CN115044447B - Aging accelerating method for high-energy electron beam irradiation Maotai-flavor liquor - Google Patents
Aging accelerating method for high-energy electron beam irradiation Maotai-flavor liquor Download PDFInfo
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- 125000002777 acetyl group Chemical class [H]C([H])([H])C(*)=O 0.000 claims description 12
- 238000011156 evaluation Methods 0.000 claims description 12
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- 238000003860 storage Methods 0.000 claims description 11
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- 238000006555 catalytic reaction Methods 0.000 description 2
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- 235000015067 sauces Nutrition 0.000 description 2
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- 101150116295 CAT2 gene Proteins 0.000 description 1
- 101100326920 Caenorhabditis elegans ctl-1 gene Proteins 0.000 description 1
- 241000026010 Dendrobium candidum Species 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- 101100126846 Neurospora crassa (strain ATCC 24698 / 74-OR23-1A / CBS 708.71 / DSM 1257 / FGSC 987) katG gene Proteins 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
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- 239000008369 fruit flavor Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
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- 125000006850 spacer group Chemical group 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
- G01N11/02—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material
- G01N11/04—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture
- G01N11/06—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture by timing the outflow of a known quantity
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
- G01N27/02—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance
- G01N27/04—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance
- G01N27/06—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a liquid
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/16—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using titration
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
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- General Health & Medical Sciences (AREA)
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- Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a method for accelerating the aging of Maotai-flavor liquor by high-energy electron beam irradiation, which aims to solve the problem that the existing literature does not have research on accelerating the aging of the Maotai-flavor liquor by high-energy electron beam irradiation, and comprises the following steps: (1) Placing Maotai-flavor liquor to be aged in a stainless steel container; (2) Placing a stainless steel container filled with the Maotai-flavor liquor to be aged on a rotary table in a high-energy electronic accelerator, and driving the stainless steel container filled with the Maotai-flavor liquor to be aged to rotate through the rotary table; while rotating, the high-energy electron accelerator is used for directly irradiating the Maotai-flavor liquor in the stainless steel container with high-energy electron beams; (3) Transferring the Maotai-flavor liquor subjected to the irradiation treatment in the stainless steel container in the step (2) into a glass bottle, sealing tightly, standing at normal temperature, and preserving. The application provides a method for accelerating the aging of Maotai-flavor liquor by high-energy electron beam irradiation for the first time so as to ensure the effective accelerating the aging of the Maotai-flavor liquor.
Description
Technical Field
The application relates to the field of food processing, in particular to the field of white spirit aging, and specifically relates to a method for accelerating aging of high-energy electron beam irradiation Maotai-flavor white spirit.
Background
The distilled spirit is a unique distilled spirit in China, and is unique in wine products in terms of unique color, aroma and taste. The newly brewed white wine is spicy in mouth and has stronger stimulation because of containing more hydrogen sulfide, mercaptan and dimethyl sulfide. After a certain period of storage, the pathogenic odor in the newly brewed white wine can gradually disappear, the wine body becomes aromatic and pure in odor, and the wine body is fresh and sweet and clean in taste and has long aftertaste. Clearly, storage is one of the production processes that is critical to ensure the quality of the liquor. The newly brewed white spirit is stored for a period of time, xin Saowei is removed, the white spirit is mellow and soft, the fragrance is increased, the wine body is coordinated, and the process is called ageing, and is also called ageing or aging.
In general, the time required for ageing of white spirit is long, which makes the cost and selling price of the year wine high. In order to accelerate the ageing speed of white spirit and shorten the ageing time of white spirit, people start to try manual catalysis Chen Baijiu. There are various theories about the mechanism of natural aging of white spirit, and various documents, such as "association theory", "esterification theory", "oxidation theory", "dissolution theory", "volatilization theory" and "condensation theory", have been developed based on these theories. On the basis, the methods of ozone or oxygen aging, acid addition aging, lipase aging, microwave aging, electric field aging, magnetic field aging and the like are developed gradually.
