CN108998245A - A kind of preparation method of wine taste essence - Google Patents
A kind of preparation method of wine taste essence Download PDFInfo
- Publication number
- CN108998245A CN108998245A CN201811005310.7A CN201811005310A CN108998245A CN 108998245 A CN108998245 A CN 108998245A CN 201811005310 A CN201811005310 A CN 201811005310A CN 108998245 A CN108998245 A CN 108998245A
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- preparation
- taste essence
- wine taste
- silicone polymer
- casting solution
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/36—Pervaporation; Membrane distillation; Liquid permeation
- B01D61/362—Pervaporation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D67/00—Processes specially adapted for manufacturing semi-permeable membranes for separation processes or apparatus
- B01D67/0002—Organic membrane manufacture
- B01D67/0009—Organic membrane manufacture by phase separation, sol-gel transition, evaporation or solvent quenching
- B01D67/0011—Casting solutions therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D71/00—Semi-permeable membranes for separation processes or apparatus characterised by the material; Manufacturing processes specially adapted therefor
- B01D71/06—Organic material
- B01D71/70—Polymers having silicon in the main chain, with or without sulfur, nitrogen, oxygen or carbon only
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Water Supply & Treatment (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of preparation method of aroma essence, which, by biotechnology and Pervaporation Technology, is prepared the wine taste essence of natural equivalent using whipping cream as raw material.The aroma essence applicability that the present invention obtains is wide, can be used for tobacco, food and wine industry.
Description
Technical field
The present invention relates to field of fine chemical, in particular to a kind of preparation method of wine taste essence.
Background technique
Liquor-making industry is China's traditional biological technical products, is China's characteristic national industry, with Liquor-making industry industry
The raising of technological progress, especially blending techniques, liquor industry exchange Studies of The Aromatic Substances quality requirements and yield demand it is continuous
It improves.Except liquor industry is vinosity essence has biggish need in tobacco business, food-processing industry even cosmetic industry
It asks.The enhancing realized with the improvement of living standards with consumer health, natural food additives become the master in market
Development trend is wanted, according to the regulation in the U.S. and numerous developed countries, may be considered day with the flavor substance that biocatalysis synthesizes
So equivalent product, and currently, common essence or perfume material are still based on artificial synthesized mode in white wine, such as acetic acid second
The perfume materials such as ester, ethyl hexanoate, therefore, urgent need develop a kind of technique side for developing natural wine taste essence using biotechnology
Method.
Summary of the invention
In order to overcome the deficiencies of the prior art, the purpose of the present invention is to provide a kind of preparation methods of wine taste essence, should
Preparation method the following steps are included:
1. a kind of preparation method of wine taste essence, it is characterised in that the following steps are included:
(1) lactic acid bacteria and lipase are accessed after dilute cream pasteurize, standing for fermentation is digested to base-material at a temperature of 25-35 DEG C
PH drop to 4.5, obtain dilute cream fermentation enzymatic hydrolysis base-material, refrigerate it is spare；The lactic acid bacteria is Lactobacillus casei, secondary cheese cream
Bacillus or Lactobacillus helveticus；The additive amount of the lipase is the 0.1 ‰ of dilute cream quality；
(2) dilute cream fermentation enzymatic hydrolysis base-material is taken, the edible alcohol of fermentation 10-20 times of base-material quality of enzymatic hydrolysis is added, is stirred
It is even, stand 24-48h；Alcohol content >=95wt% in edible alcohol；
(3) circulating pump in circulation line is opened, flows out the feed liquid in fermentation enzymatic vessel by fermentation enzymatic vessel, successively through hydrophilic
Property infiltration evaporation equipment, hydrophobicity infiltration evaporation equipment, be finally back in fermentation enzymatic vessel, and open hydrophilic osmotic vaporization
The vacuum pump in film device downstream starts to carry out level-one infiltration evaporation；Infiltrating and vaporizing membrane in the hydrophilic osmotic vaporising device is
Kynoar, polytetrafluoroethylene (PTFE) or polyacrylonitrile film；
(4) when the moisture content of the feed liquid in fermentation enzymatic vessel is lower than 0.5wt%, unlatching hydrophobicity infiltrating and vaporizing membrane device downstream
Vacuum pump, carry out second level infiltration evaporation, the feed liquid through hydrophobicity infiltrating and vaporizing membrane is wine taste essence, wine taste essence
It is collected in cold-trap；Infiltrating and vaporizing membrane in the hydrophobicity infiltration evaporation equipment is silicone rubber membrane.
