CN101955878B - Multi-aromatic plant liquor flavoring liquid and preparation method thereof - Google Patents
Multi-aromatic plant liquor flavoring liquid and preparation method thereof Download PDFInfo
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- CN101955878B CN101955878B CN2009100749264A CN200910074926A CN101955878B CN 101955878 B CN101955878 B CN 101955878B CN 2009100749264 A CN2009100749264 A CN 2009100749264A CN 200910074926 A CN200910074926 A CN 200910074926A CN 101955878 B CN101955878 B CN 101955878B
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Abstract
The invention discloses multi-aromatic plant liquor flavoring liquid and a preparation method thereof. The flavoring liquid is used for adjusting the quality of liquor in liquor industry. The flavoring liquid is prepared from nutmeg, cassia seed, semen hoveniae, bay leaves, clove, flores sambuci, sage, cinnamon and star anise in part by weight. The preparation method comprises the steps of crushing, heating treatment, soaking, separating, distilling and the like. The drawbacks of plain blended flavor and inadequate fragrance of conventional finished liquor are overcome and the problem that the used chemical food additives do harm to the human body is solved. When used for blending liquor, the multi-aromatic plant liquor flavoring liquid retains the main properties of distilled liquor, adds many kinds of fragrance to the distilled liquor and makes the liquor have the characteristics of harmonious flavors, fragrance, soft, sweet, cool and pure taste and long aftertaste.
Description
Technical field the present invention relates to one kind of multiple scented plants liquor seasoning liquid and compound methods thereof, is applied to liquor industry and transfers the sauce of converting the liquor quality.
Background technology is present, and China produces the national Specification of each aromatic white spirit, and the liquor that the solid-state fermentation method national standard of the pure grain of all execution is produced all must not add the flavor and fragrance substance that non-liquor fermentation produces.But in process of production; The product gene basis vinosity amount and the blending technique level of indivedual producers are limit, and the finished wine physical and chemical index does not reach GB corresponding index or mouthfeel shortcoming, is but adding chemical foodstuff additive silently; In the hope of carrying out the mouthfeel correction, the appearance one of this situation is to adulterate; The 2nd, the product cost, quality and the cost performance that add chemical foodstuff additive are not inconsistent; The 3rd, it is obvious that the fragrance matter that chemical foodstuff additive produce with liquor fermentation compares people's healthy influence.Therefore producing a kind of natural phant seasonings, be of value to the remarkable Very Very Superior Old Pale liquor of HUMAN HEALTH mouthfeel to reach to produce, is that people expect.
For solving the above problems, for people provide one kind of multiple scented plants liquor seasoning liquid, it is to be produced by multiple natural aromatic plant to summary of the invention the object of the invention exactly.Its principle be in the Chinese herbal medicine simply trifoliate orange seed contain glucose and calcium malate; And detoxifcation, diuresis are arranged and keep fit effect; Add with other multiple natural phant aromatoising substances and organically blend; Not only increase the complicated fragrance ingredient of liquor, and wherein effective ingredient can solve the back the higher authorities of drinking, untoward reaction such as thirsty.
The object of the invention is realized by following technical scheme:
Nutmeg 8-12 part Semen Cassiae 1-5 part
Semen Hoveniae (Fructus Hoveniae) 1-5 part spiceleaf 1-5 part
Cloves 8-12 part sambucus 8-12 part
Salvia japonica Thunb. 2-7 part cassia bark 5-9 part
Starlike fennel 1-4 part
Preferred plan is prepared by following raw materials according by weight:
3 parts of 10 parts of Semen Cassiaes of nutmeg
3 parts of 3 portions of spiceleafs of Semen Hoveniae (Fructus Hoveniae)
10 parts of 10 portions of sambucuss of cloves
7 parts on 5 parts of cassia barks of Salvia japonica Thunb.
