preset, meanwhile, the heat energy consumption is reduced by 40%, and the production cost is greatly reduced. Ethyl acetate and other heat-sensitive components in the after-run do not need to be subjected to a re-steaming link, flavor loss is reduced, the recovery rate of ethyl acetate in the after-run is increased to 98% from 80%, the content of ethyl hexanoate in high-quality liquor is increased by 15%, and the aroma coordination and quality stability of the liquor are effectively guaranteed. And after-run steam compression and cyclic utilization functions are integrated, a traditional liquid storage tank, a pumping system and re-steaming equipment are omitted, and the equipment investment and maintenance cost are reduced. The condensation liquid of the after-run part and the uncondensed wine steam are uniformly converted into saturated wine steam for recycling through the compression equipment, closed-loop recycling of after-run components is achieved, waste is avoided, and the utilization rate of raw materials is increased.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The invention relates to the field of cosmetics, in particular to cleansing oil and a preparation method of the cleansing oil. Comprising the following components in percentage by weight: 15%-25% of cetyl ethyl hexanoate, 2%-5% of diisostearyl malate, 8%-12% of ethylhexyl palmitate, 15%-25% of isohexadecane, 10%-20% of rice chaff oil, 0.1%-1% of simmondsia chinensis seed oil, 0.1%-1% of meadowfoam seed oil, 0.1%-1% of silybum marianum seed oil, 0.1%-1% of macadamia nut seed oil, 2%-5% of PEG-7 glyceryl cocoate and 10%-15% of polyglycerol-10 dioleate. The invention discloses cleansing oil and a preparation method thereof, and the cleansing oil comprises the following components in percentage by weight: 20-30% of cleansing oil, 3-6% of polyglycerol-dioctanoate, 0.01-0.1% of ascorbyl tetraisopalmitate, 0.05-0.3% of tocopheryl acetate and 0.1-0.3% of bisabolol. The cleansing oil and the preparation method thereof provided by the invention solve the problems that the cleaning efficiency and the mildness of the existing cleansing oil are contradictory, and the existing cleansing oil lacks antioxidant and repairing effects.

The invention belongs to the new technical field of white spirit brewing, and particularly relates to a method for accelerating aging of white spirit through a hydrothermal synergistic electro-catalysis process, which specifically comprises the following steps: introducing newly-brewed white spirit into an aging container, carrying out electro-catalysis treatment, selecting titanium-plated platinum as an electrode material, and carrying out hydrothermal reaction synergistic treatment at the same time; after electro-catalysis treatment, constant-temperature water bath treatment is conducted, the operation is repeated for 3-5 times, and the treatment interval is 30-50 min. The content of acetal in the white spirit treated by the method is increased, the content of ester substances such as ethyl hexanoate and ethyl acetate is obviously increased, and irritant components such as low-grade saturated fatty aldehyde and fusel oil are reduced. The treated white spirit has the aroma of aged white spirit, tastes soft and soft, contains typical aromatic odor of the white spirit, has prominent flavor and is mellow and pleasant during drinking, and is equivalent to natural ageing for 1-3 years, so that the ageing period of the white spirit is greatly shortened, and the ageing cost of the white spirit is reduced.

The present application relates to the field of liquor brewing, and particularly to a solid fermentation liquor brewing method for reducing the content of higher alcohols; the method constructs a mechanism for targeted inhibition of isobutanol, isoamyl alcohol and n-propyl alcohol and promotion of the generation of ethyl hexanoate; accurate quantification and comparison by gas chromatography-mass spectrometry show that the core of the method is to significantly reduce higher alcohols and improve key aroma substances; the method of the present application blocks the synthesis of higher alcohols without changing the proportion of traditional flavor substances of liquor, guarantees the liquor yield, reduces the nervous stimulation after drinking, and improves the metabolic clearance rate of ethanol in the body.

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.

The present application belongs to the technical field of liquor brewing, and particularly relates to a method for brewing Luzhou-flavor liquor based on continuous fermentation, which retains the main line of five-grain solid-state fermentation in pits, constructs an independent liquid continuous fermentation system mainly with Clostridium kluyveri, and stably produces fermentation liquor with a content of caproic acid of 3-8 g / L through membrane separation and backflow of bacteria; a multi-parameter online monitoring device is arranged in the pit, and during the esterification enzyme activity window period on the 10th-15th day of fermentation, the fermentation liquor is backfilled through a layered microporous pipeline closed loop according to real-time data of caproic acid ethyl ester in the pit; the brewing time is dynamically determined by comprehensively judging the change trend of caproic acid ethyl ester, the acid-ester ratio, total acid and total ester. The present application realizes continuous and stable production of caproic acid and precise flavor control, can improve the rate of high-quality base liquor, shorten the fermentation period, can be matched with yellow water resource utilization and multi-pit parallel mode, and is suitable for large-scale and intelligent production of Luzhou-flavor liquor.