Wherein, the silicone rubber membrane is prepared as follows:
A, it prepares casting solution A: immobilized lipase being taken to be scattered in n-hexane, it is equal that dimethyl silicone polymer stirring is then added
It is even, ethyl orthosilicate is then added, dibutyl tin dilaurate continues to stir, and after mixing, casting solution is made in evacuation and centrifugal degassing
A；Concentration of the dimethyl silicone polymer in casting solution is 30-40wt%, the matter of dimethyl silicone polymer and ethyl orthosilicate
For amount than being 1:0.25-0.5, the mass ratio of dimethyl silicone polymer and dibutyl tin dilaurate is 1:0.005-0.05, poly- two
The mass ratio of methylsiloxane and immobilized lipase is 1:0.05-0.1；
B, it prepares casting solution B: dimethyl silicone polymer being taken to stir evenly, divinylbenzene, di lauric dibutyl is then added
Tin continues to stir, and after mixing, casting solution B is made in evacuation and centrifugal degassing；Concentration of the dimethyl silicone polymer in casting solution
For 10-20wt%, the mass ratio of dimethyl silicone polymer and divinylbenzene is 1:0.25-0.5, dimethyl silicone polymer and two
The mass ratio of dibutyl tin laurate is 1:0.005-0.05；
C, it prepares infiltrating and vaporizing membrane: the casting solution A of step a being poured on knifing on Kynoar counterdie, room temperature dries, and then puts
Enter and carry out crosslinking and aging in vacuum drying oven, one layer of Catalytic Layer is formed on Kynoar mulch, by the casting solution B of step b
It is poured on catalysis layer surface knifing, room temperature dries, and is then placed in vacuum drying oven and carries out crosslinking and aging, and infiltrating and vaporizing membrane is made.
The preparation method of wine taste essence of the invention has the advantage that
(1) wine taste essence is prepared by biofermentation and enzyme technology means in the present invention, can be considered natural equivalent perfume
Essence has natural attribute, and fragrance alcohol just, applied to the quality for being able to ascend wine in wine, avoids the miscellaneous gas of compound essence, the present invention
Obtained essence can also be used in tobacco, can reduce the miscellaneous gas of tobacco, and improve flammability, it may also be used in beverage, exploitation
Wine taste beverage.
(2) present invention uses two-stage infiltration evaporation, on the one hand can significantly improve efficiency and yield, on the other hand obtain
Wine taste essence fragrance is stablized, and shelf life is long.
(3) preparation method of wine taste essence of the invention has used specific hydrophobicity infiltrating and vaporizing membrane, the infiltration vapour
Change film and be divided into separating layer, Catalytic Layer and supporting layer, separating layer by low carbon acid, ethyl alcohol, direct-connected esters selectivity transmission, passing through
It is oriented catalyzed conversion during Catalytic Layer, is finally collected in cold-trap, on the one hand such process makes wine obtained
Flavor essence stay in grade reduces the fluctuation of the perfume ingredient come by evaporated milk oil quality instability strip, on the other hand makes obtained
Wine taste essence aroma strength is high, and 0.05wt ‰ is added in wine has remarkable result, can obtain Luzhou-flavor liquo.
(4) in the preparation method of wine taste essence, addition alcohol in fermentation enzymatic hydrolysis base-material is added and stands after mixing evenly
Process has more apparent influence to the quality of wine taste essence, and time of repose controls within 24-48h, can control lactic acid
The content of ethyl ester and high-carbon ester, the wine taste essence Luzhou-flavor direction made.
Detailed description of the invention
Specific embodiments of the present invention will be described in further detail with reference to the accompanying drawing.
Fig. 1 is embodiment 1-4 wine taste essence preparation facilities schematic diagram, and meaning marked in the figure is as follows:
1 fermentation enzymatic vessel；2 alcohol storage tanks；3 hydrophilic osmotic vaporising devices；31 cold-traps；32 vacuum pumps；4 hydrophobicity infiltration evaporations
Equipment；41 cold-traps；42 vacuum pumps；5 circulating pumps.
Specific embodiment
Below in conjunction with specific example, the following further describes the technical solution of the present invention.
