CN114015530A - Comprehensive utilization method of white spirit fermentation by-product yellow water - Google Patents
Comprehensive utilization method of white spirit fermentation by-product yellow water Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 81
- 239000006227 byproduct Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000004151 fermentation Effects 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 40
- 239000006228 supernatant Substances 0.000 claims abstract description 31
- 235000014101 wine Nutrition 0.000 claims abstract description 24
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 238000005886 esterification reaction Methods 0.000 claims description 22
- 230000032050 esterification Effects 0.000 claims description 21
- 238000004821 distillation Methods 0.000 claims description 15
- 239000012452 mother liquor Substances 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000006286 aqueous extract Substances 0.000 claims description 2
- 229910000278 bentonite Inorganic materials 0.000 claims description 2
- 239000000440 bentonite Substances 0.000 claims description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000020097 white wine Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
The invention relates to a comprehensive utilization method of yellow water which is a white spirit fermentation byproduct, in particular to a method for preparing flavoring and cooking wine by adopting the yellow water, belonging to the field of wine brewing and blending. The preparation of the yellow cooking wine as the white wine fermentation by-product is based on the utilization research of the yellow water as the fermentation by-product in the Luoyang Ruyang Dukang distillery. The main content is that the yellow water which is discharged from the pit naturally stands for 24 hours to separate the supernatant; heating the supernatant at 25-28 deg.C; the time is 50-70 h; adding esterifying enzyme at 3-5wt% of the amount of esterifying enzyme, esterifying, centrifuging supernatant, distilling at 60-90 deg.C for 5-15min, separating, removing acid and clarifying the distilled liquor, adding salt and spice, and filtering to obtain cooking wine. By adopting the technical scheme of the invention, the resource utilization rate of the yellow water is improved, the pollution is reduced, and in addition, the obtained white spirit flavoring liquid and cooking wine have good quality.
Description
Technical Field
The invention belongs to the technical field of wine making and blending, and relates to a comprehensive utilization method of yellow water which is a byproduct of white spirit fermentation, namely, the yellow water is utilized to prepare white spirit flavoring liquid and cooking wine.
Background
Yellow water is also called yellow serofluid and is one of main byproducts of white spirit in the solid-state fermentation process, the simplest treatment mode is to directly use the yellow water for culturing pit mud, but the yellow water not only contains rich alcohol, aldehyde, acid and ester substances, but also contains rich nutrient substances such as organic acid, starch, reducing sugar, yeast autolysate and the like, and contains a large amount of aroma-producing precursor substances. If not fully utilized, direct discharge not only results in waste of resources, but also results in serious environmental pollution problems. How to promote the comprehensive utilization of the yellow water and avoid the problems of waste, pollution and the like is one of the important technical problems to be solved urgently in the field of wine making at present.
Disclosure of Invention
In order to improve the resource recycling rate of yellow water, the invention aims to provide a method for preparing a liquor flavoring liquid by using a liquor fermentation by-product yellow water, and aims to provide a method for preparing cooking wine by using a liquor fermentation by-product yellow water. By adopting the technical scheme of the invention, the resource utilization rate of the yellow water is improved, the pollution is reduced, and in addition, the obtained white spirit flavoring liquid and cooking wine have good quality.
In order to achieve the purpose, the invention adopts the following specific scheme:
a method for preparing a liquor flavoring liquid by utilizing a liquor fermentation byproduct yellow water comprises the following steps:
step one, pretreatment and esterification of yellow water: standing and clarifying fresh yellow water, taking supernatant, and adding esterifying enzyme into the supernatant for esterification treatment to obtain esterified liquid; the esterification conditions are as follows: the temperature is 25-28 ℃, the time is 50-70h, and the amount of the esterifying enzyme is 3-5 wt%;
step two, distilling the esterified liquid obtained in the step one to obtain a liquor flavoring liquid and a distilled mother liquor, wherein the distillation condition temperature is 60-90 ℃; the distillation time is 5-15 minutes, and the distilled liquid is the liquor flavoring liquid.
