CN109022188A - The method for preparing cool shape of the mouth as one speaks white wine using song is strengthened - Google Patents
The method for preparing cool shape of the mouth as one speaks white wine using song is strengthened Download PDFInfo
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- CN109022188A CN109022188A CN201810068982.6A CN201810068982A CN109022188A CN 109022188 A CN109022188 A CN 109022188A CN 201810068982 A CN201810068982 A CN 201810068982A CN 109022188 A CN109022188 A CN 109022188A
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- white wine
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- bent
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention belongs to white wine preparation technical fields, and in particular to a method of cool shape of the mouth as one speaks white wine is prepared using song is strengthened.For having strong smell and the tastes such as bitter, numb, puckery in the existing white wine with refrigerant mouthfeel, the problem of influencing mouthfeel, the present invention provides a kind of using the bent method for preparing cool shape of the mouth as one speaks white wine of reinforcing, comprising the following steps: a, preparation strengthen song b, grain processing c, will strengthen bent, containing menthol natural plants and grain uniform mixing；D, the material mixed is packed into pit, sealing, ferment 7d or more；E, wine is plucked in distillation, obtains cool shape of the mouth as one speaks blending liquor, cool shape of the mouth as one speaks white wine is obtained after blending.The present invention is bent using strengthening, the esterification ability of distiller's yeast can be enhanced, improve transformation efficiency of the menthol to menthyl ester, reduce menthol content in wine body, on the basis of retaining refrigerant mouthfeel, bad smell, the refrigerant mouthfeel that the cool shape of the mouth as one speaks white wine of preparation has alcohol positive are reduced, without other miscellaneous tastes, there are preferable market prospects.
Description
Technical field
The invention belongs to white wine preparation technical fields, and in particular to a kind of side that cool shape of the mouth as one speaks white wine is prepared using reinforcing song
Method.
Background technique
White wine refers to using Cereals as primary raw material, is saccharifying ferment with yeast, Chinese yeast or wheat bran and distiller's yeast etc., through steaming
It boils, be saccharified, ferment, distill and manufactured alcoholic drink.On the very long wine variety of China, the kind and taste of wine are with landing
The difference in domain has derived kind and odor type with their own characteristics.In the case where drinking suitable situation, wine with have refresh oneself, it is excited,
The effect invigorate blood circulation, to promote blood circulation.But wine is drunk more to be harmful to the health, and spicy, scorching weather is drunk, and more makes body drier
Heat, and the impariment of the liver that injures one's stomach.Today's society, as living standard is continuously improved, the new health theory of drinking is gradually formed.The present invention mentions
Cool and refreshing, not peppery mouth out does not burn the white wine of stomach yet this new demand of positive adaptation, will become the following Development of Liquor-making Industry
Important directions.
Traditional liquor production with refrigerant sense generally uses following methods: first is that adding the leaching such as dried peppermint leaf in white wine
Bubble is to reduce wine degree and obtain the white wine with refrigerant mouthfeel；Second is that dried peppermint leaf, lemon peel and other spices are added in alcohol
After distillation, sugared part is placed into and mixing wine that a small amount of peppermint oil is made into；Third is that using perfume (or spice) such as synthetic material's menthols
Essence is blent.Although these methods can generate preferable cooling effect in mouth, strong mint smell masks wine
The flavor of body itself also tends to the sense of taste of the astringent taste detested with people and bitter fiber crops.
It is mainly menthol or menthones this is mainly due to the substance of refrigerant sense is provided in existing refrigerant sense white wine.
Menthol is also known as menthol, is the main component in peppermint oil, is mainly present in the form of L- body in nature
In the essential oil of pennyroyal.Menthol has pure and fresh cool taste, cheap, but its cool taste duration is short and snap
Strongly, the bitter taste for allowing people to occur feeling bad, mouthfeel are bad.Therefore, how to seek in white wine only to have refrigerant mouthfeel, without
Special hardship, numb taste become white wine manufacturing industry technical problem urgently to be resolved.
Summary of the invention
The technical problem to be solved in the present invention are as follows: have in the existing white wine with refrigerant mouthfeel strong smell and bitter, fiber crops,
Puckery equal tastes, influence mouthfeel.
The technical solution of present invention solution technical problem are as follows: a kind of side that cool shape of the mouth as one speaks white wine is prepared using reinforcing song is provided
Method.Method includes the following steps:
A, preparation is strengthened bent
Esterifying bacteria is inoculated in grain, 15~35 DEG C of solid-states or 3~30d of liquid state fermentation obtain esterifying bacteria powder or esterification
Bacterium solution；
Grain is cooked, is cooled down, is mixed with song mother, esterifying bacteria powder or esterification bacterium solution, bent embryo is pressed into, according to conventional distiller's yeast
Production technology heap is bent, turns over song and tears song open, and it is bent that reinforcing is made；Or using common bent, the esterifying bacteria powder of 1~10wt% of addition or esterification
It is bent that reinforcing is made in bacterium solution, mixing；
B, grain is handled
After grain raw material is crushed, is impregnated, uploading in rice steamer steams grain, and big decatize grain guarantees that steaming grain is well-done, the raw material cooked is taken the dish out of the pot
Spreading for cooling is cooled to 25~40 DEG C；
C, mixed song, mixing
The grain raw material of reinforcing song, containing menthol natural plants and step b processing prepared by step a is mixed and stirred
It is even；
D, it ferments
The material that step c is mixed is packed into pit, and sealing, ferment 7d or more；
E, stepwise distillation
Material after fermenting in step d is distilled, delays steam flow wine, stream wine temperature control is at 25~30 DEG C, distillation 30
~100min, plucks wine in right amount, plucks when tasting, amount quality picking wine, by matter and bucket, obtains cool shape of the mouth as one speaks blending liquor, obtains Liang Kou after blending
Type white wine.
Wherein, above-mentioned prepare in the method for cool shape of the mouth as one speaks white wine using strengthening song, grain described in step a is rice, small
At least one of wheat, sorghum, glutinous rice, corn, wheat bran, chaff shell, pea or soya bean；Preferably sorghum, rice, wheat or glutinous rice
At least one of.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, esterifying bacteria inoculum concentration described in step a is
0.1~10%, preferably 0.1~1%.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, esterifying bacteria powder described in step a is solid-state
Tunning, main component are mycotic spore and solid matrix, and granularity is 20~80 mesh.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, esterification bacterium solution described in step a is liquid
Tunning, main component are mycotic spore and liquid mycelia.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, the mother's additive amount of song described in step a are as follows:
Account for 1~20%, preferably the 3~10% of grain, bent female, esterifying bacteria powder or esterification bacterium solution total weight.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, esterifying bacteria powder or esterification described in step a
The additive amount of bacterium solution are as follows: account for grain, bent female, esterifying bacteria powder or be esterified bacterium solution total weight 0.01~10%, preferably 0.5~
1%.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, esterifying bacteria described in step a is monascus
(M.purpureus), at least one of rhizopus chinensis (R.chinensis) or Candida (C.rugosa).
