Method for obtaining Baijiu seasoning raw materials from yellow water based on electric adsorption

Abstract

The invention belongs to the technical field of preparation of liquor condiment raw materials, and discloses a method for obtaining liquor condiment raw materials from yellow water based on electrosorption, comprising: extracting acetic acid, propionic acid, butyric acid and valeric acid from yellow water by means of electrosorption , caproic acid mixture, the mixture and ethanol to form an alcoholic solution; wherein in the alcoholic solution, the content of acetic acid, butyric acid and caproic acid respectively reached: 96.9g / L, 40.5g / L and 126.1g / L; in addition, ethanol The molar ratios to acetic acid, butyric acid, pentanoic acid and hexanoic acid are: 7.5:1, 26.4:1 and 11.2:1 respectively, and the total molar ratio of ethanol to 5 kinds of linear saturated fatty acids is: 3.5:1. The alcohol solution composed of the mixture of 5 kinds of straight-chain saturated fatty acids is the mixture of 5 "natural" esters obtained by catalytic esterification. It is an excellent, scarce, dream product of many liquor factories. The natural liquor seasoning you are looking for.

Description

technical field [0001] The invention belongs to the technical field of preparation of liquor condiment raw materials, and in particular relates to a method for obtaining liquor condiment raw materials and condiments from yellow water based on electrosorption. Background technique [0002] Liquid liquor, also known as new technology liquor, uses edible alcohol as the main raw material, and with reference to the quantitative ratio relationship of trace components in the chemical components of famous liquor, it is mixed with a variety of practical spices (essence), seasoning liquid or solid liquor to enhance aroma. seasoned. On the one hand, edible alcohol is used as the main raw material for liquid liquor, and edible alcohol hardly contains a variety of aromatic and flavorful trace organic chemical components contained in solid liquor. The specific style of "natural sweetness, harmonious acidity, and clean taste" usually requires adding a variety of practical spices (essence)...

AI Technical Summary

Problems solved by technology

[0011] In summary, the problems in the prior art are: at present, in order to increase the content of esters such as ethyl caproate in the solid-state liquor, there are methods to reduce the wine production rate of the fermented grains and the production capacity of the winery, and increase the production cost; Annual storage will occupy a large amount of working capital and greatly increase operating costs

Another example: in order to increase the content of esters in the liquor, that is, the degree of maturity usually needs to be stored for 5 years before leaving the factory, which will occupy a large amount of working capital and increase operating costs.

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