Embodiment 1
Hydrophobicity infiltrating and vaporizing membrane is prepared according to the following steps:
A, it prepares casting solution A: immobilized lipase being taken to be scattered in n-hexane, it is equal that dimethyl silicone polymer stirring is then added
It is even, ethyl orthosilicate is then added, dibutyl tin dilaurate continues to stir, and after mixing, casting solution is made in evacuation and centrifugal degassing
A；Concentration of the dimethyl silicone polymer in casting solution is 40wt%, the quality of dimethyl silicone polymer and ethyl orthosilicate
Than for 1:0.25, the mass ratio of dimethyl silicone polymer and dibutyl tin dilaurate is 1:0.005, dimethyl silicone polymer with
The mass ratio of immobilized lipase is 1:0.1；
B, it prepares casting solution B: dimethyl silicone polymer being taken to stir evenly, divinylbenzene, di lauric dibutyl is then added
Tin continues to stir, and after mixing, casting solution B is made in evacuation and centrifugal degassing；Concentration of the dimethyl silicone polymer in casting solution
For 10wt%, the mass ratio of dimethyl silicone polymer and divinylbenzene is 1:0.5, dimethyl silicone polymer and tin dilaurate two
The mass ratio of butyl tin is 1:0.005；
C, it prepares infiltrating and vaporizing membrane: the casting solution A of step a being poured on knifing on Kynoar counterdie, room temperature dries, and then puts
Enter and carry out crosslinking and aging in vacuum drying oven, one layer of Catalytic Layer is formed on Kynoar mulch, by the casting solution B of step b
It is poured on catalysis layer surface knifing, room temperature dries, and is then placed in vacuum drying oven and carries out crosslinking and aging, and infiltrating and vaporizing membrane is made.
Embodiment 2
The film that hydrophobicity infiltrating and vaporizing membrane uses embodiment 1 to obtain, wine taste essence are prepared as follows:
(1) Lactobacillus casei and lipase are accessed after dilute cream pasteurize, standing for fermentation is digested to base-material at a temperature of 25 DEG C
PH drop to 4.5, obtain dilute cream fermentation enzymatic hydrolysis base-material, refrigerate it is spare；Lactobacillus casei is according to 106The amount of CFU/g dilute cream adds
Add, lipase is according to the addition of 0.1wt ‰ for dilute cream quality；
(2) it takes the dilute cream of step (1) to ferment and digests base-material, the edible alcohol that fermentation digests 10 times of base-material quality is added, stirring
It is uniformly mixed, stands 48h；Alcohol content 95.4wt% in edible alcohol；
(3) circulating pump in circulation line is opened, flows out the feed liquid in fermentation enzymatic vessel by fermentation enzymatic vessel, successively through hydrophilic
Property infiltration evaporation equipment, hydrophobicity infiltration evaporation equipment, be finally back in fermentation enzymatic vessel, and open hydrophilic osmotic vaporization
The vacuum pump in film device downstream starts to carry out level-one infiltration evaporation；Infiltrating and vaporizing membrane in the hydrophilic osmotic vaporising device is
Polyvinylidene fluoride film；
(4) when the moisture content of the feed liquid in fermentation enzymatic vessel is lower than 0.5wt%, unlatching hydrophobicity infiltrating and vaporizing membrane device downstream
Vacuum pump, carry out second level infiltration evaporation, the feed liquid through hydrophobicity infiltrating and vaporizing membrane is wine taste essence, wine taste essence
It is collected in cold-trap.
The wine taste essence of the present embodiment is added in pipe tobacco the suction taste that can significantly improve cigarette with 0.02wt ‰, increases
Fragrance covers miscellaneous gas, and 0.05wt ‰ is added in wine has remarkable result, can obtain Luzhou-flavor liquo.