Preferably, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, esterifying bacteria described in step a is magnificent root
It is mould.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, liquor-making raw material described in step b is big
At least one of rice, wheat, sorghum, glutinous rice or corn, preferably sorghum or glutinous rice.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using strengthening song, soaking temperature when immersion described in step b
Be 40~80 DEG C, soaking time be 10~for 24 hours, water content 40~60% in the liquor-making raw material after immersion.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, containing menthol day described in step c
Right plant includes mint Mentha spp., herba lysimachiae Glechoma longituba or sharp purple perilla Perilla
At least one of frutescens.
Preferably, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, it is containing menthol described in step c
Natural plants are fish mint M.aquatica, wild mint M.arvensis, false peppermint M.asiatica, Australia peppermint
M.australis, mentba canadensis M.canadensis, Hart general column peppermint M.cervina, lemon-mint M.citrata, wrinkle
Leaf peppermint M.crispata, M.cunninghamia, Mentha dahurica M.dahurica, M.diemenica, M.gattefossei,
M.grandiflora, peppermint M.haplocalyx, cornmint M.japonica, Ke Peite peppermint M.kopetdaghensis,
Forest peppermint M.laxiflora, lavender M.longifolia, Mentha pulegium Linn M.pulegium, Coxica peppermint
M.requienii, northeast peppermint M.sachalinensis, M.satureioides, spearmint M.spicata, apple peppermint
M.suaveolens, pineapple peppermint M.suaveolens, ginger peppermint M.gracilis, peppermint M.piperita, roundleaf are thin
One of lotus M.rotundifolia or red hair peppermint M.mithiana.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, reinforcing described in step c is bent, it is thin to contain
The additive amount of the natural plants of lotus and poor unstrained spirits is respectively as follows: reinforcing song 1%~60%, and containing menthol natural plants 1%~
20%, grain raw material 30%~98%.
Preferably, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, reinforcing described in step c is bent, contains
The additive amount of the natural plants of peppermint and poor unstrained spirits is respectively as follows: reinforcing song 5~15%, and containing menthol natural plants 3%~
10%, grain raw material 75~92%.
Preferably, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, fermentation time described in step d is 15
~60d.
Wherein, it is above-mentioned using strengthen song prepare in the method for cool shape of the mouth as one speaks white wine, described in step e distillation for teaming bucket distillation,
One of rectifying or molecular distillation.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, it further include to cool shape of the mouth as one speaks tune described in step e
The step of taste wine is purified.
Further, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, purification process described in step e
Are as follows: whether centrifugation, distillation or not, in kettle after Liquid Residue or supernatant coarse filtration, and filtrate removes clear liquid, nanofiltration separation through ultra-filtration and separation
Remove clear liquid, nanofiltration concentration takes supernatant.
Further, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, distillation procedure described in purification process
Are as follows: in distilling apparatus, slow heating, keep slight boiling condition 1~2 hour, reflux ratio 3~7, until ethanol content be down to 5% with
Interior distillation terminates.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, centrifugal speed described in purification process is
3000~10000 turns/min, repeated centrifugation 3~5 times, it is centrifuged 5~30min every time, merges supernatant.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, centrifugal speed described in purification process is
8000 turns/min, repeated centrifugation 3 times, it is centrifuged 10min every time.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, it is adopted when ultra-filtration and separation described in purification process
Ultrafiltration retaining molecular weight is l~50kDa.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, it is adopted when ultra-filtration and separation described in purification process
Ultrafiltration retaining molecular weight is l~10kDa.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, it is adopted when ultra-filtration and separation described in purification process
Ultrafiltration retaining molecular weight is 1~3kDa.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, described in purification process when ultra-filtration and separation, choosing
The feed liquid temperature selected is 20~50 DEG C, and feed pressure is 0.1~1.5MPa.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, described in purification process when ultra-filtration and separation, choosing
The feed liquid temperature selected is 30~35 DEG C, and feed pressure is 0.8~1.0MPa.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, described in purification process when nanofiltration separation, adopt
Nanofiltration retaining molecular weight is between 250~500Da.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, described in purification process when nanofiltration separation, adopt
Nanofiltration retaining molecular weight is 300Da.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, when nanofiltration described in purification process is concentrated, adopt
Nanofiltration retaining molecular weight is between 150~250Da.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, when nanofiltration described in purification process is concentrated, adopt
Nanofiltration retaining molecular weight is 180Da.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, contain in cool shape of the mouth as one speaks white wine described in step e
Menthyl ester, menthol≤30mg/L, menthones≤6mg/L, peppermint ester content >=0.05mg/L, the gross weight of menthol and menthones
The weight ratio of amount and menthyl ester is≤1.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.05~150mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.05~130mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.05~100mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.05~50mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.1~50mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.1~20mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.1~15mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 0.5~10mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 1~10mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 1~8mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 1~3mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 3~8mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 3~5mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Ester content is 5~8mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Alcohol≤10mg/L, menthones≤2mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, peppermint in cool shape of the mouth as one speaks white wine described in step e
Alcohol≤5mg/L, menthones≤1mg/L.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, it is thin in cool shape of the mouth as one speaks white wine described in step e
Lotus ester is at least one of menthyl acetate, menthyl lactate or monomethyl succinate.
Wherein, above-mentioned to be prepared in the method for cool shape of the mouth as one speaks white wine using reinforcing song, it is thin in cool shape of the mouth as one speaks white wine described in step e
Lotus ester is menthyl acetate.
The present invention also provides the cool shape of the mouth as one speaks white wine that a kind of above method is prepared.
The invention has the benefit that the method that the present invention prepares cool shape of the mouth as one speaks white wine will be thin by strengthening bent esterification
Lotus alcohol and organic acid are converted into menthyl ester, and the cool taste substance of peppermint esters has the characteristics of soft, pure, to be free of other miscellaneous tastes, energy
Increase cool feeling on the basis of not influencing wine body original style；The method of the present invention also added esterifying bacteria and enhance the esterification energy of distiller's yeast
Power greatly increases the efficiency that menthol is converted into menthyl ester with organic acid during liquor fermentation, reduces the finished product of preparation
With the menthol content of intense stimulus smell in white wine.Preparation method of the invention is simple, strong operability, is suitable for industrialization
Production, the white wine being prepared has the positive refrigerant mouthfeel of alcohol, without other miscellaneous tastes, additionally it is possible to when alleviation eats peppery and eat it is peppery after
Oral cavity, gastrointestinal discomfort are particularly suitable for drinking when eating peppery, have preferable market prospects.
