CN103525668A - Strong-flavor type white wine mixing tablet and production method thereof - Google Patents
Strong-flavor type white wine mixing tablet and production method thereof Download PDFInfo
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- CN103525668A CN103525668A CN201310511188.1A CN201310511188A CN103525668A CN 103525668 A CN103525668 A CN 103525668A CN 201310511188 A CN201310511188 A CN 201310511188A CN 103525668 A CN103525668 A CN 103525668A
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Abstract
The invention discloses a strong-flavor type white wine mixing tablet. The strong-flavor type white wine mixing tablet comprises the following components in parts by weight: 2-2.5 parts of ethyl caproate, 1.5-2 parts of ethyl acetate, 1-1.5 parts of ethyl lactate, 0.3-0.5 part of ethyl butyrate, 0.3-0.4 part of isopropanol, 0.1-0.3 part of normal propyl alcohol, 0.4-0.6 part of acetic acid, 0.3-0.5 part of lactic acid, 0.1-0.3 part of butyric acid, 0.3-0.5 part of caproic acid, 0.8-1.2 parts of aldehyde acetal, 0.1-0.4 part of acetoin, 0.05-0.1 part of aspartame, 1.5-2 parts of L-leucine, 10-15 parts of maltodextrin and 10-15 parts of glucose. The invention further discloses a production method of the strong-flavor type white wine mixing tablet. The strong-flavor type white wine mixing tablet disclosed by the invention is very convenient to post and carry, and the solid tablet type product is not limited on various traffic tools. Moreover, the strong-flavor type white wine is conveniently and quickly produced by using the strong-flavor type white wine mixing tablet.
Description
Technical field
The invention belongs to food processing field, relate to a kind of white wine, relate in particular to a kind of aromatic Chinese spirit rectification sheet.
Background technology
White wine is the distinctive a kind of liquor of China.Be that to take amyloid cereal or saccharic be raw material, take distiller's yeast, distiller's yeast is saccharifying ferment, through boiling, saccharification, fermentation, distillation, ageing with blend and form, claims again liquor.White wine, fragrant odour, entrance is soft, and ethanol content is higher, and after storing, various white wine has the compound fragrant of difference separately and feature distinctness, has also just occurred the odor type of white wine.The odor type of white wine has tens kinds at present, and the raw material of every kind of aromatic white spirit, brewing process etc. are all different, and the aroma component kind of generation and quantity also difference are very large, and mechanism is very complicated.
Summary of the invention
The object of the present invention is to provide a kind of aromatic Chinese spirit rectification sheet.With it, make aromatic Chinese spirit convenient, fast: first in cup, add a certain amount of edible ethanol and tap water, mix, add aromatic Chinese spirit rectification sheet of the present invention, dissolve, shake up, just become one glass of aromatic Chinese spirit.And its mailing and carry all very conveniently, on the various vehicles, can not limit this solid flaked product.
Another object of the present invention is to provide a kind of production method of aromatic Chinese spirit rectification sheet.
Aromatic Chinese spirit is that China is distinctive, can not have all over the world, the countries in the world but current edible ethanol has become basically universal, there is aromatic Chinese spirit rectification sheet of the present invention, as long as there is the place of edible ethanol and tap water, just can produce one glass of aromatic Chinese spirit that sweet perfumes are diffused all around, be very easy to personnel during the journey, the people going abroad of hobby aromatic Chinese spirit and live in external Chinese throughout the year.
Through stratographic analysis, the mean value of the key odorant composition of aromatic Chinese spirit is as following table:
A rectification sheet, it comprises the component of following weight part: ethyl hexanoate 2～2.5, ethyl acetate 1.5～2, ethyl lactate 1～1.5, ethyl butyrate 0.3～0.5, Virahol 0.3～0.4, n-propyl alcohol 0.1～0.3, acetic acid 0.4～0.6, lactic acid 0.3～0.5, butyric acid 0.1～0.3, caproic acid 0.3～0.5, acetal 0.8～1.2, acetoin 0.1～0.4, aspartame 0.05～0.1, L-Leu 1.5～2, maltodextrin 10～15, glucose 10～15.
The method of preparing above-mentioned aromatic Chinese spirit rectification sheet comprises the following steps:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, Virahol, n-propyl alcohol, acetic acid, lactic acid, butyric acid, caproic acid, acetal, acetoin, aspartame, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: agglomerating while holding to material is hand-tight to the material sprinkling aromatic Chinese spirit mixing, the light pressure of finger fallen apart and be advisable, and material is sieved, is dried;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
In technique scheme, the volumetric concentration of the aromatic Chinese spirit described in step 3 is 45%～55%, and drying temperature is 35 ℃～40 ℃, and dry rear pellet moisture is controlled at 8%～12%.
The present invention has the following advantages: (1) utilize aromatic Chinese spirit to work as wetting agent, be conducive to increase the various aroma components in aromatic Chinese spirit rectification sheet, especially the aroma component of trace; (2) adopted lower drying temperature, this is conducive to reduce the volatilization loss of various aroma components in ester class, organic acid and aromatic Chinese spirit, retains better flavour substances and the characteristic feature of aromatic Chinese spirit.
Aromatic Chinese spirit rectification sheet using method of the present invention: 5～10 weight part aromatic Chinese spirit rectification sheets are dissolved in the edible ethanol and tap water mixed solution of 90～95 weight parts, dissolve, shake up.
