Esterification accelerant and method for preparing esterifying liquid by using same

Abstract

The invention relates to an esterification accelerant consisting of alcohol substances and a method for preparing high-titer esterifying liquid by using the same. The esterification accelerant is one or more selected from n-propanol, isobutyl alcohol, butanol, hexanol and beta phenethanol. After the esterification accelerant of the invention is added during the preparation of the biological esterifying liquid, high-efficiency biological esterification synthesis can be performed on organic acids, such as caproic acid and the like, and simple raw materials, such as foreshot, feint and the like,so as to obtain flavor components, such as ethyl caproate and the like; and the accelerant and the method also have an obvious effect on the synthesis efficiency of esters in a kiln.

Description

technical field [0001] The invention relates to an esterification accelerator and a method for preparing an esterification liquid by using the same, in particular to an esterification accelerator composed of alcohols, and a method for preparing a high-valence esterification liquid by using the esterification accelerator. The invention belongs to the technical field of liquor brewing. Background technique [0002] Yellow water contains a lot of organic matter, and the composition of yellow water from different manufacturers is slightly different. They all contain alcohols such as ethanol and propanol, acids such as acetic acid, butyric acid, caproic acid, and lactic acid, and some esters. After the bio-enzyme esterification technology is adopted, the acid-alcohol reaction can be promoted into highly volatile esters, which is beneficial to realize the reuse of yellow water and obtain certain economic benefits. [0003] Liquor heads contain high content of low-volatility ethan...

AI Technical Summary

Problems solved by technology

[0005] Esterase technology has been applied to promote cellar fermentation and improve product quality, but there is a problem of low efficiency

The formation of esters in the fermentation process of wine grains in the cellar is closely related to the action of enzymes. The esterification enzyme technology further improves the production efficiency, but there is a problem of low catalytic efficiency. The production mainly relies on the selection of high-efficiency esterification enzymes and the increase of esterification enzymes. amount to increase the ester content of the wine

However, this method also increases the production cost

[0006] Although the esterification enzyme technology has been mature, the technology of using esterification enzyme to treat yellow water, wine head and wine tail is not widespread, mainly because the effect of esterification treatment is unstable, resulting in insignificant economic benefits

According to reports, some manufacturers use yellow water, wine tails, pit mud, Daqu, esterification enzyme and other combined treatments, and adopt the "one pot" method for production. The process is simple, but there is a problem of excessive extensiveness: The action conditions of the enzyme adopt a compromise strategy. If it is necessary to make the bacterial flora ferment and use the organic matter in the yellow water to produce hexanoic acid, it is necessary to provide the necessary acid-base environment, but the acid-producing environment in the "one pot" method has actually reached pH3-5 is unfavorable to caproic acid fermentation, and the yield of ethyl caproate in some processes can only reach 100mg / 100ml; there is another "two-step" method, which provides temperature for pit mud flora, caproic acid bacteria and esterification enzyme respectively , pH conditions, according to reports, its ethyl hexanoate content is more than 150% higher than the "one pot" method, but the operation is more complicated and the treatment effect is still unstable