The invention discloses combined lactobacillus salivarius and application of the combined lactobacillus salivarius in fermentation of bee pollen. The invention relates to a strain of combined lactobacillus salivarius XIF24, and the preservation number of the combined lactobacillus salivarius XIF24 is CCTCC (China Center for Type Culture Collection) NO: M 20252062. When the saliva is combined with the lactobacillus XIF24 to generate bee pollen, characteristic flavor substances including hexanoic acid and ethyl hexanoate can be produced, and due to the coexistence of hexanoic acid and residual ethyl hexanoate, the fermented bee pollen is endowed with attractive fruity flavor by enhancing the volatility and smell perception intensity of aroma substances; the acetoin is high in yield, and the fermented bee pollen is endowed with attractive sweet taste and milk taste; the bee pollen is endowed with attractive rose fragrance, so that the bee pollen has a wide application prospect.

The invention belongs to the technical field of fermentation engineering, and particularly relates to Wickerhamomyces anomalus JG-WA1 and application thereof in aroma-enhancing fruit wine. A strain of aroma-enhanced Wickerhamomyces anomalus JG-WA1 is screened from distiller's yeast, apple juice is inoculated with the strain for primary fermentation, then saccharomyces cerevisiae is inoculated for secondary fermentation, and the aroma-enhanced fruit wine is prepared. The content of unpleasant odor substances such as acetone, 4-methyl-1-pentanol, 2-butanol, dimethyl disulfide, 3-hexanone and the like with pungent smell of alcohol or mildew odor and the like in the fruit wine is obviously reduced, while the content of 2-pentanol, ethyl propionate, propyl acetate, 3-methyl-2-pentanone, 3-pentene-2-ketone, hexyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, 2-octanone, 2, 3-pentanone, ethyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate and ethyl hexanoate is obviously reduced. The content of fruit flavor components such as 2, 3-dimethylpyrazine is greatly increased, the brewed apple wine is obvious in ester flavor and transparent and bright in color, and the flavor quality is obviously improved.

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

The application discloses artificial pit mud for improving the high-quality liquor rate of nine-grain flavor liquor and a preparation method thereof, and belongs to the technical field of liquor brewing. The pit mud matrix is formed by proportionally compounding loess, mixed attapulgite clay and diatomite, then the pit mud matrix is mixed with fragrant grass medium-temperature starter, pea powder and a nutrition regulator, the mixture is slowly added into pit mud liquid in batches, and after repeated mixing, the mixture is sealed for fermentation to obtain high-quality artificial pit mud. The application constructs a microbe-carrier synergistic ecosystem carrier with a "multi-level structure and function complex" by using loess, mixed attapulgite clay and diatomite, and under the joint action of fragrant grass medium-temperature starter, the nutrition regulator and pit mud liquid, a stable and efficient fragrance-producing ecosystem is quickly constructed, and when the application is applied to nine-grain flavor liquor production, the pit mud fragrance-producing capacity can be significantly improved, rich ethyl hexanoate and other flavor substances can be synthesized, and the yield and proportion of high-quality liquor (special-grade liquor and high-grade liquor) can be improved.

The invention discloses apple essence for electronic atomized liquid and a preparation method of the apple essence, and relates to the technical field of essence for electronic atomized liquid. The apple essence for the electronic atomized liquid is prepared from the following components: n-hexanoic acid, strawberry acid, stellate, isoamyl alcohol, trans-2-hexenol, peach aldehyde, n-butyl alcohol, damascenone, allyl heptanoate, trans-2-hexene acetate, citronellyl acetate, trans-2-hexenal, isoamyl isovalerate, hexyl butyrate, hexanal, ethyl n-hexanoate, butyl acetate and isoamyl acetate. The cleaning agent is prepared from leaf acetate, ethyl butyrate, diethyl malonate, hexyl acetate, leaf alcohol, hexyl alcohol, leaf butyrate, acetic acid and methyl maltol. According to the apple essence for the electronic atomized liquid and the preparation method of the apple essence, the essence can accurately simulate the fresh, sour and crisp taste of green apples, provides taste experience close to that of real fruits, is specially designed for the electronic atomized liquid, and can still keep the flavor consistency after being heated, and burnt taste or pungent smell is avoided.

The application discloses orchid-flavor instant Pu'er ripe tea and a preparation method thereof. The application uses specific orchid and Pu'er ripe tea, optimized extraction parameters (ethanol concentration, solid-liquid ratio and extraction time) and selective extraction and retention of ingredients by a spray drying process, so that the product is enriched with specific terpenes, esters and other aroma substances (such as big root myrcene D and ethyl hexanoate) of Cymbidium goeringii and flavor ingredients (such as amino acids and soluble sugar) of Pu'er tea, and the proportions of the ingredients are coordinated. Technical advantages: the product prepared by the method has orchid fragrance, and has the functions of antibiosis and antioxidation. The product has the functions of the Pu'er tea, and has good solubility and quality stability. The product is obviously different from traditional instant Pu'er ripe tea, and the drinking value and market recognition of the product are improved.

