CN109486629A - A kind of blending liquor, its preparation process and the old blending liquor of speed prepared using the blending liquor - Google Patents
A kind of blending liquor, its preparation process and the old blending liquor of speed prepared using the blending liquor Download PDFInfo
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- CN109486629A CN109486629A CN201811543121.5A CN201811543121A CN109486629A CN 109486629 A CN109486629 A CN 109486629A CN 201811543121 A CN201811543121 A CN 201811543121A CN 109486629 A CN109486629 A CN 109486629A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The present invention provides a kind of blending liquor, prepare containing Chinese medicine, white wine and water in raw material, the Chinese medicine includes ganoderma lucidum, Eclipta prostrata, Ma Lianhua, almond, large size, dry Chinese toon bud and light-coloured vinegar.The invention further relates to a kind of preparation methods of blending liquor, including water is added after Chinese medicine is impregnated in white wine and is distilled and collects fraction.The present invention also provides a kind of old blending liquor of speed, by blending liquor of the invention is accounted for 0.6~1wt% of former wine ratio and different taste former wine blend it is obtained.Former wine after being blent using blending liquor of the invention be not required to further to be aged and fragrance it is pure, it is fragrant and sweet it is soft, rear taste is refreshing net, suitable for directly drinking.The preparation process of blending liquor of the present invention is simple, low in cost, and with its blend former wine after substantially reduce production cycle of former wine, mitigate business capital cost.
Description
Technical field
The invention belongs to drinks production fields, and in particular to a kind of blending liquor and its preparation process, and by the blending liquor system
The standby old blending liquor of speed.
Background technique
China's Liquor Making Technology is of long standing and well established, occupies an important position in world's alcoholic industry.Traditional liquor produces work
Skill koji-making, boiling, ferment, blend and etc. it is outer, long-term storage need to be carried out toward contact, made white wine is made to carry out curing or old
Change.This is because the white wine newly distilled out contains the substances such as more sulfide, free ammonia, olefine aldehydr class, cause brand-new white wine mouth
Feel pungent stimulation, mellowness sense deficiency, can not directly drink.And low boiling point aldehydes and sulfide volatilization are reduced after being aged, in wine
A variety of aroma components such as alcohol, aldehyde, acid esters reach dynamic equilibrium through series of chemical, can reduce the irritation of former wine, increase
Soft soft mouthfeel.Therefore curing or aging step are particularly important for the quality of white wine.However natural ageing process often consumes
When longer, the short then several months, it is long then several years, especially for Maotai-flavor liquor, period of storage is usually required at least 3 years, is increased significantly
Production cycle of white wine；And white wine storage and aging needs large-scale vessel and storing yard, the early investment of alcoholic enterprise is big, unfavorable
It circulates in floating capital.
Therefore, it is necessary to develop a kind of blending liquor blent for former wine, after making to blend in the case where guaranteeing white wine quality
Former wine accelerated ageing, enrich former wine fragrance and mouthfeel.
Summary of the invention
To solve the above-mentioned problems, the present invention makes former wine accelerated ageing, the original after speed is old by providing following technical scheme
Savory pure, the fragrant and sweet soft or rear taste of drinking utensils is felt well net feature, is not only reduced operation cost of enterprises, is also met Spirits market need
It asks:
A kind of blending liquor prepares and contains Chinese medicine, white wine and water in raw material.The Chinese medicine includes ganoderma lucidum, Eclipta prostrata, horse
Lotus flower, almond, large size, dry Chinese toon bud and light-coloured vinegar.
Preferably, the weight fraction ratio of each ingredient of Chinese medicine is (2~4): (2.5~4.5): (3~5): (4~6): (1~
3): (3~5): (4~6).
Preferably, the mass ratio of white wine and Chinese medicine is 1.5:1~4:1, preferably 2:1~3:1, more preferable 2.5:1；It is described
The mass ratio of white wine and water is 2:3~3:1, preferably 3:2.