By adopting the technical means, the ageing speed of the white spirit can be improved, the storage time is shortened, but the ageing accelerating methods have certain defects: chemical method Chen Yi brings impurities to the wine; the difficulty of the biological aging accelerating technology is high, and further development and research are still needed; when the physical method is adopted to age the white spirit, the input energy is low enough to enable the related substances in the white spirit to generate stable physical and chemical reactions, and the input energy is too high to generate substances other than expected, so that the reaction conditions are not easy to control. Based on the existence of the above-mentioned drawbacks, the application of these aging methods is limited to a certain extent.
The white spirit irradiation ageing is a new technology for effectively solving the problems of quality, storage and the like in the production process of the raw wine by using an irradiation process method. The white spirit irradiation ageing has the advantages of wide energy range, strong directivity, high energy utilization rate, short irradiation sample time, capability of acting on the object to be treated vertically and the like, and is widely paid attention to. The white spirit after irradiation can generate a large amount of high-activity free radicals, and the free radicals interact with organic compounds in the white spirit, so that the purposes of removing impurities, improving fragrance, accelerating aging and the like of the white spirit are realized, the quality of the white spirit body is improved, and the effect of shortening the pit storage period is remarkable. For example, chinese patent application CN202011464593.9 discloses a Maotai-flavor white spirit capable of improving sleep quality and delaying aging, which irradiates a first traditional Chinese medicine powder, a second traditional Chinese medicine powder and dendrobium candidum powder with electron beams respectively, and mixes the materials uniformly after irradiation is completed to obtain an irradiated traditional Chinese medicine material.
At present, the prior literature only discloses the content related to the electron beam irradiation of the raw materials of the strong aromatic Chinese spirits, and no research on the aging promotion of the strong aromatic Chinese spirits by adopting high-energy electron beam irradiation is available. Therefore, the application provides a method for accelerating ageing of Maotai-flavor liquor by high-energy electron beam irradiation so as to solve the problems.
Disclosure of Invention
The invention of the present application aims to: aiming at the problem that the prior literature only discloses the content related to the electron beam irradiation of the strong aromatic Chinese spirits raw materials, and the research on the aging promotion of the strong aromatic Chinese spirits by adopting high-energy electron beam irradiation is not carried out, the aging promotion method of the strong aromatic Chinese spirits is provided.
In order to achieve the above purpose, the present application adopts the following technical scheme:
a method for accelerating aging of Maotai-flavor liquor by high-energy electron beam irradiation comprises the following steps:
(1) Placing Maotai-flavor liquor to be aged in a stainless steel container;
(2) Placing a stainless steel container filled with the Maotai-flavor liquor to be aged on a rotary table in a high-energy electron accelerator, driving the stainless steel container filled with the Maotai-flavor liquor to be aged to rotate through the rotary table, and sending the stainless steel container into an irradiation room of the high-energy electron accelerator; while rotating, the high-energy electron accelerator is used for directly irradiating the Maotai-flavor liquor in the stainless steel container with high-energy electron beams;
(3) Transferring the Maotai-flavor liquor subjected to the irradiation treatment in the stainless steel container in the step (2) into a glass bottle, sealing tightly, standing at normal temperature, and preserving;
in the step (2), the energy of the high-energy electron accelerator is 6-10 MeV, the total irradiation dose is 8-12 KGy, and the single irradiation dose is 2 KGy/time.
In the step (2), the energy of the high-energy electron accelerator is 10MeV, the maximum beam power is 20kW, the beam intensity is 1.5mA, and the beam repetition rate is 260/s.
In the step (1), the alcohol content of the Maotai-flavor liquor to be aged is 50-56%vol.
In the step (1), the alcohol content of the Maotai-flavor liquor to be aged is 53% vol.
In the step 1, the Maotai-flavor liquor to be aged is placed in a 304 stainless steel container or a 316 stainless steel container.
In the step (2), the Maotai-flavor liquor in the stainless steel container is taken as an irradiation object while rotating, and the Maotai-flavor liquor is directly subjected to high-energy electron beam irradiation through a high-energy electron accelerator.
