CN105349387A - Method for preparing strong-flavor type baijiu - Google Patents
Method for preparing strong-flavor type baijiu Download PDFInfo
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- CN105349387A CN105349387A CN201510856375.2A CN201510856375A CN105349387A CN 105349387 A CN105349387 A CN 105349387A CN 201510856375 A CN201510856375 A CN 201510856375A CN 105349387 A CN105349387 A CN 105349387A
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- aromatic chinese
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a method for preparing strong-flavor type baijiu. Base liquor is adopted as a raw material and mixed with 0.5-3.0 g/l of acid, 0.7-4.5 g/l of ester, 0.05-0.6 g/l of alcohol and 0.01-0.4 g/l of aldehyde; the base liquor is contained in a food-grade container, and acid, ester, alcohol and aldehyde are prepared according to the proportion with physical-chemical and sanitary indexes strictly controlled, and the mixture is stored, filtered and subpackaged to obtain finished products. The preparation process is low in cost, the mouthfeel is fresh, cool, fortified and fragrant, is not excessively fragrant, or pinking, or floating or greasy, and is naturally coordinated, the mouthfeel is pure, mellow, palatable and free of foreign flavor, no prohibited ingredients are added, and after drinking, a user feels comfortable, and is not thirsty or drunk.
Description
Technical field
The present invention relates to a kind of method preparing aromatic Chinese spirit, belong to white wine processing technique field.
Background technology
The standard definition of white wine is: take Cereals as main raw material, with Daqu, little song or wheat bran and distiller's yeast etc. for saccharifying ferment, through boiling, saccharification, fermentation, distillation, ageing and the liquor blending and make.Can be divided into by the song classification used: yeast wine, Xiaoqu wine, wheat bran wine.Can be divided into by fermentation process classification: liquor by solid fermentation, liquid state fermentation white wine.Can be divided into by the odor type classification of white wine: aromatic Chinese spirit, Maotai-flavor liquor, fen-flavor type white spirit, rice spirit etc.White wine is the distinctive a kind of liquor of China, is one of large liquor in the world six, through distillation obtains after making wine unstrained spirits or fermentation by starch or saccharine material.High quality liquor must have suitable storage period.Wine degree is general all more than 40 degree, and less than 40 degree is low alcohol.Brewed spirit is solid state fermentation mostly, and its primary product is ethanol.Analyze after testing, in white wine except major part is second alcohol and water, also containing other fragrance matters accounting for total amount about 2%.Because these fragrance matters number of kind in nine is different with mutual ratio, just makes white wine be different from alcohol, and form different style characteristics.Fragrance matter contained in white wine is the material such as alcohols, acids, lipid, ketone, aromatics mainly.Under the effect of microorganism, these substances realize mutual conversion each other.
The feature of aromatic Chinese spirit is that cellar for storing things is aromatic strongly fragrant, and smell coordination, entrance is sweet, the mouth silk floss that falls, tail remainder are long.This is also judge Luzhou-flavor Liquor bad Main Basis of fine quality.The main body forming rich fragrance wine typical style is ethyl hexanoate, and this composition measures higher containing perfume and fragrance outstanding.
In the production of existing aromatic Chinese spirit, edible ethanol or the allotment of base wine is adopted to be a kind of modes, the aromatic Chinese spirit that the base wine come buying or edible ethanol go out to need through technique allotment final production, but, due to the technique formulation problems that prior art exists, cause that produced aromatic Chinese spirit mouthfeel is poor, giving off a strong fragrance is inadequate, alcohol is not soft, taste is evil mixes, even drink rear headache for splitting, blurring of vision, have impact on production marketing market greatly.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of method preparing aromatic Chinese spirit.
