CN107893016A - A kind of liquor flavor reconstructing method - Google Patents
A kind of liquor flavor reconstructing method Download PDFInfo
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- CN107893016A CN107893016A CN201810002565.1A CN201810002565A CN107893016A CN 107893016 A CN107893016 A CN 107893016A CN 201810002565 A CN201810002565 A CN 201810002565A CN 107893016 A CN107893016 A CN 107893016A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention belongs to food technology field, and in particular to a kind of liquor flavor reconstructing method, comprise the following steps：White wine is evaporated under reduced pressure, condensed through level Four, respectively obtains one-level distillate A, two level distillate B, three-level distillate C, level Four distillate D, and raffinate during it；2）Distillate A, distillate D and raffinate are mixed, reactant is condensed after reacted, condensed product is evaporated under reduced pressure, obtains distillate E；3）Distillate B, distillate C, distillate E are mixed.For the present invention by the technique of vacuum distillation, selectivity is strong, can remove the smell substances such as 4 methylphenols, can be collected all kinds of materials in different distillates respectively by multi-step pressure reduction distillation procedure.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of liquor flavor reconstructing method.
Background technology
The ratio of quality liquor only accounts for the 20-30% of total output during Production of Luzhou-flavor Liquor, and quality liquor and low and middle-grade wine
Price variance up to 2-4 times, the quality-improving to low and middle-grade former wines be lifted Strong-flavor spirit base quality important channel,
The technology used at present includes two aspects, when fermentation technology optimization, including it is excellent to the technological parameter of koji-making, pit fermentation
Change, and the selection to the pit time；Second, being blent by ageing, improve finished product wine taste as far as possible.But above-mentioned technology is still not
Can fundamentally improve the quality for the low and middle-grade former wines for accounting for total output 50% or so, and this part of low and middle-grade former wine can only with compared with
Low price is sold, and therefore, for liquor-making enterprises particularly former wine manufacturing enterprise, lifts the quality of low and middle-grade white wine, has
Prestige brings being substantially improved for economic benefit.And for high-grade wine, first, being blent using high-quality ageing can cause cost to increase；
Second, influence of the pit to quality is big.
The content of the invention
In order to overcome deficiency of the prior art, operability, the economy of technique, and suitable industrialization are considered
Production, experiment find the reduced pressure distillation technique using four sections of separation, can efficiently separate each cut, and required condition is simpler
It is single, easily realize.
For these reasons, the invention provides following technical scheme：
A kind of liquor flavor reconstructing method, comprises the following steps：
1）White wine is evaporated under reduced pressure, condensed through level Four, respectively obtains one-level distillate A, two level distillate B, three-level during it
Distillate C, level Four distillate D, and raffinate；
2）Distillate A, distillate D and raffinate are mixed, reactant is condensed after reacted, condensed product is evaporated under reduced pressure, is obtained
Distillate E；
3）Distillate B, distillate C, distillate E are mixed.
The highly seasoned structure of apoplexy of the present invention refers to the content for changing various composition in white wine, so as to change the taste flavor of white wine.
Wherein, the vacuum distillation refers to be evaporated under reduced pressure the distillation equipment suitable for brewing industry, such as distillation still, leads to
Heat exchanger is crossed so as to obtain distillation condensation distillate.Also there is the raffinate of fraction after distillation in distillation equipment.
Applicants have found that can efficiently isolate cuts at different levels on demand using being evaporated under reduced pressure, make beneficial to cut
Concentrate in together, and only need level Four to complete multi-step pressure reduction distillation, equipment investment is few, easy to operate.
Reactant in step 2 refers to reacted product and unreacted distillate A, distillate D or raffinate.
Further, step 1）In, vacuum distillation vacuum is 200-400mbar.
Further, step 1）In, vacuum distillation temperature is 80-90 DEG C.
Applicants have found that by controlling the condensation temperature of heat exchangers at different levels to can be very good that the material of flavor will be lifted
Such as：Ethyl hexanoate, ethyl acetate, ethyl butyrate, bad flavor material is such as：Furfural, ethyl lactate, draw rear easily top material such as：
Isobutanol, n-butanol, these collecting materials are in different distillates, so as to obtain high-quality distillate.Using present invention side
Method can be obtained rich in a large amount of flavor substances and the few distillate B and distillate C of bad flavor substance.
Further, the condensation temperature of the first order is 35-45 DEG C.
Further, the condensation temperature of the second level is 25-35 DEG C.
Further, the condensation temperature of the third level and the fourth stage is 15-25 DEG C.
Further, step 2）In, reaction temperature is 90-95 DEG C.
Further, step 2）In, reaction time 1-2h.
Further, step 2）In, vacuum distillation vacuum is 100-150mbar.
