CN111011816A - Production method of burnt fragrance alcohol - Google Patents
Production method of burnt fragrance alcohol Download PDFInfo
- Publication number
- CN111011816A CN111011816A CN202010039503.5A CN202010039503A CN111011816A CN 111011816 A CN111011816 A CN 111011816A CN 202010039503 A CN202010039503 A CN 202010039503A CN 111011816 A CN111011816 A CN 111011816A
- Authority
- CN
- China
- Prior art keywords
- malt
- alcohol
- temperature
- soaking
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 80
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 239000003205 fragrance Substances 0.000 title abstract description 16
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 81
- 238000002791 soaking Methods 0.000 claims abstract description 42
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013736 caramel Nutrition 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 15
- FJWGYAHXMCUOOM-QHOUIDNNSA-N [(2s,3r,4s,5r,6r)-2-[(2r,3r,4s,5r,6s)-4,5-dinitrooxy-2-(nitrooxymethyl)-6-[(2r,3r,4s,5r,6s)-4,5,6-trinitrooxy-2-(nitrooxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-3,5-dinitrooxy-6-(nitrooxymethyl)oxan-4-yl] nitrate Chemical compound O([C@@H]1O[C@@H]([C@H]([C@H](O[N+]([O-])=O)[C@H]1O[N+]([O-])=O)O[C@H]1[C@@H]([C@@H](O[N+]([O-])=O)[C@H](O[N+]([O-])=O)[C@@H](CO[N+]([O-])=O)O1)O[N+]([O-])=O)CO[N+](=O)[O-])[C@@H]1[C@@H](CO[N+]([O-])=O)O[C@@H](O[N+]([O-])=O)[C@H](O[N+]([O-])=O)[C@H]1O[N+]([O-])=O FJWGYAHXMCUOOM-QHOUIDNNSA-N 0.000 claims abstract description 11
- 229920001220 nitrocellulos Polymers 0.000 claims abstract description 11
- 229940079938 nitrocellulose Drugs 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 238000002386 leaching Methods 0.000 claims abstract description 7
- 230000000284 resting effect Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 claims description 10
- 239000000571 coke Substances 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 229940079877 pyrogallol Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 150000003216 pyrazines Chemical class 0.000 abstract description 7
- 150000002240 furans Chemical class 0.000 abstract description 6
- 150000002241 furanones Chemical class 0.000 abstract description 3
- ZPSJGADGUYYRKE-UHFFFAOYSA-N 2H-pyran-2-one Chemical class O=C1C=CC=CO1 ZPSJGADGUYYRKE-UHFFFAOYSA-N 0.000 abstract description 2
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 24
- 235000013339 cereals Nutrition 0.000 description 17
- 241000209140 Triticum Species 0.000 description 16
- 235000021307 Triticum Nutrition 0.000 description 16
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 14
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- SSSNQLHKSUJJTE-UHFFFAOYSA-N 5-Hydroxymaltol Chemical compound CC=1OC=C(O)C(=O)C=1O SSSNQLHKSUJJTE-UHFFFAOYSA-N 0.000 description 8
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical class CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 8
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 6
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 6
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 description 6
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 6
- 229940043353 maltol Drugs 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 5
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 description 4
- NXXYKOUNUYWIHA-UHFFFAOYSA-N 2,6-Dimethylphenol Chemical compound CC1=CC=CC(C)=C1O NXXYKOUNUYWIHA-UHFFFAOYSA-N 0.000 description 4
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 description 4
- RAFHQTNQEZECFL-UHFFFAOYSA-N 2-Ethyl-6-methylpyrazine Chemical compound CCC1=CN=CC(C)=N1 RAFHQTNQEZECFL-UHFFFAOYSA-N 0.000 description 4
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 description 4
- OXCKCFJIKRGXMM-UHFFFAOYSA-N 2-ethyl-5-methylpyrazine Chemical compound CCC1=CN=C(C)C=N1 OXCKCFJIKRGXMM-UHFFFAOYSA-N 0.000 description 4
- 239000001908 2-ethyl-5-methylpyrazine Substances 0.000 description 4
- VOLMSPGWNYJHQQ-UHFFFAOYSA-N 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one Chemical compound CC1=C(O)C(=O)C(O)CO1 VOLMSPGWNYJHQQ-UHFFFAOYSA-N 0.000 description 4
- VJOGYMFEXBOAPD-UHFFFAOYSA-N 5-hydroxymaltol Natural products OC1=C(OC=C(C1=O)C)C VJOGYMFEXBOAPD-UHFFFAOYSA-N 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical class CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 3
- 229920002498 Beta-glucan Polymers 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 238000012803 optimization experiment Methods 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- PIDARGGCVNDISL-UHFFFAOYSA-N (3-methylpyrazin-2-yl)methanol Chemical compound CC1=NC=CN=C1CO PIDARGGCVNDISL-UHFFFAOYSA-N 0.000 description 2
- ZSBWUNDRDHVNJL-UHFFFAOYSA-N 2-Methyl-2-cyclopenten-1-one Chemical compound CC1=CCCC1=O ZSBWUNDRDHVNJL-UHFFFAOYSA-N 0.000 description 2
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 description 2
- DSMRYCOTKWYTRF-UHFFFAOYSA-N 3-methylfuran-2-carbaldehyde Chemical compound CC=1C=COC=1C=O DSMRYCOTKWYTRF-UHFFFAOYSA-N 0.000 description 2
