CN101050412A - Technique for preparing icy distilled spirit - Google Patents
Technique for preparing icy distilled spirit Download PDFInfo
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- CN101050412A CN101050412A CN 200610076809 CN200610076809A CN101050412A CN 101050412 A CN101050412 A CN 101050412A CN 200610076809 CN200610076809 CN 200610076809 CN 200610076809 A CN200610076809 A CN 200610076809A CN 101050412 A CN101050412 A CN 101050412A
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Abstract
This invention discloses a process for breeding iced liquor. The process comprises: (1) adding KMnO4 and NaOH solution into diluted edible ethanol for purification, and distilling to obtain high-purity edible ethanol; (2) mixing base liquor, frame liquor, flavoring liquor, old liquor and end liquor, diluting, freezing, and filtering; (3) adding high-purity edible ethanol, adjusting the degree to the required range, storing, examining, and filling into bottles. The high-purity edible ethanol can be replaced by GB10343-89 high-grade edible ethanol. The process can remove the flavoring substances in liquor, and improve the flavor. The iced liquor can be blended with other wines and fruit juices, and the contents of harmful substances are largely reduced (the content of methanol is reduced from 0.04 g/100 mL to below 0.008 g/100 mL).
Description
Technical field the invention belongs to brewing technical field, and the brand-new kind that relates in particular to a kind of liquor is the preparation technology of icy distilled spirit.
The background technology traditional liquor is in the history in existing more than 1300 year of China, its preparation technology and products characteristics be basic fixed all, liquor and the product before 1000 that we produce today do not have too many change, but, along with the standard of living raising of mass consumption colony, human consumer's taste is also in continuous variation, at present, the human consumer is preference smell coordination, elegant, the refreshing clear Liquor Products of aftertaste of taste more, and this also is the development trend of world's alcoholic drinks taste.The liquor taste that traditional technology is produced is dense, has been not suitable for current human consumer's requirement, and materials such as the formaldehyde that the traditional technology fermenting process produced, acetaldehyde and methyl alcohol, and human body is had bigger infringement.
Summary of the invention the object of the present invention is to provide a kind of preparation technology of icy distilled spirit, not only can improve the taste style of traditional liquor, make its " agreeable to the taste " more, and greatly reduce component content harmful in the traditional liquor, make the liquor taste salubriouser, more help health, for the traditional liquor product of China increases new vitality.
For achieving the above object, the technical scheme that the present invention takes is: a kind of preparation technology of icy distilled spirit is characterized in that this preparation technology may further comprise the steps:
(1) production high purity edible ethanol: edible ethanol is diluted to 65 degree, and getting its 100ml, to add volumetric molar concentration be that NaOH solution 0.05～5ml of 0.1mol/L fully stirs, and adds the KMnO that concentration expressed in percentage by volume is 0.2g/L while stirring
4Solution 30～300ml, left standstill 6～8 hours after fully stirring, adding volumetric molar concentration before the distillation again is NaOH solution 0.05～5ml of 0.1mol/L, stirred 10～15 minutes, distill with tower still, and pluck foreshot 5～7.5%, wine tail 7.5～10%, and promptly getting the high purity edible ethanol, its yield is 80～85%;
(2) icy distilled spirit manufacturing: get base liquor 30～60%, skeleton wine 20～40%, flavouring wine 2～20%, old wine (storing more than 8 years) 2～15%, wine tail 1～18%, blend setting-out by blending the sample formula rate, use the following pure water of specific conductivity 10 μ s/cm that the wine degree is adjusted into 39～49 degree, carrying out below-15 ℃ freezing 6～48 hours, use diatomite filter filtering below-15 ℃, filtration finishes and adds the high purity edible ethanol, calculate with 60 degree liquor, adding proportion is 30～80%, reuse the following pure water of specific conductivity 10 μ s/cm and liquor wine degree is adjusted to the wine degree scope of product requirement: 35～68 degree, stored one month after be up to the standards, can dispatch from the factory.
