CN104560572A - Extraction method for flavour substances such as organic acids in waste fermented grains and preparation method for high-acidity flavoured wine - Google Patents
Extraction method for flavour substances such as organic acids in waste fermented grains and preparation method for high-acidity flavoured wine Download PDFInfo
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Abstract
The invention relates to an extraction method for flavour substances such as organic acids in waste fermented grains and a preparation method for high-acidity flavoured wine, wherein the waste fermented grains are extracted by adopting a water extraction method, the extract is subjected to centrifuging, ultrafiltration and nanofiltration, and then subjected to reverse osmosis concentration or vacuum concentration to prepare an extract rich in the flavour substances such as organic acids, and the extract is blended with edible alcohol to prepare the high-acidity flavoured wine for blending in wine production, and especially suitable for wine prepared by adopting a solid-liquid method.
Description
Technical field
The present invention relates to flavouring wine preparation, to particularly relate in spirit distiller grain the flavour substances extracting method such as organic acid and high-acidity flavoring wine preparation.
Background technology
Lose the by product that grain is liquor production process, processing mode main be at present directly as feed for cultivating industry.
Produce due to traditional liquor and adopt fermented distilled technique, losing in grain after wet distillation remains a large amount of high boiling point acids, alcohols, aldehydes, Ester, total acid content accounts for about 3%, comprise acetic acid, lactic acid, butyric acid, caproic acid etc., also containing the flavour substances that primary isoamyl alcohol, bata-phenethyl alcohol, furfural, ethyl lactate etc. are abundant.
In white wine, the composition of 98-99% is alcohol and water, and the trace ingredients of 1-2% imparts the distinctive fragrance of white wine and taste in addition, is referred to as the aroma component of white wine.In aroma component, the content of acid and ester is high, and alcohols material is also quite important to liquor flavor, also has carbonyl compound and other flavour ingredient in addition.Organic acid is the important component forming white wine taste, can strengthen mouthfeel and the aftertaste of white wine, can eliminate bitter taste, assorted taste, dry peppery sense, can increase back sweet taste, is the aging catalyzer of the important sense of taste agent of white wine, new wine, has suppress and masking action the fragrance of white wine.The organic acid that in white wine, content is higher comprises lactic acid, acetic acid, caproic acid and butyric acid, also has the organic acid that a small amount of boiling point is higher.Ester is white wine is mainly fragrant composition, and ethyl acetate and ethyl lactate are main, and also have ethyl hexanoate and a small amount of ethyl butyrate, four kinds of ester classes account for total ester 90%.Alcohols has primary isoamyl alcohol, bata-phenethyl alcohol etc., also has the flavour substancess such as aldehydes in addition.
White spirit mixing is how many according to trace flavor component various in wine and their proportional balancing methods each other, makes molecular rearrangement and the association of various composition, reaches mutually to supplement, coordinated balance, set off the fragrance of standard wine by contrast, forms the style characteristic of uniqueness.In blending, use the flavouring wine of different-style to make the quality-improving of wine and perfect.Especially in the production of solid-liquid method white wine, except certain former wine and edible ethanol, also use monomer perfume, food grade organic acid etc. to blend, but the product taste that one-component carries out blending is boring, storage time length there will be water taste.
The present invention take vinasse as raw material by extracting, centrifugal, filter, the high-acidity flavoring wine being rich in the flavour substancess such as organic acid of the preparation such as concentrated, containing multiple white wine component, being especially difficult to the high boiling component distilled, is naturally produce during the fermentation, eurythmy, mouthfeel is soft.
Summary of the invention
The object of the present invention is to provide a kind of method utilizing the flavour substancess such as spirit distiller grain water extraction organic acid to prepare high-acidity flavoring wine, effectively can extract flavor compound such as losing organic acid residual in grain, prepare the high-acidity flavoring wine that tart flavour is coordinated, mouthfeel is soft, for acid adjustment in white spirit mixing.