In the step (3), the preservation time is more than 10 d.
In the step (3), the preservation time is 30-900 d.
The evaluation method of the Maotai-flavor white spirit prepared by the aging accelerating method comprises the following steps:
(a) After the Maotai-flavor white spirit is irradiated by high-energy electron beams, the content of acetic acid and total acid of the Maotai-flavor white spirit is measured, and whether the content of acetic acid and total acid is increased or not is judged;
(b) Determining the ethyl acetate content of the mixture, and judging whether the ethyl acetate content is increased or not;
(c) Determining the ethyl lactate content, and judging whether the ethyl lactate content is reduced;
(d) Measuring the acetal content, and judging whether the acetal content is increased or not;
(e) Measuring the furfural content of the plant, and judging whether the furfural content is reduced or not;
(f) If the steps a-e are consistent, the prepared Maotai-flavor liquor has a ageing accelerating effect.
For white spirit irradiation, the prior art has been disclosed in the related art, but most of the prior art is based on research properties, and often cannot meet practical application requirements. The reason for this phenomenon is that the white spirit irradiation is a systematic engineering, and the key to the aging success and failure thereof involves a plurality of factors, such as the types of white spirit (the nature of the Maotai-flavor white spirit and the Luzhou-flavor white spirit is different), the selection of irradiation sources, the selection of irradiation conditions and the like, which are also the difficulties and the core of the white spirit irradiation.
Aiming at Maotai-flavor liquor, the application provides a method for accelerating aging of the Maotai-flavor liquor by high-energy electron beam irradiation for the first time, and establishes a corresponding evaluation system to ensure effective aging acceleration of the Maotai-flavor liquor, so that the requirements of practical application can be effectively met.
Drawings
Fig. 1 is a diagram showing evaluation scores of Maotai-flavor distilled spirit.
Fig. 2 is a color change chart of Maotai-flavor liquor in example 1.
FIG. 3 is a graph showing the change in acetic acid content after the irradiation of Maotai-flavor liquor in example 1.
FIG. 4 is a graph showing the change of the total acid content of the gas chromatograph after the Maotai-flavor liquor is irradiated in example 1.
FIG. 5 is a graph showing the change in ethyl acetate content of Maotai-flavor liquor in example 1.
FIG. 6 is a graph showing the change in ethyl lactate content of Maotai-flavor liquor in example 1.
FIG. 7 is a graph showing the change of the total ester content of the Maotai-flavor liquor of example 1 after irradiation.
FIG. 8 is a graph showing the variation of acetal content in Maotai-flavor liquor in example 1.
Fig. 9 is a graph showing the change of furfural content in Maotai-flavor liquor in example 1.
FIG. 10 is a graph showing the total acid content of Maotai-flavor liquor by chemical titration in example 1.
FIG. 11 is a graph showing the chemical titration of total ester content in Maotai-flavor liquor in example 1.
Fig. 12 is a graph showing viscosity change of Maotai-flavor liquor in example 1.
FIG. 13 is a graph showing the conductivity change of Maotai-flavor liquor in example 1.
Detailed Description
All of the features disclosed in this specification, or all of the steps in a method or process disclosed, may be combined in any combination, except for mutually exclusive features and/or steps.
Any feature disclosed in this specification may be replaced by alternative features serving the same or equivalent purpose, unless expressly stated otherwise. That is, each feature is one example only of a generic series of equivalent or similar features, unless expressly stated otherwise.
Example 1
1 materials and methods
1.1 materials
The wine sample is Maotai-flavor white wine (53% vol of commercial medium-quality finished wine), the irradiation container is made of 304 stainless steel, and the glass bottle is purchased from Jiangsu Xuzhou Yicai glass products Co.