The invention also provides a method for preparing cooking wine by using the yellow water which is a white spirit fermentation byproduct, which comprises the following steps:
step one, pretreatment and esterification of yellow water: standing and clarifying fresh yellow water, taking supernatant, and adding esterifying enzyme into the supernatant for esterification treatment to obtain esterified liquid; the esterification conditions are as follows: the temperature is 25-28 ℃, the time is 50-70h, and the amount of the esterifying enzyme is 3-5 wt%;
step two, distilling the esterified liquid obtained in the step one to obtain a liquor flavoring liquid and a distilled mother liquor, wherein the distillation condition temperature is 60-90 ℃; distilling for 5-15min to obtain distillate as flavoring liquid, and distilling mother liquor as base liquid;
and step three, clarifying and deacidifying the distillation mother liquor obtained in the step two, centrifuging to obtain a supernatant, and adding salt and spices to prepare the cooking wine.
The clarification method comprises the following steps: chitosan and bentonite with the mass ratio of 4:1-1:1 are added according to the proportion of 50 g/1L. The deacidification adopts calcium carbonate, and the addition amount is 10-60 g/L.
In the third step, adding salt and water-extracted spices into the supernatant, and filtering to prepare a finished product; the addition amount of the table salt is 1-5 g/L; the preparation method of the water-extracting spice comprises the following steps: adding 10g of star anise, 5g of fennel, 15mL of ginger juice and 100g of chive into 500mL of distilled water, and carrying out water bath for half an hour to obtain the finished product; according to the supernatant of the yellow water: aqueous extract spice = 1: adding the mixture according to the proportion of 1.3-2, and filtering the mixture by a 0.45 micron membrane to obtain a finished product.
The yellow water as the fermentation by-product of the white spirit is selected from normal fresh yellow water as the brewing by-product of a Dukang brewery.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a comprehensive utilization method of yellow water, which utilizes the white spirit fermentation by-product yellow water as a raw material to prepare the wine flavoring liquid and the cooking wine products, improves the resource recycling rate and reduces the pollution.
The raw material yellow water contains complex and rich substances such as alcohol, acid, aldehyde, ester and the like, and the esterification reaction is carried out under certain conditions to generate complex ester substances, so that the main fragrant substances in the esterified yellow water are greatly increased compared with the original yellow water. On the basis, the obtained flavoring liquid is distilled, has more component types and high evaporation rate, and is more suitable for flavoring white spirit. The cooking wine prepared by the method has various and rich main flavor substances and free amino acid contents, and has good quality.
Drawings
FIG. 1 is a process flow diagram of the comprehensive utilization method of yellow water according to the invention.
Detailed Description
A brewing cooking wine is comprehensively utilized and developed by utilizing white spirit fermentation by-products yellow water, and comprises the following steps:
the method comprises the following steps: pretreating fresh yellow water and performing esterification distillation;
step two: the distilled mother liquor is used for making brewed cooking wine.
The method comprises the following steps: (1) taking fresh yellow water, standing for 24h, taking supernate, adding esterifying enzyme into the supernate, and esterifying: the temperature is 25-28 ℃; the time is 50-65 h; the consumption of the esterifying enzyme is 3-5%. Taking supernatant at 8000r/min, centrifuging for 10min, and collecting supernatant for distillation;
(2) distilling the supernatant in a rotary evaporator at 60-90 deg.C; the time is 5-15 minutes, the liquid is distilled to be used for blending the fragrance of the white spirit, and the distilled mother liquor is used for preparing the base liquor of the cooking wine.
Step two: (1) adding the distilled mother liquor obtained in the first step by using chitosan and diatomite according to the ratio of 4:1-1:1 (50 g/1L), clarifying, taking supernate at 8000r/min, centrifuging for 10min, and taking supernate for later use;
(2) adding 10-60g/L calcium carbonate into clarified yellow water for deacidification treatment, taking supernate at 8000r/min, centrifuging for 10min, and taking supernate for later use;
(3) adding 1-5g/L of salt into yellow water after deacidification, adding 10g of anise, 5g of fennel, 15ml of ginger juice and 100g of chive into every 500ml of distilled water of the water-extracted spice for half an hour in a water bath according to the proportion of the yellow water: spice = 1: adding the mixture according to the proportion of 1.3-2, and filtering the mixture by a 0.45 micron membrane to obtain a finished product.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.
Example 1: the esterification liquid is prepared by taking yellow water which is a byproduct of brewing in a Dukang brewery as a stock solution.
Raw materials and auxiliary materials:
yellow water: the Dukang brewery brews the fresh yellow water with normal byproduct.
