CN103031243A - Technical method for quickly reducing biting taste of freshly-distilled liquor - Google Patents
Technical method for quickly reducing biting taste of freshly-distilled liquor Download PDFInfo
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- CN103031243A CN103031243A CN2013100067524A CN201310006752A CN103031243A CN 103031243 A CN103031243 A CN 103031243A CN 2013100067524 A CN2013100067524 A CN 2013100067524A CN 201310006752 A CN201310006752 A CN 201310006752A CN 103031243 A CN103031243 A CN 103031243A
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Abstract
The invention discloses a technical method for quickly reducing biting taste of freshly-distilled liquor. The technical method for quickly reducing the biting taste of the freshly-distilled liquor comprises the following steps: cleaning a small-mouth white glass reagent bottle, and drying the reagent bottle to remove water; adding the freshly-distilled liquor into the reagent bottle, adding a cleaned and aired magneton into the reagent bottle, and sealing a bottle mouth by using a ground stopper to prevent alcohol volatilization; putting the reagent bottle on a magnetic stirrer, and starting the magnetic stirrer to rotate the magneton inside the reagent bottle; after stirring, taking down the reagent bottle filled with the distilled liquor, and putting the reagent bottle into a hot water bath at 43-53 DEG C to volatilize sulfur compounds and other low-boiling substances which cause pungent, spicy and bitter tastes; after hot water bath, taking out the reagent bottle, and putting the reagent bottle onto the magnetic stirrer again for further stirring; and repeating the operations every day, stirring the reagent bottle on the magnetic stirrer, and preserving heat in the hot water bath. By the technical method, the strong pungent, spicy and bitter tastes of the freshly-distilled liquor can be removed within 48 days; and the alcohol content is maintained to be unchanged basically, thus achieving a mouth feel effect after 2-year storage.
Description
Technical field
The invention belongs to the food subject, be applied to the liquor manufacturing, the processing method of the new distilling liquor sharp flavor of a kind of fast reducing is provided.
Background technology
The liquor that has just distilled is called new wine, and new wine generally has stronger suffering, peppery, puckery excitement, generally will be through after the storage in 2 years, and this suffering, peppery, puckery pungency just can alleviate, and it is pure and mild submissive that taste becomes.But for liquor-making enterprises, need to take storage vessel and storehouse, affect the normal turnover of production capital.
At present, supersonic method commonly used makes the number of degrees fast reducing of liquor, ultrasonication make 51 degree liquor be reduced to 46 degree in 120 minutes.In the urgent need to a kind of method so that the result alcoholic strength is substantially constant.
Summary of the invention
Purpose of the invention process is to provide the processing method of the new distilling liquor sharp flavor of a kind of fast reducing, and it is longer to be intended to solve the liquor storage cycle, and the production capital turnover is slow, but uses supersonic method to make the problem of the number of degrees fast reducing of liquor.
The embodiment of the invention is achieved in that the processing method of the new distilling liquor sharp flavor of a kind of fast reducing, and this processing method may further comprise the steps:
Osculum white glass reagent bottle is cleaned, dried, with unwatering;
In bottle, add new distilling liquor, put into again one piece of the clean magneton that dries, bottleneck is sealed with grinding port plug, prevent the alcohol volatilization;
Reagent bottle is placed on the magnetic stirring apparatus, opens magnetic stirring apparatus, make the rotation of bottle interior magneton;
After the stirring, take off the reagent bottle that fills liquor, it is inserted in 48 ℃ ± 5 ℃ the hot water bath, make to produce the low-boiling point materials such as sulfocompound hot, peppery, astringent taste and volatilize;
Take out after the hot water bath, again be placed on and continue on the magnetic stirring apparatus to stir;
Repeat aforesaid operations every day, stir at magnetic stirring apparatus, insert in the hot water bath and be incubated.
Further, 1 liter osculum white glass reagent bottle is cleaned, dried, with unwatering; Add 1 liter of new distilling liquor in the bottle, put into again clean dry with one piece of the supporting magneton of magnetic stirring apparatus, bottleneck is sealed with grinding port plug, prevent the alcohol volatilization.
Further, reagent bottle is placed on the magnetic stirring apparatus, opens magnetic stirring apparatus, the rotating speed that makes bottle interior magneton is that per minute 60 turns.
Further, stir after 23 hours, take off the reagent bottle that fills liquor, it is inserted in 48 ℃ ± 5 ℃ the hot water bath, water temperature can not be above 55 ℃.
Further, in hot water bath, place after 1 hour and take out, again be placed on and continue on the magnetic stirring apparatus to stir.
Further, repeat aforesaid operations every day, stirred 23 hours at magnetic stirring apparatus, inserted in 48 ℃ ± 5 ℃ the hot water bath insulation 1 hour; 48 days afterwards new distilling liquor keeping in the substantially constant situation of alcoholic strength, strong suffering, peppery, puckery excitement reduce, it is pure and mild submissive that taste becomes.