Embodiment 3
The film that hydrophobicity infiltrating and vaporizing membrane uses embodiment 1 to obtain, wine taste essence are prepared as follows:
(1) lactobacillus paracasei and lipase are accessed after dilute cream pasteurize, standing for fermentation is digested to base at a temperature of 35 DEG C
The pH of material drops to 4.5, obtains dilute cream fermentation enzymatic hydrolysis base-material, refrigerates spare；Lactobacillus paracasei is according to 106CFU/g dilute cream
Amount addition, lipase is according to the addition of 0.1wt ‰ for dilute cream quality；
(2) dilute cream fermentation enzymatic hydrolysis base-material is taken, the edible alcohol that fermentation digests 20 times of base-material quality is added, is uniformly mixed,
It stands for 24 hours；Alcohol content 95.4wt% in edible alcohol；
(3) circulating pump in circulation line is opened, flows out the feed liquid in fermentation enzymatic vessel by fermentation enzymatic vessel, successively through hydrophilic
Property infiltration evaporation equipment, hydrophobicity infiltration evaporation equipment, be finally back in fermentation enzymatic vessel, and open hydrophilic osmotic vaporization
The vacuum pump in film device downstream starts to carry out level-one infiltration evaporation；Infiltrating and vaporizing membrane in the hydrophilic osmotic vaporising device is
Polytetrafluoroethylene film；
(4) when the moisture content of the feed liquid in fermentation enzymatic vessel is lower than 0.5wt%, unlatching hydrophobicity infiltrating and vaporizing membrane device downstream
Vacuum pump, carry out second level infiltration evaporation, the feed liquid through hydrophobicity infiltrating and vaporizing membrane is wine taste essence, wine taste essence
It is collected in cold-trap.
Through analyzing, the present embodiment obtains containing ethyl alcohol, biacetyl, ethyl butyrate, ethyl lactate, caproic acid in wine taste essence
The ingredients such as ethyl ester, ethyl caprilate, ethyl caprate, ethyl laurate, ethyl myristate, ethyl caprate, ethyl palmitate.
As a comparison, in the step of embodiment 3 prepares wine taste essence, it is not turned on hydrophilic osmotic vaporising device, no
Level-one infiltration evaporation is carried out, obtained wine taste essence yield will reduce by 20.1%, and be analyzed, and obtained wine taste essence is low
The content of carbon ester content accounting reduction by 34.8%, especially ethyl hexanoate and ethyl butyrate.
The wine taste essence that embodiment 2, embodiment 3 obtain is placed at 55 DEG C and is placed 3 months, essence flavor becomes without obvious
Change, and through gas phase analysis, fragrance component does not also occur significant change.
Claims (8)
1. a kind of preparation method of wine taste essence, it is characterised in that the following steps are included: (hydrophilic film, the series connection of fatty enzyme membrane
It uses, as far as possible control diacetyl content)
(1) lactic acid bacteria and lipase are accessed after dilute cream pasteurize, standing for fermentation digests to obtain dilute cream fermentation enzymatic hydrolysis base-material, cold
It hides spare；
(2) dilute cream fermentation enzymatic hydrolysis base-material is taken, edible alcohol is added, is uniformly mixed, stands；
(3) circulating pump in circulation line is opened, flows out the feed liquid in fermentation enzymatic vessel by fermentation enzymatic vessel, successively through hydrophilic
Property infiltration evaporation equipment, hydrophobicity infiltration evaporation equipment, be finally back in fermentation enzymatic vessel, and open hydrophilic osmotic vaporization
The vacuum pump in film device downstream starts to carry out level-one infiltration evaporation；
(4) vacuum pump for opening hydrophobicity infiltrating and vaporizing membrane device downstream, carries out second level infiltration evaporation, permeates vapour through hydrophobicity
The feed liquid for changing film is wine taste essence, and wine taste essence is collected in cold-trap.
2. the preparation method of wine taste essence according to claim 1, it is characterised in that the lactic acid bacteria is cheese cream
Bacillus, lactobacillus paracasei or Lactobacillus helveticus.
3. the preparation method of wine taste essence according to claim 1, it is characterised in that the additive amount of the lipase
It is the 0.1 ‰ of dilute cream quality.
4. the preparation method of wine taste essence according to claim 1, it is characterised in that the fermentation is digested in 25-35
It is carried out at a temperature of DEG C, when the pH to 4.5 of base-material stops fermentation enzymatic hydrolysis.
5. the preparation method of wine taste essence according to claim 1, it is characterised in that the edible alcohol is according to hair
10-20 times of ferment enzymatic hydrolysis base-material quality adds.
6. the preparation method of wine taste essence according to claim 1, it is characterised in that the hydrophilic osmotic vaporization
Infiltrating and vaporizing membrane in equipment is Kynoar, polytetrafluoroethylene (PTFE) or polyacrylonitrile film.
7. the preparation method of wine taste essence according to claim 1, it is characterised in that the hydrophobicity infiltration evaporation
Infiltrating and vaporizing membrane in equipment is silicone rubber membrane.