Preferably, the alcoholic strength of white wine be 25~75%v/v, such as 28%v/v, 33%v/v, 35%v/v, 38%v/v,
39%v/v, 40%v/v, 42%v/v, 45%v/v, 48%v/v, 50%v/v, 52%v/v, 53%v/v, 56%v/v, 60%
V/v, 68%v/v, 72%v/v, 75%v/v, preferably 38%v/v~60%v/v, more preferable 38%v/v, 45%v/v, 50%v/
V, 52%v/v, 56%v/v, 60%v/v.
The present invention also provides a kind of preparation methods of above-mentioned blending liquor, comprising the following steps:
1) Chinese medicine comprising ganoderma lucidum, Eclipta prostrata, Ma Lianhua, almond, large size, dry Chinese toon bud and light-coloured vinegar is soaked in white wine
In obtain Chinese medicine soaking in Chinese liquor liquid；
2) it is distilled after water being added into step 1 gained Chinese medicine soaking in Chinese liquor liquid, collects fraction, obtain blending liquor.
Preferably, the weight fraction ratio of Chinese medicine is (2~4): (2.5~4.5): (3~5): (4~6): (1 in step 1
~3): (3~5): (4~6).
Preferably, in step 1 mass ratio of white wine and Chinese medicine be 1.5:1~4:1, preferably 2:1~3:1, more preferably
2.5:1；The mass ratio of white wine and water is 2:3~3:1, preferably 3:2 in step 2.
Preferably, the alcoholic strength of white wine described in step 1 is 25~75%v/v, such as 28%v/v, 33%v/v, 35%
V/v, 38%v/v, 39%v/v, 40%v/v, 42%v/v, 45%v/v, 48%v/v, 50%v/v, 52%v/v, 53%v/v,
56%v/v, 60%v/v, 68%v/v, 72%v/v, 75%v/v, preferably 38%v/v~60%v/v, more preferable 38%v/v,
45%v/v, 50%v/v, 52%v/v, 56%v/v, 60%v/v.
Preferably, soaking time of the Chinese medicine in white wine is 1h~48h, preferably 1h~for 24 hours, more preferable 3h in step 1
To 5h.
Preferably, the fraction is collected in step 2, until the alcoholic strength (%v/v) of collected fraction is lower than the white wine
The 1%~10% of alcoholic strength, such as 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10%.
Distillating method and equipment commonly used in the art can be used to carry out for distillation of the invention.
Vapo(u)rizing temperature of the invention is the temperature for enabling white wine-water mixed liquid to flow back.Those of ordinary skill in the art's energy
Enough empirically determined specific vapo(u)rizing temperatures, such as 75 DEG C, 78 DEG C, 78-95 DEG C or 100 DEG C.
The present invention also provides a kind of old blending liquors of speed, by blending liquor or preparation method according to the present invention of the invention
The blending liquor of preparation blends to obtain with former wine.Method commonly used in the art can be used to carry out blending liquor and former wine of the present invention
It blends.
Preferably, blending liquor accounts for the 0.6~1% of the former wine by mass.
It is highly preferred that former wine can be fen-flavor type white spirit, Luzhou-flavor liquo or Maotai-flavor liquor.
Former wine alleged by the present invention refers to the raw material wine that can be used for being further processed or blending, also referred to as base liquor.Former wine is had
Alcoholic strength can be any alcoholic strength obtained by this field, such as 28%v/v, 33%v/v, 35%v/v, 38%v/v,
39%v/v, 40%v/v, 42%v/v, 45%v/v, 48%v/v, 50%v/v, 52%v/v, 53%v/v, 56%v/v, 60%
V/v, 68%v/v, 72%v/v, 75%v/v etc..
The old rapid ageing for referring to wine of speed alleged by the present invention.
White wine alleged by the present invention refers to the wine for having been subjected to ageing, can be commercially available, be also possible to former wine with ability
Domain conventional method is aged obtained wine thereby, or uses the old obtained wine thereby of the method for the present invention speed.
Beneficial effect of the present invention
1, the present invention passes through the interaction of Chinese medicinal material and white wine, and obtained blending liquor can quickly improve former hotel catering
Effect, the former wine that effectively shortens are aged Storage period.
