CN103789184A - Method for accelerating aging of yellow rice wine by utilizing high pressure homogenizing technology - Google Patents
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 45
- 230000032683 aging Effects 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 238000000265 homogenisation Methods 0.000 claims abstract description 33
- 235000014101 wine Nutrition 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 238000011282 treatment Methods 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims description 7
- 210000000697 sensory organ Anatomy 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 238000011156 evaluation Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000010924 continuous production Methods 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- JLIDRDJNLAWIKT-UHFFFAOYSA-N 1,2-dimethyl-3h-benzo[e]indole Chemical compound C1=CC=CC2=C(C(=C(C)N3)C)C3=CC=C21 JLIDRDJNLAWIKT-UHFFFAOYSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- -1 aromatic amino acid Chemical class 0.000 description 1
- DULCUDSUACXJJC-UHFFFAOYSA-N benzeneacetic acid ethyl ester Natural products CCOC(=O)CC1=CC=CC=C1 DULCUDSUACXJJC-UHFFFAOYSA-N 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 229940067107 phenylethyl alcohol Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
本发明涉及一种利用高压均质技术加速黄酒陈化的方法。通过对新酿制黄酒在常温条件下进行高压均质处理，均质的压力分别为200～400MPa，优选压力为300MPa。均质时间均为20min，然后对均质处理后的黄酒的感官及重要风味物质成分含量进行综合评定，其评定结果较陶坛三年陈酿酒相比相一致，达到了加速黄酒陈化的效果。本发明的有益效果：通过高压均质处理后的黄酒，在感官评定结果及重要风味物质成分含量上能够达到陶坛三年陈酿酒的效果，达到了加速黄酒陈化的效果。这一方法的建立将缩短黄酒自然老熟的时间，避免了为达到名、优质黄酒而必须陈化三年方能罐装饮用的限制因素，进而减少因传统黄酒陈化对贮存容器的和库房的使用量，同时此种方法具有连续化生产的优点。The invention relates to a method for accelerating the aging of rice wine by using high-pressure homogenization technology. By performing high-pressure homogenization treatment on the newly brewed rice wine under normal temperature conditions, the homogenization pressures are respectively 200-400 MPa, preferably 300 MPa. The homogenization time is 20 minutes, and then the sensory and important flavor components of the homogenized rice wine are comprehensively evaluated. The evaluation results are consistent with those of the three-year-aged wine in Taotan, and the effect of accelerating the aging of rice wine is achieved. . The beneficial effect of the present invention is that the yellow rice wine after the high-pressure homogenization treatment can achieve the effect of three-year aging wine in a pottery altar in terms of the sensory evaluation results and the content of important flavor components, and the effect of accelerating the aging of the yellow rice wine can be achieved. The establishment of this method will shorten the natural aging time of rice wine, avoid the limiting factor that must be aged for three years before it can be bottled for drinking in order to achieve famous and high-quality rice wine, and then reduce the impact on storage containers and warehouses due to the aging of traditional rice wine. The amount of usage, while this method has the advantage of continuous production.
Description
技术领域：Technical field:
本发明涉及一种利用高压均质技术加速黄酒陈化的方法。The invention relates to a method for accelerating the aging of rice wine by using high-pressure homogenization technology.
