CN112375646A - Application of ethyl acetate in white spirit - Google Patents
Application of ethyl acetate in white spirit Download PDFInfo
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- CN112375646A CN112375646A CN202010746047.8A CN202010746047A CN112375646A CN 112375646 A CN112375646 A CN 112375646A CN 202010746047 A CN202010746047 A CN 202010746047A CN 112375646 A CN112375646 A CN 112375646A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses application of ethyl acetate in liquor, and relates to the technical field of liquor blending. The invention comprises the steps of preparing mixed spice by mixing ethyl acetate and other spice substances according to a certain proportion, and blending the white spirit by a sample blending method. According to the invention, the ethyl acetate and other spice substances such as ethyl caproate, ethyl lactate and the like are prepared into the mixed spice according to the preset test formula, so that the taking time of various spices, namely the mixed picking time is shortened in the subsequent blending process, the labor cycle is shortened, the mass production of white spirit is facilitated, and the production efficiency is improved; the method for preparing the ethyl acetate by adopting the ethanol oxidation method greatly saves the preparation cost from the aspect of raw material sources, so that the perfume source is more reasonable and cheaper; in addition, the preparation of the mixed spice completely refers to the original components of the produced base wine or the original wine to carry out data control and the sample blending process, so that the production risk can be avoided, and the blending success rate is greatly improved.
Description
Technical Field
The invention belongs to the technical field of liquor blending, and particularly relates to application of ethyl acetate in liquor.
Background
In the prior art, the production of white spirit not only needs basic processes such as fermentation and distillation, but also needs blending and fragrance improvement on the basis of the produced base spirit; because the compound flavor type of white spirit is mainly esters, esters such as ethyl acetate, ethyl caproate, ethyl lactate and the like are often used as blending spice sources of white spirit.
The ethyl acetate extract phase of the catalpa leaf crude extract has stronger antioxidant activity through research and experimental analysis. In order to further clarify the antioxidant active ingredients, a component with stronger antioxidant capacity is searched by combining silica gel column chromatography with a DPPH free radical removing method, the component is separated and purified by utilizing semi-preparative liquid chromatography, DPPH free radicals are removed, reducing power and ABTS free radical removing capacity are used as investigation indexes, and the compound is identified according to physicochemical properties and spectral data. As a result, two compounds, luteolin and apigenin, are separated from the ethyl acetate extraction phase of the catalpa leaf crude extract. Experiments show that the antioxidative activity of luteolin is stronger than that of apigenin, mainly because luteolin has an o-diphenol hydroxyl structure on a B ring of a flavonoid parent nucleus. Two compounds of luteolin and apigenin are separated from catalpa ovata leaves for the first time, and the luteolin and apigenin are used as the components of ethyl acetate and can generate unique effects when being added into white spirit for blending.
However, if only ethyl acetate extracted from catalpa leaves is used as a white spirit blending additive, the expected effect can be achieved, but large-scale production cannot be used due to low extraction content; therefore, the ethyl acetate extracted from the catalpa leaves is mixed with the high-concentration ethyl acetate synthesized by ethanol for use, so that the catalpa leaves have strong antioxidant activity and can be used for blending white spirit in batches.
The common liquor blending is usually carried out by adopting a method of adding single spices one by one, the method is more traditional, and the blended liquor is most common liquor with various flavors, and has little meaning on refreshing liquor products; meanwhile, the adding sequence of different spices has different influences on the flavor type of the wine; therefore, on the basis of the original blending formula, various spices are prepared into mixed spices in advance, so that the novel wine is convenient to release, meanwhile, the spices can be preserved in advance, preparation is made for quantitative production of the novel wine, blending steps are shortened, and production cost is saved.