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- BZKFMUIJRXWWQK-UHFFFAOYSA-N Cyclopentenone Chemical class O=C1CCC=C1 BZKFMUIJRXWWQK-UHFFFAOYSA-N 0.000 description 2
- 244000062730 Melissa officinalis Species 0.000 description 2
- 235000010654 Melissa officinalis Nutrition 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 2
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical class CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000865 liniment Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229960004063 propylene glycol Drugs 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000009955 starching Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- FYNQKUVKOPNJHH-UHFFFAOYSA-N 1-(2h-pyran-2-yl)ethanone Chemical compound CC(=O)C1OC=CC=C1 FYNQKUVKOPNJHH-UHFFFAOYSA-N 0.000 description 1
- -1 2, 6-dimethyl phenol ethanol Chemical compound 0.000 description 1
- UWDMKTDPDJCJOP-UHFFFAOYSA-N 4-hydroxy-2,2,6,6-tetramethylpiperidin-1-ium-4-carboxylate Chemical compound CC1(C)CC(O)(C(O)=O)CC(C)(C)N1 UWDMKTDPDJCJOP-UHFFFAOYSA-N 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000020897 Formins Human genes 0.000 description 1
- 108091022623 Formins Proteins 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000012855 volatile organic compound Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A production method of the pyroxylin comprises the following steps: 1) pretreatment of malt; comprises the steps of malt soaking, draining, protein resting, saccharifying and operating in sequence; 2) stir-frying the scorched and fragrant malt: the malt processed in the step 1) is fried by three steps of saccharification, heating and baking, and charring, wherein the temperature of the charring is more than or equal to 270 ℃, and the time is less than or equal to 5 min; 3) leaching of the caramel alcohol: ethanol with the alcohol concentration of 30-32% is adopted, the soaking temperature is 40 +/-2 ℃, the extraction time is 8-10 hours, and the solid-to-liquid ratio is 50g of malt/100-200 ml of ethanol. According to the method, the low-concentration (30-32%) and medium-low temperature (40 +/-2 ℃) alcohol is used for soaking and frying the burnt fragrant malt, so that the burnt fragrant components such as pyrazine compounds, furan compounds, furanone compounds and pyrone compounds in the burnt fragrant malt are advanced efficiently, the burnt fragrant alcohol prepared by the production method of the burnt fragrant alcohol is rich in various burnt fragrant fragrance components, the burnt fragrant flavor is rich, the aroma is used for modulating the aroma of the white spirit, the using amount is small, and the modulated aroma is appropriate.
Description
Technical Field
The invention relates to a production method of a seasoning, in particular to a production method of a caramel essence for blending flavor, especially for blending white spirit flavor.
Background
The burnt smell can stimulate the appetite of people, but the aroma can be generated by utilizing high temperature in life, which undoubtedly causes the loss of nutrient components; the burnt odor is mainly due to the reaction of amino acids and sugars at high temperatures to produce various volatile organic compounds, known as maillard reactions, which combine to form a unique burnt odor. At present, no flavoring suitable for flavoring white spirit and having a scorched aroma smell exists in the market, and has great market demand.
CN 106010797A discloses a malt caramel sweet perfume prepared by using coke malt as a raw material, which is prepared by the following steps of pretreating the raw material, removing impurities from the coke malt, crushing, extracting by using an ethanol water solution with the concentration of more than 65% (V/V, the same below) or a mixed solvent of the ethanol water solution and 1, 2-propylene glycol according to a certain proportion, filtering, dewaxing, namely decompressing and concentrating the extract until the content of soluble solids is about 20%, adding 95% ethanol with the same mass, uniformly mixing, standing for 6-12 hours at-30 to-10 ℃, filtering or centrifuging as soon as possible, collecting clear liquid, and performing membrane separation, namely adding a proper amount of ethanol solution with the concentration of 70 to 90% into the dewaxed clear liquid to enable the content of the soluble solids to be 2 to 4%; filtering with a microfiltration membrane with the pore diameter of 50-200 nm, collecting the permeate, passing the microfiltration permeate through an ultrafiltration membrane with the molecular weight cutoff of 5 kD, collecting the ultrafiltration permeate, and concentrating until no low-boiling-point solvent (ethanol) exists, thus obtaining the malt caramel aroma perfume. The production process of the malt caramel aroma spice adopts large concentration of extraction solution and more extraction times, which leads to higher production cost.