1.2 irradiation treatment of wine samples
Irradiation was performed using a high energy electron accelerator (VF-ProAcc-10/20, 10MeV,20kW, beam intensity 1.5mA, beam repetition rate 260/s). 500mL of an irradiation wine sample is taken and put into a 304 stainless steel container (19.5 cm long, 4.5cm wide, 7.5cm high and 0.8mm thick), the wine sample is placed on a rotary table, the rotary table (the rotary table speed is 8 m/min) is driven by a conveying belt to enter an irradiation chamber at room temperature (about 27 ℃) to irradiate, and each group of irradiation doses are respectively 0 (control), 2, 4, 6, 8, 10 and 12KGy, and the dose is 2 KGy/circle. After irradiation, the mixture is put into a 500mL glass bottle, sealed tightly, kept stand at normal temperature, and subjected to sensory evaluation and physicochemical analysis after 30d, 90d and 180d of storage.
1.3 gas chromatography detection analysis
The chemical components of the wine samples before and after irradiation are analyzed by an Agilent8890 gas chromatograph (Agilent corporation, USA), 10mL of the wine sample to be measured is taken in a 10mL volumetric flask, 0.1mL of an internal standard solution is added, 1 mu L of the wine sample is taken after uniform mixing, and the gas chromatographic analysis is carried out by adopting a direct sample injection mode. Detecting the change of volatile components such as acid ester aldehyde ketol in the white spirit by an internal standard method.
Chromatographic conditions: the temperature of the sample inlet is 240 ℃, and the carrier gas He; constant flow mode, total flow 34mL/min, spacer purge flow 3mL/min; split mode, split ratio 30:1; the initial column temperature was 35℃for 2min, the temperature was increased to 60℃at 2℃per min, the temperature was increased to 110℃at 9℃per min, and the temperature was increased to 230℃at 6℃per min for 4min.
1.4 sensory evaluation
All wine samples were tasted and scored by a professional taster qualifying for the taster. And (3) carrying out scoring by comparison according to the taste scoring standard of China wine association, namely carrying out taste scoring according to nine items of color, aroma quality, softness, sweet taste, harmony, refreshing, aftertaste, stale taste and individuality of the wine sample, and totally dividing into percentages. Wherein the color is 5, the fragrance quality is 20, the softness is 20, the sweet taste is 10, the harmony is 10, the refreshing is 10, the aftertaste is 10, the stale is 5, the individuality is 10, and the scoring table is shown in table 1.
Table 1 white spirit taste scoring table
1.5 other analytical methods
1.5.1 determination of total acid Total esters
The determination of the total acid content refers to an acid-base neutralization titration method in national standard GB/T10345-2007 white spirit analysis method; the determination of the total ester content adopts an indicator method in national standard GB/T10345-2007 white spirit analysis method.
1.5.2 determination of viscosity of white spirit
Placing a beaker filled with water in a water bath kettle, adjusting the temperature of the water bath kettle to ensure that the water temperature in the beaker is 25 ℃ and the temperature is kept constant for 10 minutes. Then 10mL of the wine sample to be measured is sucked into the Ubbelohde viscometer, the liquid storage part at the bottom of the Ubbelohde viscometer is immersed below the liquid level of the beaker, and the measurement is carried out after the constant temperature is kept for 10min. Measuring in parallel for 3 times, taking an average value to obtain a t value, and calculating the viscosity of the wine sample to be measured according to a formula 1:
η＝Kρt (1)，
wherein eta is the viscosity of the wine sample to be measured, K is the viscosity meter constant, rho is the density of the wine sample to be measured, and t is the flowing time of the wine sample to be measured.
2.5.3 conductivity measurements
The conductivity of the wine samples was measured using a conductivity meter (Lei Ci DDS-307), and the average was taken three times in parallel.
2 results and analysis
2.1 sensory evaluation analysis of Maotai-flavor liquor irradiated at different doses
The evaluation scores of the Maotai-flavor distilled spirits after irradiation treatment for 30d, 90d, 180d are shown in FIG. 1, and the sensory comments are shown in Table 2.
TABLE 2 Maotai-flavor irradiated white spirit sensory panel
From table 2, it can be seen that the Maotai-flavor liquor after irradiation treatment generally has a certain degree of improvement in taste quality, the promotion of Maotai-flavor and fruit-flavor is obvious, the reduction of burnt flavor is more, and no retrogradation phenomenon occurs in 180 d.