2, blending liquor production cost of the invention is low, simple process, can reduce the Fund-Application during enterprise operation
Cost meets Spirits market demand.
3, after blending using blending liquor and former wine of the invention, various differently flavoured speed can be obtained based on different former wines
Old blending liquor, and make its fragrance it is pure, it is fragrant and sweet it is soft, rear taste is refreshing net.
4, any industrial chemicals or additive is not used in blending liquor of the invention, effective use Chinese medicinal material integration of drinking and medicinal herbs
Characteristic, it is non-toxic to humans.
Specific embodiment
Technical solution of the present invention is further described with reference to embodiments, but the scope of the invention is not limited only to this.Below
Raw material and equipment used in embodiment are that this field can routinely obtain.
Embodiment 1:
By 2kg ganoderma lucidum, 2.5kg Eclipta prostrata, 3kg horse lotus flower, 4kg almond, 1kg large size, the dry Chinese toon bud of 3kg, 4kg light-coloured vinegar group
At Chinese medicine be placed in container, be added 46%v/v white wine 78kg impregnate 3h.Gained herbal medicine immersion liquid is then transferred to steaming
It evaporates in the cucurbit of equipment, water 115kg is added, distill and the alcoholic strength for collecting fraction to the fraction is 40%v/v, must season
Wine.
Embodiment 2:
By 3kg ganoderma lucidum, 3.5kg Eclipta prostrata, 4kg horse lotus flower, 5kg almond, 2kg large size, the dry Chinese toon bud of 4kg, 5kg light-coloured vinegar group
At Chinese medicine be placed in container, be added 56%v/v white wine 60kg impregnate 4h.Gained herbal medicine immersion liquid is then transferred to steaming
It evaporates in the cucurbit of equipment, water 40kg is added, distill and the alcoholic strength for collecting fraction to the fraction is 55%v/v, must season
Wine.
Embodiment 3:
By 4kg ganoderma lucidum, 4.5kg Eclipta prostrata, 4kg horse lotus flower, 5kg almond, 3kg large size, the dry Chinese toon bud of 5kg, 6kg light-coloured vinegar group
At Chinese medicine be placed in container, be added 60%v/v white wine 47kg impregnate 5h.Gained herbal medicine immersion liquid is then transferred to steaming
It evaporates in the cucurbit of equipment, water 15kg is added, distill and the alcoholic strength for collecting fraction to the fraction is 50%v/v, must season
Wine.
Embodiment 4
1 gained blending liquor of embodiment is blent with the ratio for accounting for freshly prepd Maotai-flavor former wine 1wt%, obtains paste flavor
The old blending liquor of type speed, and carry out hearing fragrant experiment as a comparison case with Maotai-flavor former wine, it the results are shown in Table 1.
Embodiment 5
2 gained blending liquor of embodiment is blent with the ratio for accounting for freshly prepd delicate fragrance type former wine 0.85wt%, is obtained
The old blending liquor of delicate fragrance type speed, and carry out hearing fragrant experiment as a comparison case with delicate fragrance type former wine, it the results are shown in Table 1.Gained delicate fragrance type speed
The quality measurements of old blending liquor are shown in Table 2.
Embodiment 6
3 gained blending liquor of embodiment is blent with the ratio for accounting for freshly prepd Luzhou-flavor former wine 0.6wt%, is obtained dense
The old blending liquor of odor type speed, and carry out hearing fragrant experiment as a comparison case with Luzhou-flavor former wine, it the results are shown in Table 1.Gained Luzhou-flavor speed is old
The quality measurements of blending liquor are shown in Table 3.
Table 1 is heard fragrant taste and is tested
2 embodiment of table, 5 delicate fragrance type speed bromide taste Quality of Liquors testing result
3 embodiment of table, 6 Luzhou-flavor speed bromide taste Quality of Liquors testing result
Claims (10)
1. a kind of blending liquor, which is characterized in that the blending liquor is prepared in raw material containing Chinese medicine, white wine and water, it is described in
Medicinal material includes ganoderma lucidum, Eclipta prostrata, Ma Lianhua, almond, large size, dry Chinese toon bud and light-coloured vinegar.
