基于共沸蒸馏从黄水中获取白酒调味品的方法

Obtaining Baijiu Flavoring from Yellow Water by Azeotropic Distillation

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。

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.