Study On The Preparation Of High Quality Liquor Flavoring Liquid From Yellow Water

Yellow Water is a traditional liquor brewing process by-product,containing starch,sugar,protein,microorganisms and organic acids,alcohols,esters,aldehydes,etc.,will direct discharge yellow water only pollute the environment,but also cause a lot of waste of resources.At present,the main use of yellow water is concentrated in micro-organisms and the liquor flavor,the main method extracted flavor substances in yellow water by distillation and supercritical CO₂ extraction.Distillation has the advantages of low investment and operating costs,is a common method of extracting water yellow flavor,but the existence of a lower extraction efficiency distillation,flavor impurities and other defects;Supercritical CO₂extraction has the advantages of high extraction rate,good flavor,but there are large investment,high cost of operation defects,so only in a few large enterprises have adopted.In this paper,the goal is how to low cost and efficient extract high-quality liquor blending liquid from yellow water,to carry out the following research work:first part,yellow water and base wine component analysis;In the second part,the law of the four esters of ester producing yeast L1-1 and L1-5 was synthesized;in the third part,yellow water flavor substances of efficient,low-cost extraction method research.Specific research results are as follows:The first part:the result of the base wine and yellow water component analyzed.Different age pit pits pool yellow water composition is substantially the same,but the content of each component there are some differences.Yellow water contents a lot of acids,esters.Mainly esters to ethyl lactate,and mainly organic acids to lactic acid,acetic acid,propionic acid,the order of main ester in 7 years pits pool and 25 years pits pool yellow water is ethyl lactate>ethyl caproate>ethyl acetate>ethyl butyrate>ethyl valerate;and the organic acid is lactic acid,acetic acid,propionic acid-based,additionally contains a small amount of acid,butyric acid.Base wine 1#sensory score is higher than the base wine 2#,the flavor compound esters,acids,aldehydes obviously differences in the two kinds base wine,clear that the 1#of total ester and total acid higher than the 2#,but the fusel below the 2#.the order of main ester of base wine 1#is ethyl lactate>ethyl caproate>ethyl acetate>ethyl butyrate>ethyl octanoate>ethyl valerate,the base wine 2#is ethyl caproate>ethyl lactate>ethyl acetate>ethyl butyrate>ethyl valerate>ethyl octanoate;the order of main acid of base wine2#is lactic acid>butyric acid>caproic acid>acetic acid>methanoic acid,the base wine 2#is lactic acid>acetic acid>caproic acid>butyric acid>formic acid.The second part,study on production of yeast esters esterified characteristics.set the yeast L1-1 and L1-5 catalyze the four esters of liquor synthesis as the object,study on influences of the add ethanol time,mole ratio,alcohol consumption,inoculation,fermentation temperature,fermentation time on the catalytic synthesis,and finally through orthogonal optimum fermentation conditions.Yeast L1-1 catalytic synthesis of optimal conditions,ethyl acetate:fermentation temperature 32℃,inoculation 9%,ethanol added time 7h,ethanol content 10%,mole ratio of1:0.4,fermentation time 40h.Lactic acid ethyl ester:fermentation temperature 36℃,inoculation 9%,ethanol added time 6h,ethanol content 9%,mole ratio of 1:0.4,fermentation time 40h.Ethyl butyrate:fermentation temperature 32℃,inoculation 9%,ethanol added time8h,ethanol content 10%,mole ratio of 1:0.4,fermentation time 40h.Ethyl caproate:fermentation temperature 28℃,inoculation 9%,ethanol added time 7h,ethanol content 10%,mole ratio of 1:0.4,fermentation time was 36h;Yeast L1-5 catalytic synthesis of optimal conditions,ethyl acetate:fermentation temperature 28℃,inoculation 7%,ethanol added time 5h,ethanol content 4%,mole ratio of1:0.4,fermentation time 48h.Lactic acid ethyl ester:fermentation temperature 28℃,inoculation 7%,ethanol added time 3h,ethanol content 4%,mole ratio of 1:0.4,fermentation time 48h.Ethyl butyrate:fermentation temperature 28℃,inoculation 7%,ethanol added time5h,ethanol content 4%,mole ratio of 1:0.4,fermentation time 48h.Ethyl caproate:fermentation temperature 28℃,inoculation 7%,ethanol added time 3h,ethanol content 4%,mole ratio of 1:0.4,fermentation time was 48h;The third part,the method of flavor extraction of yellow water.This chapter mainly studies the distillation extraction method from yellow liquor blending liquid preparation.It was found that the direct distillation yellow water extraction ineffective,distillate total acid was higher,lower total esters;Yellow water by adding an appropriate amount of ethanol to adjust the concentration of ethanol in yellow water,yellow water distillation characteristics can change,and the resulting total acid decline in distillate,total esters improve significantly,yellow water flavor extraction rate significantly improved;After corn,sorghum,adsorbents A adsorption yellow water,in those distillate,to the adsorbent A maximum extraction rate,better quality,and it can be used as seasoning liquor.Finally adsorbed by the adsorbent A different ethanol concentration of yellow water found flavored fluid holding 10%Vol yellow water produced the best quality.It was found by preliminary blending,liquid seasoning preparation through the adsorbent A,the second and third time adsorption distilled liquor can be reached to enhance the base wine 2#quality,to the different segments,some high quality distillate can make the base wine 2#quality as same as the base wine 2#.