The flavour substances extracting method such as organic acid and high-acidity flavoring wine preparation in spirit distiller grain provided by the invention, that to lose grain be raw material, complete through techniques such as extracting, filter, be concentrated, wherein, the extraction of losing grain adopts deionized water extraction, and extraction raw material and water ratio are 1:1 ~ 1:2, extract at room temperature, make the acidity of extracting solution reach 0.8% ~ 2%, grain of losing used comprises dissimilar spirit distiller grain.
According to the inventive method, described filtration can adopt any feasible mode, comprise centrifugation, Plate Filtration etc., preferably the filtrate of extracting solution after preliminary filtration is carried out ultrafiltration step by step with the ultra-filtration membrane of 5000 ~ 100000 molecular weight, with remove portion impurity and macromolecular complex thing, improve the transparency of extracting solution.Ultra-filtration membrane is selected to change according to process raw material and operational condition.Filtrate after ultrafiltration carries out nanofiltration process, selects the nanofiltration membrane of 100 ~ 500 molecular weight, pressure 10 ~ 12kg/cm
2.Pigment and the macromolecular cpd of extracting solution is stripped of, the filtrate water white transparency after nanofiltration through nanofiltration.
Of the present inventionly concentrated also can adopt any feasible mode, as concentrated in normal pressure, vacuum concentration etc., preferably concentrated be by nanofiltration after filtrate carry out reverse osmosis concentration or vacuum concentration, reverse osmosis concentration reaches total acid 1% ~ 5%, concentrated pressure 12 ~ 15kg/cm
2, thickening temperature <40 DEG C.Vacuum concentration temperature 60-90 DEG C, vacuum tightness-0.1MPa, concentrated solution acidity reaches 5%-10%.
The preparation of high-acidity flavoring wine of the present invention utilizes said extracted liquid, add edible ethanol and blend into the high-acidity flavoring wine being easy to store and use, alcoholic strength 20% ~ 50%(vol), total acid content 1%-8%, wherein organic acid comprises acetic acid, lactic acid, caproic acid, butyric acid, valeric acid, propionic acid etc., alcohols contains primary isoamyl alcohol, phenylethyl alcohol, and ester class contains ethyl lactate etc.
The present invention's principal innovative compared with existing flavouring wine technology of preparing is to adopt water extraction to lose poor organic acid flavor compound and Nanofiltration-membrane technique is applied.The liquor production during the fermentation microorganism such as yeast produces a large amount of organic acid, and as acetic acid, propionic acid, butyric acid, lactic acid etc., the boiling point of major part acid is all higher than water, especially lactic acid content is large, boiling point is high, and the solubleness of acid in water is high again, and distillation difficulty is larger, therefore, residual acidity content in grain is lost high.Adopting deionized water extraction, effectively can extract losing organic acid in grain.Nanofiltration membrane between molecular weight 100 ~ 500, the pigment of extracting solution, starch, polysaccharide and other macromolecular cpd can be retained, make to lose the organic acid lactic acid, acetic acid etc. of poor small molecular and high boiling point alcohols and ester class to be passed through smoothly, thus reach the level that extracting solution can apply in white spirit mixing.
Compared with prior art, the present invention has following characteristics:
1, grain is lost in utilization is raw material, extracts kinds of organic acids complicated, and containing alcohols and Ester, flavor compound is many, and compared with single food additive, flavor coordination, mouthfeel are soft.
2, extracting mode is adopted to produce high-acidity flavoring wine, compared with distilling mode with normal fermentation, with short production cycle.Extraction efficiency is high, and especially high boiling point lactic acid can effectively extract.
3, Nanofiltration-membrane technique application, effective elimination pigment and macromolecular cpd, improve the quality of product.
4, grain is lost in utilization, and improve the utilization ratio of white wine by product, the recycling for resource opens a new channel.
