57 results about "Ethyl hexanoate" patented technology

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The invention relates to ester-producing aroma-producing yeast for making hard liquor as well as a preparation method and application thereof, and belongs to the technical field of liquor making. According to the invention, two microorganisms with high ester yield, namely saccharomyces cerevisiae and pichia pastoris, are screened, and the saccharomyces cerevisiae and the pichia pastoris which are compounded in different proportions are subjected to compound fermentation, so that the yields of ethyl acetate produced by the saccharomyces cerevisiae and the pichia pastoris which are compounded in different proportions are different. The yeast for making hard liquor is subjected to enhanced fermentation according to the optimal inoculation proportion, the content of ethyl acetate, ethyl hexanoate and ethyl lactate of the prepared yeast for making hard liquor is greatly increased, and the saccharifying power, the liquefying power, the fermenting power and the esterifying power of the yeast for making hard liquor are also remarkably improved. In addition, the invention also finds that the pichia pastoris and the saccharomyces cerevisiae of the strengthened yeast are always maintained at a relatively high level in the fermentation process, so that the quality of the yeast can be remarkably improved by compounding the pichia pastoris and the saccharomyces cerevisiae, and the strong aroma is given to the liquor in the fermentation of the Luzhou-flavor liquor.

The invention belongs to the technical field of genetic engineering, and particularly relates to a saccharomyces cerevisiae esterifying enzyme mutant for catalyzing production of ethyl hexanoate as well as a preparation method and application of the saccharomyces cerevisiae esterifying enzyme mutant. In order to improve the yield of ethyl hexanoate produced by the existing esterifying enzyme, the 28th site, the 69th site, the 125th site, the 180th site and the 214th site of the amino acid sequence of the esterifying enzyme derived from saccharomyces cerevisiae are subjected to substitution and / or deletion and / or insertion of at least one amino acid through a genetic engineering technology to obtain various esterifying enzyme mutants, so that the molecular modification is realized, and the yield of ethyl hexanoate produced by the esterifying enzyme is improved. Therefore, the reaction activity of catalyzing the esterification enzyme to produce ethyl hexanoate is improved. According to the method, the biosynthesis efficiency of ethyl hexanoate is improved through enzyme molecule modification, new power is injected for transformation and upgrading of the modern brewing industry, and the traditional brewing industry is promoted to develop towards the intelligent and precise direction.

The invention relates to a saccharomycetes strain with high yield of esterifying enzyme and application thereof, the classification name of the saccharomycetes strain is Wickerhamomyces anomalus, the saccharomycetes strain is preserved in China General Microbiological Culture Collection Center on March 21, 2025, the preservation number is CGMCC 33925, and the address of the preservation unit is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing. The strain screened by the invention has the ability of high yield of esterifying enzyme, and can synchronously catalyze synthesis of a plurality of key esters such as ethyl acetate, ethyl hexanoate, ethyl lactate and the like. Through the synergistic effect of polyesters, the flavor level of the liquor body is richer, and the liquor body is close to the composite aroma characteristic of the traditional solid fen-flavor liquor. The strain is naturally adapted to brewing of fen-flavor liquor and intensified application of medium and low temperature yeast, exogenous enzyme dependence is reduced, and the esterification capacity of yeast is improved.

An antifungal composition including a first essential oil, and a second essential oil, where the composition is configured to reduce disease onset, pathogen spread, or a combination thereof. Further, an antifungal compound including one or more aroma compounds selected from 4-(4-hydroxyphenyl)-2-butanone, furaneol, ethyl methylphenylglycidate, ethyl hexanoate, ethyl butanoate, beta-ionone, alpha-ionone, (R)-(+)-limonene, (S)-(-)-limonene, cis-3-Hexen-1-ol, nerol, linalool, 2-heptanone, alpha-terpineol, beta-damascenone, β-caryophyllene, ethyl 2-methylbutanoate, β-myrcene, gamma-octalactone, alpha-humulene, nerolidol, (E,E)-2,4-decadienal, (E,E)-α-farnesene, vanillin, phenylethyl acetate, citral, 3-methylbutan-1-ol, or a combination thereof.