The caramel alcohol in the invention is a solution obtained by soaking and extracting caramel flavor substances by ethanol after roasting malt.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides a production method of the burnt alcohol, which has simple operation, low production and operation cost and high content of burnt flavor substances.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a production method of the pyroxylin comprises the following steps:
1) pretreatment of malt; comprises the steps of malt soaking, draining, protein resting, saccharifying and operating in sequence;
2) stir-frying the scorched and fragrant malt: the malt processed in the step 1) is fried by three steps of saccharification, heating and baking, and charring, wherein the temperature of the charring is more than or equal to 270 ℃, and the time is less than or equal to 5 min.
3) Leaching of the caramel alcohol: ethanol with the alcohol concentration of 30-32% is adopted, the soaking temperature is 40 +/-2 ℃, the extraction time is 8-10 hours, and the solid-to-liquid ratio is 50g of malt/100-200 ml of ethanol.
In the step 1), the pretreatment of the malt is specifically operated as follows:
a. soaking
And (3) soaking the selected malt in distilled water with the temperature of more than 35 ℃ for 6-8h, frequently shaking the malt to ensure that the malt is soaked uniformly in the period, finishing the soaking in almost 6 hours, and enabling the soaked malt to be full and elastic.
Preferably, the temperature of the distilled water for soaking is 37 ℃, the soaking time is 6-7h, the soaking condition achieves better soaking effect in shorter time and is beneficial to the decomposition of β -glucan.
b. Draining
When the water content of the malt reaches the requirement, the well soaked malt is timely fished out from the soaking water and drained until no obvious water feeling exists on the surfaces of the particles touched by hands; in the draining process, the wheat is turned once every half hour, and the draining time is generally 3 to 4 hours.
c. Protein arrest
Transferring the drained malt into a frying pan, covering the pan with a cover, keeping the temperature in the pan at about 50 ℃ (50 +/-2 ℃) for two hours, and keeping the temperature at about 50 ℃ to further decompose macromolecular protein, and accumulating a large amount of amino acids and other low molecular nitrogen substances through protease in the malt to stop the protein in the malt. If the protein is well rested, the grain will be full. The elasticity is good, the endosperm is wet, starching is started, white pulp is produced by pinching with hands, and the wheat kernel is sweet, otherwise, if the protein has poor resting effect, the wheat kernel surface is dry, the endosperm is white and has hard granular feel, and the white pulp produced by pinching with hands has little or no sweet taste.
In the step 2), the operation of the stir-fried scorched fragrant malt is as follows:
a. saccharification
The temperature in the pot for stir-frying the malt is raised to 65 ℃ within 35 minutes by even fire, and then the temperature is kept at 65 ℃ for about 1 hour, so that the amylase in the malt is utilized to further decompose the starch, thereby generating more micromolecular saccharides. The quality of the saccharification effect can be judged from the sense, for example, when the saccharification effect is good, the wheat grains are soft and have no hard grain feel, the endosperm is wet and is crimson, the pulp bleeding rate can reach more than 80% when the wheat grains are pinched by hands, and the wheat grains taste sweet. At this stage, the substance in the wheat grains gradually turns into red and the color gradually deepens.
b. Heating coke baking
After saccharification and heat preservation at 65 ℃, frying, selecting a proper temperature to heat up, raising the temperature to 130-150 ℃ for roasting, sampling once every 5-10 minutes at the later stage of roasting, observing the roasting condition, and timely discharging the sample from the furnace after the sample is qualified for roasting. After cooling, the mixture was stored in a refrigerator.
c. Charred food
Putting the malt treated in the step b) into a pot at the temperature of 270-300 ℃ and frying for 3-5 min. Preferably, the malt treated in step b) is put into a pot with the temperature of 300 ℃ to be fried for 5 min.
A burnt balm for blending white spirit is prepared by the production method of the burnt balm.