The method comprises the following operation steps: taking fresh yellow water, standing for 24h, taking supernate, adding esterifying enzyme into the supernate, and esterifying: the temperature is 26 ℃; the time is 60 h; the consumption of the esterifying enzyme is 4 percent.
The main flavor substances of the yellow water after esterification under the condition are increased by 30.64g per liter compared with the original yellow water.
Example 2: the white spirit flavoring liquid is prepared by taking yellow water which is a byproduct produced by brewing in a Dukang brewery as a stock solution.
Raw materials and auxiliary materials:
yellow water: brewing by-product normal fresh yellow water in Dukang distillery;
(1) taking fresh yellow water and standing for 24 hours, taking supernate and adding esterifying enzyme for esterification, wherein the esterification conditions are as follows: the temperature is 26 ℃; the time is 60 h; the consumption of the esterifying enzyme is 4 percent. Taking a supernatant: centrifuging at 8000r/min for 10min, and collecting supernatant for distillation.
(2) Distilling the supernatant with a rotary evaporator at 60 ℃; the time is 5 minutes, and the liquid is distilled to be used for blending the fragrance liquid of the white spirit.
Under the condition, the types of the components of the flavoring liquid are single, and the evaporation rate is lower than 10-15%.
Example 3: the white spirit flavoring liquid is prepared by taking yellow water which is a byproduct produced by brewing in a Dukang brewery as a stock solution.
Raw materials and auxiliary materials:
yellow water: brewing by-product normal fresh yellow water in Dukang distillery;
(1) taking fresh yellow water and standing for 24 hours, taking supernate and adding esterifying enzyme for esterification, wherein the esterification conditions are as follows: the temperature is 26 ℃; the time is 60 h; the consumption of the esterifying enzyme is 4 percent. Taking supernatant at 8000r/min, centrifuging for 10min, and collecting supernatant for distillation.
(2) Distilling the supernatant with a rotary evaporator at the distillation temperature of 90 ℃; the time is 10 minutes, and the liquid is distilled to be used for blending the fragrance liquid of the white spirit.
Under the condition, the flavoring liquid has more components (ethanol, ethyl acetate, ethyl caproate, ethyl butyrate, ethyl lactate and the like) and the evaporation rate is 60-80%, so that the flavoring liquid is suitable for flavoring white spirit.
Example 4: the cooking wine is prepared by taking yellow water which is a byproduct of brewing in a Dukang brewery as stock solution.
Raw materials and auxiliary materials:
yellow water: brewing by-product normal fresh yellow water in Dukang distillery;
salt: the quality of the commercial edible salt meets the national standard GB 5641;
spice: the commercial mixed water extract without mildew and peculiar smell is added with (10 g of anise, 5g of fennel, 15ml of ginger juice and 100g of chive) per 500ml of distilled water.
The process flow comprises the following steps:
(1) taking fresh yellow water and standing for 24 hours, taking supernate and adding esterifying enzyme for esterification, wherein the esterification conditions are as follows: the temperature is 26 ℃; the time is 60 h; the consumption of the esterifying enzyme is 4 percent. Taking supernatant at 8000r/min, centrifuging for 10min, and collecting supernatant for distillation.
(2) Distilling the supernatant with a rotary evaporator at 85-90 deg.C; the time is 5-10 minutes, the liquid is distilled to be used for blending the fragrance of the white spirit, and the distilled mother liquor is used for preparing the base liquor of the cooking wine.
(3) And (3) adding the distillation mother liquor obtained in the step (2) by using chitosan and diatomite according to the ratio of 4:1 (50 g/1L), clarifying, taking supernate at 8000r/min, and centrifuging for 10min to take supernate for later use.
(4) Adding 50-55g/L calcium carbonate into clarified yellow water for deacidification treatment, taking supernatant at 8000r/min, centrifuging for 10min, and taking supernatant for later use.
(5) Adding 1-5g/L of salt into yellow water after deacidification, adding 10g of anise, 5g of fennel, 15ml of ginger juice and 100g of chive into every 500ml of distilled water of the water-extracted spice for half an hour in a water bath according to the proportion of the yellow water: spice = 1: 1.3, and filtering the mixture by a 0.45 micron membrane to obtain a finished product.
The alcohol content of the finished product of the cooking wine is 11-13%. In addition, the results of measurement of the main flavor substances and the main free amino acids in the yellow water and the resulting cooking wine are shown in tables 1 to 2.