Specific embodiment
The present invention provides a kind of methods for preparing cool shape of the mouth as one speaks white wine using song is strengthened, comprising the following steps:
A, preparation is strengthened bent
Esterifying bacteria is inoculated in grain, 15~35 DEG C of solid-states or 3~30d of liquid state fermentation obtain esterifying bacteria powder or esterification
Bacterium solution；
Grain is cooked, is cooled down, is mixed with song mother, esterifying bacteria powder or esterification bacterium solution, bent embryo is pressed into, according to conventional distiller's yeast
Production technology heap is bent, turns over song and tears song open, and it is bent that reinforcing is made；Or using common bent, the esterifying bacteria powder of 1~10wt% of addition or esterification
It is bent that reinforcing is made in bacterium solution, mixing；
B, grain is handled
After grain raw material is crushed, is impregnated, uploading in rice steamer steams grain, and big decatize grain guarantees that steaming grain is well-done, the raw material cooked is taken the dish out of the pot
Spreading for cooling is cooled to 25~40 DEG C；
C, mixed song, mixing
The grain raw material of reinforcing song, containing menthol natural plants and step b processing prepared by step a is mixed and stirred
It is even；
D, it ferments
The material that step c is mixed is packed into pit, and sealing, ferment 7d or more；
E, stepwise distillation
Material after fermenting in step d is distilled, delays steam flow wine, stream wine temperature control is at 25~30 DEG C, distillation 30
~100min, plucks wine in right amount, plucks when tasting, amount quality picking wine, by matter and bucket, obtains cool shape of the mouth as one speaks blending liquor, obtains Liang Kou after blending
Type white wine.
Strengthen song used in the present invention, it is using microbe separation technology, filtering out can be abundant that also referred to as reinforcing bacterium is bent
Improve the probiotics of distiller's yeast performance.It, which can be inoculated into distiller's yeast, strengthens its properties, to further increase out vinosity
Amount.Reinforcing Qu Caiyong monascus (M.purpureus), rhizopus chinensis (R.chinensis) or Candida prepared by the present invention
One or more of (C.albicans), the alcohol strengthened in Qu Cuihua wine brewing is reacted with acid, improves the content of lactone component；More
For importantly, the present invention wine brewing when be added to the containing menthol substance such as dried peppermint leaf, wine brewing when menthol release after,
In the case where strengthening bent catalytic action, it can be reacted with acidic materials such as acetic acid and generate the derivatives such as menthyl acetate.Menthyl acetate
Belong to natural coolant agent, highly-safe, cool taste is pure, without other miscellaneous tastes, maintains the positive taste of alcohol of white wine, has both refrigerant
Mouthfeel, and then a kind of positive cool shape of the mouth as one speaks white wine of taste alcohol has been prepared.
It is of the present invention to pluck wine in right amount, it is plucked when tasting, amount quality picking wine, is removed when by matter and bucket while considering base smells of wine
Outside cool feeling, remaining standard and operating method are all identical with the operation of common brewing spirit.Particularly, in step e of the present invention
The cool shape of the mouth as one speaks blending liquor arrived further includes the steps that purifying cool shape of the mouth as one speaks blending liquor.Purifying is using molecular film nanofiltration concentration
Method carries out, and first uses molecular cut off to carry out ultra-filtration and separation for the ultrafiltration membrane of l~50kDa, then using molecular cut off 250
The nanofiltration membrane of~500Da is separated, and is finally concentrated using nanofiltration membrane of the molecular cut off in 150~250Da, so that cool
Menthol, menthones and other big molecular impurity substances in shape of the mouth as one speaks blending liquor are reduced, and peppermint Ester is enriched with.Root again
According to needs, make menthol≤30mg/L, menthones≤6mg/L, peppermint ester content >=0.05mg/L, menthol and menthones it is total
The standard that the weight ratio of weight and menthyl ester is≤1 carries out hook tune to cool shape of the mouth as one speaks blending liquor, obtains a kind of with refrigerant mouthfeel
And the cool shape of the mouth as one speaks white wine of no impurity taste.
Menthol≤30mg/L in cool shape of the mouth as one speaks white wine prepared by the present invention, menthones≤6mg/L, peppermint ester content >=
The total weight of 0.05mg/L, menthol and menthones and the weight ratio of menthyl ester are≤1；It is preferred that peppermint ester content be 0.1~
20mg/L, cool shape of the mouth as one speaks white wine at this time have soft refrigerant mouthfeel without mint flavored, and just, taste is best for mouthfeel alcohol.
Explanation is further explained to a specific embodiment of the invention below by embodiment, but does not indicate to send out this
Bright protection scope is limited in range described in embodiment.
The method of the present invention of embodiment 1 prepares cool shape of the mouth as one speaks white wine A
Specific operating procedure is as follows:
1, strengthen bent preparation
1.1 esterifying bacterias expand culture
Rice crushing cooks, and is inoculated with magnificent root enzyme bacterium spore, and mass ratio 0.1% is placed at 28 DEG C and cultivates, and cultivates 15d, does
Dry, crushing, is made esterifying bacteria powder.
1.2 production are strengthened bent
By wheat, pea, proportionally 7:3 ratio is crushed, and is cooked, and is mixed after cooling with 5% bent female, 1% esterifying bacteria powder,
It is pressed into bent embryo, it is bent to be put into bent room temperature control hair.
2, feedstock processing
2.1 raw materials crush
Sorghum, rice, corn, glutinous rice, crush maize, degree of grinding is to account for 30% by 20 mesh holes.
2.2 raw material soaking
Sorghum is individually impregnated, 50~60 DEG C of temperature, the time 20 hours；
Rice, corn, glutinous rice, corn impregnate together, and 60~70 DEG C of temperature, the time 15 hours.
2.3 steam grain
Raw material is uniformly mixed, grain is steamed using existing method uploading in rice steamer, big decatize grain guarantees that steaming grain is well-done.
2.4 spreading for cooling
The raw material cooked is taken the dish out of the pot spreading for cooling, is cooled to 30~35 DEG C.
3, mixed song, mixing
Bent, dried peppermint leaf is strengthened in 1 preparation to be uniformly mixed with after poor unstrained spirits uniform mixing according to 5:15:80 ratio.
4, it ferments
The material that raw material mixes is mixed by 3 and is packed into pit, is sealed with pit mud, and ferment 45d.
5, it distills
It is distilled using rectifying column, collection obtains the fraction of 4 cool taste material collections, is shown in Table 1.
6, it blends
At least one of common white spirit, water and fraction 2,3,4 are subjected to hook tune as needed, after when hook tune guarantees hook tune
Peppermint ester content >=0.05mg/L, while guaranteeing menthol≤30mg/L, menthones≤6mg/L, and menthol and menthones
Total weight and menthyl ester weight ratio be≤1, obtain the cool shape of the mouth as one speaks white wine of heterogeneity, be shown in Table 2, ND*It indicates lower than inspection
Rising limit is not detected.