Further, step 2）In, vacuum distillation temperature is 70-80 DEG C.
Further, step 2）In, the process of the reaction is by distillate A, distillate D and step 1）It is evaporated under reduced pressure institute
Pass through catalyst filling post catalytic reaction by distillation, caused steam after surplus raffinate mixing.Applicants have found that catalyst
Will not be to the material flavor effect very little of generation as catalyst using ferric sulfate, and use zinc oxide, stannous chloride, dibutyl
The materials such as tin dilaurate tin can produce peculiar smell, such as catalyst：The material of catalytic reaction generation has " saline taste ".Course of reaction
Specifically carry out in a kettle, in reactor top fixed catalyst filled column, steam caused by distillation is filled out by catalyst
It can be reacted after stock column, the mode of fixed filled column is it is possible to prevente effectively from the interference of aqueous phase reactions.
Further, step 3）In, using ultrasonic wave homogeneous, homogenizing time 5-10min.
The materials such as least a portion of ethyl palmitate, ethyl oleate, ethyl linoleate are remained in distillate E, in order to improve
Distillate E quality, light transmittance detection is carried out to distillate E, and method is that distillate E is sampled into decreasing concentration to 25 %V/V at -20 DEG C
Lower freezing 24h detects light transmittance, if light transmittance can carry out after-treatment so as to reduce palmitic acid less than 99% to distillate E
The influence of the materials such as ethyl ester, ethyl oleate, ethyl linoleate.Because of ethyl palmitate, ethyl oleate, linoleic acid second in distillate E
The content of material such as ester are very low, after-treatment can not also be carried out to distillate E according to being actually needed, such as the warp of after-treatment
Help cost, to the not high factor of light transmittance requirement.
The after-treatment is carried out using following methods, can individually be implemented, a variety of can also be used in combination.Specific method
For：1）Vacuum is reduced to 50-100 mbar, level Four condensation process is evaporated under reduced pressure to distillate E at 70 DEG C, collects second segment the
After three sections of distillate mixing, sampling dilution again, freezing, light transmittance is detected；2）It is 3- that its mass fraction is added into distillate E
5 ‰ activated carbon, the adsorption treatment 24-36 h at 4-8 DEG C, sampling dilution again, freezing, detect light transmittance；3）By distillate E
Filtered by the non-polar macroporous resin such as LSI-300 or Ab-8 post, sampling dilution, freezing, detect light transmittance.
Present invention also offers the white wine base liquor that a kind of above method is prepared.
Beneficial effect of the present invention：
The technique that the present invention is distilled by multi-step pressure reduction, selectivity is strong, can remove the smell substances such as 4- methylphenols, pass through
Multi-step pressure reduction distillation procedure can collect all kinds of materials in different distillates respectively.Obtained distillate is finally collected to pass through
After acid, alcohol esterification reaction in ferric sulfate filled column, increase flavor substance composition, enrich the mouthfeel of product, reduction is led
The content of top after drinking, decreasing concentration muddiness and bad flavor material is caused, improves former wine quality.White spirit original wine made from production, can
To be directly used in the use of the base liquor of low alcohol white spirit, without other purification techniques.Using the inventive method be made wine liquid it is more elegant,
It is soft, refreshing net.
Embodiment
The embodiment of form by the following examples, the above of the present invention is remake further specifically
It is bright, but the scope that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following example, it is all above-mentioned interior based on the present invention
Hold realized technology and belong to the scope of the present invention.
Embodiment 1
A kind of alcohol content is 67%（V/V）Luzhou-flavor former wine flavor, carry out as follows：
1）The former wine is evaporated under reduced pressure first, vacuum distillation condition is：350 mbar, 82 DEG C, collect second and third section and collect
Distillate B and distillate C in bottle（It is total to account for the 90% of former wine cumulative volume）Mixing, its alcohol content is detected as 71%（V/V）, point
10 mL distillates are not taken, add deionized water by its decreasing concentration to 25%, 38%, 45%, 52%, are showed after freezing 48 h without muddy loss of gloss
As.
2）5% raffinate in distillation still and the distillate A in first paragraph receiving flask（Account for the 2% of former wine cumulative volume）, last
The distillate D of section（Account for the 3% of former wine volume）Mixing, above connects ferric sulfate filled column, and now mixed liquor alcohol content is 27%（V/
V）, vacuum 200mbar, 12 DEG C of the condensed water vertical h of condensing reflux 2, acid, alcohol esterification in catalytic steam at 95 DEG C, then
In the mbar of vacuum 120, temperature 70 C is evaporated under reduced pressure into distillation still the 5% of only remaining mixeding liquid volume, collects most of beneficial
Flavor substance, now the raffinate in distillation still be enriched the higher alcohol, advanced of the methanol for causing decreasing concentration muddy, acetaldehyde and below C4
Fatty-acid ethyl ester, these materials have obvious infringement to health, abandon processing, and the distillate E samplings being collected into are diluted to wine
It is 99.2% that light transmittance is detected after the smart %V/V of content 25, -20 DEG C of h of freezing processing 24, and chromatogram detection shows the palm in mixed liquor
Acetoacetic ester, ethyl oleate, content 52.32mg/L, 63.67mg/L from before processing, 62.58 mg/L respectively of ethyl linoleate
0.17mg/L, 0.21mg/L, 0.28 mg/L dropped to after processing.