Among the preparation technology of above-mentioned icy distilled spirit, described high purity edible ethanol also can directly be tasted with discrimination edible ethanol by equivalent GB10343-89 top grade and substitute.
The preparation technology of above-mentioned icy distilled spirit provided by the invention, can partly dispel the taste compound in the liquor, thereby changed the dense taste style of traditional liquor, make liquor taste delicate fragrance simple and elegant, the taste needs that are fit to present human consumer more, and make its energy and various drinks, fruit juice transfer to convert and drink, thereby enriched wine product kind more, can reduce the content (wherein the product methanol content is reduced to below the 0.008g/100ml by 0.04g/100ml) of formaldehyde in the liquor, acetaldehyde and methyl alcohol greatly, improve the safe for drinking of liquor, reduce its toxic side effect human body.
Embodiment
Embodiment 1
(1) the high purity edible ethanol is produced:
Getting, degree of falling is that 65 degree eat general level alcohol 500L, the KMnO of interpolation 0.2g/L
4The NaOH solution 42.5L of solution 1300L, 0.1mol/L.At first NaOH solution is answered half 21.25L of dosage to add in the alcohol, stirred 10 minutes, add KMnO while stirring
4Solution, left standstill 6 hours after fully stirring, add second half 21.25L of NaOH solution again after then, stirred 10 minutes, distill with tower still, pinch foreshot 30L, finished product alcohol divides two sections to win, first section 100L, 70 degree, alcohol wine degree to be distilled drops to 50 and stops distillation, symbiosis production of high purity edible ethanol 400L, stored for future use when spending;
(2) icy distilled spirit production:
With base liquor 50%, skeleton wine 37%, flavouring wine 8%, old wine (storing more than 8 years) 3%, wine tail 2% together in definite ratio blending, add the following pure water degree of falling of specific conductivity 10 μ s/cm to 45 degree, get 2200L and be refrigerated to-16.5 ℃ through 45 hours, use diatomite filter filtering below-15 ℃, filter obtained wine thereby liquid 2000L, add high purity edible ethanol 400L, with the pure water degree of falling below the specific conductivity 10 μ s/cm to 45 the degree, store after 35 days, promptly getting the icy distilled spirit finished product, is 0.008g/100ml through sanitary index check methanol content.
The icy distilled spirit sensory evaluation: product is judged through organizing the expert, and clean taste is simple and elegant, and aftertaste is clean, and style is obvious, and on the rocks to drink taste better.
Embodiment 2
(1) the high purity edible ethanol is produced:
Getting, degree of falling is that 65 degree eat general level alcohol 1000L, the KMnO of interpolation 0.2g/L
4The NaOH solution 48L of solution 1700L, 0.1mol/L.At first NaOH solution is answered half 24L of dosage to add in the alcohol, stirred 10 minutes, add KMnO while stirring
4Solution, left standstill 6 hours after fully stirring, add second half 24L of NaOH solution again after then, stirred 10 minutes, distill with tower still, pinch foreshot 70L, finished product alcohol divides two sections to win, first section 200L, 70 degree, alcohol wine degree to be distilled drops to 50 and stops distillation, symbiosis production of high purity edible ethanol 850L, stored for future use when spending;
(2) icy distilled spirit production:
With base liquor 42%, skeleton wine 35%, flavouring wine 10%, old wine (storing more than 8 years) 5%, wine tail 8% together in definite ratio blending, add the following pure water degree of falling of specific conductivity 10 μ s/cm to 45 degree, get 2200L and be refrigerated to-15.5 ℃ through 30 hours, use diatomite filter filtering below-15 ℃, filter obtained wine thereby liquid 2000L, add high purity edible ethanol 750L, with the pure water degree of falling below the specific conductivity 10 μ s/cm to 45 the degree, store after 35 days, promptly getting the icy distilled spirit finished product, is 0.0075g/100ml through sanitary index check methanol content.