For achieving the above object, the technical solution adopted in the present invention is: a kind of method preparing aromatic Chinese spirit, wine based on raw material, and the acids of 0.5 ~ 3.0g/l, 0.7 ~ 4.5g/l ester class, the alcohols of 0.05 ~ 0.6g/l, the aldehydes of 0.01 ~ 0.4g/l; Base liquor food-grade container is held, by acids, ester class, alcohols, aldehydes in proportion and keep under strict control physics and chemistry and sanitary index prepare, stored filter, packing obtains finished product.
Further, described base liquor is base wine or edible ethanol, described acids is made up of caproic acid, acetic acid, lactic acid, butyric acid, ester class is made up of ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, alcohols is made up of n-propyl alcohol, propyl carbinol, sec-butyl alcohol, isopropylcarbinol, primary isoamyl alcohol, and aldehydes is made up of acetaldehyde, acetal.
Further, described caproic acid: acetic acid: lactic acid: butyric acid=0.2 ~ 5: 1 ~ 10: 0.3 ~ 7: 0.1 ~ 1.
Preferably, described caproic acid: acetic acid: lactic acid: butyric acid=2.8: 5: 3.7: 0.6.
Further, described ethyl hexanoate: ethyl acetate: ethyl lactate: ethyl butyrate=2 ~ 20: 1 ~ 15: 0.2 ~ 8: 0.01 ~ 6.
Preferably, described ethyl hexanoate: ethyl acetate: ethyl lactate: ethyl butyrate=12: 10: 3.8: 4.51.
Further, described n-propyl alcohol: propyl carbinol: sec-butyl alcohol: isopropylcarbinol: primary isoamyl alcohol=2 ~ 15: 1 ~ 10: 0.1 ~ 6: 1 ~ 8: 1 ~ 10.
Preferably, described n-propyl alcohol: propyl carbinol: sec-butyl alcohol: isopropylcarbinol: primary isoamyl alcohol=7: 7: 4.5: 4: 10.
Further, described acetaldehyde: acetal=0.5 ~ 5: 0.8 ~ 20.
Preferably, described acetaldehyde: acetal=3.5: 11.6.
Advantageous Effects of the present invention is: blending process cost is low, and clean taste is tasty and refreshing, naturally coordinate, and perfume (or spice) is not gorgeous not quick-fried floating not oiliness, and the soft agreeable to the taste naivete of pure in mouth feel alcohol is mixed taste, without adding any forbidden amphetamine, and comfortable not dry not top after drink.
Embodiment
Below in conjunction with embodiment, the present invention is further elaborated.
Embodiment 1
Prepare a method for aromatic Chinese spirit, wine based on raw material, and the acids of 0.5 ~ 3.0g/l, 0.7 ~ 4.5g/l ester class, the alcohols of 0.05 ~ 0.6g/l, the aldehydes of 0.01 ~ 0.4g/l; Base liquor food-grade container is held, by acids, ester class, alcohols, aldehydes in proportion and keep under strict control physics and chemistry and sanitary index prepare, stored filter, packing obtains finished product.Finished product after preparation is the aromatic Chinese spirit of ethanol content 38 ~ 62% (vol).
Embodiment 2
Prepare a method for aromatic Chinese spirit, wine based on raw material, and the acids of 0.5 ~ 3.0g/l, 0.7 ~ 4.5g/l ester class, the alcohols of 0.05 ~ 0.6g/l, the aldehydes of 0.01 ~ 0.4g/l; Described base liquor is edible ethanol, described acids is made up of caproic acid, acetic acid, lactic acid, butyric acid, ester class is made up of ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, alcohols is made up of n-propyl alcohol, propyl carbinol, sec-butyl alcohol, isopropylcarbinol, primary isoamyl alcohol, and aldehydes is made up of acetaldehyde, acetal.
Described caproic acid: acetic acid: lactic acid: butyric acid=0.2 ~ 5: 1 ~ 10: 0.3 ~ 7: 0.1 ~ 1.
Described ethyl hexanoate: ethyl acetate: ethyl lactate: ethyl butyrate=2 ~ 20: 1 ~ 15: 0.2 ~ 8: 0.01 ~ 6.