The application provides a Torulopsis glbrata TS-73 and application thereof in fermented fruit juice, and belongs to the technical field of microbial fermentation.The application adopts a composite mutagenesis method combining ARTP mutagenesis and ultraviolet mutagenesis to obtain a Torulopsis glbrata TS-73 capable of high yield of ethyl hexanoate;when the application is used for preparing fermented cherry juice and raspberry juice, the content of ethyl hexanoate in the cherry juice and the raspberry juice is increased by 44.01% and 54.19% respectively compared with the original strain Torulopsis glbrata G4.The Torulopsis glbrata TS-73 has the advantages of increasing the content of aroma substance ethyl hexanoate and stable performance.

The invention discloses lactobacillus casei capable of improving the flavor of a tea beverage through fermentation and application of the lactobacillus casei. The lactobacillus casei is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the lactobacillus casei is CGMCC No.32672, and the preservation date of the lactobacillus casei is November 18, 2024. The lactobacillus casei can be used for producing extracellular beta-glucosidase, polyphenol oxidase and peroxidase; when being used for fermentation, the fermentation broth can improve the flavor and color of a tea beverage, increase the content of organic acid, reduce the bitter taste of the tea beverage, generate new volatile aroma substances such as nerolidol, isobutanol, ethyl hexanoate, ethyl 3-hexenoate, ethyl caprylate, ethyl 2-hexenoate and the like, and enrich the aroma substance composition of the tea beverage. The invention provides a novel tea beverage production process which has the advantages of simplicity and convenience in operation, low cost, remarkable effect and the like, and is suitable for industrial production.

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.

This invention provides a method for the resource utilization of yellow water fermentation liquid and its application. The method includes the following steps: (1) pretreating the yellow water fermentation liquid to obtain acidic yellow water fermentation liquid; (2) subjecting the acidic yellow water fermentation liquid obtained in step (1) to a chromatography column adsorption, washing, and elution process to obtain a high-concentration eluent; (3) subjecting the high-concentration eluent obtained in step (2) to an esterification reaction to obtain a high-ester flavored liquor; the chromatography column contains macroporous adsorption resin; the eluent used for elution includes ethanol; and the high-concentration eluent is an ethanol solution of hexanoic acid. In this invention, the method not only solves the problem of yellow water discharge, a byproduct of brewing, but also enables recycling and reuse to obtain a high-concentration ethyl hexanoate flavored liquor, improving the quality of liquor, avoiding resource waste, and the process is simple and low-cost.

The invention discloses a preparation method of small molecular group deuterium-depleted white spirit, which comprises the following steps: S1, placing base wine in an aging container, standing and aging for more than 7 days to obtain aged wine; s2, treating the aged wine by cavitation treatment equipment, and filtering and purifying to obtain primary treated wine; s3, adding small molecular group deuterium-depleted water into the primarily treated wine according to a target alcoholic strength to obtain secondarily treated wine; and S4, placing the secondarily treated wine in the aging container, and standing and aging for more than 56 days to obtain finished wine. The method has the advantages that the permeability of a liquor body can be remarkably enhanced, the taste softness is improved, and detection shows that the total ester content, the ethyl hexanoate proportion and the acetal content of the liquor prepared through the method are remarkably improved and reach the old liquor standard; and 2) the preparation method is simple, the aging period can be shortened by more than 3 years compared with the traditional white spirit brewing process, the production cost is greatly reduced, and good economic benefits are achieved.

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.

The invention relates to the technical field of microorganisms, in particular to pichia norveyi and application thereof to reduction of generation of ethyl acetate in the Baijiu brewing process. According to the method, Pichia norvegensis GJX001 and saccharomyces cerevisiae are added in the baijiu brewing process for fermentation, fermented grains are distilled to obtain the raw wine, the concentration of ethyl acetate in the raw wine can be obviously reduced, the ratio of ethyl hexanoate to ethyl acetate is effectively adjusted, and the influence on other important flavor substances in the raw wine is small. The Pichia norvegensis GJX001 strain is screened out under the local condition in the north and adapts to the composition structure of the yeast population in the local region, and compared with the strain purchased from the southern wine enterprise, the cost of the Pichia norvegensis GJX001 strain is greatly reduced.