Disclosure of Invention
The invention aims to provide application of ethyl acetate in liquor, and solves the problems that the existing liquor blending single spice adding mode influences liquor innovation, blending steps are complicated, and manpower is wasted.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to an application of ethyl acetate in white spirit, which is mainly characterized in that the ethyl acetate has the fragrance of flower fruit wine, is mixed with other spice substances according to a certain proportion to prepare mixed spice, and is added into the white spirit for blending, wherein the preparation method of the mixed spice mainly comprises the following steps:
determining the blending type of a target white spirit, and selecting a formula of required perfume substances, wherein the commonly used blending type comprises a faint scent type, a strong scent type and a Maotai-flavor type, and the required perfume mainly comprises ethyl acetate, ethyl caproate and ethyl lactate;
step two, respectively weighing ethyl acetate and other spice substances according to the proportion of various spice substances in the formula, wherein the ethyl acetate comprises a small amount of catalpa leaf extract and a large amount of ethanol synthetics;
fully mixing the weighed various spice substances, stirring by using a glass rod, placing in a cool and light-proof place during stirring, and placing in a sealed cool and light place, wherein a storage vessel adopts a plastic bottle or a glass jar, and is sealed by a sealing plug;
further, the liquor blending method mainly comprises the following steps:
step S1, taking 100ml of base wine as a sample for a blending test to obtain accurate data, and determining the content of ester substances in the accurate data;
step S2, selecting mixed spices corresponding to the formula according to the blending flavor of the target white spirit and the measured amount of ester substances in the base wine;
step S3, adding a corresponding amount of mixed spice into the base wine sample according to the adding proportion, testing the blending effect, and referring to the related opinions of a blending master with rich blending experience;
and step S4, after the target flavor type sample is obtained, adding the corresponding amount of mixed spice into the base wine according to the proportion, and fully mixing to finish blending.
Further, the preparation method of the ethyl acetate adopts an ethanol oxidation method, and comprises the following steps:
step SS1, taking 500ml of ethanol solution, wherein the concentration of the ethanol solution comprises 50 percent or 75 percent or 95 percent, calculating the molecular weight of ethanol according to the ethanol solutions with different concentrations, and facilitating the addition of other substances in the reaction process;
step SS2, adding Pd-Cu/molecular sieve into the ethanol solution as a catalyst;
and step SS3, continuously introducing oxygen into the ethanol solution added with the catalyst, heating, controlling the heating temperature at 150 ℃, and controlling the reaction temperature by adopting a water bath heating method.
Further, the odor type of the liquor blending comprises a faint scent type, a strong odor type and a Maotai flavor type; the faint scent type, strong scent type and sauce scent type spice formulas comprise the following components:
fresh and fragrant: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 0.2 to 0.4;
strong fragrance: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 2 to 0.4;
soy sauce flavor type: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 0.2 to 0.8.
Furthermore, in the process of preparing the mixed spice, the mixed spices with different fragrance types are prepared in advance according to different formulas and stored for later use.
Further, the ethyl acetate content in the base wine is determined by a gas chromatograph.
The invention has the following beneficial effects:
according to the invention, the ethyl acetate and other spice substances such as ethyl caproate, ethyl lactate and the like are prepared into the mixed spice according to a predetermined formula or a preset test formula, so that the taking time of various spices, namely the mixed picking time is shortened in the subsequent blending process, the labor cycle is shortened, the mass production of white spirit is facilitated, and the production efficiency is improved; the method for preparing the ethyl acetate by adopting the ethanol oxidation method greatly saves the preparation cost from the aspect of raw material sources, so that the perfume source is more reasonable and cheaper; in addition, the preparation of the mixed spice completely refers to the original components of the produced base wine or the original wine to carry out data control, and the sample blending process can avoid production risks and greatly improve the blending success rate.