The present invention can shorten the storage cycle of liquor, and production capital is had enough to meet the need fast, to improve profit.After this technological process was processed, these sulfocompound absorption peaks obviously reduced, and illustrate that the content of these sulfocompounds reduces greatly, have in addition can't detect its content.This has found basis theoretically for hot, peppery, astringent taste reduce.
Description of drawings
Fig. 1 is that the Wine Sample that the embodiment of the invention provides is processed the front and back comparison diagram;
Fig. 2 is that the Wine Sample that the embodiment of the invention provides is processed the front and back comparison diagram.
Embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, is not intended to limit the present invention.
The technology of the present invention solution:
1 liter osculum white glass reagent bottle is cleaned, dried, with unwatering.In bottle, add 1 liter of new distilling liquor, put into again and clean one piece of the magneton (supporting with magnetic stirring apparatus) that dries, bottleneck is sealed with grinding port plug, prevent the alcohol volatilization.Reagent bottle is placed on the magnetic stirring apparatus, opens magnetic stirring apparatus, the rotating speed that makes bottle interior magneton is that per minute 60 turns.When magneton in the bottle rotated, liquor is at a slow speed rotation also, can accelerate like this movement velocity of molecule, impelled the ester class to generate and accelerate the association of ethanol molecule and water molecules, made the liquor taste become pure and mild submissive.
Stir after 23 hours, take off the reagent bottle that fills liquor, it is inserted (water temperature can not be above 55 ℃ in the hot water bath of 48 ℃ (± 5 ℃), if too high meeting makes the volatilization of part ethanol molecule, reduce alcoholic strength), make to produce the low-boiling point materials such as sulfocompound volatilization hot, peppery, astringent taste.In hot water bath, place after 1 hour and take out, again be placed on and continue on the magnetic stirring apparatus to stir.Repeat aforesaid operations every day, stirred 23 hours at magnetic stirring apparatus, inserted in the hot water bath of 48 ℃ (± 5 ℃) insulation 1 hour.48 days afterwards new distilling liquor keeping in the substantially constant situation of alcoholic strength, strong suffering, peppery, puckery excitement obviously reduce, it is pure and mild submissive that taste becomes.
Effect of the present invention:
At first, the present invention can shorten the storage cycle of liquor, and production capital is had enough to meet the need fast, to improve profit.
New hot, peppery, the puckery pungency of distilling liquor is caused by sulfide in spirit that mainly this compounds has the tastes such as the suffering of onion, peppery or corrupt Chinese cabbage, leek mostly, and the local flavor of liquor is had great negative effect.This compounds boiling point is lower, is easier to volatilization.With above-mentioned technological process two kinds of new distilling liquors are tested, then with liquor and untreated the analyze experiment of GC900A gas chromatograph to processing with this processing method, the following Fig. 1 of result, Fig. 2, the A sample is that northeast long grain taste rice fermentation, distillation make among the figure, and alcoholic strength is 55 degree; The B sample is that rice, millet, Chinese sorghum, corn respectively account for 1/4th fermented distilled making, and alcoholic strength is 52 degree.1,2,3 absorption peaks are respectively the absorption peaks of dimethyl sulphide, Methyl disulfide, these sulfide of dimethyltrisulfide in figure below.Can find out clearly that from figure after this technological process was processed, these sulfocompound absorption peaks obviously reduced, and illustrate that the content of these sulfocompounds reduces greatly, have in addition can't detect its content.This has found basis theoretically for hot, peppery, astringent taste reduce.
Micro-ester class in the liquor is the key that determines distilled spirit fragrance, the ester class makes liquor have the fragrance of fruit, these ester constituents mainly are ethyl hexanoate, ethyl octylate, ethyl lactate, ethyl acetate etc., but the generation of ester class is very slow at normal temperatures, and the formation speed that only is improved temperature and accelerates ester class under the condition of molecular motion could improve.In this technological process, 1 hour of every day adds gentle stirring at a slow speed provides favourable condition for the ester class is synthetic, has accelerated the resultant velocity of ester class.Carried out quantitative assay with several ester classes that the GC900A gas chromatograph is processed front and back to two kinds of liquor, determination data has proved absolutely that the content 48 days lactone has improved, and makes the liquor taste become pure and mild submissive.Determination data such as following table 1.
The determination data of ester class in table 1. liquor (μ g/L)
Annotate: ethyl octylate, ethyl lactate can't be measured because content is low before processing.