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.

This invention provides a method for preparing a fermentation broth to improve the aging quality of cigar tobacco leaves, comprising the following steps: extracting cigar tobacco leaves with water and filtering to obtain a filtrate; mixing the filtrate with glucose, alcohol, and lactic acid bacteria for fermentation to obtain a fermentation broth; mixing the fermentation broth with alcohol, concentrating the supernatant, and filtering to obtain cigar tobacco leaf fermentation product; extracting tamarind with 50% ethanol, filtering, and concentrating to obtain tamarind extract; dissolving the tamarind extract with alcohol, filtering, and concentrating to obtain tamarind pure oil; and mixing the cigar tobacco leaf fermentation product, tamarind pure oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol to obtain a fermentation broth. The fermentation broth provided by this invention can shorten the aging time of tobacco leaves and save costs. It can also improve the quality of tobacco leaves, promote the migration of aging aroma substances, enrich the aroma substances of tobacco leaves, and improve the quality of tobacco leaves.

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 invention discloses an ethyl hexanoate production wastewater treatment method, which comprises: S1, sequentially carrying out an oxidation-reduction reaction, pH value adjustment and flocculation precipitation treatment on caproic acid production process wastewater through a first treatment system to obtain pretreated effluent; s2, mixing the pretreated effluent in the S1 and the ethyl hexanoate production wastewater, feeding the mixture into a second treatment system, and sequentially carrying out pH value adjustment, anaerobic bacteria treatment, denitrifying bacteria treatment, aerobic bacteria treatment and anoxic denitrification treatment to obtain standard water and reflux water; s3, the reflux water in the S2 flows back to a second treatment system through a pipeline, so that the reflux water, the pretreated effluent and the ethyl hexanoate production wastewater are mixed, and the reflux water is subjected to secondary treatment. According to the method, a chemical precipitation method, an iron-carbon micro-electrolysis method and a biological treatment method are combined, so that the operation management cost is reduced, the effluent quality is ensured to be stable and reach the standard, and the pollution to the water ecological environment is reduced.

The invention relates to fruit wine for pit maintenance, a preparation method, a pit maintenance method, fruity strong-flavor liquor and a brewing process. The preparation method of the fruit wine for pit maintenance comprises the following steps: selecting flavored rose plums as a raw material, cleaning, crushing and denucleating to obtain fruit pulp; sugar is added into the fruit pulp, the initial sugar degree is adjusted to a preset target value, the pH value is adjusted to 6.5, pectinase is added, standing is conducted, and pre-fermentation liquor is obtained; inoculating distiller's yeast into the pre-fermentation liquor for main fermentation, and separating to obtain supernate and pomace after fermentation is finished; and carrying out post-fermentation treatment on the supernate to obtain the fruit wine for pit maintenance. According to the pit maintenance method and the brewing process of the fruity Luzhou-flavor liquor, generation of characteristic flavor substances in the pit is promoted, the fermentation period is remarkably shortened, the generation amount of ethyl hexanoate is reduced, the main body style of traditional Luzhou-flavor liquor is weakened to a certain degree, and the liquor is endowed with unique fruity flavor.

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 cherry essence and a preparation method thereof. The cherry essence is prepared from the following raw materials in parts by mass: 8 to 10 parts of benzaldehyde, 4 to 8 parts of hexanal, 1 to 3 parts of 2-hexenal, 0.5 to 2 parts of (E)-2-hexene-1-ol, 3 to 7 parts of ethyl hexanoate, 1.5 to 3.5 parts of geraniol, 2.4 to 4.2 parts of heliotropin, 0.4 to 0.9 part of ionone, 0.8 to 1.2 parts of anisyl acetate, 0.2 to 0.6 part of iris congealed fat, 1.3 to 3.2 parts of rose oil, 3.2 to 5.6 parts of ethyl maltol and 2.3 to 4.8 parts of cinnamyl aldehyde. The cinnamyl aldehyde is added into the cherry essence, so that the problem of bitter apricot kernel taste in the cherry essence is solved.