3）Distillate after 1,2 are handled twice presses 2:1 ratio merges, the min of 12kHz ultrasonications 10, now wine degree
For 67%（V/V）, compared with untreated former wine, 3.11g/ is increased to from 2.46 g/L beneficial to flavor substance ethyl hexanoate content
L, ethyl acetate content increase to 2.13 g/L from 1.81 g/L, and ethyl butyrate content increases to 0.33 g/L from 0.23 g/L,
Ethyl valerate content increases to 0.21 g/L from 0.04 g/L, and isoamyl alcohol content increases to 0.38 g/L from 0.35 g/L；It is bad
Flavor components furfural content is reduced to 0.03g/L from 0.05g/L, and content of ethyl lactate is reduced to 1.34 g/L from 2.15 g/L,
Levels of n-butanol is reduced to 0.06 g/L from 0.09 g/L, and isobutyl alcohol content is reduced to 0.05 g/L, acetal from 0.11 g/L
Content is reduced to 0.84 g/L from 0.89 g/L, and sec-butyl alcohol content is reduced to 0.05 g/L from 0.10 g/L, normal propyl alcohol content from
0.25 g/L is reduced to 0.19 g/L, and methanol content is reduced to 0.10 g/L from 0.14 g/L, and acetaldehyde drops from 0.55 g/L
As little as 0.42 g/L, wherein causing the main higher alcohol such as the isoamyl alcohol of top, n-butanol, isobutanol, sec-butyl alcohol, normal propyl alcohol after drink
Content, which amounts to, declines 0.17 g/L.By being found to former wine organoleptic analysis before and after the processing, the Luzhou-flavor former wine after processing is still protected
Typical giving off a strong fragrance style is held, the new vinosity of former wine disappears substantially, is no different miscellaneous taste, and the micro- sweet tea of mouthfeel is net refreshing.
Embodiment 2
It is 66% using a kind of alcohol content（V/V）Luzhou-flavor former wine production Luzhou-flavor low-alcohol liquor, dropped as follows
Degree：
1）The former wine is evaporated under reduced pressure first, vacuum distillation condition is：400 mbar, 85 DEG C, collect second and third section and collect
Distillate B and distillate C in bottle（It is total to account for the 92% of former wine cumulative volume）Mixing, its alcohol content is detected as 69%（V/V）, point
10 mL distillates are not taken, add deionized water by its decreasing concentration to 25%, 38%, 45%, 52%, are showed after freezing 48 h without muddy loss of gloss
As.
2）4% raffinate in distillation still and the distillate A in first paragraph receiving flask（Account for the 2% of former wine cumulative volume）, last
The distillate D of section（Account for the 2% of former wine volume）Mixing, above connects ferric sulfate filled column, and now mixed liquor alcohol content is 21%（V/
V）, vacuum 200mbar, 12 DEG C of condensed waters vertical h of condensing reflux 1, acid, alcohol esterification in catalytic steam at 90 DEG C, then exist
The mbar of vacuum 100,75 DEG C of temperature are evaporated under reduced pressure 6% of the only remaining mixeding liquid volume into distillation still, discard raffinate in distillation still,
Detection light transmittance is after the distillate E samplings being collected into are diluted to alcohol content 25 %V/V, -20 DEG C of h of freezing processing 24
98.5%, slightly loss of gloss.4 ‰ activated carbons, 4 DEG C of h of adsorption treatment 24 are added into the distillate being collected into, sampling again dilutes,
Freezing, detection light transmittance be 99.5%, and chromatogram detection shows ethyl palmitate in mixed liquor, ethyl oleate, ethyl linoleate
Content 0.17mg/L, 0.21mg/L that the 2.2mg/L from before processing, 3.4 mg/L, 4.1 mg/L drop to after processing respectively,
0.28 mg/L。
3）Distillate equal proportion after 1,2 are handled twice merges, the min of 14kHz ultrasonications 10, and now wine degree is
64%（V/V）, compared with untreated former wine, 2.89 g/L are increased to from 1.53 g/L beneficial to flavor substance ethyl hexanoate content,
Ethyl acetate content increases to 2.04 g/L from 1.32 g/L, and ethyl butyrate content increases to 0.18 g/L from 0.13 g/L, and penta
Acetoacetic ester content increases to 0.22 g/L from 0.14 g/L, and isoamyl alcohol content increases to 0.27 g/L, acetal from 0.25 g/L
Content is reduced to 0.82 g/L from 0.98 g/L, and bad flavor material furfural content is reduced to 0.06g/L, lactic acid from 0.11g/L
Ethyl ester content is reduced to 1.54 g/L from 1.89 g/L, and levels of n-butanol is reduced to 0.07 g/L from 0.12 g/L, and isobutanol contains
Amount is reduced to 0.05 g/L from 0.15 g/L, and sec-butyl alcohol content is reduced to 0.07 g/L from 0.12 g/L, normal propyl alcohol content from