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. the processing method of the new distilling liquor sharp flavor of fast reducing is characterized in that, this processing method may further comprise the steps:
With the glass reagent bottle clean, oven dry, unwatering;
In bottle, add new distilling liquor, put into again one piece of the clean magneton that dries, bottleneck is sealed with grinding port plug, prevent the alcohol volatilization;
Reagent bottle is placed on the magnetic stirring apparatus, opens magnetic stirring apparatus, a bottle interior magneton is rotated;
After the stirring, take off the reagent bottle that fills liquor, it is inserted in 48 ℃ ± 5 ℃ the hot water bath, make to produce the low-boiling point materials such as sulfocompound hot, peppery, astringent taste and volatilize;
Take out after the hot water bath, again be placed on and continue on the magnetic stirring apparatus to stir;
Repeat aforesaid operations every day, stir at magnetic stirring apparatus, insert in the hot water bath and be incubated.
2. the processing method of the new distilling liquor sharp flavor of fast reducing as claimed in claim 1 is characterized in that, 1 liter osculum white glass reagent bottle is cleaned, dried, with unwatering; Add 1 liter of new distilling liquor in the bottle, put into again clean dry with one piece of the supporting magneton of magnetic stirring apparatus, bottleneck is sealed with grinding port plug, prevent the alcohol volatilization.
3. the processing method of the new distilling liquor sharp flavor of fast reducing as claimed in claim 1 is characterized in that, reagent bottle is placed on the magnetic stirring apparatus, opens magnetic stirring apparatus, and the rotating speed that makes bottle interior magneton is that per minute 60 turns.
4. the processing method of the new distilling liquor sharp flavor of fast reducing as claimed in claim 1 is characterized in that, stirs after 23 hours, takes off the reagent bottle that fills liquor, and it is inserted in 48 ℃ ± 5 ℃ the hot water bath, and water temperature can not be above 55 ℃.
5. the processing method of the new distilling liquor sharp flavor of fast reducing as claimed in claim 1 is characterized in that, places after 1 hour in hot water bath and takes out, and again is placed on to continue on the magnetic stirring apparatus to stir.
6. the processing method of the new distilling liquor sharp flavor of fast reducing as claimed in claim 1 is characterized in that, repeats aforesaid operations every day, stirs 23 hours at magnetic stirring apparatus, inserts in 48 ℃ ± 5 ℃ the hot water bath insulation 1 hour; 48 days afterwards new distilling liquor keeping in the substantially constant situation of alcoholic strength, strong suffering, peppery, puckery excitement reduce, it is pure and mild submissive that taste becomes.
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| CN2013100067524A CN103031243A (en) | 2013-01-09 | 2013-01-09 | Technical method for quickly reducing biting taste of freshly-distilled liquor |
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| CN2013100067524A CN103031243A (en) | 2013-01-09 | 2013-01-09 | Technical method for quickly reducing biting taste of freshly-distilled liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018042566A (en) * | 2013-12-25 | 2018-03-22 | ニッカウヰスキー株式会社 | Methods and devices for removing unnecessary component included in beverage |
| JP2018047469A (en) * | 2013-12-25 | 2018-03-29 | 出光興産株式会社 | Metal-supported zeolite for alcoholic liquors and method for producing alcoholic liquors |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85100762A (en) * | 1985-04-01 | 1986-08-13 | 山西大学 | The strong light accelerated aging of liquor |
| CN85108490A (en) * | 1985-11-19 | 1987-06-03 | 齐齐哈尔无线电五厂 | Electronics synthesis ageing of wine method and apparatus |
| CN87101743A (en) * | 1987-03-10 | 1987-09-09 | 北京大学 | The high effective mellowing method and the equipment thereof of wine |
-
2013
- 2013-01-09 CN CN2013100067524A patent/CN103031243A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85100762A (en) * | 1985-04-01 | 1986-08-13 | 山西大学 | The strong light accelerated aging of liquor |
| CN85108490A (en) * | 1985-11-19 | 1987-06-03 | 齐齐哈尔无线电五厂 | Electronics synthesis ageing of wine method and apparatus |
| CN87101743A (en) * | 1987-03-10 | 1987-09-09 | 北京大学 | The high effective mellowing method and the equipment thereof of wine |
Non-Patent Citations (2)
| Title |
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| 白雪等: "白酒催陈技术的发展与应用现状", 《中国酿造》 * |
| 陈立生: "白酒催陈技术的科学发展方向", 《金筑大学学报（综合版）》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018042566A (en) * | 2013-12-25 | 2018-03-22 | ニッカウヰスキー株式会社 | Methods and devices for removing unnecessary component included in beverage |
| JP2018047469A (en) * | 2013-12-25 | 2018-03-29 | 出光興産株式会社 | Metal-supported zeolite for alcoholic liquors and method for producing alcoholic liquors |
| US11028353B2 (en) | 2013-12-25 | 2021-06-08 | The Nikka Whisky Distilling Co., Ltd. | Method for removing unwanted component included in beverage |
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