CN1355288A

CN1355288A - Process for preparing esterifying liquid

Info

Publication number: CN1355288A
Application number: CN 00128115
Authority: CN
Inventors: 罗维; 崔世亮; 许聪; 田学功; 武志敏; 裴开武; 王瑞明
Original assignee: HETAO WINE INDUSTRY GROUP Co Ltd INNER MONGOLIAN AUTONOMOUS REGION
Current assignee: HETAO WINE INDUSTRY GROUP Co Ltd INNER MONGOLIAN AUTONOMOUS REGION
Priority date: 2000-11-30
Filing date: 2000-11-30
Publication date: 2002-06-26
Anticipated expiration: 2020-11-30
Also published as: CN1128871C

Abstract

An esterifying liquid as an additive in the fermentation procedure of distillate strong liquor is prepared from sodium acetate, calcium carbonate, fresh distiller's grains, bean cake powder, and high-quality cellar clay through treating with hot water, adding fragrant yeast powder, yellow milk water, wine tailing, carproic acid bacterial liquid and alcohol, then culturing, adding acid, and adding catalyst. Its advantages include high content of hexyl carproate and unique preparing process to meet the special flavour demand of enriched fragrant distillate strong liquor.

Description

The preparation method of esterifying liquid

The present invention relates to the preparation method of esterifying liquid, belong to the distillation of fermented soln and the recovery of byproduct.It comprises that cellar for storing things mud, caproic acid liquid, wine tail, yellow seriflux etc. are raw material, and makes by technologies such as hot-water cure, heat insulating culture.

In system wine fermentation process, for increasing ethyl hexanoate content in the liquor, the report of used esterifying liquid and analogous products is more now.Be respectively 156.53mg/100ml, 94.42mg/100ml, 157.33mg/100ml as the content of introducing ethyl hexanoate, ethyl lactate, ethyl acetate in the yellow seriflux esterifying liquid of producing in " liquor production question and answer " (Lee big and in April, 1999 Light Industry Press) book.But the content of ethyl hexanoate is lower in the existing esterifying liquid, has influenced the giving off a strong fragrance local flavor of liquor.Produce a kind of esterifying liquid that can improve ethyl hexanoate content greatly for producing important link in the aromatic Chinese spirit technology.

The preparation method who the purpose of this invention is to provide a kind of esterifying liquid, this method is to utilize acid, alcohol to synthesize the principle of ester and other series reaction under the condition of biological esterification and chemical catalysis, by hot-water cure, heat insulating culture, add technological processs such as catalyzer and promptly can be made into esterifying liquid.

The objective of the invention is to finish by following measure:

With sodium-acetate, charcoal acid calcium, soybean cake powder, quality pit mud, fresh grain stillage was by 1:1:2:the part by weight of 6-10:10-15 mixes stirring, 85 ℃ of of hot-water of with cure of above-mentioned raw materials 1.5-2 times weight, 10 minutes, 30-35 ℃ of and become of add again with the cold water of hot water and be cooled to mixed liquor A with amount, 70-75% ratio with the mixed liquor A gross weight adds alcohol again, the giving off a strong fragrance koji powder, caproic acid bacteria solution, the wine tail, the mixture of yellow seriflux becomes mixed liquid B, the ratio of above-mentioned each thing is 1:2:4 in the mixture:4:8-10,32-34 ℃ of of condition of above-mentioned mixed liquid B sealing back was cultivated 7-10 days under, being blended into alcohol in the ratio of mixed liquid B gross weight 65-75% again reaches about 45% (v/v) its alcoholic strength to become mixed solution C, the acetate that adds mixed solution C gross weight 1.5-2 ‰, 0.5-1 mixing the back insulation, 34-35 ℃ of ‰ butyric acid becomes mixed solution D at, treat two weeks back adding mixed solution D gross weight 0.8-1.2% caproic acid, it is as follows that 35-38 ℃ of of insulation of 0.8-1.2 ‰ vitriol oil promptly becomes esterifying liquid catalysis through about 20 this product of days. chromatograms detect average result: unit (mg/100ml) ethyl hexanoate 2846 sec-butyl alcohols 1.4 ethyl lactates 29 normal propyl alcohols 8.7 ethyl acetate 64 isobutanols 1.5 ethyl butyrates 59 n-butanols 4.0 Ethyl formates 3.0 n-amyl alcohols 5.7 ethyl valerates 85 n-hexyl alcohols 2.2 cognac oil 80 acetaldehyde 5.0 ethyl caprilates 52 isopentyl aldehydes 2.4 isoamyl hexanoates 0.6 vinegar father-in-law 17.2 isoamyl hexanoates 0.2 third bronze medal 1.1 ethyl palmitates 4.1 acetic acid 31 diethyl succinates 4.4 isobutyric acid 1.632.3-butanediols (left side) 2.1 butyric acid 36.82.3-butanediols (interior) 3.6 isovaleric acid 3.04 ethyl oleates 0.75 sad 0.53 ethyl linoleate, 0.98 propionic acid, 0.28 caproic acid, 515 enanthic acid, 14.3 acetal 5.3 valeric acids, 35 alcoholic strengths (v/v), 47.2% total acid, 12.56 total esters 29.04