Embodiment
Embodiment 1
Grain 10 kilograms lost by sauce cordiale, loses poor acidity 3.8%, adds deionized water 20 kilograms, filter cleaner, obtains just filtrate 18 kilograms, acidity 1.3%.Filtrate centrifugation, the centrifugal 5min of 5000rpm.Centrifugal rear liquid adopts ultrafiltration apparatus to carry out ultrafiltration, and membrane molecule amount is 5000 ~ 100000, first crosses molecular weight 100000 film, after 5000 ~ 50000 films.Then, carry out nanofiltration process with film device, nanofiltration membrane molecular weight 100 ~ 500, pressure 10 ~ 12kg/cm
2.After nanofiltration, filtrate adopts reverse osmosis membrane to concentrate, concentrated pressure 12 ~ 15kg/cm
2, thickening temperature <40 DEG C, is concentrated into acidity about 2.0%, can obtain concentrated solution about 10 kilograms.Add 3 kilograms of 95 degree of edible ethanols, obtain the high-acidity flavoring wine 13 kilograms that acidity is 1.5%.
Embodiment 2
Scented wine loses grain 10 kilograms, loses poor acidity 2.8%, adds deionized water 20 kilograms, filter cleaner, obtains just filtrate 17.5 kilograms, acidity 1.0%.Filtrate centrifugation, the centrifugal 5min of 5000rpm.Centrifugal rear filtrate carries out ultrafiltration, and ultra-filtration membrane molecular weight is 5000 ~ 50000, first crosses molecular weight 50000 film, then molecular weight 5000 film.Then, carry out nanofiltration process, nanofiltration membrane molecular weight 100 ~ 500, pressure 10 ~ 12kg/cm
2.After nanofiltration, filtrate concentrates with reverse osmosis membrane, concentrated pressure 12 ~ 15kg/cm
2, be concentrated into acidity about 2.0%, concentrated solution 7 kilograms can be obtained.By concentrated solution in 70 ~ 80 DEG C of vacuum concentration to acidity 5%, obtain concentrated solution 2.8 kilograms, add 1 kilogram of 95% edible ethanol, obtain the high-acidity flavoring wine 3.8 kilograms that acidity is 3.7%.
Embodiment 3
Lose grain 10 kilograms, acidity 1.7%, adds deionized water 15 kilograms, filter cleaner, obtains just filtrate 12.5 kilograms, acidity 0.7%.Filtrate centrifugation, the centrifugal 10min of 5000rpm.Centrifugal rear filtrate carries out ultrafiltration, and ultra-filtration membrane molecular weight is 5000 ~ 50000.Then, carry out nanofiltration process, nanofiltration membrane molecular weight 100 ~ 500, pressure 10 ~ 12kg/cm
2.Concentrate with reverse osmosis membrane again, concentrated pressure 12 ~ 15kg/cm
2, be concentrated into acidity about 1.0%, concentrated solution 8 kilograms can be obtained.By concentrated solution in 70 ~ 80 DEG C of vacuum concentration to acidity 8%, obtain concentrated solution about 1 kilogram, add 0.5 kilogram of 95% edible ethanol, obtaining acidity is 5.3% high-acidity flavoring wine 1.5 kilograms.
Claims (6)
1. spirit distiller grain extracts the flavour substances extracting method such as organic acid and flavouring wine preparation, take spirit distiller grain as raw material, through extracting, centrifugal, filter, concentration technology completes, wherein, normal temperature water extraction is taked in the extraction of losing grain, extracting solution after treatment total acid can reach 2% ~ 10%, adds the flavouring wine acidity 2% ~ 5% after alcohol, wine degree 20% ~ 50%(vol).
2. extracting method according to claim 1, add deionized water when wherein extracting, lose grain: the ratio 1:1 ~ 1:2 of water, total acid concentration of extracting solution reaches 0.8% ~ 2%.
3. extracting method according to claim 1, wherein, described filtration is that the filtrate of extracting solution after preliminary filtration is carried out ultrafiltration by the ultra-filtration membrane of 5000 ~ 100000 molecular weight, and ultrafiltration clear liquid carries out nanofiltration through the nanofiltration membrane of 100 ~ 500 molecular weight again.
4. extracting method according to claim 1, wherein, described concentrated be by nanofiltration after filtrate carry out reverse osmosis concentration or vacuum concentration, reverse osmosis concentration reaches total acid 1% ~ 5%, concentrated pressure 12 ~ 15kg/cm
2, vacuum concentration temperature 60-90 DEG C, vacuum tightness-0.1MPa, concentrated solution acidity reaches 5%-10%.