背景技术Background technique
黄酒的陈化是指新酿制的黄酒在陶坛中贮存、陈化的过程。通常新酒成分的分子排列絮乱，酒精分子活度较大，很不稳定，因此其口味粗糙，闻香不足，较刺激，欠柔和，香气不足缺乏协调，而通过“陈化″可以有效促进酒精分子之间、酒精分子与水分子的缔合，促进醇与酸的酯化，使酒体变得醇香、绵软，酒香味馥郁，口味甘顺、柔和。黄酒陈酿是多种物质动态平衡的综合体系，普通黄酒要求陈酿1年，名、优黄酒要求陈酿3-5年，有的好酒甚至需陈酿十至几十年才能够达到满意的效果。但是长时间的陈化占用了大量的贮存容器和库房，影响生产资金的周转。为此人们对加速黄酒陈化的方法做了大量的研究，主要包括热处理，微波，高频电场，磁场，紫外线等方法，但是还没有关于利用高压均质技术处理黄酒的报道。The aging of rice wine refers to the process of storing and aging newly brewed rice wine in pottery jars. Usually the molecular arrangement of new wine components is disordered, the alcohol molecular activity is relatively large, and it is very unstable, so its taste is rough, the smell is not enough, it is more irritating, not soft, and the aroma is not enough. The association between molecules, alcohol molecules and water molecules promotes the esterification of alcohol and acid, making the wine body mellow and soft, the wine has a strong aroma, and the taste is sweet and soft. The aging of rice wine is a comprehensive system of dynamic balance of various substances. Ordinary rice wine requires 1 year of aging, famous and high-quality rice wine requires 3-5 years of aging, and some good wines even require ten to decades of aging to achieve satisfactory results. But the long aging has taken a large amount of storage containers and warehouses, which affects the turnover of production funds. People have done a large amount of researches to the method for accelerating yellow rice wine aging for this reason, mainly comprise the methods such as heat treatment, microwave, high-frequency electric field, magnetic field, ultraviolet ray, but also do not have the report about utilizing high pressure homogeneous technology to process yellow rice wine.
本发明主要涉及到一种利用高压均质技术加速黄酒陈化的方法。The invention mainly relates to a method for accelerating the aging of rice wine by using high-pressure homogenization technology.
发明内容Contents of the invention
本发明主要是提供一种利用高压均质技术加速黄酒陈化的方法。The invention mainly provides a method for accelerating the aging of yellow rice wine by utilizing the high-pressure homogenization technology.
为了达到上述目的，本发明采用以下技术方案完成：In order to achieve the above object, the present invention adopts the following technical solutions to complete:
通过对新酿制黄酒在常温条件下进行高压均质处理，均质的压力为200～400MPa，优选压力为300MPa。均质时间均为20min，然后对均质处理后的黄酒感官及重要风味物质成分进行综合评定，评定结果较陶坛三年陈酿酒相比相一致，达到了加速黄酒陈化的效果。By performing high-pressure homogenization treatment on the newly brewed rice wine under normal temperature conditions, the homogenization pressure is 200-400 MPa, preferably 300 MPa. The homogenization time was 20 minutes, and then the sensory and important flavor components of the rice wine after homogenization were comprehensively evaluated. The evaluation results were consistent with those of the three-year-aged wine in Taotan, and the effect of accelerating the aging of rice wine was achieved.
本发明的有益效果：通过高压均质处理后的黄酒，在感官评定结果及重要风味物质成分含量上能够达到陶坛三年陈酿酒的效果，达到了加速黄酒陈化的效果。这一方法的建立将缩短黄酒自然老熟的时间，避免了为达到名、优质黄酒而必须陈化三年方能罐装饮用的限制因素，进而减少因传统黄酒陈化对贮存容器的和库房的使用量，同时此种方法具有连续化生产的优点。The beneficial effect of the present invention is that the yellow rice wine after the high-pressure homogenization treatment can achieve the effect of three-year aging wine in a pottery altar in terms of the sensory evaluation results and the content of important flavor components, and the effect of accelerating the aging of the yellow rice wine can be achieved. The establishment of this method will shorten the natural aging time of rice wine, avoid the limiting factor that must be aged for three years before it can be bottled for drinking in order to achieve famous and high-quality rice wine, and then reduce the impact on storage containers and warehouses due to the aging of traditional rice wine. The amount of usage, while this method has the advantage of continuous production.