Cool taste content of material % in 4 fractions of 1 embodiment 1 of table distillation
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Fraction 1 | 19.1 | 74.3 | 0.5 | ND* | ND |
| Fraction 2 | 1.4 | 18.1 | 61.2 | 10.3 | ND |
| Fraction 3 | 0.2 | 1.4 | 5.2 | 90.3 | 0.4 |
| Fraction 4 | 0.1 | 0.3 | 0.2 | 13.9 | 68.4 |
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 2 embodiment of table 1
The method of the present invention of embodiment 2 prepares cool shape of the mouth as one speaks white wine B
Specific operating procedure is as follows:
1, strengthen bent preparation
1.1 esterifying bacterias expand culture
Rice crushing cooks, and is inoculated with magnificent root enzyme solid bacterium powder, and mass ratio 1% is placed at 30 DEG C and cultivates, and cultivates 10d, does
Dry, crushing, is made esterifying bacteria powder.
1.2 production are strengthened bent
Sauce incense liquor wine brewing song prepares esterifying bacteria bacterium powder with 1.1 and is mixed to prepare reinforcing song according to the ratio of 10:1.
2, feedstock processing
2.1 raw materials crush
Sorghum crushes, and degree of grinding by accounting for for 20 mesh holes 20% to be advisable.
2.2 raw material soaking
Sorghum is impregnated, 50~60 DEG C of temperature, the time 20 hours.
2.3 steam grain
Grain is steamed using existing method uploading in rice steamer, big decatize grain guarantees that steaming grain is well-done.
2.4 spreading for cooling
The raw material cooked is taken the dish out of the pot spreading for cooling, is cooled to 30~35 DEG C.
3, mixed song, mixing
Bent, dried peppermint leaf is strengthened in 1 preparation to be uniformly mixed with after poor unstrained spirits uniform mixing according to 15:10:75 ratio.
4, it ferments
The material that raw material mixes is mixed by 3 and is packed into pit, is sealed with pit mud, and ferment 55d.
5, it distills
It is distilled using molecular rectifier, collection obtains the fraction of 4 cool taste material collections, is shown in Table 3.
6, it blends
At least one of common white spirit, water and fraction 2,3,4 are subjected to hook tune as needed, after when hook tune guarantees hook tune
Peppermint ester content >=0.05mg/L in white wine, while guaranteeing menthol≤30mg/L, menthones≤6mg/L, and menthol with
The total weight of menthones and the weight ratio of menthyl ester are≤1, obtain the cool shape of the mouth as one speaks white wine of heterogeneity, are shown in Table 4.
Cool taste content of material % in 4 fractions of 3 embodiment 2 of table distillation
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Fraction 1 | 18.3 | 71.3 | 0.01 | ND | ND |
| Fraction 2 | 4.3 | 13.4 | 75.1 | 5.5 | ND |
| Fraction 3 | 0.1 | 0.4 | 4.1 | 91.3 | ND |
| Fraction 4 | ND | ND | ND | 1.3 | 94.2 |
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 4 embodiment of table 2
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Cool shape of the mouth as one speaks white wine B1 | ND | ND | 2.0 | ND | ND |
| Cool shape of the mouth as one speaks white wine B2 | ND | 3.3 | 22.4 | 0.3 | ND |
| Cool shape of the mouth as one speaks white wine B3 | ND | ND | ND | 0.05 | ND |
| Cool shape of the mouth as one speaks white wine B4 | ND | ND | ND | 0.3 | 14.8 |
The method of the present invention of embodiment 3 prepares cool shape of the mouth as one speaks white wine C
Specific operating procedure is as follows:
1, strengthen bent preparation
1.1 esterifying bacterias expand culture
Rice crushes, and is configured to 10% Rice & peanut milk；After sterilizing, it is inoculated with magnificent root enzyme mycelia, mass ratio 1%；It is placed at 25 DEG C, turns
10d is cultivated in fast 150rpm, culture；Bacterium solution must be esterified.
1.2 production are strengthened bent
It by wheat crushing, cooks, is mixed with bent mother 5%, esterifying bacteria bacterium solution amount than 0.5% after cooling, be pressed into bent embryo, put
It is bent to enter bent room temperature control hair.
2, feedstock processing
2.1 raw materials crush
Sorghum crushes, and degree of grinding by accounting for for 20 mesh holes 20% to be advisable.
2.2 raw material soaking
Sorghum is impregnated, 50~60 DEG C of temperature, the time 20 hours.
2.3 steam grain
Grain is steamed using existing method uploading in rice steamer, big decatize grain guarantees that steaming grain is well-done.
2.4 spreading for cooling
The raw material cooked is taken the dish out of the pot spreading for cooling, is cooled to 30~35 DEG C.
3, mixed song, mixing
Bent, dried peppermint leaf is strengthened in 1 preparation to be uniformly mixed with after poor unstrained spirits uniform mixing according to 10:5:85 ratio.
4, it ferments
The material that raw material mixes is mixed by 3 and is packed into pit, is sealed with pit mud, and ferment 100d.
5, wine is plucked in distillation
It is distilled using steaming bucket, every Fractional Collections distillate, leading portion fraction menthyl ester is higher, gradually decreases, back segment
Fraction organic acid content is higher, gradually increases total collection and obtains 4 sections of fractions；The higher distillation point of the peppermint ester content being collected into,
It is separately stored according to content height, obtains the blending liquor of the cool shape of the mouth as one speaks, be shown in Table 5.
6, it blends
At least one of common white spirit, water and fraction 2,3,4 are subjected to hook tune as needed, after when hook tune guarantees hook tune
Peppermint ester content >=0.05mg/L in white wine, while guaranteeing menthol≤30mg/L, menthones≤6mg/L, and menthol with
The total weight of menthones and the weight ratio of menthyl ester are≤1, obtain the cool shape of the mouth as one speaks white wine of heterogeneity, are shown in Table 6.
Cool taste content of material % in 4 fractions of 5 embodiment 3 of table distillation
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Fraction 1 | 18.2 | 43.1 | 1.3 | 0.8 | ND |
| Fraction 2 | 9.2 | 21.3 | 11.5 | 36.5 | ND |
| Fraction 3 | 4.33 | 15.2 | 27.3 | 27.22 | 2.84 |
| Fraction 4 | 1.4 | 6.2 | 11.13 | 34.27 | 6.41 |
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 6 embodiment of table 3
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Cool shape of the mouth as one speaks white wine C1 | 1.1 | 5.5 | 15.2 | 30.8 | 4.5 |
| Cool shape of the mouth as one speaks white wine C2 | 1.0 | 3.21 | 0.98 | 2.88 | 1.1 |
| Cool shape of the mouth as one speaks white wine C3 | 1.1 | 6.2 | 5.1 | 6.4 | 1.17 |
| Cool shape of the mouth as one speaks white wine C4 | 0.27 | 1.13 | 3.82 | 5.32 | 0.51 |
The method of the present invention of embodiment 4 prepares cool shape of the mouth as one speaks white wine C
Specific operating procedure is as follows:
1, strengthen bent preparation
1.1 esterifying bacterias expand culture
Rice crushes, and is configured to 10% Rice & peanut milk；After sterilizing, it is inoculated with magnificent root enzyme mycelia, mass ratio 1%；It is placed at 25 DEG C, turns
10d is cultivated in fast 150rpm, culture；Bacterium solution must be esterified.