The production method of the pyroxylin has the beneficial effects that:
the method adopts low-concentration (30-32%) and medium-low temperature (40 +/-2 ℃) alcohol to soak and fry the burnt malt, and efficiently advances the burnt aroma components such as pyrazine compounds, furan compounds (furfural, furfuryl alcohol, 5-methylfurfural, 5-hydroxymethylfurfural), furanones, pyrones (maltol, 5-hydroxy maltol, DDMP) and cyclopentenone compounds in the burnt malt, so that the burnt alcohol prepared by the production method of the burnt alcohol is rich in aroma components such as pyrazine compounds, furan compounds (furfural, furfuryl alcohol, 5-methylfurfural and 5-hydroxymethylfurfural), contains heavy burnt aroma flavor, is used for aroma modulation of white spirit, is low in consumption and is suitable for flavor modulation.
Detailed Description
The present invention is further illustrated by the following examples.
The applicant carried out optimization experiments aiming at the temperature of distilled water for soaking and the soaking time in the pretreatment step of malt, 3 parallel treatment samples are arranged in each experiment number, and the specific experiment results are shown in table 1.
TABLE 1 different soaking temperatures vs. soaking time and soaking efficacyEffect of fruit
| Serial number | Soaking temperature (. degree.C.) | Soaking time (h) | Soaking effect |
| 1 | 20 | >10 | Poor effect and hard wheat grains |
| 2 | 30 | 8-10 | The effect is not good, the surface is full, but the wheat grains are hard |
| 3 | 35 | 7-8 | Basically meets the requirement but has longer soaking time than 37 DEG C |
| 4 | 37 | 6-7 | The wheat grains absorb water quickly and are full |
As can be seen from Table 1, the selection of soaking in distilled water at 35 deg.C or higher for 6-8h resulted in full and elastic malt after soaking, especially, the selection of soaking at 37 deg.C resulted in a better soaking effect in a shorter time and facilitated decomposition of β -glucan.
The applicant carries out single-factor optimization experiments aiming at the temperature and the time in the step of stir-frying the scorched and fragrant malt, the temperature and the time of the scorched and fragrant malt are respectively provided with 3 levels, each experiment number is provided with 3 parallel treatment samples, and the treatment results are shown in a table 2, wherein the property standard of the scorched and fragrant malt obtained after the scorched and fragrant malt is prepared: the external part is burnt yellow, the internal part is brown yellow, and the fragrance is strong; the method for calculating the qualified rate of the sample comprises the following steps: and randomly selecting three batches of samples, wherein each batch is not less than 100 grains, counting the grain number of qualified samples according to the evaluation standard, calculating the qualification rate of the samples according to the following calculation formula of the qualification rate, and averaging to obtain the product.
Sample percent of pass (%) = total N/total N100%
TABLE 2 interaction of different parching temperatures, times and parching effect
| Serial number | Temperature (. degree.C.) | Time (min) | Traits | Percent pass (%) |
| 1 | 240 | 3 | The exterior is yellowish, the interior is pale yellow and has slight fragrance | 0.2% |
| 2 | 240 | 5 | The external part is light yellow, the internal part is yellow and has fragrance | 1.3% |
| 3 | 240 | 7 | Brown yellow outside, light yellow inside, and strong fragrance | 8.2% |
| 4 | 270 | 3 | Brown yellow outside, light yellow inside, and strong fragrance | 9.8% |
| 5 | 270 | 5 | The external part is scorched yellow, the internal part is brown yellow and has strong fragrance | 79.6% |
| 6 | 270 | 7 | Black brown outside, brown yellow inside, and strong fragranceQi (Qi) | 0.6% |
| 7 | 300 | 3 | Brown yellow outside, light yellow inside, and strong fragrance | 21.7% |
| 8 | 300 | 5 | The external part is scorched yellow, the internal part is brown yellow and has strong fragrance | 97.2% |
| 9 | 300 | 7 | Black brown outside, dark black inside, strong fragrance | 0.1% |
As can be seen from table 2, when the scorching temperature is 270 ℃ and 300 ℃, the scorching time is 5min, the shape of the obtained scorched malt is good, the scorched smell is strong, the product percent of pass is high, when the scorching temperature is lower than 270 ℃, the scorched smell of the scorched malt is light, but the scorching time is less than 5min, the scorched smell is light, the scorching time is more than 5min, and if the scorching temperature is too long, the surface of the malt is blackish brown, which affects the appearance of the scorched malt, and the scorched smell components and contents are changed.