The invention discloses a brewing method for improving the content of ethyl hexanoate in northern Luzhou-flavor liquor, which comprises the following steps of: in a large-cellar brewing process of northern Luzhou-flavor liquor, adding a double-enzyme solution obtained by mixing lipase and acid protease into a cellar in a process of fermenting in the cellar; the double-enzyme liquid is controlled to be added to a position which is not more than 1 / 4 of the height of the pit from the bottom of the pit, so that the ethyl hexanoate content of the raw wine is increased. According to the improved brewing process, the content of ethyl hexanoate in brewed raw wine can be greatly increased, the product quality of Luzhou-flavor liquor brewed in a large cellar is improved, the strong style characteristic of typical northern Luzhou-flavor liquor is kept, and according to the brewing method, a control program of an intelligent brewing process can be developed; and application and development of intelligent brewing are promoted.

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 invention relates to liquid watermelon essence as well as a preparation method and application thereof. The liquid watermelon essence comprises the following raw materials in percentage by mass: 10-15% of melonal propylene glycol acetal; 60 to 70 percent of propylene glycol; 10-15% of an alcohol raw material; 1-5% of an aldehyde raw material; 1-5% of a ketone raw material; 0.5-3% of an ester raw material; 0.5-1% of maltol or a derivative thereof; wherein the alcohol raw material is a mixture of leaf alcohol, cis-6-nonenol and nonanol; the aldehyde raw material is a mixture of vanillin, melonal and cyclamen aldehyde; the ketone raw material is a mixture of raspberry ketone, beta-ionone and dihydrojasmonone; the ester raw material is a mixture of ethyl hexanoate, leaf alcohol acetate, diethyl sebacate, ethyl acetoacetate, methyl octyne carboxylate and benzyl cinnamate; the maltol or the derivative thereof is at least one of ethyl maltol and maltol. The essence is resistant to high temperature, and can maintain a strong watermelon fragrance in a high-temperature food processing process.

The invention discloses a preparation method of cetyl alcohol ethyl hexanoate, and the preparation method comprises the following steps: under the protection of a catalyst and nitrogen, ethyl hexanoic acid and cetyl alcohol are subjected to an esterification reaction, the catalyst is a titanium dioxide loaded stannous oxide composite material; after the esterification reaction is finished, adding a proper amount of water into a reaction product, uniformly mixing, filtering, collecting a catalyst and filtrate, and standing and layering the filtrate to remove a water layer so as to obtain an oil layer; carrying out film evaporation dehydration and deacidification on the oil layer to obtain a cetyl alcohol ethylhexanoate crude product; and carrying out gas stripping on the cetyl alcohol ethyl hexanoate crude product to remove peculiar smell, so as to obtain the cetyl alcohol ethyl hexanoate. According to the preparation method disclosed by the invention, through limitation of a specific catalyst and a process, high-temperature side reaction and generation of pollutants can be effectively reduced, and the purity and yield of the prepared product are 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 relates to the technical field of cosmetic face cream, and particularly discloses face cream with multiple modification and long-acting moisturizing functions and a preparation method of the face cream. The invention discloses face cream with multiple modification and long-acting moisturizing functions. The face cream is prepared from the following raw materials in parts by weight: 12.2 to 30 parts of a skin conditioner, 2.1 to 6 parts of an emulsifier, 0.5 to 1 part of a thickener, 3.6 to 8.5 parts of a filler, 6.15 to 10.51 parts of a coloring agent, 10.75 to 17.75 parts of a moisturizing agent, 35 to 45 parts of a solvent, 0.5 to 1.5 parts of an emulsion stabilizer and polydimethylsiloxane amp, 1.5 to 4.5 parts of trimethylsiloxy silicate ester, 0.02 to 0.1 part of sodium hyaluronate, and 4 to 13 parts of a functional auxiliary agent; the functional auxiliary agent is prepared from isodecyl neopentanoate, cetyl ethyl hexanoate, diisostearyl malate, triisostearin and diethyl hexyl carbonate. The makeup maintaining effect and the long-acting moisturizing effect of the face cream are further considered and improved.