1.2 production are strengthened bent
It by wheat crushing, cooks, is mixed with bent mother 5%, esterifying bacteria bacterium solution amount than 0.5% after cooling, be pressed into bent embryo, put
It is bent to enter bent room temperature control hair.
2, feedstock processing
2.1 raw materials crush
Sorghum crushes, and degree of grinding by accounting for for 20 mesh holes 20% to be advisable.
2.2 raw material soaking
Sorghum is impregnated, 50~60 DEG C of temperature, the time 20 hours.
2.3 steam grain
Grain is steamed using existing method uploading in rice steamer, big decatize grain guarantees that steaming grain is well-done.
2.4 spreading for cooling
The raw material cooked is taken the dish out of the pot spreading for cooling, is cooled to 30~35 DEG C.
3, mixed song, mixing
Bent, dried peppermint leaf is strengthened in 1 preparation to be uniformly mixed with after poor unstrained spirits uniform mixing according to 5:15:85 ratio.
4, it ferments
The material that raw material mixes is mixed by 3 and is packed into pit, is sealed with pit mud, and ferment 100d.
5, wine is plucked in distillation
It is distilled using steaming bucket, every Fractional Collections distillate, leading portion fraction menthyl ester is higher, gradually decreases, back segment
Fraction organic acid content is higher, gradually increases total collection and obtains 4 sections of fractions；The higher distillation point of the peppermint ester content being collected into,
It is separately stored according to content height, obtains the blending liquor of the cool shape of the mouth as one speaks, be shown in Table 7.
6, it blends
At least one of common white spirit, water and fraction 2,3,4 are subjected to hook tune as needed, after when hook tune guarantees hook tune
Peppermint ester content >=0.05mg/L in white wine, while guaranteeing menthol≤30mg/L, menthones≤6mg/L, and menthol with
The total weight of menthones and the weight ratio of menthyl ester are≤1, obtain the cool shape of the mouth as one speaks white wine of heterogeneity, are shown in Table 8.
Cool taste content of material % in 4 fractions of 7 embodiment 4 of table distillation
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Fraction 1 | 13.2 | 33.1 | 51.3 | 0.8 | ND |
| Fraction 2 | 10.40 | 25.3 | 30.2 | 2.4 | ND |
| Fraction 3 | 1.31 | 8.4 | 26.1 | 34.2 | 40.84 |
| Fraction 4 | 1.2 | 5.32 | 13.55 | 22.14 | 3.26 |
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 8 embodiment of table 4
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Cool shape of the mouth as one speaks white wine D1 | 5.1 | 28.5 | 75.3 | 55.2 | 8.14 |
| Cool shape of the mouth as one speaks white wine D2 | 4.1 | 18.4 | 63.5 | 51.14 | 0.84 |
| Cool shape of the mouth as one speaks white wine D3 | 5.5 | 22.2 | 101.2 | 26.2 | 3.35 |
| Cool shape of the mouth as one speaks white wine D4 | 3.5 | 22.4 | 12.21 | 91.2 | 10.35 |
Comparative example 1 prepares cool shape of the mouth as one speaks white wine E using directly string steaming method
1, strengthen bent preparation
1.1 esterifying bacterias expand culture
Rice crushing cooks, and is inoculated with magnificent root enzyme solid bacterium powder, and mass ratio 1% is placed at 30 DEG C and cultivates, and cultivates 10d, does
Dry, crushing, is made esterifying bacteria powder.
1.2 production are strengthened bent
Sauce incense liquor wine brewing song prepares esterifying bacteria bacterium powder with 1.1 and is mixed to prepare reinforcing song according to the ratio of 10:1.
2, feedstock processing
2.1 raw materials crush
Sorghum crushes, and degree of grinding by accounting for for 20 mesh holes 20% to be advisable.
2.2 raw material soaking
Sorghum is impregnated, 50~60 DEG C of temperature, the time 20 hours.
2.3 steam grain
Grain is steamed using existing method uploading in rice steamer, big decatize grain guarantees that steaming grain is well-done.
2.4 spreading for cooling
The raw material cooked is taken the dish out of the pot spreading for cooling, is cooled to 30~35 DEG C.
3, mixed song, mixing
Song is strengthened in 1 preparation to be uniformly mixed with after poor unstrained spirits uniform mixing according to 10:90 ratio.
4, it ferments
The material that raw material mixes is mixed by 3 and is packed into pit, is sealed with pit mud, and ferment 30d.
5, wine is plucked in distillation
The raw material fermented takes out, and addition 10% dried peppermint leaf of mass fraction carries out mixing distillation, and stream wine temperature control is 25
~30 DEG C, 50min is distilled, wine is plucked in right amount, is plucked when tasting, amount quality picking wine obtains alcohol content >=60%vol by matter and bucket
Cool shape of the mouth as one speaks liquor seasoning wine.
6, it stores, blend
The cool shape of the mouth as one speaks liquor seasoning wine of distillation gained is put into dedicated storage wine container and stores March, according to peppermint ester content >=
0.05mg/L, while guaranteeing menthol≤30mg/L, menthones≤6mg/L is blent as cool shape of the mouth as one speaks white wine E, is shown in Table 9.
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 9 comparative example of table 1
| Menthones | Menthol | Menthyl acetate | Pfansteihl menthyl ester | Monomethyl succinate | |
| Cool shape of the mouth as one speaks white wine E | 11.2 | 23.5 | 2.3 | 3.2 | ND |
Comparative example 2 prepares cool shape of the mouth as one speaks white wine F using common distiller's yeast
Dried peppermint leaf is added during the fermentation, is pressed using the common distiller's yeast for not adding magnificent root enzyme according to 1 technique of embodiment
According to peppermint ester content >=0.05mg/L, while guaranteeing menthol≤30mg/L, menthones≤6mg/L is blent white as the cool shape of the mouth as one speaks
Wine F, is shown in Table 10.
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 10 comparative example of table 2
Comparative example 3 prepares cool shape of the mouth as one speaks white wine F using common distiller's yeast
Dried peppermint leaf is added during the fermentation, is pressed using the common distiller's yeast for not adding magnificent root enzyme according to 2 technique of embodiment
According to peppermint ester content >=0.05mg/L, while guaranteeing menthol≤30mg/L, menthones≤6mg/L is blent white as the cool shape of the mouth as one speaks
Wine G, is shown in Table 11.