Example 1
A production method of the pyroxylin comprises the following steps:
1) pretreatment of malt:
a. soaking
And (3) soaking the selected malt in distilled water at 37 ℃ for 6-7h, frequently shaking the malt to ensure that the malt is soaked uniformly, wherein the soaking condition achieves a good soaking effect in a short time, and the soaked malt is full and elastic and is favorable for decomposition of β -glucan.
b. Draining
When the water content of the malt reaches the requirement, the well soaked malt is timely fished out from the soaking water and drained until no obvious water feeling exists on the surfaces of the particles touched by hands; in the draining process, the wheat is turned once every half hour, and the draining time is generally 3 to 4 hours.
c. Protein arrest
Transferring the drained malt into a frying pan, covering the frying pan with a pan cover, keeping the temperature in the frying pan at 50 ℃ for two hours and at about 50 ℃ to further decompose macromolecular proteins, and accumulating a large amount of amino acids and other low molecular nitrogen substances through protease in the malt to stop the proteins in the malt. If the protein is well rested, the grain will be full. The elasticity is good, the endosperm is wet, starching is started, white pulp is produced by pinching with hands, and the wheat kernel is sweet, otherwise, if the protein has poor resting effect, the wheat kernel surface is dry, the endosperm is white and has hard granular feel, and the white pulp produced by pinching with hands has little or no sweet taste.
2) Stir-frying the scorched and fragrant malt:
a. saccharification
The temperature in the pot for stir-frying the malt is raised to 65 ℃ within 35 minutes by even fire, and then the temperature is kept at 65 ℃ for about 1 hour, so that the amylase in the malt is utilized to further decompose the starch, thereby generating more micromolecular saccharides. The quality of the saccharification effect can be judged from the sense, for example, when the saccharification effect is good, the wheat grains are soft and have no hard grain feel, the endosperm is wet and is crimson, the pulp bleeding rate can reach more than 80% when the wheat grains are pinched by hands, and the wheat grains taste sweet. At this stage, the substance in the wheat grains gradually turns into red and the color gradually deepens.
b. Heating coke baking
After saccharification and heat preservation at 65 ℃, frying, selecting a proper heating degree to heat up until the temperature is 130 ℃, roasting, sampling once every 10 minutes at the later stage of roasting, observing the roasting condition, and timely discharging the sample from the furnace when the sample is qualified for roasting. After cooling, the mixture was stored in a refrigerator.
c. Charred food
Putting the malt treated in the step b) into a pot at the temperature of 300 ℃ and frying for 5 min.
The applicant has performed single-factor optimization experiments aiming at the temperature and time of the coke frying in the coke frying process,
3) leaching of the caramel alcohol: soaking in 30% ethanol at 40 deg.C for 10 hr, and extracting at a solid-to-liquid ratio of 50g malt/200 ml ethanol.
A certain amount of the pyroxylin prepared by the production method of the pyroxylin is accurately weighed, an internal standard extraction liquid ((2, 6-dimethyl phenol ethanol solution with the concentration of 30 ug/mL) is fully dissolved and is added into a volumetric flask, and the volumetric flask is used for detection by an Agilent7890A-5975C gas chromatography-mass spectrometer.
GC-MS conditions comprise DB-WAXetr (60 m is multiplied by 250um is multiplied by 0.25 um) capillary chromatographic column, carrier gas He 99.999 percent, flow rate 1.0 mL/min, injection port temperature 250 ℃, injection amount 1 uL, injection mode, split injection, split flow ratio 5:1, temperature rising program, starting temperature 40 ℃, keeping for 4 min, rising to 160 ℃ at the speed of 2 ℃/m in, rising to 240 ℃ at the speed of 5 ℃/min, and keeping for min. Ion source, Electron Impact (EI), electron energy 70 eV; the ion source temperature is 230 ℃, the transmission line temperature is 150 ℃, the scanning mode is full scanning, the mass scanning range is 10-550 a.m.u., and the solvent delay time is 16
mm。
The analysis of the pyrogallol obtained by the method for producing pyrogallol according to the present example was carried out by the GC-MS method, and it is assumed that the results of the analysis of the components are shown in Table 3.