Fig. 1 shows the evaluation score of Maotai-flavor liquor. As can be seen from fig. 1, the white spirit evaluation score after the high dose irradiation treatment is higher, the effect of irradiation dose of 12KGy is better in a short time, and the effect of irradiation dose of 8KGy becomes better as time goes on, and the reason for such phenomenon is probably because the substances in the white spirit can be stabilized after a period of time of reaction is needed to irradiate the white spirit.
Sensory evaluation also shows that the ageing is more prominent (the ageing is difficult to quantify) when the white spirit is irradiated at the optimal dosage, and the effect of half a year or more can be achieved.
Fig. 2 shows a color change chart of Maotai-flavor liquor. As can be seen from fig. 2, the color of the Maotai-flavor liquor after irradiation changes gradually (white-yellow) along with the dosage gradient, which accords with the color change of the Maotai-flavor liquor in the ageing process, and shows that the high-energy electron beam irradiation has a great influence on the color of the Maotai-flavor liquor, and the ageing process of the Maotai-flavor liquor is accelerated.
2.2 analysis of white spirit skeleton Components before and after irradiation
2.2.1 acid species changes
The Maotai-flavor liquor is different from strong aromatic liquor or fen-flavor liquor, has high total organic acid content, contains more acetic acid and more lactic acid in the organic acid component, and contains more organic acid. When tasting Maotai-flavor liquor, the sour taste is perceived obviously, which has a direct relationship with its high total acid content and high absolute content of acetic acid and lactic acid.
FIG. 3 shows the change of acetic acid content of Maotai-flavor liquor after irradiation. As can be seen from FIG. 3, the acetic acid content is greatly improved after irradiation, the maximum increase of the relative content of 30d is 3.3% at 8KGy, the acetic acid content of 90d is obviously reduced at 4KGy, and the specific reason is not clear, and the maximum increase of the relative content of 180d is 4.8% at 10 KGy.
FIG. 4 shows a graph of the total acid content of the gas chromatograph. Overall, the total acid of the irradiated white spirit is increased, which is beneficial to improving the taste of the Maotai-flavor white spirit.
2.2.2 ester species variation
The ester compounds of the Maotai-flavor liquor have various types, and the highest content is ethyl acetate and ethyl lactate. Other ester compounds are not prominent in the aroma of Maotai-flavor liquor.
Fig. 5 shows a graph of the ethyl acetate content of Maotai-flavor liquor. As can be seen from FIG. 5, after the irradiation treatment, the ethyl acetate content was increased more, the relative content increase of 30d was 5.6% at maximum 4KGy, the relative content increase of 90d was 6.3% at maximum 2KGy, and the relative content increase of 180d was 3.0% at maximum 8 KGy.
Fig. 6 shows a graph of the change in ethyl lactate content of Maotai-flavor liquor. As can be seen from FIG. 6, the ethyl lactate content was reduced more after the irradiation treatment, the relative content of 30d was reduced by 4.7% at maximum, the relative content of 90d was reduced by 8.7% at maximum, and the relative content of 180d was reduced by 2.1% at maximum.
FIG. 7 shows the variation of the total ester content of Maotai-flavor liquor by gas chromatography. In general, the total ester content of Maotai-flavor liquor detected by gas chromatography has no obvious change rule but has a decreasing trend after irradiation treatment.
2.2.3 aldehyde species changes
FIG. 8 shows the variation of acetal content of Maotai-flavor liquor. The acetal is produced by the reaction of ethanol and acetaldehyde, is also an important mark for aging of white wine, and can endow the wine with a harmonious and plump style. As can be seen from FIG. 8, the acetals of the irradiated Maotai-flavor liquor are greatly increased and reach the maximum value at 12KGy, and the maximum amplification of 30d, 90d and 180d are respectively 18.4%, 22.6% and 25.0%, which further indicates that the irradiation liquor can accelerate the liquor aging process and greatly reduce the irritation caused by acetaldehyde.
