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刊物期号: 201707

基于共沸蒸馏从黄水中获取白酒调味品的方法(107)

作者: 唐心强1,左风华2,王 虹1

地址:1.泰山医学院化学与制药工程学院,山东 泰安 271016; 2.泰山医学院医学信息工程学院,山东 泰安 271016
摘要 为从黄水中提取众多白酒厂梦寐以求的天然白酒调味品,本研究首先通过向黄水中添加适量食品级共沸剂乙醇形成较高乙醇含量的黄水;其次将该种黄水共沸蒸馏、催化酯化获得纯天然乙醛、甲酸乙酯、乙酸乙酯及含有多种影响白酒风味化合物的酯化液。其中,该酯化液中丙酸乙酯、丁酸乙酯、戊酸乙酯、乳酸乙酯和己酸乙酯的含量分别为19.0 g/L、46.5 g/L、1.5 g/L、39.8 g/L和137.1 g/L。1份黄水制取的酯化液可以把9.14份普通白酒勾兑成优级浓香型白酒,因此黄水具有很好的回收利用价值。
关键词 黄水; 共沸精馏; 反应精馏; 己酸乙酯; 酯化液; 白酒调味品
中图分类号: TS262.3;TS261.9;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)07-0107-08

英文标题: Obtaining Baijiu Flavoring from Yellow Water by Azeotropic Distillation

英文作者: TANG Xinqiang1, ZUO Fenghua2 and WANG Hong1

英文地址: 1.School of Chemistry & Pharmaceutical Engineering, Taishan Medical University, Tai’an, Shandong, 271016; 2.College of Medical Information Engineering, Taishan Medical University, Tai’an, Shandong 271016, China

英文摘要 In order to extract the rare and natural Baijiu flavoring from yellow water, in this study, appropriate amount of food-grade azeotropic ethanol was added in yellow water to form yellow water containing high content of ethanol, then azeotropic distillation and catalytic esterification of such yellow water was performed to obtain the esterified liquid containing natural acetaldehyde, ethyl formate, ethyl acetate and a variety of flavoring compounds. Among them, the content of ethyl propionate, ethyl butyrate, ethyl valerate, ethyl lactate and ethyl hexanoate was up to 19.0 g/L, 46.5 g/L, 1.5 g/L, 39.8 g/L and 137.1 g/L respectively. The esterified liquid prepared by one portion of yellow water could be used for the blending of 9.14 portions of common Baijiu into high-quality Nongxiang Baijiu. Therefore, yellow water was of great recycling value in practice.
英文关键词 yellow water; azeotropic distillation; reactive distillation; ethyl hexanoate; esterified liquid; Baijiu flavoring
      

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