Table 3 example 1 analysis table of aroma components in the burnt alcohol prepared by the method for producing burnt alcohol
| Numbering | Retention time/min | Name of Compound | Relative content |
| 1 | 28.96 | 2-methylpyrazines | 1.38 |
| 2 | 32.56 | 2, 5-dimethylpyrazine | 0.6 |
| 3 | 32.96 | 2, 6-dimethylpyrazine | 1.4 |
| 4 | 33.4 | Ethyl pyrazines | 0.65 |
| 5 | 34.14 | 2, 3-dimethylpyrazine | 0.48 |
| 6 | 36.67 | 2-ethyl-6-methylpyrazine | 1.02 |
| 7 | 37.07 | 2-ethyl-5-methylpyrazine | 0.23 |
| 8 | 37.81 | 2,3, 5-trimethylpyrazines | 0.3 |
| 9 | 37.92 | 2-ethyl-3-dimethylpyrazine | 0.41 |
| 10 | 40.44 | 3-ethyl-2, 5-methylpyrazine | 0.54 |
| 11 | 41.49 | 2-ethyl-3, 5-methylpyrazine | 0.21 |
| 12 | 42.03 | Furfural | 1.84 |
| 13 | 48.75 | 5-methylfurfural | 4.5 |
| 14 | 54.07 | Furfuryl alcohol | 2.18 |
| 15 | 63.01 | Methyl cyclopentenolone | 1.2 |
| 16 | 67.03 | 3-methyl-2-hydroxymethylpyrazine | 0.04 |
| 17 | 67.11 | 2, 6-dimethylphenol | Internal standard |
| 18 | 67.8 | 1- (2-pyrazine) -1-ethanol | 0.45 |
| 19 | 69.14 | Maltol | 42.51 |
| 20 | 69.46 | 2-acetylpyrrole | 0.89 |
| 21 | 71.37 | 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone | 4.52 |
| 22 | 77.62 | 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one (DDMP) | 1.93 |
| 23 | 77.97 | 5-hydroxy maltol | 1.84 |
| 24 | 82.37 | 5-hydroxymethylfurfural | 35.42 |
From the analysis results, it can be seen that the aroma alcohol obtained by leaching the aroma malt is rich in aroma components such as maltol, 5-hydroxymethylfurfural, furfuryl alcohol and the like, and the 5-malt aroma is rich in pyrazine compounds, furan compounds (furfural, furfuryl alcohol, 5-methylfurfural, 5-hydroxymethylfurfural), furanone compounds, pyrone compounds (maltol, 5-hydroxymaltol, DDMP) and cyclopentenone compounds. Among them, maltol, methylcyclopentenone, 4-hydroxy-2, 5-dimethyl-3 (2H) -monofuranone have a typical sweet-smelling aroma.
Most of the pyrazine compounds have nut flavor and baking flavor, such as 2-methylpyrazine, 2, 5-dimethylpyrazine, 2,3, 5-trimethylpyrazine and the like, and the pyrazine compounds are also common flavor seasonings for strong aromatic white spirit. The furfural, 5-methylfurfural, 5-light methylfurfural, furfuryl alcohol and DDMP are inherent components of the white spirit, although not directly expressed as burnt aroma, the furfural, 5-light methylfurfural, furfuryl alcohol and DDMP are main products of food caramelization or Maillard reaction, have caramel-like and fermented aroma, are coordinated with wine aroma and enrich aroma connotation. The 2-acetyl pyran has a nut aroma and a baking aroma.
The sensory evaluation result of the caramel alcohol prepared by the production method of the caramel alcohol in the embodiment is as follows: the aroma of the scorched aroma malt extracted by using the ethanol or the mixed solution of the ethanol and the propylene glycol is stronger, the influence on the alcohol content (ethanol content) of the white spirit is smaller when the aroma of the white spirit is enhanced, particularly, the aroma enhancing effect on the white spirit with low alcohol content is better, the scorched aroma malt is generally directly added into the white spirit to be filled according to the volume ratio of 0.04-0.06% (V/V), and compared with the white spirit without the addition of the scorched aroma, the white spirit with the addition of the scorched aroma is obviously outstanding in the aroma of the scorched aroma, harmonious in aroma and comfortable in aftertaste.
Example 2
Compared with example 1, the following differences exist in the production method of the pyroxylin of the embodiment:
2) stir-frying the scorched and fragrant malt:
c. charred food
Putting the malt treated in the step b) into a pot at the temperature of 270 ℃ and frying for 5 min.
3) Leaching of the caramel alcohol: soaking in 32% ethanol at 42 deg.C for 10 hr, and extracting at a solid-to-liquid ratio of 50g malt/150 ml ethanol.