Of course, it is not necessary for any product that implements the invention to achieve all of the above-described advantages at the same time.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "middle", "outer", "inner", and the like, indicate orientations or positional relationships, and are used for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referenced components or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The invention relates to an application of ethyl acetate in white spirit, which is mainly characterized in that the ethyl acetate has the fragrance of flower fruit wine, is mixed with other spice substances according to a certain proportion to prepare mixed spice, and is added into the white spirit for blending, and the preparation method of the mixed spice mainly comprises the following steps:
determining the blending type of a target white spirit, and selecting a formula of required perfume substances, wherein the commonly used blending type comprises a faint scent type, a strong scent type and a Maotai-flavor type, and the required perfume mainly comprises ethyl acetate, ethyl caproate and ethyl lactate;
step two, respectively weighing ethyl acetate and other spice substances according to the proportion of various spice substances in the formula, wherein the ethyl acetate comprises a small amount of catalpa leaf extract and a large amount of ethanol synthetics;
fully mixing the weighed various spice substances, stirring by using a glass rod, placing in a cool and light-proof place during stirring, and placing in a sealed cool and light place, wherein a storage vessel adopts a plastic bottle or a glass jar, and is sealed by a sealing plug;
preferably, the liquor blending method mainly comprises the following steps:
step S1, taking 100ml of base wine as a sample for a blending test to obtain accurate data, and determining the content of ester substances in the accurate data;
step S2, selecting mixed spices corresponding to the formula according to the blending flavor of the target white spirit and the measured amount of ester substances in the base wine;
step S3, adding a corresponding amount of mixed spice into the base wine sample according to the adding proportion, testing the blending effect, and referring to the related opinions of a blending master with rich blending experience;
and step S4, after the target flavor type sample is obtained, adding the corresponding amount of mixed spice into the base wine according to the proportion, and fully mixing to finish blending.
Preferably, the preparation method of ethyl acetate adopts an ethanol oxidation method, and comprises the following steps:
step SS1, taking 500ml of ethanol solution, wherein the concentration of the ethanol solution comprises 50 percent or 75 percent or 95 percent, calculating the molecular weight of ethanol according to the ethanol solutions with different concentrations, and facilitating the addition of other substances in the reaction process;
step SS2, adding Pd-Cu/molecular sieve into the ethanol solution as a catalyst;
and step SS3, continuously introducing oxygen into the ethanol solution added with the catalyst, heating, controlling the heating temperature at 150 ℃, and controlling the reaction temperature by adopting a water bath heating method.
Preferably, the odor type of the liquor blending comprises a faint scent type, a strong scent type and a Maotai flavor type; the formula of the faint scent type, the strong scent type and the sauce scent type spices comprises the following components:
fresh and fragrant: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 0.2 to 0.4;
strong fragrance: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 2 to 0.4;
soy sauce flavor type: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 0.2 to 0.8.
Preferably, in the process of preparing the mixed spice, the mixed spices with different fragrance types are prepared in advance according to different formulas and stored for later use.
Preferably, the ethyl acetate content of the base wine is determined by gas chromatography.
Example 1:
the embodiment is an application process of mixed spices in application of ethyl acetate on white spirit:
firstly, reasonably and scientifically analyzing and calculating the existing blending formula of each flavor type white spirit to design a new flavor type blending formula required; weighing corresponding various spice substances according to a designed blending formula, and fully mixing the spice substances; then sealing and storing; in the preservation process, the tea leaves are in a closed space which is kept away from light and shade, so that the fragrance loss caused by volatilization of the mixed perfume is avoided; sampling from the produced raw wine or base wine, analyzing the components and determining the concentration of the target components; adding a mixed spice to supplement the target component according to the concentration of the target component in the sample; wherein, a plurality of samples can be selected to be carried out simultaneously, the matching result obtained by quality control is selected, and the optimal or average scheme is selected; finally, adding a corresponding amount of mixed spices into the base wine or the wine base according to the scheme for blending;
example 2:
this example is the principle or mechanism of the determination of ethyl acetate content in the base wine and the preparation of ethyl acetate:
the principle for measuring the content of the ethyl acetate in the raw wine is as follows:
after the raw wine sample is gasified, the raw wine sample enters a chromatographic column along with carrier gas, and the components to be measured have different distribution coefficients in a gas-liquid two-phase environment, and the components are separated by forming the difference of migration speeds in the column. The separated components flow out of the chromatographic column in sequence, enter a hydrogen flame ionization detector, and are qualitatively compared with a standard sample according to the retention value of each component peak on the chromatogram; quantifying by an internal standard method by using peak area (or peak height);
the mechanism for ethyl acetate preparation is:
wherein the reaction temperature is strictly controlled at 150 ℃.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. The application of ethyl acetate in white spirit mainly utilizes the characteristic that ethyl acetate has flower, fruit and wine fragrance, and is mixed with other spice substances according to a certain proportion to prepare mixed spice which is added into white spirit for blending, and the application is characterized in that: the preparation method of the mixed spice mainly comprises the following steps:
determining the blending type of a target white spirit, and selecting a required spice formula;
step two, respectively weighing ethyl acetate and other spice substances according to the proportion of various spice substances in the formula;
and step three, fully mixing the weighed various spice substances, and storing the mixture in a closed shade place.