Furfural has strong cereal aroma, is similar to almond aroma, has burnt qi and has bitter taste. When the furfural content is too high, the product presents extremely heavy burnt bitter taste, which makes the taste feel objectionable and harmful to human bodies. Pure furfural is a colorless oily liquid with almond taste, which turns yellow rapidly upon exposure to air. And after irradiation, due to the effect of electron beams, more oxygen exists in the wine, and the furfural is rapidly reduced, which is probably the reason that the color of the Maotai-flavor liquor changes in a gradient manner along with the dosage after the irradiation.
Fig. 9 shows the variation of furfural content in Maotai-flavor liquor. As can be seen from fig. 9, the furfural content slightly increased with time, but after irradiation treatment, the content significantly decreased, reaching the maximum decrease at 12 KGy. The relative content of 30d is reduced by 90.1% at maximum, the relative content of 90d is reduced by 87.6% at maximum, and the relative content of 180d is reduced by 89.1% at maximum.
The content of the acetal and the furfural are changed comprehensively, and the content of the acetal and the furfural is found to be close to the sensory evaluation, namely, the acetal content is high, the furfural content is low, and the sensory score is high.
2.2.4 changes in ketones, alcohols
The content of the representative n-propanol in the ketone substances and the alcohol substances in the Maotai-flavor liquor is not greatly changed and has no obvious change rule after the irradiation treatment.
2.3 irradiation of other physical and chemical indicators of white spirit
2.3.1 total acid total ester chemical titration content
FIG. 10 shows a graph of the chemical titration total acid content of Maotai-flavor liquor.
FIG. 11 shows a graph of the chemical titration total ester content of Maotai-flavor liquor. The total acid total ester measured by the chemical titration method is shown in fig. 10 and 11, wherein compared with the control group, the total acid content of the irradiated white spirit is increased, and the total ester content has no obvious change rule but has a descending trend.
2.3.2 viscosity analysis of irradiated white spirit
Viscosity is one of macroscopic physical indexes reflecting the magnitude of interaction force among various substances in the wine, is also an important factor for representing the association strength of hydrogen bonds, has small viscosity, has small resistance when flowing through tongue and oral cavity, and can generate tasty and refreshing feeling. Meanwhile, the fragrance is easy to volatilize to stimulate nasal mucosa, so that people feel the fragrance is sharp. The viscosity is low, the contact residence time with the tongue surface is short, the aftertaste is not generated, and the tongue is clean. The white spirit has high viscosity and high resistance when flowing through the tongue mouth, so that the white spirit has thick and mellow taste, and has rich aftertaste when contacting with the tongue surface for a long time.
Fig. 12 shows a diagram of viscosity change of Maotai-flavor liquor. As can be seen from fig. 12, in a short period of time, the viscosity of the white spirit is smaller, and as the time increases, the viscosity of the white spirit is increased and then decreased, probably because the commercially available white spirit is newer, the storage period of the base spirit is short, the storage period of the bottle after blending is also short, and the wine body is unstable. After the irradiation treatment, the viscosity of the white spirit is slightly reduced, which corresponds to the sensory comment, gives people a clear and clean feeling, and also enables the taste of the white spirit to be suitable for the taste of modern young people.
2.3.3 law of conductivity change
Fig. 13 shows a graph of conductivity change of Maotai-flavor liquor. The conductivity can be used as an important index for evaluating the stability of the wine, the conductivity of the white wine is closely related to the storage time, and previous researches find that the white wine shows a growing trend and tends to be stable along with the increase of years. As can be seen from FIG. 13, the conductivity of the irradiated white spirit is generally increased, the maximum relative content of 90d is 14.3% at 12KGy, and the maximum relative content of 180d is 5.6% at 2 KGy.