Table 4 example 2 burnt mentholThe aroma component analysis table in the burnt aroma alcohol prepared by the production method
| Numbering | Retention time/min | Name of Compound | Relative content |
| 1 | 28.96 | 2-methylpyrazines | 1.38 |
| 2 | 32.56 | 2, 5-dimethylpyrazine | 0.6 |
| 3 | 32.96 | 2, 6-dimethylpyrazine | 1.4 |
| 4 | 33.4 | Ethyl pyrazines | 0.65 |
| 5 | 34.14 | 2, 3-dimethylpyrazine | 0.48 |
| 6 | 36.67 | 2-ethyl-6-methylpyrazine | 1.02 |
| 7 | 37.07 | 2-ethyl-5-methylpyrazine | 0.23 |
| 8 | 37.81 | 2,3, 5-trimethylpyrazines | 0.3 |
| 9 | 37.92 | 2-ethyl-3-dimethylpyrazine | 0.41 |
| 10 | 40.44 | 3-ethyl-2, 5-methylpyrazine | 0.54 |
| 11 | 41.49 | 2-ethyl-3, 5-methylpyrazine | 0.21 |
| 12 | 42.03 | Furfural | 1.84 |
| 13 | 48.75 | 5-methylfurfural | 4.5 |
| 14 | 54.07 | Furfuryl alcohol | 2.18 |
| 15 | 63.01 | Methyl cyclopentenolone | 1.2 |
| 16 | 67.03 | 3-methyl-2-hydroxymethylpyrazine | 0.04 |
| 17 | 67.11 | 2, 6-dimethylphenol | Internal standard |
| 18 | 67.8 | 1- (2-pyrazine) -1-ethanol | 0.45 |
| 19 | 69.14 | Maltol | 42.51 |
| 20 | 69.46 | 2-acetylpyrrole | 0.89 |
| 21 | 71.37 | 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone | 4.52 |
| 22 | 77.62 | 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one (DDMP) | 1.93 |
| 23 | 77.97 | 5-hydroxy maltol | 1.84 |
| 24 | 82.37 | 5-hydroxymethylfurfural | 35.42 |
As is clear from table 4, in the caramel alcohol prepared by the method for producing caramel alcohol of example 1, the content of the aroma components of pyrazine compounds is relatively low, and the content difference of the aroma components of furan compounds is small, so that the influence on the overall flavor of the caramel alcohol is small.
Example 3
Compared with example 1, the following differences exist in the production method of the pyroxylin of the embodiment:
3) leaching of the caramel alcohol: soaking in 30% ethanol at 50 deg.C for 10 hr, and extracting at a solid-to-liquid ratio of 50g malt/150 ml ethanol.
The burnt fragrance of the burnt fragrance alcohol prepared by the method for producing the burnt fragrance alcohol of the embodiment is light, and the content of the fragrant components containing the furan compounds in the burnt fragrance alcohol is reduced by about 50 percent compared with the content of each component in the embodiment 1 through GS-MC analysis.
Claims (8)
1. A production method of pyroxylin is characterized by comprising the following steps:
1) pretreatment of malt; comprises the steps of malt soaking, draining, protein resting, saccharifying and operating in sequence;
2) stir-frying the scorched and fragrant malt: the malt treated in the step 1) is fried by three steps of saccharification, heating and baking and charring;
3) leaching of the caramel alcohol: ethanol with the alcohol concentration of 30-32% is adopted, the soaking temperature is 40 +/-2 ℃, the extraction time is 8-10 hours, and the solid-to-liquid ratio is 50g of malt/100-200 ml of ethanol.
2. The process for producing a pyrogallol according to claim 1, wherein in the step 3), the condition for extracting the pyrogallol is: the alcohol concentration is 30%, the soaking temperature is 40 ℃, the extraction time is 10 hours, and the solid-to-liquid ratio is every 50g of malt/200 ml of alcohol.
3. The method for producing pyrogallol according to claim 1 or 2, wherein the pretreatment of the malt in the step 1) is specifically performed by:
a. soaking
Soaking the selected malt in distilled water of 30 deg.C or higher for 6-8 hr;
b. draining
Fishing out the soaked malt in the step a, and draining for 3-4 hours until no obvious water feeling is generated on the surface of the particles;
c. protein arrest
Transferring the drained malt into a frying pan, covering the pan with a cover, and keeping the temperature in the pan at about 50 deg.C for two hours to stop the protein in the malt.
4. The process for producing pyroxylin according to claim 3, wherein in the step a), the temperature of distilled water for soaking is 37 ℃ and the soaking time is 6 to 7 hours.
5. The method for producing caramel alcohol as claimed in claim 1 or 2, wherein in step 2), the roasted caramel malt is specifically operated as:
a. saccharification
Heating the temperature in a pot for stir-frying the malt to 65 ℃ within 35 minutes by even fire, and then keeping the temperature at 65 ℃ for about 1 hour;
b. heating coke baking
After saccharification and heat preservation at 65 ℃, frying, selecting proper heat to raise the temperature, raising the temperature to 150 ℃ for roasting, sampling every 5-10 minutes at the later stage of roasting, observing the roasting condition, timely discharging the sample after the sample is qualified for roasting, and storing the sample in a refrigerator for later use after cooling;
c. charred food
Putting the malt treated in the step b) into a pot at the temperature of 270-300 ℃ and frying for 3-5 min.
6. The method for producing pyroxylin according to claim 5, wherein the temperature of the scorch frying in step c is 300 ℃ and the time is 5 min.