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 11 comparative example of table 3
Comparative example 4 prepares cool shape of the mouth as one speaks white wine G using common distiller's yeast
Dried peppermint leaf is added during the fermentation, is pressed using the common distiller's yeast for not adding magnificent root enzyme according to 3 technique of embodiment
According to peppermint ester content >=0.05mg/L, while guaranteeing menthol≤30mg/L, menthones≤6mg/L is blent white as the cool shape of the mouth as one speaks
Wine H, is shown in Table 12.
The cool cool taste content of material ppm of shape of the mouth as one speaks white wine of 12 comparative example of table 4
Compliance test result
Sensory evaluation is carried out to cool shape of the mouth as one speaks white wine prepared by embodiment 1-4 and comparative example 1-4, as a result such as the following table 13 institute
Show.The concrete operations of sensory evaluation are carried out according to GB/T 10345.2.Evaluating member 10 sense organs of selection are sensitive, by special
Door training, meets the professional of organoleptic analysis's requirement, wine body feature is described, for cool feeling in wine body and mint flavored into
Row scoring assigns minute mark standard as shown in table 13 below, and data useIt indicates.
The cool shape of the mouth as one speaks white wine sensory evaluation scores table of table 13
| Score value X | Cool feeling | Mint flavored |
| 1 X≤3 < | Slightly | Slightly |
| 3 X≤7 < | It is soft | Obviously |
| 7 X≤10 < | Stimulation | Strongly |
Cool shape of the mouth as one speaks white wine prepared by embodiment and comparative example is evaluated according to the standards of grading of table 13, is obtained such as following table
Result shown in 14.
The cool shape of the mouth as one speaks white wine component content table of 14 distinct methods of table preparation and sense organ evaluating meter
From above-mentioned experimental result: experiment is compared with peppermint in the cool shape of the mouth as one speaks white wine for strengthening bent and common bent preparation
The content of alcohol, menthyl lactate, menthyl acetate and monomethyl succinate, and the cool shape of the mouth as one speaks white wine with directly string steaming method preparation
It compares.As a result, it has been found that adding dried peppermint leaf in brewing process, peppermint Ester can be generated, and it is raw directly to go here and there steaming method
The ingredient of menthol and a small amount of menthyl acetate natural in peppermint is contained only in the cool shape of the mouth as one speaks white wine E produced, it was demonstrated that logical
Menthol is converted menthyl ester by the fermentation energy for crossing white wine.Menthyl ester can be greatly improved in cool taste substance using song is strengthened
Ratio, using common bent, esterification ability is weaker, and main cool taste material composition is detected in wine body for cool shape of the mouth as one speaks white wine comparative example
For menthol, the cool shape of the mouth as one speaks white wine A, B, C, D are bent using strengthening, and esterification ability is stronger, the main cool taste detected in wine body at
It is divided into menthyl ester.The cool shape of the mouth as one speaks white wine of above-mentioned preparation, according to judging personnel's subjective feeling, cool taste assigns score value 2~3, mint flavored
When assigning score value≤3, there is slight refrigerant mouthfeel, without obvious mint flavored.Cool taste assigns score value at 4-7 points, and mint flavored assigns score value≤3
When, there is soft refrigerant mouthfeel, without obvious mint flavored, mouthfeel is most appropriate, and when cool taste assigns score value at 8-10 points, mint flavored is assigned
When score value≤3, cool feeling is stronger, but also can reach standard for drinking without obvious mint flavored；When mint flavored reaches 4 timesharing, have obvious
Mint flavored, not being able to satisfy expected from the present invention has cool feeling and the effect without cool taste.
Human body assessment experiment
It is total to the irritation for eating peppery rear appearance using the cool shape of the mouth as one speaks white wine progress human body investigation assessment of A1 of the embodiment of the present invention
100 volunteers of reaction have participated in investigation.Wherein tester men and women ratio 2:1；There are within 18-30 years old 55 people；Have 30 within 31-40 years old
People；There are within 41-50 years old 15 people, represents the region and eat peppery main body crowd.
Table 15 eats peppery fundamental reaction table
As can be seen from Table 15, to eat it is peppery after occur irritative response details, most people eat it is peppery after oral cavity,
All there is adverse reaction in stomach, abdomen, excretion and anus.
This assessment drinks cool shape of the mouth as one speaks white wine (125- using this 100 examination persons as object, by testing the peppery chafing dish in eating
During 250ml) and second day somatic reaction, analysis is investigated again, this assessment is picked on the basis of data comparison
Except invalid data, assessment front and back data variation is compared and is analyzed.Evaluating result, which is chosen, there is significant discomfort symptom people
Number is included in scope of statistics, eliminates the uncertain crowd for occurring symptom once in a while, so that data are more accurate, can more embody before drinking
After change, confidence level is higher.
As the result is shown:
(1) dry situation when eating peppery can be significantly improved by drinking cool shape of the mouth as one speaks white wine
It is eaten before assessment and peppery dry occur, need what great quantity of water drinking and drinking water cannot alleviate to have 93 people；Eating after assessment peppery still has
Dry needs great quantity of water drinking and 33 people that have that cannot alleviate that drink water, and dry situation improvement rate is 64.51%.
(2) drinking cool shape of the mouth as one speaks white wine can significantly improve that dispute when eating peppery is numb, amblygeustia
Eaten before assessment it is peppery occur that dispute is numb, amblygeustia situation, slight (can feel other tastes, but unobvious)
Or more (totally can not feel other tastes in addition to peppery) have 92 people；It is slight after assessment to have 21 people above, illustrate dispute numbness,
The improvement rate of amblygeustia situation is 77.17%.
(3) drink cool shape of the mouth as one speaks white wine can significantly improve eat it is peppery after stomach burn feeling
Being eaten after peppery food before assessment has the case where burn feeling in stomach, has that obviously experiences to have 88 people；Stomach after peppery food is eaten after assessment
In have the case where burn feeling, have 31 people that have obviously experienced, stomach calcination situation improvement rate is 64.77%.
(4) drink cool shape of the mouth as one speaks white wine can significantly improve eat it is peppery after stomachache
Eaten before assessment it is peppery occur obviously have a stomachache have 72 people, eaten after assessment it is peppery occur obviously have a stomachache have 24 people, improvement rate
It is 66.67%；
(5) drink cool shape of the mouth as one speaks white wine can significantly improve eat it is peppery after gaseous distention
Gaseous distention is understood after eating peppery food before assessment, hence it is evident that feels there are 54 people, it is 18 people that obvious gasteremphraxis, which occurs, in next day.After assessment
Gaseous distention is understood after eating peppery food, hence it is evident that feels there are 17 people, gaseous distention situation improvement rate 53.68%；It is 2 that obvious gasteremphraxis, which occurs, in next day
People, next day gaseous distention situation improvement rate 88.89%.