8. the preparation method of wine taste essence according to claim 7, it is characterised in that the silicone rubber membrane is according to such as
The preparation of lower section method:
A, it prepares casting solution A: immobilized lipase being taken to be scattered in n-hexane, it is equal that dimethyl silicone polymer stirring is then added
It is even, ethyl orthosilicate is then added, dibutyl tin dilaurate continues to stir, and after mixing, casting solution is made in evacuation and centrifugal degassing
A；Concentration of the dimethyl silicone polymer in casting solution is 30-40wt%, the matter of dimethyl silicone polymer and ethyl orthosilicate
For amount than being 1:0.25-0.5, the mass ratio of dimethyl silicone polymer and dibutyl tin dilaurate is 1:0.005-0.05, poly- two
The mass ratio of methylsiloxane and immobilized lipase is 1:0.05-0.1；
B, it prepares casting solution B: dimethyl silicone polymer being taken to stir evenly, divinylbenzene, di lauric dibutyl is then added
Tin continues to stir, and after mixing, casting solution B is made in evacuation and centrifugal degassing；Concentration of the dimethyl silicone polymer in casting solution
For 10-20wt%, the mass ratio of dimethyl silicone polymer and divinylbenzene is 1:0.25-0.5, dimethyl silicone polymer and two
The mass ratio of dibutyl tin laurate is 1:0.005-0.05；
C, it prepares infiltrating and vaporizing membrane: the casting solution A of step a being poured on knifing on Kynoar counterdie, room temperature dries, and then puts
Enter and carry out crosslinking and aging in vacuum drying oven, one layer of Catalytic Layer is formed on Kynoar mulch, by the casting solution B of step b
It is poured on catalysis layer surface knifing, room temperature dries, and is then placed in vacuum drying oven and carries out crosslinking and aging, and infiltrating and vaporizing membrane is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811005310.7A CN108998245A (en) | 2018-08-30 | 2018-08-30 | A kind of preparation method of wine taste essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811005310.7A CN108998245A (en) | 2018-08-30 | 2018-08-30 | A kind of preparation method of wine taste essence |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103238808A (en) * | 2013-04-15 | 2013-08-14 | 杭州艾菲曼普香精香料有限公司 | Method for preparing natural milk flavour raw material by catalyzing cream through complex enzyme preparation |
| CN104107644A (en) * | 2014-08-12 | 2014-10-22 | 娄尤来 | Preparation method of silicone rubber composite film capable of permeating alcohol |
| CN104117297A (en) * | 2014-08-12 | 2014-10-29 | 娄尤来 | Preparation method of pervaporation composite membrane filled with hydrophobically modified nano calcium carbonate |
| CN204816541U (en) * | 2015-08-25 | 2015-12-02 | 王婧婧 | Apparatus for producing of thermal response essence |
| CN105126655A (en) * | 2015-08-30 | 2015-12-09 | 陈雄 | Large-binding-degree silicone rubber composite film and preparing method thereof |
| CN106281686A (en) * | 2016-08-31 | 2017-01-04 | 陈雄 | A kind of osmanthus essential oil and preparation method thereof |
| CN106351026A (en) * | 2016-08-26 | 2017-01-25 | 陈雄 | Silicon rubber membrane and preparation method thereof |
-
2018
- 2018-08-30 CN CN201811005310.7A patent/CN108998245A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238808A (en) * | 2013-04-15 | 2013-08-14 | 杭州艾菲曼普香精香料有限公司 | Method for preparing natural milk flavour raw material by catalyzing cream through complex enzyme preparation |
| CN104107644A (en) * | 2014-08-12 | 2014-10-22 | 娄尤来 | Preparation method of silicone rubber composite film capable of permeating alcohol |
| CN104117297A (en) * | 2014-08-12 | 2014-10-29 | 娄尤来 | Preparation method of pervaporation composite membrane filled with hydrophobically modified nano calcium carbonate |
| CN204816541U (en) * | 2015-08-25 | 2015-12-02 | 王婧婧 | Apparatus for producing of thermal response essence |
| CN105126655A (en) * | 2015-08-30 | 2015-12-09 | 陈雄 | Large-binding-degree silicone rubber composite film and preparing method thereof |
| CN106351026A (en) * | 2016-08-26 | 2017-01-25 | 陈雄 | Silicon rubber membrane and preparation method thereof |
| CN106281686A (en) * | 2016-08-31 | 2017-01-04 | 陈雄 | A kind of osmanthus essential oil and preparation method thereof |
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