7. The burnt alcohol for blending white spirit is characterized by being obtained by processing the burnt alcohol production method of claims 1-6.
8. The caramel alcohol for blending white spirit according to claim 7, wherein the dosage of the caramel alcohol for blending white spirit is 0.04-0.06% (V/V).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010039503.5A CN111011816A (en) | 2020-01-15 | 2020-01-15 | Production method of burnt fragrance alcohol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010039503.5A CN111011816A (en) | 2020-01-15 | 2020-01-15 | Production method of burnt fragrance alcohol |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011816A true CN111011816A (en) | 2020-04-17 |
Family
ID=70199098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010039503.5A Pending CN111011816A (en) | 2020-01-15 | 2020-01-15 | Production method of burnt fragrance alcohol |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111011816A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080259A (en) * | 2021-05-13 | 2021-07-09 | 湖南华诚生物资源股份有限公司 | Low-sugar yoghurt powder with high probiotic density and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099133A (en) * | 2012-12-10 | 2013-05-15 | 沈阳科纳提克生物科技有限公司 | Malt flour and preparation method thereof |
| CN109609304A (en) * | 2018-12-03 | 2019-04-12 | 中粮麦芽（大连）有限公司 | A kind of preparation method with biscuit fragrance malt |
-
2020
- 2020-01-15 CN CN202010039503.5A patent/CN111011816A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099133A (en) * | 2012-12-10 | 2013-05-15 | 沈阳科纳提克生物科技有限公司 | Malt flour and preparation method thereof |
| CN109609304A (en) * | 2018-12-03 | 2019-04-12 | 中粮麦芽（大连）有限公司 | A kind of preparation method with biscuit fragrance malt |
Non-Patent Citations (2)
| Title |
|---|
| 王孔斌: "浓缩麦芽汁生产微型啤酒提高麦芽香气的研究", 《酿酒科技》 * |
| 许飞等: "关于焦香麦芽小规模炒制的一些体会", 《啤酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080259A (en) * | 2021-05-13 | 2021-07-09 | 湖南华诚生物资源股份有限公司 | Low-sugar yoghurt powder with high probiotic density and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wei et al. | Basic flavor types and component characteristics of Chinese traditional liquors: A review | |
| CN106165906B (en) | Suitable for the burnt fragrant and sweet spices of the malt of cigarette products and the application tobacco product | |
| Amanpour et al. | Differentiation of volatile profiles and odor activity values of Turkish coffee and French press coffee | |
| JP6063988B2 (en) | Process for producing processed plant products | |
| CN106010797B (en) | A kind of burnt fragrant and sweet fragrance of the malt prepared using melanoidin malt as raw material and its application in electronic cigarette | |
| Cantalejo | Analysis of volatile components derived from raw and roasted earth-almond (Cyperus esculentus L.) | |
| CN102757866B (en) | Method for preparing latent fragrance perfume for cigarettes through dual-frequency ultrasonic | |
| CN108504454B (en) | Preparation method of improved cigarette tailing spice and application of improved cigarette tailing spice in cigarettes | |
| Qiao et al. | A review on flavor of Baijiu and other world-renowned distilled liquors | |
| CN105831792B (en) | A kind of jujube bakes the preparation method of fragrant and sweet component and its application in pipe tobacco | |
| Sung | Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour | |
| CN108283329B (en) | Method for extracting polyphenol compounds from tobacco waste and application | |
| JP6684633B2 (en) | Garlic oil and method for producing the same | |
| JP6604779B2 (en) | Process for producing processed hop product and beer-taste beverage | |
| Barrios-Rodríguez et al. | Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee | |
| JP2016101102A (en) | Fermented malt beverage allowing malt and fragrance derived from hop to coexist | |
| Pérez-Coello et al. | Volatile compounds and wine aging | |
| CN111011816A (en) | Production method of burnt fragrance alcohol | |
| JP6714502B2 (en) | Method for roasting coffee beans and method for producing coffee extract for enhancing fruity aroma | |
| JP6951071B2 (en) | Method for producing distilled liquor, mixed liquor, and distilled liquor | |
| JP4477898B2 (en) | Liquor and method for producing the same | |
| JP7357472B2 (en) | Aromatic liquid manufacturing method and aromatic liquid | |
| JP4600853B2 (en) | Condensate-containing granule derived from young wheat leaves, granule and method for producing the same | |
| CN1285717A (en) | Flavouring material from yeast extracts | |
| JP6790039B2 (en) | Fermented malt beverage with coexistence of malt and hop-derived aroma |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200417 |
|
| RJ01 | Rejection of invention patent application after publication |