2. The application of ethyl acetate in white spirit according to claim 1, wherein the white spirit blending method mainly comprises the following steps:
step S1, 100ml of base wine is taken, and the content of ester substances in the base wine is measured;
step S2, selecting mixed spices corresponding to the formula according to the blending flavor of the target white spirit and the measured amount of ester substances in the base wine;
step S3, adding a corresponding amount of mixed spice into the base wine sample according to the adding proportion, and testing the blending effect;
and step S4, after the target flavor type sample is obtained, adding the corresponding amount of mixed spice into the base wine according to the proportion, and fully mixing to finish blending.
3. The application of ethyl acetate in white spirit according to claim 1, wherein the preparation method of ethyl acetate adopts an ethanol oxidation method, and is characterized by comprising the following steps:
step SS1, taking 500ml ethanol solution, wherein the concentration of the ethanol solution comprises 50% or 75% or 95%;
step SS2, adding Pd-Cu/molecular sieve into the ethanol solution as a catalyst;
and step SS3, continuously introducing oxygen into the ethanol solution added with the catalyst, and heating, wherein the heating temperature is controlled at 150 ℃.
4. The use of ethyl acetate in white spirit according to claim 1, wherein the odor types of the white spirit are delicate fragrance types, strong odor types and Maotai odor types; the formula of the faint scent type, strong scent type and sauce scent type spices comprises the following components:
fresh and fragrant: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 0.2 to 0.4;
strong fragrance: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 2 to 0.4;
soy sauce flavor type: ethyl acetate, ethyl hexanoate and ethyl lactate in the weight ratio of 1 to 0.2 to 0.8.
5. The use of ethyl acetate in white spirit according to claim 1, wherein the mixed flavors of different flavor types are prepared in advance according to different formulations and stored for later use during the process of preparing the mixed flavors.
6. The application of ethyl acetate in white spirit according to claim 1, wherein the ethyl acetate content in the base spirit is measured by a gas chromatograph.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010746047.8A CN112375646A (en) | 2020-07-29 | 2020-07-29 | Application of ethyl acetate in white spirit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010746047.8A CN112375646A (en) | 2020-07-29 | 2020-07-29 | Application of ethyl acetate in white spirit |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1781899A (en) * | 2004-11-30 | 2006-06-07 | 中国科学院兰州化学物理研究所 | Process for preparing ethyl acetate from ethanol |
| CN109182046A (en) * | 2018-10-26 | 2019-01-11 | 阜阳职业技术学院 | A kind of accord method of white wine |
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
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2020
- 2020-07-29 CN CN202010746047.8A patent/CN112375646A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1781899A (en) * | 2004-11-30 | 2006-06-07 | 中国科学院兰州化学物理研究所 | Process for preparing ethyl acetate from ethanol |
| CN109182046A (en) * | 2018-10-26 | 2019-01-11 | 阜阳职业技术学院 | A kind of accord method of white wine |
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
Non-Patent Citations (1)
| Title |
|---|
| 李红: "《笑傲白酒江湖之宝典》", 中国轻工业出版社 * |
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