(6) drink cool shape of the mouth as one speaks white wine can significantly improve eat it is peppery after abdominal pain
There is abdominal pain after eating peppery food before assessment, the feeling same day of having dinner is 77 people；It is 16 people that abdominal pain, which occurs, in next day.Assessment
After eat peppery food after have abdominal pain, the same day of having dinner is feeling 28 people, and abdominal pain situation improvement rate is 63.64%；There is abdominal pain in next day
It is 3 people, next day abdominal pain improvement rate 81.25%.
(7) drink cool shape of the mouth as one speaks white wine can significantly improve eat it is peppery after diarrhea
Eaten before assessment it is peppery after next day there is 88 people of diarrhea, there is 13 people of diarrhea, diarrhea situation improvement rate in next day after assessment
85.27%.
(8) drink cool shape of the mouth as one speaks white wine can significantly improve eat it is peppery after anus cusalgia
There is anus cusalgia after eating peppery food before test, hence it is evident that situation there are 91 people.There is anus cusalgia after eating peppery food after test, it is bright
Aobvious situation has 10 people, anus cusalgia improvement rate 89.01%, and cusalgia degree is mitigated compared to before.
Pass through above-mentioned assessment experiment discovery: cool shape of the mouth as one speaks white wine of the invention can be alleviated when eating peppery and eat it is peppery after it is bad anti-
Answer, it is numb to dry, the sense of taste when eating peppery, and eat it is peppery after a series of gastrointestinal reactions have mitigation effect, it is of the invention
Cool shape of the mouth as one speaks white wine is drunk when being particluarly suitable for eating peppery, better effect.
This technology converts menthyl ester for menthol and organic acid by the esterification of distiller's yeast, the cool taste substance of this substance
With soft, pure, the characteristics of being free of other miscellaneous tastes, can increase cool feeling on the basis of not influencing wine body original style.Addition
Esterifying bacteria enhances the esterification ability of distiller's yeast, keeps the efficiency that menthol and organic acid are converted into menthyl ester during liquor fermentation big
It is big to increase, the menthol content in the finished product white wine of preparation with intense stimulus smell is reduced, is prepared a kind of with cool
Mouthfeel has high economic benefit without the cool shape of the mouth as one speaks white wine of other miscellaneous tastes.
Claims (43)
1. using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened, which comprises the following steps:
A, preparation is strengthened bent
Esterifying bacteria is inoculated in grain, 15~35 DEG C of solid-states or 3~30d of liquid state fermentation, obtains esterifying bacteria powder or esterification bacterium solution；
Grain is cooked, is cooled down, is mixed with song mother, esterifying bacteria powder or esterification bacterium solution, is pressed into bent embryo, is produced according to conventional distiller's yeast
Technique heap is bent, turns over song and tears song open, and it is bent that reinforcing is made；Or using common bent, the esterifying bacteria powder or esterifying bacteria of 1~10wt% of addition
It is bent that reinforcing is made in liquid, mixing；
B, grain is handled
After grain raw material is crushed, is impregnated, uploading in rice steamer steams grain, big decatize grain, guarantees to steam grain well-done, and the raw material cooked is taken the dish out of the pot booth
It is cool, it is cooled to 25~40 DEG C；
C, mixed song, mixing
The grain raw material uniform mixing of reinforcing prepared by step a bent, containing menthol natural plants and step b processing；
D, it ferments
The material that step c is mixed is packed into pit, and sealing, ferment 7d or more；
E, wine is plucked in distillation
Material after fermenting in step d to be distilled, steam flow wine is delayed, stream wine temperature is controlled at 25~30 DEG C, distillation 30~
100min plucks wine in right amount, plucks when tasting, amount quality picking wine, by matter and bucket, obtains cool shape of the mouth as one speaks blending liquor, the cool shape of the mouth as one speaks is obtained after blending
White wine.
2. the method according to claim 1 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that: institute in step a
The grain stated is at least one of rice, wheat, sorghum, glutinous rice, corn, wheat bran, chaff shell, pea or soya bean.
3. the method according to claim 2 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that: institute in step a
The grain stated is at least one of sorghum, rice, wheat or glutinous rice.
4. described in any item methods for preparing cool shape of the mouth as one speaks white wine using song is strengthened according to claim 1~3, it is characterised in that:
Esterifying bacteria inoculum concentration described in step a is 0.1~10%.
5. the method according to any one of claims 1 to 4 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that:
Esterifying bacteria powder described in step a is product by solid-state fermentation, and main component is mycotic spore and solid matrix, and granularity is 20~80
Mesh.
6. described in any item methods for preparing cool shape of the mouth as one speaks white wine using song is strengthened according to claim 1~5, it is characterised in that:
Esterification bacterium solution described in step a is liquid fermentation production, and main component is mycotic spore and liquid mycelia.
7. described in any item methods for preparing cool shape of the mouth as one speaks white wine using song is strengthened according to claim 1~6, it is characterised in that:
The mother's additive amount of song described in step a are as follows: account for the 1~20% of grain, bent female, esterifying bacteria powder or esterification bacterium solution total weight.
8. described in any item methods for preparing cool shape of the mouth as one speaks white wine using song is strengthened according to claim 1~7, it is characterised in that:
Esterifying bacteria powder described in step a or the additive amount for being esterified bacterium solution are as follows: account for grain, bent female, esterifying bacteria powder or esterification bacterium solution gross weight
The 0.01~10% of amount.
9. described in any item methods for preparing cool shape of the mouth as one speaks white wine using song is strengthened according to claim 1~8, it is characterised in that:
Esterifying bacteria described in step a is in monascus M.purpureus, rhizopus chinensis R.chinensis or Candida C.rugosa
At least one.
10. described in any item methods for preparing cool shape of the mouth as one speaks white wine using song is strengthened according to claim 1~9, it is characterised in that:
Esterifying bacteria described in step a is rhizopus chinensis.
11. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~10, feature exists
In: liquor-making raw material described in step b be at least one of rice, wheat, sorghum, glutinous rice or corn, preferably sorghum or
Glutinous rice.
12. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~11, feature exists
In: when immersion described in step b soaking temperature be 40~80 DEG C, soaking time be 10~for 24 hours, in the liquor-making raw material after immersion
Water content 40~60%.
13. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~12, feature exists
In: containing menthol natural plants described in step c include mint Mentha spp., herba lysimachiae Glechoma
At least one of longituba or point purple perilla Perilla frutescens.
14. the method according to claim 13 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that: in step c
The containing menthol natural plants are fish mint M.aquatica, wild mint M.arvensis, false peppermint
M.asiatica, Australia peppermint M.australis, mentba canadensis M.canadensis, the general column peppermint M.cervina of Hart,
Lemon-mint M.citrata, wrinkle leaf peppermint M.crispata, M.cunninghamia, Mentha dahurica M.dahurica,
M.diemenica, M.gattefossei, M.grandiflora, peppermint M.haplocalyx, cornmint M.japonica,
Ke Peite peppermint M.kopetdaghensis, forest peppermint M.laxiflora, lavender M.longifolia, Mentha pulegium Linn
M.pulegium, Coxica peppermint M.requienii, northeast peppermint M.sachalinensis, M.satureioides stay orchid
Fragrant M.spicata, apple peppermint M.suaveolens, pineapple peppermint M.suaveolens, ginger peppermint M.gracilis, pepper are thin
One of lotus M.piperita, apple mint M.rotundifolia or red hair peppermint M.mithiana.
15. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~14, feature exists
In: reinforcing described in step c the additive amount of the bent, natural plants containing peppermint and poor unstrained spirits be respectively as follows: reinforcing song 1%~
60%, containing menthol natural plants 1%~20%, grain raw material 30%~98%.
16. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~15, feature exists
In: fermentation time described in step d is 15~60d.
17. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~16, feature exists
In: distillation described in step e is one of teaming bucket distillation, rectifying or molecular distillation.
18. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~17, feature exists
In: cool shape of the mouth as one speaks blending liquor described in step e is purified, purification process are as follows: centrifugation, distillation or not, Liquid Residue in kettle
Or after supernatant coarse filtration, filtrate removes clear liquid through ultra-filtration and separation, nanofiltration separation removes clear liquid, nanofiltration concentration takes supernatant.
19. the method according to claim 18 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that: the distillation
Process is, in distilling apparatus, slow heating is kept for slight boiling condition 1~2 hour, reflux ratio 3~7, until ethanol content is down to
Distillation terminates within 5%.
20. according to claim 18 using strengthening the bent method for preparing cool shape of the mouth as one speaks white wine, it is characterised in that: it is described from
Heart speed is 3000~10000 turns/min, repeated centrifugation 3~5 times, is centrifuged 5~30min every time, merges supernatant.
21. the method according to claim 18 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that: the ultrafiltration
The ultrafiltration retaining molecular weight used when separation is l~50kDa.
22. the method according to claim 18 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that: the ultrafiltration
When separation, the feed liquid temperature selected is 20~50 DEG C, and feed pressure is 0.1~1.5MPa.
23. the method according to claim 18 for preparing cool shape of the mouth as one speaks white wine using song is strengthened, it is characterised in that: the nanofiltration
When separation, the nanofiltration retaining molecular weight of use is between 250~500Da.
24. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~23, feature exists
In: contain menthyl ester, menthol≤30mg/L, menthones≤6mg/L, peppermint ester content in cool shape of the mouth as one speaks white wine described in step e
The total weight of >=0.05mg/L, menthol and menthones and the weight ratio of menthyl ester are≤1.
25. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~24, feature exists
In: peppermint ester content is 0.05~150mg/L in cool shape of the mouth as one speaks white wine described in step e.
26. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~25, feature exists
In: peppermint ester content is 0.05~130mg/L in cool shape of the mouth as one speaks white wine described in step e.
27. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~26, feature exists
In: peppermint ester content is 0.05~100mg/L in cool shape of the mouth as one speaks white wine described in step e.
28. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~27, feature exists
In: peppermint ester content is 0.05~50mg/L in cool shape of the mouth as one speaks white wine described in step e.
29. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~28, feature exists
In: peppermint ester content is 0.1~50mg/L in cool shape of the mouth as one speaks white wine described in step e.
30. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~29, feature exists
In: peppermint ester content is 0.1~20mg/L in cool shape of the mouth as one speaks white wine described in step e.
31. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~30, feature exists
In: peppermint ester content is 0.1~15mg/L in cool shape of the mouth as one speaks white wine described in step e.
32. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~31, feature exists
In: peppermint ester content is 0.5~10mg/L in cool shape of the mouth as one speaks white wine described in step e.
33. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~32, feature exists
In: peppermint ester content is 1~10mg/L in cool shape of the mouth as one speaks white wine described in step e.
34. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~33, feature exists
In: peppermint ester content is 1~8mg/L in cool shape of the mouth as one speaks white wine described in step e.
35. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~34, feature exists
In: peppermint ester content is 1~3mg/L in cool shape of the mouth as one speaks white wine described in step e.
36. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~35, feature exists
In: peppermint ester content is 3~8mg/L in cool shape of the mouth as one speaks white wine described in step e.
37. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~36, feature exists
In: peppermint ester content is 3~5mg/L in cool shape of the mouth as one speaks white wine described in step e.
38. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~37, feature exists
In: peppermint ester content is 5~8mg/L in cool shape of the mouth as one speaks white wine described in step e.
39. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~38, feature exists
In: menthol≤10mg/L in cool shape of the mouth as one speaks white wine described in step e, menthones≤2mg/L.
40. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~39, feature exists
In: menthol≤5mg/L in cool shape of the mouth as one speaks white wine described in step e, menthones≤1mg/L.
41. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~40, feature exists
In: the menthyl ester in cool shape of the mouth as one speaks white wine described in step e is in menthyl acetate, menthyl lactate or monomethyl succinate
It is at least one.
42. described in any item using the bent method for preparing cool shape of the mouth as one speaks white wine is strengthened according to claim 1~41, feature exists
In: the menthyl ester in cool shape of the mouth as one speaks white wine described in step e is menthyl acetate.
43. the cool shape of the mouth as one speaks white wine that the described in any item methods of Claims 1 to 42 are prepared.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450419A (en) * | 2020-12-21 | 2021-03-09 | 安徽海神黄酒集团有限公司 | Method for making grain brewing cooking wine by combining multi-enzyme mixed fermentation with flavor optimization treatment |
| WO2022252663A1 (en) * | 2021-06-02 | 2022-12-08 | 青海春天药用资源科技股份有限公司 | Use of composition of alcohol and cooling agent in regulating sexual function, protecting cardiovascular and cerebrovascular system, promoting hepatocyte regeneration, fighting against tumor, and improving immunity and sleep quality |
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| CN101731559A (en) * | 2009-12-31 | 2010-06-16 | 深圳市绿微康生物工程有限公司 | Method for preparing blending liquor |
| CN101921685A (en) * | 2010-01-11 | 2010-12-22 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care wine |
| CN102154081A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme |
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| CN101731559A (en) * | 2009-12-31 | 2010-06-16 | 深圳市绿微康生物工程有限公司 | Method for preparing blending liquor |
| CN101921685A (en) * | 2010-01-11 | 2010-12-22 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care wine |
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| CN112450419A (en) * | 2020-12-21 | 2021-03-09 | 安徽海神黄酒集团有限公司 | Method for making grain brewing cooking wine by combining multi-enzyme mixed fermentation with flavor optimization treatment |
| WO2022252663A1 (en) * | 2021-06-02 | 2022-12-08 | 青海春天药用资源科技股份有限公司 | Use of composition of alcohol and cooling agent in regulating sexual function, protecting cardiovascular and cerebrovascular system, promoting hepatocyte regeneration, fighting against tumor, and improving immunity and sleep quality |
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