0.15 g/L is reduced to 0.11 g/L, and methanol content is reduced to 0.12 g/L from 0.15 g/L, and acetaldehyde drops from 0.78 g/L
As little as 0.32 g/L, wherein causing the main higher alcohol such as the isoamyl alcohol of top, n-butanol, isobutanol, sec-butyl alcohol, normal propyl alcohol after drink
Content, which amounts to, declines 0.22 g/L.Ethyl palmitate, ethyl oleate, ethyl linoleate content from 19.1 mg/L of before processing,
11.6 mg/L, 16.7 mg/L drop to processing after 5.9 mg/L, 4.3 mg/L, 3.6 mg/L, reach low alcohol white spirit technique
It is required that.
Deionized water is added by the former wine decreasing concentration after processing to 25-52%（V/V）Between any wine degree, freeze 48 after decreasing concentration
H wine body still keeps as clear as crystal, passes through decreasing concentration to 38%（V/V）Low-alcohol Luzhou-flavor Liquor organoleptic analysis find, after processing
Luzhou-flavor former wine still maintains typical giving off a strong fragrance style, and the new vinosity of former wine disappears substantially, and no water taste is no different miscellaneous taste, and mouthfeel is micro-
Sweet tea, net refreshing, the low wine after decreasing concentration maintains these organoleptic features substantially, and after -20 DEG C of 24 h of processing, still without turbid phenomenon.
Although reference be made herein to invention has been described for explanatory embodiment of the invention, but above-described embodiment is only this
One of preferable embodiment is invented, embodiments of the present invention are simultaneously not restricted to the described embodiments, it should be appreciated that this area
Technical staff can be designed that a lot of other modifications and embodiment, and these modifications and embodiment will fall in disclosure
Spirit and spirit within.
Claims (10)
1. a kind of liquor flavor reconstructing method, it is characterised in that comprise the following steps：
1）White wine is evaporated under reduced pressure, condensed through level Four, respectively obtains one-level distillate A, two level distillate B, three-level during it
Distillate C, level Four distillate D, and raffinate；
2）Distillate A, distillate D and raffinate are mixed, reactant is condensed after reacted, condensed product is evaporated under reduced pressure, is obtained
Distillate E；
3）Distillate B, distillate C, distillate E are mixed.
2. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 1）In, being evaporated under reduced pressure vacuum is
200-400mbar。
3. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 1）In, vacuum distillation temperature 80-
90℃。
4. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 1）In, the condensation temperature of the first order
For 35-45 DEG C.
5. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 1）In, the condensation temperature of the second level
For 25-35 DEG C.
6. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 1）In, the third level and the fourth stage
Condensation temperature is 15-25 DEG C.
7. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 2）In, reaction temperature 90-95
DEG C, reaction time 1-2h.
8. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 2）In, being evaporated under reduced pressure vacuum is
100-150mbar。
9. liquor flavor reconstructing method according to claim 1, it is characterised in that：Step 2）In, vacuum distillation temperature 60-
80℃。
10. the white wine base liquor that the liquor flavor reconstructing method as described in claim 1-9 is any is prepared.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810002565.1A CN107893016A (en) | 2018-01-02 | 2018-01-02 | A kind of liquor flavor reconstructing method |
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| CN201810002565.1A CN107893016A (en) | 2018-01-02 | 2018-01-02 | A kind of liquor flavor reconstructing method |
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| CN104630014A (en) * | 2015-02-12 | 2015-05-20 | 江南大学 | Method for reducing content of ethyl carbamate in white spirit through reduced pressure secondary distillation |
| CN105062769A (en) * | 2015-07-29 | 2015-11-18 | 安徽瑞思威尔科技有限公司 | Technological method for increasing 3-hydroxyl-2-butanone and 2, 3-butylene glycol in strong-flavor base liquor |
| CN105420058A (en) * | 2015-12-14 | 2016-03-23 | 中粮营养健康研究院有限公司 | Method for removing turbidity of liquor base |
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Application publication date: 20180410 |