具体实施方式Detailed ways
本发明的具体操作步骤如下：Concrete operation steps of the present invention are as follows:
(1)取新酿制的黄酒3份，用于均质处理，同时取三年陶坛陈酿酒1份，用于空白对照；(1) Take 3 parts of newly brewed rice wine for homogenization treatment, and take 1 part of pottery altar-aged wine for blank control;
(2)将3份黄酒分别加入高压均质机，打开出口阀门；(2) Add 3 parts of rice wine to the high-pressure homogenizer respectively, and open the outlet valve;
(3)加压均质：启动高压油泵，在常温条件下，调节高压均质机的压力为200～400MPa，处理时间均为20分钟；(3) pressurized homogenization: start the high-pressure oil pump, under normal temperature conditions, adjust the pressure of the high-pressure homogenizer to be 200-400MPa, and the processing time is 20 minutes;
(4)将高压均质的黄酒装入陶坛中。(4) Put high-pressure homogenized rice wine into a pottery jar.
实例1：Example 1:
下面结合实例进一步描述本发明，但所属实例仅用于说明本发明而不是限制本发明。The present invention is further described below in conjunction with examples, but all examples are only for illustrating the present invention rather than limiting the present invention.
利用高压均质机对2012年新酿制黄酒进行高压均质处理，以2009年陶坛陈酿酒作为空白对照，然后进行感官评定，以及氨基酸、重要风味物质等成分的检测。The 2012 newly-brewed rice wine was subjected to high-pressure homogenization using a high-pressure homogenizer, and the 2009 Taotan aged wine was used as a blank control, and then the sensory evaluation was carried out, as well as the detection of amino acids, important flavor substances and other components.
1、样品：2012年新酿制黄酒；2009年陶坛陈酿酒；1. Samples: 2012 newly brewed rice wine; 2009 pottery aged wine;
2、均质压力：200～400MPa；2. Homogeneous pressure: 200~400MPa;
3、处理时间：20min；3. Processing time: 20 minutes;
4、处理温度：常温；4. Processing temperature: room temperature;
5、高压均质处理后的实验结果：5. Experimental results after high pressure homogenization treatment:
(1)高压均质对黄酒的感官影响(1) Sensory effects of high-pressure homogenization on rice wine
表1高压均质对黄酒的感官影响Table 1 Sensory effects of high-pressure homogenization on yellow rice wine
(2)高压均质对黄酒氨基酸的影响(2) Effect of high pressure homogenization on rice wine amino acids
表2高压均质对黄酒氨基酸的影响Table 2 Effect of high-pressure homogenization on rice wine amino acids
经过不同高压均质处理后的黄酒，各种氨基酸的成分均能够达到三年陶坛陈酿的水平。在均质压力为300MPa的条件下，由于苯丙氨酸含量的大大提高，导致氨基酸的总量显著提高，但是苯丙氨酸属于中性和芳香族氨基酸，不会显著影响黄酒的感官。After undergoing different high-pressure homogenization treatments, the components of various amino acids can reach the level of three-year pottery aging. Under the condition of homogeneous pressure of 300MPa, the total amount of amino acids was significantly increased due to the great increase of phenylalanine content, but phenylalanine is a neutral and aromatic amino acid, which will not significantly affect the sensory of rice wine.
(3)高压均质对黄酒重要风味物质含量的影响(3) Effect of high-pressure homogenization on the content of important flavor substances in rice wine
表3高压均质对黄酒重要风味物质含量的影响Table 3 Effect of high-pressure homogenization on the content of important flavor substances in rice wine
经过高压均质处理后的黄酒，重要风味物质的含量能够接近陶坛陈酿三年后的水平，并且当均质压力在300MPa时的效果最明显。The content of important flavor substances in rice wine after high-pressure homogenization treatment can be close to the level after three years of pottery aging, and the effect is most obvious when the homogenization pressure is 300MPa.
综合分析感官评定和氨基酸、重要风味物质含量的检测结果，说明利用高压均质技术可以达到加速黄酒陈化的效果。Comprehensive analysis of sensory evaluation and detection results of amino acids and important flavor substances shows that the use of high-pressure homogenization technology can achieve the effect of accelerating the aging of yellow rice wine.
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| CN114672383A (en) * | 2022-04-15 | 2022-06-28 | 海天醋业(广东)有限公司 | Yellow wine and aging method thereof |
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