Preparation of Liquor Flavoring from Yellow Water Based on Water Absorbent Resin

摘要

[Objective] This study was conducted to extract the scarce natural liquor flavorings desired by many liquor factories from yellow water. [Method]Strong water absorbent resin was used to absorb moisture from the yellow water in order to concentrate it into dense yellow water at first,followed by azeotropic distillation of the previously concentrated yellow water,and then,catalytic esterification was performed to the remaining liquid after the distillation. [Results] The 7. 066 7 fractions of concentrated yellow water with 56. 7% ethanol could be obtained after the treatment of 100 fractions of yellow water with strong water absorbent resin. Azeotrope of 0. 432 8 fraction of natural acetaldehyde,0. 269 4 fraction of ethyl formate and methyl alcohol,0. 975 0 fraction of ethyl acetate and methyl alcohol could be obtained after the azeotropic distillation per 100 fractions of concentrated yellow water. After the addition of CaCl_2,0. 220 7 fraction of ethyl formate and 0. 514 2 fraction of ethyl acetate could be obtained after distillation of the azeotrope. Finally,92. 094 8 fractions of esterification liquid with 38 kinds of flavoring compound could be obtained after catalytic esterification of 100 fractions of concentrated yellow water,and the content of ethyl acetate,ethyl propionate,ethylbutyrate,ethyl valerate,ethyl lactate and ethyl hexanoate were as much as 142. 9,22. 2,54. 2,3. 3,75. 4 and 158. 9 g/L,respectively. [Conclusion]Top-grade Luzhou-flavor liquor could be made by mixing 6. 5 fractions of common liquor with acetaldehyde,ethyl formate,ethyl acetate and esterification liquid which were obtained from 1 fraction of yellow water. Therefore,the yellow water has a great recycling value,and it tells us that the technique of extracting liquor flavorings from yellow water has tremendous market value.