Described n-propyl alcohol: propyl carbinol: sec-butyl alcohol: isopropylcarbinol: primary isoamyl alcohol=2 ~ 15: 1 ~ 10: 0.1 ~ 6: 1 ~ 8: 1 ~ 10.
Described acetaldehyde: acetal=0.5 ~ 5: 0.8 ~ 20.
Embodiment 3
Prepare a method for aromatic Chinese spirit, wine based on raw material, and the acids of 0.5 ~ 3.0g/l, 0.7 ~ 4.5g/l ester class, the alcohols of 0.05 ~ 0.6g/l, the aldehydes of 0.01 ~ 0.4g/l; Described base liquor is base wine, described acids is made up of caproic acid, acetic acid, lactic acid, butyric acid, ester class is made up of ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, and alcohols is made up of n-propyl alcohol, propyl carbinol, sec-butyl alcohol, isopropylcarbinol, primary isoamyl alcohol, and aldehydes is made up of acetaldehyde, acetal.
Described caproic acid: acetic acid: lactic acid: butyric acid=2.8: 5: 3.7: 0.6.
Described ethyl hexanoate: ethyl acetate: ethyl lactate: ethyl butyrate=12: 10: 3.8: 4.51.
Described n-propyl alcohol: propyl carbinol: sec-butyl alcohol: isopropylcarbinol: primary isoamyl alcohol=7: 7: 4.5: 4: 10.
Described acetaldehyde: acetal=3.5: 11.6.
Luzhou-flavor pure grain wine selected by base wine, adds water and is modulated into the aromatic Chinese spirit of ethanol content 38 ~ 62% (vol), wet concentration pure water.
This embodiment is most preferred embodiment.
Blending process cost of the present invention is low, and without adding any forbidden amphetamine, clean taste is tasty and refreshing, naturally coordinate, and perfume (or spice) is not gorgeous not quick-friedly not to float not oiliness, and the soft agreeable to the taste naivete of pure in mouth feel alcohol is mixed taste, drinks rear comfortable not dry not top, can relievedly drink in right amount.
Above-described embodiment is explanation of the invention, can not as limitation of the present invention, on the open basis of the present invention without creationary change all in protection scope of the present invention.
Claims (10)
1. prepare a method for aromatic Chinese spirit, it is characterized in that: wine based on raw material, and the acids of 0.5 ~ 3.0g/l, 0.7 ~ 4.5g/l ester class, the alcohols of 0.05 ~ 0.6g/l, the aldehydes of 0.01 ~ 0.4g/l; Base liquor food-grade container is held, by acids, ester class, alcohols, aldehydes in proportion and keep under strict control physics and chemistry and sanitary index prepare, stored filter, packing obtains finished product.
2. the method for preparation aromatic Chinese spirit according to claim 1, it is characterized in that: described base liquor is base wine or edible ethanol, described acids is made up of caproic acid, acetic acid, lactic acid, butyric acid, ester class is made up of ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, alcohols is made up of n-propyl alcohol, propyl carbinol, sec-butyl alcohol, isopropylcarbinol, primary isoamyl alcohol, and aldehydes is made up of acetaldehyde, acetal.
3. the method for preparation aromatic Chinese spirit according to claim 2, is characterized in that: described caproic acid: acetic acid: lactic acid: butyric acid=0.2 ~ 5: 1 ~ 10: 0.3 ~ 7: 0.1 ~ 1.
4. the method for preparation aromatic Chinese spirit according to claim 3, is characterized in that: described caproic acid: acetic acid: lactic acid: butyric acid=2.8: 5: 3.7: 0.6.
5. the method for preparation aromatic Chinese spirit according to claim 2, is characterized in that: described ethyl hexanoate: ethyl acetate: ethyl lactate: ethyl butyrate=2 ~ 20: 1 ~ 15: 0.2 ~ 8: 0.01 ~ 6.