2 parts in starlike fennel
The compound method of multiple scented plants liquor seasoning liquid:
A, take by weighing raw material by weight, foreign material are removed in sorting, and place the rinse bath stirring and washing and pull out,
B, above-mentioned cleaning thing length being planted bar is cut short, seed damage, and to particulate state heat treated 10-15 minute, then mix, is that 2-4% is placed in the 60-65 degree Kaoliang spirit base cylinder and soaks with the weight ratio, and the time is 6-12 month,
C, soak is separated with the filtering net coarse filtration, the leach liquor and the dregs of a decoction,
D, be the dregs of a decoction and Kaoliang spirit unstrained spirits 2-4% mixing pit entry fermentation with the weight ratio again, the time is 45-60 days, distill then blending wine liquid,
E, be 6-10% blending with the weight ratio, be liquor seasoning liquid the leach liquor among gained blending wine liquid and the c.
Advantage of the present invention; Be fragrant and aroma one integrated mass with plant, transfer and convert out high quality liquor graceful out of the ordinary, efficiently solve finished wine and blend middle boring, the drawbacks such as fragrance is not enough, typical style shortcoming of taste that occur; Not only kept distilling liquor main body style; And increase its complicated fragrance ingredient, and improved the class of wine, make the wine body demonstrate the harmony of all flavors, quiet and tastefully laid out, the sweet characteristics clean, that pleasant impression is long of feeling well of fragrance.Drink 300 milliliters per capita and do not have uncomfortable reaction, safe for drinking, harmless.
Embodiment
Embodiment 1
Take by weighing nutmeg 10kg, Semen Cassiae 3kg, Semen Hoveniae (Fructus Hoveniae) 3kg, spiceleaf 3kg, cloves 10kg, sambucus 10kg, Salvia japonica Thunb. 5kg, cassia bark 7kg, starlike fennel 2kg with weight part.Its making method is that foreign material are removed in sorting, and places respectively in the rinse bath and pull out after the stirring and washing; The cleaning thing length of pulling out planted bar is cut short, the seed shape carries out fragmentation, and to particulate state (like Semen Hoveniae (Fructus Hoveniae)) heat treated 10 minutes, then mix to be placed in the 60 degree Kaoliang spirit base cylinders and soaked 6 months with weight ratio 3%; Soak with filtering net carry out coarse filtration separate the leach liquor and the dregs of a decoction; Mixed pit entry fermentation to the dregs of a decoction 45 days with the Kaoliang spirit unstrained spirits with weight ratio 3% again, then through distill blending wine liquid; Above-mentioned blending wine liquid and leach liquor are admixed with weight ratio 8%, be liquor seasoning liquid.
For making full use of the raw material effect, the above-mentioned isolating first dregs of a decoction can carry out secondary and soak separation.
Embodiment 2
Take by weighing nutmeg 100kg, Semen Cassiae 30kg, trifoliate orange seed 30kg, spiceleaf 30kg, cloves 100kg, sambucus 100kg, Salvia japonica Thunb. 50kg, cassia bark 70kg, starlike fennel 20kg with weight part.Its making method is that foreign material are removed in sorting, and places respectively in the rinse bath and pull out after the stirring and washing; The cleaning thing length of pulling out planted bar is cut short, the seed shape carries out fragmentation, and to particulate state (like Semen Hoveniae (Fructus Hoveniae)) heat treated 15 minutes, then mix to be placed in the 65 degree Kaoliang spirit base cylinders and soaked 10 months with weight ratio 4%; Soak with filtering net carry out coarse filtration separate the leach liquor and the dregs of a decoction; Again the dregs of a decoction and Kaoliang spirit unstrained spirits with weight ratio 4% mixed pit entry fermentation 60 days, then through distill blending wine liquid; Above-mentioned blending wine liquid and leach liquor are admixed with weight ratio 10%, be liquor seasoning liquid.For making full use of raw material, the above-mentioned isolating first dregs of a decoction can carry out secondary and soak separation.