Four, specific embodiment
Embodiment 1
Proportioning raw materials (weight part)
Ethyl hexanoate 2, ethyl acetate 1.5, ethyl lactate 1, ethyl butyrate 0.3, Virahol 0.3, n-propyl alcohol 0.1, acetic acid 0.4, lactic acid 0.3, butyric acid 0.1, caproic acid 0.3, acetal 0.8, acetoin 0.1, aspartame 0.05, L-Leu 1.5, maltodextrin 12, glucose 13.
Preparation process:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, Virahol, n-propyl alcohol, acetic acid, lactic acid, butyric acid, caproic acid, acetal, acetoin, aspartame, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: be 45% aromatic Chinese spirit to the material spray body volume concentrations mixing, agglomerating while holding to material is hand-tight, the light pressure of finger fallen apart and be advisable, sieves material, 35 ℃ of oven dry, and pellet moisture is controlled at 8%～12%;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
Embodiment 2
Proportioning raw materials (weight part)
Ethyl hexanoate 2.5, ethyl acetate 2, ethyl lactate 1.5, ethyl butyrate 0.5, Virahol 0.4, n-propyl alcohol 0.3, acetic acid 0.6, lactic acid 0.5, butyric acid 0.3, caproic acid 0.5, acetal 1.2, acetoin 0.4, aspartame 0.1, L-Leu 2, maltodextrin 15, glucose 15.
Preparation process:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, Virahol, n-propyl alcohol, acetic acid, lactic acid, butyric acid, caproic acid, acetal, acetoin, aspartame, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: be 55% aromatic Chinese spirit to the material spray body volume concentrations mixing, agglomerating while holding to material is hand-tight, the light pressure of finger fallen apart and be advisable, sieves material, 40 ℃ of oven dry, and pellet moisture is controlled at 8%～12%;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
Embodiment 3
Proportioning raw materials (weight part)
Ethyl hexanoate 2.3, ethyl acetate 1.8, ethyl lactate 1.2, ethyl butyrate 0.4, Virahol 0.4, n-propyl alcohol 0.2, acetic acid 0.5, lactic acid 0.4, butyric acid 0.2, caproic acid 0.4, acetal 1, acetoin 0.3, aspartame 0.08, L-Leu 1.8, maltodextrin 10, glucose 15.
Preparation process:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, Virahol, n-propyl alcohol, acetic acid, lactic acid, butyric acid, caproic acid, acetal, acetoin, aspartame, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: be that 50% aromatic Chinese spirit is agglomerating while holding to material is hand-tight to the material spray body volume concentrations mixing, finger is light presses i.e. loose being advisable, sieves material, 37 ℃ of oven dry, and pellet moisture is controlled at 8%～12%;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (3)
1. an aromatic Chinese spirit rectification sheet, it comprises the component of following weight part: ethyl hexanoate 2～2.5, ethyl acetate 1.5～2, ethyl lactate 1～1.5, ethyl butyrate 0.3～0.5, Virahol 0.3～0.4, n-propyl alcohol 0.1～0.3, acetic acid 0.4～0.6, lactic acid 0.3～0.5, butyric acid 0.1～0.3, caproic acid 0.3～0.5, acetal 0.8～1.2, acetoin 0.1～0.4, aspartame 0.05～0.1, L-Leu 1.5～2, maltodextrin 10～15, glucose 10～15.
2. a production method for aromatic Chinese spirit rectification sheet as claimed in claim 1, is characterized in that comprising the following steps:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, Virahol, n-propyl alcohol, acetic acid, lactic acid, butyric acid, caproic acid, acetal, acetoin, aspartame, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: agglomerating while holding to material is hand-tight to the material sprinkling aromatic Chinese spirit mixing, the light pressure of finger fallen apart and be advisable, and material is sieved, is dried;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
3. the production method of aromatic Chinese spirit rectification sheet according to claim 2, is characterized in that: the volumetric concentration of the aromatic Chinese spirit of step described in is (3) 45%～55%, and drying temperature is 35 ℃～40 ℃, dry after pellet moisture be controlled at 8%～12%.
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| CN201310511188.1A CN103525668A (en) | 2013-10-28 | 2013-10-28 | Strong-flavor type white wine mixing tablet and production method thereof |
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| CN201310511188.1A CN103525668A (en) | 2013-10-28 | 2013-10-28 | Strong-flavor type white wine mixing tablet and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099513A (en) * | 2007-07-17 | 2008-01-09 | 广东省农业科学院蚕业与农产品加工研究所 | Cordyceps sinensis dried milk slices and producing method thereof |
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- 2013-10-28 CN CN201310511188.1A patent/CN103525668A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099513A (en) * | 2007-07-17 | 2008-01-09 | 广东省农业科学院蚕业与农产品加工研究所 | Cordyceps sinensis dried milk slices and producing method thereof |
Non-Patent Citations (3)
| Title |
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| 吴衍庸: "《浓香型曲酒微生物技术》", 31 December 1986, article "异丙醇", pages: 90 * |
| 孙平等: "《食品添加剂应用手册》", 31 January 2011, article "浓香型白酒香精", pages: 216,226 * |
| 罗明生等: "《药剂辅料大全》", 31 January 2006, article "润滑剂", pages: 86-89 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
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Application publication date: 20140122 |