Advantage of the present invention is:

From the detected result of last table, be ethyl hexanoate with the major ingredient in the esterifying liquid of present method preparation, it is the principal element that constitutes the aromatic Chinese spirit style, also is that the main body of aromatic Chinese spirit is fragrant, taste compound.The adding esterifying liquid can obviously improve the output and the quality of wine and reduce production costs in the production process of aromatic Chinese spirit.Present method technology uniqueness, the batching scientific and reasonable, be applied in the process of all Production of Luzhou-flavor Liquor, can obtain tangible economic benefit.This accompanying drawing is this preparation method's a process flow sheet:

Below for an embodiment:

With the 0.5kg sodium-acetate, 0.5kg charcoal acid calcium, the 1kg soybean cake powder, the 3kg quality pit mud, the 5kg fresh grain stillage mixes stirring, with the hot-water cure of 85 ℃ of about 15kg 10 minutes, the cold water that adds 15kg again is cooled to about 34 ℃, add 1.5kg alcohol again, 3kg giving off a strong fragrance koji powder, the 6kg caproic acid bacteria solution, 6kg wine tail, the mixed solution of 12kg yellow seriflux, said mixture sealing back was cultivated 10 days under 33 ℃ of conditions, being blended into 50kg alcohol again reaches about 45% (v/v) its alcoholic strength, the acetate that adds 0.2kg, 0.1kg butyric acid mix the back insulation at 34 ℃, treat two weeks back adding 1kg caproic acid, 0.1kg the vitriol oil 38 ℃ the insulation catalysis, promptly became esterifying liquid through 20 days.

Claims

1. the preparation method of esterifying liquid, comprise cellar for storing things mud, caproic acid liquid, the wine tail, raw materials such as yellow seriflux pass through hot-water cure, technology making processes such as heat insulating culture, it is characterized in that sodium-acetate, charcoal acid calcium, soybean cake powder, quality pit mud, fresh grain stillage was by 1: 1: 2: the part by weight of 6-10: 10-15 mixes stirring, with 85 ℃ of hot-water cure of above-mentioned raw materials 1.5-2 times weight 10 minutes, add again with the cold water of hot water and be cooled to 30-35 ℃ and become mixed liquor A with amount, 70-75% ratio with the mixed liquor A gross weight adds alcohol again, the giving off a strong fragrance koji powder, caproic acid bacteria solution, the wine tail, the mixture of yellow seriflux becomes mixed liquid B, the ratio of above-mentioned each thing is 1: 2: 4 in the mixture: 4: 8-10, above-mentioned mixed liquid B sealing back was cultivated 7-10 days under 32-34 ℃ of condition, being blended into alcohol in the ratio of mixed liquid B gross weight 65-75% again reaches about 45% (v/v) its alcoholic strength to become mixed solution C, the acetate that adds mixed solution C gross weight 1.5-2 ‰, 0.5-1 mixing the back insulation, ‰ butyric acid becomes mixed solution D at 34-35 ℃, treat two weeks back adding mixed solution D gross weight 0.8-1.2% caproic acid, 0.8-1.2 ‰ vitriol oil promptly becomes esterifying liquid 35-38 ℃ of insulation catalysis through about 20 days.