The invention discloses millet and traditional Chinese medicine composite liquor and a preparation method thereof. The traditional Chinese medicine liquor is prepared from the following raw materials in parts by weight: 80-120 parts of millet, 10-20 parts of rice, 10-20 parts of cavings, 20-40 parts of traditional Chinese medicines and 20-45 parts of yeast for making hard liquor. The millet and traditional Chinese medicine composite white spirit has the special faint scent of millet wine and also contains rich medicinal nutrient substances. Cornus officinalis and pinellia ternate in the fermentation raw material components are combined for use, the content of ethyl hexanoate in the baijiu is increased, caulis spatholobi and hairyvein agrimony are combined for use, the content of ethyl lactate in the baijiu is increased, astragalus membranaceus and lalang grass rhizome are combined for use, and the content of ethyl butyrate in the baijiu is increased.

The invention relates to the technical field of white spirit quality improvement, and discloses a method for removing mud odor of white spirit and a preparation method of high-quality white spirit, the method comprises the following steps: (1) carrying out membrane treatment on the white spirit to obtain penetrating fluid and retentate; (2) mixing the retentate with carboxyl modified activated carbon, performing static adsorption, and performing solid-liquid separation to obtain clear liquid; and (3) carrying out dynamic adsorption on the clear liquid through weakly alkaline anion resin. By adopting the method disclosed by the invention, directional removal of mud odors such as butyric acid and 4-methylphenol in the baijiu can be realized, meanwhile, original flavor substances of the baijiu are reserved to the greatest extent, and the content of butyric acid and the content of 4-methylphenol in the prepared high-quality baijiu can be respectively reduced to be lower than the odor threshold values of 111-231 mg / L and 1.33-1.55 mg / L by adopting the method disclosed by the invention; the retention rate of key flavor substances (ethyl hexanoate, ethyl lactate and the like) is greater than or equal to 89%.

The invention belongs to the technical field of wine brewing, and particularly relates to a preparation process of strong-flavor functional pit mud for increasing the content of ethyl hexanoate in baijiu. Comprising the following steps: S1, preparing raw material soil: uniformly mixing clay, lime and straw powder, adding water to adjust the water content, standing, heating, cooling, and adding a glucose solution to adjust the water content, so as to obtain the raw material soil; s2, preparation of first-grade pit mud: inoculating saccharomyces cerevisiae into the raw material soil, and sealing and fermenting; s3, screening of high-quality strains: inoculating aged pit mud into a screening culture medium, and performing anaerobic culture; s4, preparation of functional bacterial liquid: inoculating the high-quality bacterial liquid into an enrichment culture medium, and performing anaerobic culture; and S5, preparation of functional pit mud: adding the functional bacterial liquid into the first-grade pit mud, and carrying out anaerobic fermentation. When the functional pit mud prepared by the method is used for brewing Luzhou-flavor liquor, the content of ethyl hexanoate in the liquor is effectively increased.

The invention belongs to the technical field of genetic engineering, and particularly relates to an esterifying enzyme WaATF with both acid tolerance and ethanol adaptability as well as preparation and application of the esterifying enzyme WaATF. In order to solve the problems that an existing esterifying enzyme is intolerant to the brewing environment, hexanoic acid and ethyl alcohol cannot be efficiently catalyzed to generate ethyl hexanoate, and the application cost is high, the invention provides the esterifying enzyme, and the encoding gene, the recombinant vector, the recombinant strain, the enzyme preparation and the application thereof, the esterifying enzyme can keep stable activity under the conditions of high ethanol concentration and acidity (pH 3-8), and can be used for preparing ethyl hexanoate. The enzyme preparation can be directly adapted to complex industrial environments such as white spirit brewing, has no chemical residue after being added, and meets the requirements of green production and food safety.

The invention provides a method for analyzing baijiu odor compounds and a ratio limit thereof through ratio analysis and logic derivation, which comprises the following steps: S1, calculating the ratio of the contents of the compounds in a baijiu sample, and performing Spearman correlation analysis on the compound contents, the compound content ratio and an odor score, the compound and the ratio are positively correlated with the peculiar smell; classifying the compounds through ratio logic derivation and flavor analysis, and screening potential odor compounds; s2, on the basis of the potential peculiar smell compounds, verifying and determining a final peculiar smell compound through an aroma reconstruction experiment and an aroma deficiency experiment; and S3, carrying out statistical analysis on the ratio of the final peculiar smell compound to ethyl hexanoate, and determining the limit ratio of the final peculiar smell compound. According to the method, a novel ratio analysis and logic derivation strategy is established, the odor compounds in the white spirit can be effectively identified and regulated, and a theoretical basis is provided for white spirit flavor control.