The icy distilled spirit sensory evaluation: product is judged through organizing the expert, and the mouthfeel sweet-smelling is simple and elegant, and aftertaste is refreshing clean, and on the rocks to drink taste better.
Embodiment 3
(1) the high purity edible ethanol is produced:
Getting, degree of falling is that 65 degree eat general level alcohol 1000L, the KMnO of interpolation 0.2g/L
4The NaOH solution 1.1L of solution 350L, 0.1mol/L.At first NaOH solution is answered half 0.55L of dosage to add in the alcohol, stirred 10 minutes, add KMnO while stirring
4Solution, left standstill 6 hours after fully stirring, add second half 0.55L of NaOH solution again after then, stirred 10 minutes, distill with tower still, pinch foreshot 75L, finished product alcohol divides two sections to win, first section 210L, 70 degree, alcohol wine degree to be distilled drops to 50 and stops distillation, symbiosis production of high purity edible ethanol 860L, stored for future use when spending;
(2) icy distilled spirit production:
With base liquor 32%, skeleton wine 22%, flavouring wine 18%, old wine (storing more than 8 years) 14%, wine tail 14% together in definite ratio blending, add the following pure water degree of falling of specific conductivity 10 μ s/cm to 45 degree, get 2200L and be refrigerated to-17.5 ℃ through 8 hours, use diatomite filter filtering below-15 ℃, filter obtained wine thereby liquid 2000L, add high purity edible ethanol 1000L, with the pure water degree of falling below the specific conductivity 10 μ s/cm to 45 the degree, store after 35 days, promptly get the icy distilled spirit finished product, through sanitary index check methyl alcohol 0.0045g/100ml.
The icy distilled spirit sensory evaluation: product is judged through organizing the expert, and the mouthfeel sweet-smelling is elegant, the aftertaste delicate fragrance, and it is on the rocks that to drink taste better.
Embodiment 4
Directly adopt the GB10343-89 top grade to taste with discrimination edible ethanol and substitute the technology that the high purity edible ethanol is produced icy distilled spirit:
With base liquor 60%, skeleton wine 15%, flavouring wine 15%, old wine (storing more than 8 years) 5%, wine tail 5% in definite ratio blending together, add the following pure water degree of falling of specific conductivity 10 μ s/cm to 45 degree, get 2200L and be refrigerated to-15.3 ℃ through 15 hours, use diatomite filter filtering below-15 ℃, filter obtained wine thereby liquid 2000L, edible ethanol 1200L is tasted with discrimination in adding degree of falling to the GB10343-89 top grades of 65 degree, with the pure water degree of falling below the specific conductivity 10 μ s/cm to 45 the degree, store after 35 days, promptly get the icy distilled spirit finished product, through sanitary index check methyl alcohol 0.0063g/100ml.
The icy distilled spirit sensory evaluation: product is judged through organizing the expert, and the mouthfeel sweet-smelling is elegant, and aftertaste is refreshing clean, and on the rocks to drink taste better.
The above-mentioned icy distilled spirit that the present invention makes overcome China's traditional liquor can not with any beverage and the drinking mixed defective of alcoholic drink, it can transfer to convert and drink with other drinks and various fruit juice, the characteristics of collection fruit juice and liquor, taste is coordinated, enriched wine product kind, its taste delicate fragrance, sour and sweet palatability is welcome by the Ms very.
For example: 1. the icy distilled spirit made from the present invention is a raw material, addition with 10～30% adds in the orange juice, control pol at 10～100g/L (with glucose meter), total acid at 2～10g/L (with citrometer), the orange flavor natural essence of adding 0.05～2% just is mixed with good spirituosity orange beverage.
2. the icy distilled spirit made from the present invention, add pure water degree of falling to 3～39 degree, the lemon juice of adding 5～15%, the control pol, is transferred with 0.05～2% natural lemon essence again, is charged into CO at 2～10g/L (with citrometer) at 10～100g/L (with glucose meter), total acid
2Gas makes a bottle interior CO
2Gaseous tension 0.1～0.45MPa just makes foaming lemon beverage wine.