2. blending liquor according to claim 1, which is characterized in that the weight fraction ratio of each ingredient of Chinese medicine be (2~
4): (2.5~4.5): (3~5): (4~6): (1~3): (3~5): (4~6).
3. blending liquor according to claim 1 or 2, which is characterized in that the mass ratio of the white wine and Chinese medicine is 1.5:1
~4:1, preferably 2:1~3:1, more preferable 2.5:1；The mass ratio of the white wine and water is 2:3~3:1, preferably 3:2.
4. according to the described in any item blending liquors of preceding claims, which is characterized in that the alcoholic strength of the white wine be 25~
75%v/v, preferably 38~60%v/v.
5. a kind of preparation method of blending liquor according to claim 1, which comprises the following steps:
1) Chinese medicine comprising ganoderma lucidum, Eclipta prostrata, Ma Lianhua, almond, large size, dry Chinese toon bud and light-coloured vinegar is soaked in white wine and is obtained
To Chinese medicine soaking in Chinese liquor liquid；
2) it is distilled after water being added into step 1 gained Chinese medicine soaking in Chinese liquor liquid, collects fraction, obtain the blending liquor.
6. preparation method according to claim 5, which is characterized in that the parts by weight of Chinese medicine dosage described in step 1
Than for (2~4): (2.5~4.5): (3~5): (4~6): (1~3): (3~5): (4~6).
7. preparation method according to claim 5 or 6, which is characterized in that the quality of white wine described in step 1 and Chinese medicine
Than for 1.5:1~4:1, preferably 2:1~3:1, more preferable 2.5:1；The mass ratio of white wine described in step 2 and water is 2:3~3:
1, preferably 3:2.
8. the preparation method according to any one of claim 5~7, which is characterized in that the alcohol of white wine described in step 1
Degree is 25~75%v/v, preferably 38~60%v/v.
9. the preparation method according to any one of claim 5~8, which is characterized in that Chinese medicine is white described in step 1
Soaking time in wine is 1h~48h, preferably 1h~for 24 hours, and more preferable 3h~5h.
10. a kind of old blending liquor of speed, which is characterized in that by blending liquor according to any one of claims 1 to 4 or according to
The blending liquor of the described in any item preparation method preparations of claim 5~9 blends to obtain with former wine；Preferably, the blending liquor
The 0.6~1% of the former wine is accounted for by mass；The more preferable former wine is that fen-flavor type white spirit, Luzhou-flavor liquo or Maotai-flavor are white
Wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811543121.5A CN109486629A (en) | 2018-12-17 | 2018-12-17 | A kind of blending liquor, its preparation process and the old blending liquor of speed prepared using the blending liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811543121.5A CN109486629A (en) | 2018-12-17 | 2018-12-17 | A kind of blending liquor, its preparation process and the old blending liquor of speed prepared using the blending liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114196500A (en) * | 2021-12-08 | 2022-03-18 | 柏晓燕 | Thelephora ganbajun distilled liquor and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420050A (en) * | 2016-01-12 | 2016-03-23 | 贵州茅台酒厂（集团）习酒有限责任公司 | Maotai-flavor baijiu type agilawood wine and preparing method thereof |
| CN105779208A (en) * | 2014-12-15 | 2016-07-20 | 遵义市董程窖酒厂 | Blending method of mixed-flavor type white spirit |
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2018
- 2018-12-17 CN CN201811543121.5A patent/CN109486629A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779208A (en) * | 2014-12-15 | 2016-07-20 | 遵义市董程窖酒厂 | Blending method of mixed-flavor type white spirit |
| CN105420050A (en) * | 2016-01-12 | 2016-03-23 | 贵州茅台酒厂（集团）习酒有限责任公司 | Maotai-flavor baijiu type agilawood wine and preparing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114196500A (en) * | 2021-12-08 | 2022-03-18 | 柏晓燕 | Thelephora ganbajun distilled liquor and preparation process thereof |
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Application publication date: 20190319 |
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