The invention relates to the technical field of liquor processing technologies, and discloses a processing technology for reducing ethyl acetate of five-grain Luzhou-flavor liquor. According to the technology, foreshot, middle-stage liquor and after-run are separated and collected in a three-stage mode, firstly, the foreshot is subjected to red cloth micro-aerobic-heat treatment; pure cotton natural color red cloth with the yarn count density being 40-42 pieces / cm and the air permeability being larger than or equal to 800 mm / s is adopted as a sealing material, and the technical means of 35 + / -1 DEG C constant temperature catalysis and daily oscillation mass transfer promotion are matched, so that ethyl acetate in foreshot is selectively degraded within 14 days, the beneficial component acetal of foreshot is increased, and the foreshot quality is improved. The method comprises the following steps of: performing a differential process of naturally storing the middle-section liquor and the after-run in a pottery jar, so that the stability of the main aroma component ethyl hexanoate can be maintained while the finished five-grain Luzhou-flavor liquor achieves the purpose of directionally reducing the foreshot ethyl acetate, and the optimal utilization of flavor resources of each fraction section is realized; the problem of flavor loss caused by a traditional unified treatment mode is effectively avoided, and the finished wine with harmonious aroma, mellow taste and typical style is finally obtained.

The invention discloses a temperature-sensitive phase-change reversible perfume capsule and application thereof. The perfume capsule comprises a synergistic system consisting of a phase-change medium and an essence liquid mixture, the phase change medium comprises polycaprolactone; the essence liquid mixture comprises caprylic capric triglyceride and an essence material; the essence material comprises one or more of ethyl acetate, ethyl butyrate, ethyl hexanoate, allyl hexanoate, allyl heptanoate, benzyl alcohol, limonene, furanone and maltol; the synergetic system is in a gel state at room temperature, and when the synergetic system is heated to 45 DEG C or above, the synergetic system is converted from the gel state to a liquid state within 1-3 minutes. According to the invention, the purposes of solid storage at normal temperature and liquid release at suction temperature are achieved.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a new strain of Lactobacillus buchneri and application thereof. Lentilactobacillus buchneri ​ A Lactobacillus buchneri is screened, separated and identified from fermented grains of a Luzhou-flavor liquor, and has a preservation number of CGMCC No. 38738. The Lactobacillus buchneri can produce a plurality of volatile flavor substances represented by ethyl hexanoate in a fermentation process, and has an application potential for increasing the ethyl hexanoate content of Luzhou-flavor liquor fermentation and improving the flavor quality of liquor body.

The invention discloses a method for brewing Luzhou-flavor liquor through multi-flora segmented temperature control fermentation, and belongs to the technical field of liquor brewing. According to the method, a composite flora is constructed by screening functional strains from pit mud, and a three-stage temperature control fermentation process is combined, so that the fermentation process is precisely regulated and controlled. The composite flora is compounded according to a specific proportion and then has a synergistic effect with the strong-flavor Daqu; the fermentation process is divided into three stages of temperature control of a heating activation stage, an aroma-producing stage and a flavor balance stage, and the content of characteristic ester substances such as ethyl hexanoate in the Baijiu is remarkably increased by optimizing the microbial metabolism rhythm. The Luzhou-flavor liquor brewed by the method disclosed by the invention is full in liquor body aroma and mellow in taste, and the problems that the traditional fermentation flora is unstable and the output of flavor substances is low in efficiency are solved.

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 discloses soft-fog makeup-holding eyebrow dye and a preparation method thereof. The soft fog makeup-holding eyebrow dye comprises the following components in parts by weight: 13-26 parts by weight of a film-forming agent which comprises trimethylsiloxy silicate ester, polypropyl silsesquioxane and a hydrogenated (styrene / isoprene) copolymer; 1 to 4 parts by weight of a film forming synergist; the film forming synergist is prepared from dextrin palmitate and dextrin palmitate / ethyl hexanoate; 0.5 to 10 parts by weight of a thickening agent; 1 to 10 parts by weight of an adhesive; 1 to 10 parts by weight of an emollient; 0.3 to 1 part by weight of a humectant; 1 to 5 parts by weight of a filling agent; 3 to 25 parts by weight of a coloring agent; and 16 to 62 parts by weight of a solvent. On the basis of keeping excellent ultra-long-acting makeup, the soft fog makeup-holding eyebrow dye has both color development capability and light texture, so that the eyebrow dye not only can make up quickly and uniformly layer by layer, but also can keep the light texture of eyebrows.

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.