Table 1: comparing the main flavor substances in the yellow water and the cooking wine.
Table 2: comparison of the main free amino acids in yellow water and cooking wine.
It should be noted that the above-mentioned embodiments illustrate rather than limit the scope of the invention, which is defined by the appended claims. It will be apparent to those skilled in the art that certain insubstantial modifications and adaptations of the present invention can be made without departing from the spirit and scope of the invention.
Claims (6)
1. A method for preparing a liquor flavoring liquid by utilizing a liquor fermentation byproduct yellow water is characterized by comprising the following steps: the method comprises the following steps:
step one, pretreatment and esterification of yellow water: standing and clarifying fresh yellow water, taking supernatant, and adding esterifying enzyme into the supernatant for esterification treatment to obtain esterified liquid; the esterification conditions are as follows: the temperature is 25-28 ℃, the time is 50-70h, and the amount of the esterifying enzyme is 3-5 wt%;
step two, distilling the esterified liquid obtained in the step one to obtain a liquor flavoring liquid and a distilled mother liquor, wherein the distillation condition temperature is 60-90 ℃; the distillation time is 5-15 minutes, and the distilled liquid is the liquor flavoring liquid.
2. A method for preparing cooking wine by using yellow water which is a white spirit fermentation by-product is characterized by comprising the following steps: the method comprises the following steps:
step one, pretreatment and esterification of yellow water: standing and clarifying fresh yellow water, taking supernatant, and adding esterifying enzyme into the supernatant for esterification treatment to obtain esterified liquid; the esterification conditions are as follows: the temperature is 25-28 ℃, the time is 50-70h, and the amount of the esterifying enzyme is 3-5 wt%;
step two, distilling the esterified liquid obtained in the step one to obtain a liquor flavoring liquid and a distilled mother liquor, wherein the distillation condition temperature is 60-90 ℃; distilling for 5-15min to obtain distillate as flavoring liquid, and distilling mother liquor as base liquid;
and step three, clarifying and deacidifying the distillation mother liquor obtained in the step two, centrifuging to obtain a supernatant, and adding salt and spices to prepare the cooking wine.
3. The method of claim 2, wherein: the clarification method comprises the following steps: chitosan and bentonite with the mass ratio of 4:1-1:1 are added according to the proportion of 50 g/1L.
4. The method of claim 2, wherein: in the third step, calcium carbonate is adopted for acid removal, and the addition amount is 10-60 g/L.
5. The method of claim 2, wherein: in the third step, adding salt and water-extracted spices into the supernatant, and filtering to prepare a finished product; the addition amount of the table salt is 1-5 g/L; the preparation method of the water-extracting spice comprises the following steps: adding 10g of star anise, 5g of fennel, 15mL of ginger juice and 100g of chive into 500mL of distilled water, and carrying out water bath for half an hour to obtain the finished product; according to the supernatant of the yellow water: aqueous extract spice = 1: adding the mixture according to the proportion of 1.3-2, and filtering the mixture by a 0.45 micron membrane to obtain a finished product.
6. The method according to claim 1 or 2, characterized in that: the yellow water as the fermentation by-product of the white spirit is selected from normal fresh yellow water as the brewing by-product of a Dukang brewery.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115926913A (en) * | 2022-12-28 | 2023-04-07 | 泸州老窖股份有限公司 | Method for preparing fermented mash by using yellow water outside cellar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1180742A (en) * | 1996-10-24 | 1998-05-06 | 江苏省国营双洋酒厂 | Technology of yellow, tailing water quick esterification extraction balsam liquid and special equipment thereof |
| CN102754804A (en) * | 2012-07-18 | 2012-10-31 | 李家民 | Pickled vegetable brine produced by using white wine byproducts, and preparation method thereof |
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- 2021-09-01 CN CN202111021082.4A patent/CN114015530A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1180742A (en) * | 1996-10-24 | 1998-05-06 | 江苏省国营双洋酒厂 | Technology of yellow, tailing water quick esterification extraction balsam liquid and special equipment thereof |
| CN102754804A (en) * | 2012-07-18 | 2012-10-31 | 李家民 | Pickled vegetable brine produced by using white wine byproducts, and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115926913A (en) * | 2022-12-28 | 2023-04-07 | 泸州老窖股份有限公司 | Method for preparing fermented mash by using yellow water outside cellar |
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