5. flavouring wine preparation according to claim 1, is utilize said extracted liquid, adds edible ethanol and blends into the high-acidity flavoring wine being easy to store and use, total acid content 1%-8%, wine degree 20% ~ 50%(vol).
6. flavouring wine according to claim 1 preparation, utilize extracting solution to add alcohol concocted high-acidity flavoring wine and contain organic acid and comprise acetic acid, lactic acid, caproic acid, butyric acid, valeric acid, propionic acid, alcohols contains primary isoamyl alcohol, phenylethyl alcohol, and ester class contains ethyl lactate etc.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107619740A (en) * | 2017-09-25 | 2018-01-23 | 河南省金路达食品科技有限公司 | A kind of preparation method of pure fermented honey moderate wine |
| CN107904086A (en) * | 2017-12-22 | 2018-04-13 | 河北邯郸丛台酒业股份有限公司 | A kind of preparation method of high-acidity flavoring brewing former wine |
| CN114133998A (en) * | 2021-12-10 | 2022-03-04 | 四川绵竹剑南春酒厂有限公司 | Production process of stepwise filtering type flavoring wine |
| CN114164074A (en) * | 2021-12-10 | 2022-03-11 | 四川绵竹剑南春酒厂有限公司 | Novel blending process for wine |
| CN114432890A (en) * | 2022-01-11 | 2022-05-06 | 四川绵竹剑南春酒厂有限公司 | Solid-state fermentation white spirit tail treatment process |
| CN114455758A (en) * | 2022-01-11 | 2022-05-10 | 四川绵竹剑南春酒厂有限公司 | Solid-liquid separation process for wine production |
| CN114480064A (en) * | 2022-01-24 | 2022-05-13 | 四川绵竹剑南春酒厂有限公司 | Wine membrane filtration quality improving process |
| CN114477579A (en) * | 2022-01-24 | 2022-05-13 | 四川绵竹剑南春酒厂有限公司 | Process for treating waste liquid after production of wine seasoning liquid |
| CN114540151A (en) * | 2022-02-28 | 2022-05-27 | 四川绵竹剑南春酒厂有限公司 | Solid-state fermentation white spirit head treatment process |
| CN114574313A (en) * | 2022-03-14 | 2022-06-03 | 四川绵竹剑南春酒厂有限公司 | Filtering process for removing heavy metals in white spirit |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107619740A (en) * | 2017-09-25 | 2018-01-23 | 河南省金路达食品科技有限公司 | A kind of preparation method of pure fermented honey moderate wine |
| CN107904086A (en) * | 2017-12-22 | 2018-04-13 | 河北邯郸丛台酒业股份有限公司 | A kind of preparation method of high-acidity flavoring brewing former wine |
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| CN114133998A (en) * | 2021-12-10 | 2022-03-04 | 四川绵竹剑南春酒厂有限公司 | Production process of stepwise filtering type flavoring wine |
| CN114164074A (en) * | 2021-12-10 | 2022-03-11 | 四川绵竹剑南春酒厂有限公司 | Novel blending process for wine |
| CN114432890A (en) * | 2022-01-11 | 2022-05-06 | 四川绵竹剑南春酒厂有限公司 | Solid-state fermentation white spirit tail treatment process |
| CN114455758A (en) * | 2022-01-11 | 2022-05-10 | 四川绵竹剑南春酒厂有限公司 | Solid-liquid separation process for wine production |
| CN114480064A (en) * | 2022-01-24 | 2022-05-13 | 四川绵竹剑南春酒厂有限公司 | Wine membrane filtration quality improving process |
| CN114477579A (en) * | 2022-01-24 | 2022-05-13 | 四川绵竹剑南春酒厂有限公司 | Process for treating waste liquid after production of wine seasoning liquid |
| CN114540151A (en) * | 2022-02-28 | 2022-05-27 | 四川绵竹剑南春酒厂有限公司 | Solid-state fermentation white spirit head treatment process |
| CN114574313A (en) * | 2022-03-14 | 2022-06-03 | 四川绵竹剑南春酒厂有限公司 | Filtering process for removing heavy metals in white spirit |
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