The present invention is on probation blending in the expensive goods of producing in Handan clump platform wine industry limited-liability company " loyal unit increases wine ", has remarkable economic efficiency and social benefit, wins the progressive first prize of Hebei province's light industry science and technology.Look into newly through country-level scientific and technological Cha Xin unit, domesticly do not see identical report.
Claims (2)
1. one kind of multiple scented plants liquor seasoning liquid is characterized in that the weight proportion of scented plants is following:
Nutmeg 8-12 part Semen Cassiae 1-5 part
Trifoliate orange seed 1-5 part spiceleaf 1-5 part
Cloves 8-12 part sambucus 8-12 part
Salvia japonica Thunb. 2-7 part cassia bark 5-9 part
Starlike fennel 1-4 part,
The compound method of described multiple scented plants liquor seasoning liquid is:
A, take by weighing raw material by weight, foreign material are removed in sorting, and place the rinse bath stirring and washing and pull out,
B, above-mentioned cleaning thing length being planted bar is cut short, seed damage, and to feed particulate material heating place 10-15 minute, then mix, is that 2-4% is placed in the 60-65 degree Kaoliang spirit base cylinder and soaks with the weight ratio, and the time is 6-12 month,
C, soak is separated with the filtering net coarse filtration, the leach liquor and the dregs of a decoction,
D, be the dregs of a decoction and Kaoliang spirit unstrained spirits 2-4% mixing pit entry fermentation with the weight ratio again, the time is 45-60 days, distill then blending wine liquid,
E, the leach liquor among gained blending wine liquid and the c with weight ratio 6-10% blending, be liquor seasoning liquid.
2. multiple scented plants liquor seasoning liquid according to claim 1 is characterized in that the weight proportion of scented plants is following:
3 parts of 10 parts of Semen Cassiaes of nutmeg
3 parts of 3 portions of spiceleafs of trifoliate orange seed
10 parts of 10 portions of sambucuss of cloves
7 parts on 5 parts of cassia barks of Salvia japonica Thunb.
2 parts in starlike fennel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100749264A CN101955878B (en) | 2009-07-15 | 2009-07-15 | Multi-aromatic plant liquor flavoring liquid and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100749264A CN101955878B (en) | 2009-07-15 | 2009-07-15 | Multi-aromatic plant liquor flavoring liquid and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN101955878A CN101955878A (en) | 2011-01-26 |
| CN101955878B true CN101955878B (en) | 2012-08-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009100749264A Expired - Fee Related CN101955878B (en) | 2009-07-15 | 2009-07-15 | Multi-aromatic plant liquor flavoring liquid and preparation method thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433184A (en) * | 2015-11-17 | 2016-03-30 | 靳登山 | Flavoring agent for beverages |
| CN107653166A (en) * | 2017-10-29 | 2018-02-02 | 贵州布依深泉养殖专业合作社 | A kind of Salvia japonica wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269400A (en) * | 2000-03-06 | 2000-10-11 | 四川省天府名优酒研究中心 | Wine blending liquid and its production process and usage |
| CN1367233A (en) * | 2001-01-21 | 2002-09-04 | 张延东 | Blending liquor and its preparation method |
| CN101245298A (en) * | 2007-02-14 | 2008-08-20 | 四川郎酒集团有限责任公司 | Method for producing maotai-flavor flavoring wine |
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
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2009
- 2009-07-15 CN CN2009100749264A patent/CN101955878B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269400A (en) * | 2000-03-06 | 2000-10-11 | 四川省天府名优酒研究中心 | Wine blending liquid and its production process and usage |
| CN1367233A (en) * | 2001-01-21 | 2002-09-04 | 张延东 | Blending liquor and its preparation method |
| CN101245298A (en) * | 2007-02-14 | 2008-08-20 | 四川郎酒集团有限责任公司 | Method for producing maotai-flavor flavoring wine |
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
Non-Patent Citations (1)
| Title |
|---|
| 李大和等.调味酒的制作及其在调味中的作用.《四川食品与发酵》.2003,(第04期),第1-6页. * |
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| CN101955878A (en) | 2011-01-26 |
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