Claims (2)
1, a kind of preparation technology of icy distilled spirit is characterized in that this preparation technology may further comprise the steps:
(1) production high purity edible ethanol: edible ethanol is diluted to 65 degree, and getting its 100ml, to add volumetric molar concentration be that NaOH solution 0.05～5ml of 0.1mol/L fully stirs, and adds the KMnO that concentration expressed in percentage by volume is 0.2g/L while stirring
4Solution 30～300ml, left standstill 6～8 hours after fully stirring, adding volumetric molar concentration before the distillation again is NaOH solution 0.05～5ml of 0.1mol/L, stirred 10～15 minutes, distill with tower still, and pluck foreshot 5～7.5%, wine tail 7.5～10%, and promptly getting the high purity edible ethanol, its yield is 80～85%;
(2) icy distilled spirit manufacturing: get base liquor 30～60%, skeleton wine 20～40%, flavouring wine 2～20%, store the old wine 2～15% more than 8 years, wine tail 1～18%, blend setting-out by blending the sample formula rate, use the following pure water of specific conductivity 10 μ s/cm that the wine degree is adjusted into 39～49 degree, carrying out below-15 ℃ freezing 6～48 hours, use diatomite filter filtering below-15 ℃, filtration finishes and adds the high purity edible ethanol, calculate with 60 degree liquor, adding proportion is 30～80%, reuse the following pure water of specific conductivity 10 μ s/cm and liquor wine degree is adjusted to the wine degree scope of product requirement: 35～68 degree, stored one month after be up to the standards, can dispatch from the factory.
2, a kind of preparation technology of icy distilled spirit according to claim 1, it is alternative to it is characterized in that above-mentioned high purity edible ethanol is directly tasted with discrimination edible ethanol by equivalent GB10343-89 top grade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100768098A CN101050412B (en) | 2006-04-06 | 2006-04-06 | Technique for preparing icy distilled spirit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100768098A CN101050412B (en) | 2006-04-06 | 2006-04-06 | Technique for preparing icy distilled spirit |
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| CN101050412A true CN101050412A (en) | 2007-10-10 |
| CN101050412B CN101050412B (en) | 2010-08-11 |
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| CN2006100768098A Expired - Fee Related CN101050412B (en) | 2006-04-06 | 2006-04-06 | Technique for preparing icy distilled spirit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593207A (en) * | 2015-01-09 | 2015-05-06 | 江油市巷子深酒业有限责任公司 | Method for brewing tartary buckwheat and green plum wine |
| CN108220099A (en) * | 2018-03-12 | 2018-06-29 | 陈楚辉 | A kind of health care base liquor, health-care and nutritious wine and preparation method thereof |
| CN109762693A (en) * | 2019-03-15 | 2019-05-17 | 吉林省吉龙村酒业有限公司 | A kind of manufacture craft of icy distilled spirit |
| CN110713888A (en) * | 2019-11-01 | 2020-01-21 | 陈楚辉 | Preparation method of health functional wine |
-
2006
- 2006-04-06 CN CN2006100768098A patent/CN101050412B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593207A (en) * | 2015-01-09 | 2015-05-06 | 江油市巷子深酒业有限责任公司 | Method for brewing tartary buckwheat and green plum wine |
| CN108220099A (en) * | 2018-03-12 | 2018-06-29 | 陈楚辉 | A kind of health care base liquor, health-care and nutritious wine and preparation method thereof |
| CN109762693A (en) * | 2019-03-15 | 2019-05-17 | 吉林省吉龙村酒业有限公司 | A kind of manufacture craft of icy distilled spirit |
| CN110713888A (en) * | 2019-11-01 | 2020-01-21 | 陈楚辉 | Preparation method of health functional wine |
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| Publication number | Publication date |
|---|---|
| CN101050412B (en) | 2010-08-11 |
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