Technology for preparing sesame flavor liquid through yellow water

Abstract

The invention discloses a technology for preparing sesame flavor liquid through yellow water. The technology includes the steps that strains are selected and the selected strains are used for preparing seeds. In the seed preparing step, the yellow water is used as culture mediums, the seeds are prepared into seed liquid, and the yellow water, activated dry yeast, compound protease and saccharifying enzyme are added in the seed liquid for secondary fermentation, wherein the proportion of the seed liquid is 15%, and mixed acid fermentation liquid can be formed after fermentation of the seed liquid; three-effect distilling is performed on the mixed acid fermentation liquid, secondary esterification is performed on remaining liquid formed after three-effect distilling, three-effect distilling is performed on esterified liquid obtained after secondary esterification, and a Maillard reaction is performed on remaining liquid obtained after distilling, wherein water in the remaining liquid is controlled to be 60% to 80%, pH is controlled to be 5-7, the Maillard reaction lasts for 3-5 h, reaction temperature is controlled to be 110-130 DEG C, and the sesame flavor liquid is formed after the Maillard reaction. According to the technology, the yellow water is recycled. Due to the technology, the sesame flavor liquid is produced through the yellow water.

Description

technical field [0001] The invention relates to a process for reusing yellow water, in particular to a process for using yellow water to produce sesame flavor liquid. Background technique [0002] Yellow water is the process of solid-state liquor production, because the fermented grains are under the action of microorganisms. Part of the water seeps out, and a brownish-yellow, slightly viscous turbid liquid is deposited at the bottom of the pit. Normal fermented yellow water has cellar aroma and ester aroma, and is a viscous turbid liquid with obvious astringency and sour taste. Yellow water contains a large amount of nitrogen-containing compounds, reducing sugars, alcohols, aldehydes, acids, esters and other aroma substances, as well as a large number of long-term domesticated beneficial microbial flora. Under normal circumstances, the daily yellow water production of Daqu Distillery with an annual output of 10,000 tons is about 10 tons. The ingredients in yellow water i...

AI Technical Summary

Problems solved by technology

However, the yellow water produced in the existing liquor production process has not been reused in depth, resulting in a waste of resources

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