6. the method for preparation aromatic Chinese spirit according to claim 5, is characterized in that: described ethyl hexanoate: ethyl acetate: ethyl lactate: ethyl butyrate=12: 10: 3.8: 4.51.
7. the method for preparation aromatic Chinese spirit according to claim 2, is characterized in that: described n-propyl alcohol: propyl carbinol: sec-butyl alcohol: isopropylcarbinol: primary isoamyl alcohol=2 ~ 15: 1 ~ 10: 0.1 ~ 6: 1 ~ 8: 1 ~ 10.
8. the method for preparation aromatic Chinese spirit according to claim 7, is characterized in that: described n-propyl alcohol: propyl carbinol: sec-butyl alcohol: isopropylcarbinol: primary isoamyl alcohol=7: 7: 4.5: 4: 10.
9. the method for preparation aromatic Chinese spirit according to claim 2, is characterized in that: described acetaldehyde: acetal=0.5 ~ 5: 0.8 ~ 20.
10. the method for preparation aromatic Chinese spirit according to claim 9, is characterized in that: described acetaldehyde: acetal=3.5: 11.6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510856375.2A CN105349387A (en) | 2015-11-20 | 2015-11-20 | Method for preparing strong-flavor type baijiu |
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| CN201510856375.2A CN105349387A (en) | 2015-11-20 | 2015-11-20 | Method for preparing strong-flavor type baijiu |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107937225A (en) * | 2017-12-28 | 2018-04-20 | 李思奇 | A kind of compound seasoning and seasoning formula of liquid of white wine |
| CN109182046A (en) * | 2018-10-26 | 2019-01-11 | 阜阳职业技术学院 | A kind of accord method of white wine |
| CN109679819A (en) * | 2019-03-07 | 2019-04-26 | 江西省宜丰洞山酒业有限公司 | A kind of white wine and its blending method |
| CN109706046A (en) * | 2019-03-07 | 2019-05-03 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its blending method |
| 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 |
| CN110250557A (en) * | 2019-07-10 | 2019-09-20 | 四川领歌智谷科技有限公司 | A kind of fragrant liquor electronic cigarette tobacco tar and preparation method thereof |
| CN111676112A (en) * | 2019-03-11 | 2020-09-18 | 王利华 | Application of beverage mate, beverage or alcoholic beverage and preparation method |
| CN114557439A (en) * | 2022-03-09 | 2022-05-31 | 无锡市锡梅食品科技有限公司 | Strong-flavor liquor flavor liquid essence |
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| CN103555538A (en) * | 2013-10-27 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Feng-flavor Chinese spirit mixing piece and production method thereof |
| CN103555541A (en) * | 2013-10-28 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Sesame flavor type white spirit mixing piece and production method thereof |
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2015
- 2015-11-20 CN CN201510856375.2A patent/CN105349387A/en active Pending
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| CN103555541A (en) * | 2013-10-28 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Sesame flavor type white spirit mixing piece and production method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107937225A (en) * | 2017-12-28 | 2018-04-20 | 李思奇 | A kind of compound seasoning and seasoning formula of liquid of white wine |
| CN109182046A (en) * | 2018-10-26 | 2019-01-11 | 阜阳职业技术学院 | A kind of accord method of white wine |
| CN109679819A (en) * | 2019-03-07 | 2019-04-26 | 江西省宜丰洞山酒业有限公司 | A kind of white wine and its blending method |
| CN109706046A (en) * | 2019-03-07 | 2019-05-03 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its blending method |
| 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 |
| CN111676112A (en) * | 2019-03-11 | 2020-09-18 | 王利华 | Application of beverage mate, beverage or alcoholic beverage and preparation method |
| CN110250557A (en) * | 2019-07-10 | 2019-09-20 | 四川领歌智谷科技有限公司 | A kind of fragrant liquor electronic cigarette tobacco tar and preparation method thereof |
| CN114557439A (en) * | 2022-03-09 | 2022-05-31 | 无锡市锡梅食品科技有限公司 | Strong-flavor liquor flavor liquid essence |
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