After electron beam irradiation, the content of acid substances in the liquor body generally has a rising trend, and the ester substances have a descending trend, so that the change rule is not obvious; the acetal in the aldehyde substance has an increasing tendency, obvious dosage effect and regular change; the content of furfural in the Maotai-flavor liquor is far higher than that of other aromatic liquor, the contribution degree of the furfural to the aroma of the Maotai-flavor liquor is not definite, but in our researches, the research shows that the Furfural has great influence on the color of the Maotai-flavor liquor, and the content of the Furfural is too much to bring about scorched bitter taste, so that the content of the Furfural can be greatly reduced by high-energy electron beam irradiation, and the taste and luster are improved; the alcohol substances are not changed obviously. The changes are basically consistent with the change trend of the skeleton components of the Maotai-flavor liquor after natural aging, which indicates that the electron beam irradiation technology has a certain catalysis Chen Zuoyong for the Maotai-flavor liquor.
In conclusion, the method of the invention can obviously improve the taste of the white spirit, and the influence of different irradiation doses on the white spirit is different, which indicates that the effect of aging promotion can be achieved by irradiating the white spirit with electron beams. Meanwhile, the method establishes the standard of the sauce flavor type white spirit for promoting Chen Pingpan, and is favorable for better judging the sauce flavor type white spirit for promoting Chen Xiaoguo.
The invention is not limited to the specific embodiments described above. The invention extends to any novel one, or any novel combination, of the features disclosed in this specification, as well as to any novel one, or any novel combination, of the steps of the method or process disclosed.
Claims (5)
1. The aging method of the high-energy electron beam irradiation Maotai-flavor liquor is characterized by comprising the following steps of:
(1) Placing Maotai-flavor liquor to be aged in a stainless steel container;
(2) Placing a stainless steel container filled with the Maotai-flavor liquor to be aged on a rotary table in a high-energy electron accelerator, driving the stainless steel container filled with the Maotai-flavor liquor to be aged to rotate through the rotary table, and sending the stainless steel container into an irradiation room of the high-energy electron accelerator; while rotating, the high-energy electron accelerator is used for directly irradiating the Maotai-flavor liquor in the stainless steel container with high-energy electron beams;
(3) Transferring the Maotai-flavor liquor subjected to the irradiation treatment in the stainless steel container in the step (2) into a glass bottle, sealing tightly, standing at normal temperature, and preserving;
in the step (2), the energy of the high-energy electron accelerator is 6-10 MeV, the total irradiation dose is 8-12 KGy, and the single irradiation dose is 2 KGy/time;
in the step (1), the alcohol content of the Maotai-flavor liquor to be aged is 50-56%vol;
in the step (2), the Maotai-flavor liquor in the stainless steel container is taken as an irradiation object while rotating, and the Maotai-flavor liquor is directly subjected to high-energy electron beam irradiation through a high-energy electron accelerator;
the beam intensity of the high-energy electron accelerator is 1.5 and mA, and the beam repetition rate is 260/s;
in the step (1), the Maotai-flavor liquor to be aged is placed in a 304 stainless steel container or a 316 stainless steel container;
in the step (3), the preservation time is more than 10 d.
2. The method according to claim 1, wherein in the step (2), the energy of the high-energy electron accelerator is 10MeV, and the maximum beam power is 20kW.
3. The method for aging according to claim 1, wherein in the step (1), the degree of alcohol of the Maotai-flavor liquor to be aged is 53% by volume.
4. The method for promoting aging according to claim 1, wherein in the step (3), the storage time is 30 to 900 days.
5. An evaluation method for Maotai-flavor liquor prepared by the aging method according to any one of claims 1 to 3, comprising the steps of:
(a) After the Maotai-flavor white spirit is irradiated by high-energy electron beams, the content of acetic acid and total acid of the Maotai-flavor white spirit is measured, and whether the content of acetic acid and total acid is increased or not is judged;
(b) Determining the ethyl acetate content of the mixture, and judging whether the ethyl acetate content is increased or not;
(c) Determining the ethyl lactate content, and judging whether the ethyl lactate content is reduced;
(d) Measuring the acetal content, and judging whether the acetal content is increased or not;
(e) Measuring the furfural content of the plant, and judging whether the furfural content is reduced or not;
(f) And if the steps a-e are consistent, the prepared Maotai-flavor liquor has a ageing accelerating effect.
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