CN115368990A - Tasty spirit with plant spice and preparation process thereof - Google Patents

Tasty spirit with plant spice and preparation process thereof Download PDF

Info

Publication number
CN115368990A
CN115368990A CN202210520109.2A CN202210520109A CN115368990A CN 115368990 A CN115368990 A CN 115368990A CN 202210520109 A CN202210520109 A CN 202210520109A CN 115368990 A CN115368990 A CN 115368990A
Authority
CN
China
Prior art keywords
spirit
plant
parts
rosemary
refreshing
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.)
Withdrawn
Application number
CN202210520109.2A
Other languages
Chinese (zh)
Inventor
潘雪峰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xiwei International Trade Guangzhou Co ltd
Original Assignee
Xiwei International Trade Guangzhou Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Xiwei International Trade Guangzhou Co ltd filed Critical Xiwei International Trade Guangzhou Co ltd
Priority to CN202210520109.2A priority Critical patent/CN115368990A/en
Publication of CN115368990A publication Critical patent/CN115368990A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a refreshing spirit with plant perfume, which comprises the following raw materials in parts by weight: 200-500 parts of distillable plant, 30-60 parts of plant spice, 5-10 parts of sugar additive, 1-5 parts of brewing additive and 600-1000 parts of water. The invention adopts rosemary and thyme as plant spice combination, and the yeast, rosemary and thyme adopt the following ratio of 0.1: (0.3-0.6): (0.2-0.4) can increase the herbaceous fragrance of plants in the spirit and improve the yield of the spirit. And the fermentation temperature of 25-30 ℃ is adopted, the primary distillation temperature is 90-92 ℃, the secondary distillation temperature is 78-80 ℃, and the spirit is placed into an American oak barrel for ageing for 3-5 years after distillation, so that the spirit has light aroma, the spicy taste of the spirit is reduced, the stability of the formed spirit is high, and the spirit body is clear and transparent.

Description

Tasty spirit with plant spice and preparation process thereof
Technical Field
The invention relates to a refreshing spirit with plant spice and a preparation process thereof, relates to C12G, and particularly relates to the field of preparation of alcoholic beverages.
Background
The spirit is spirit with high alcohol concentration, sugar-containing plants or fruit plants can produce alcohol after fermentation, the fermentation liquor can be distilled to obtain spirit with high alcohol content, and whisky, brandy, vodka, rum, agave and other high-concentration spirits can be prepared according to different raw materials adopted by fermentation. The spirit has high alcohol content, and the spirit with high alcohol content has pungent taste and spicy taste, and the drinking feeling can not be accepted by most people, so that people usually add cola, soda water or fruit juice beverage when drinking the spirit, and can improve the taste of the spirit while diluting the alcohol concentration.
The Chinese invention patent CN201810630529.X discloses a production method of a hop whisky and the obtained hop whisky, the hop whisky is prepared by adding hop of beer, boiling, rotary precipitation and fermentation processes, the hop whisky not only retains aroma components of the hop, but also contains wheat aroma and grain aroma, the wine body is full, mellow and dry, but the beer flavor of the hop whisky is heavier, and the taste of part of whisky taste is covered. Chinese patent CN201210530862.6 discloses a method for producing mixed rum by using molasses as raw material, and making fermentation in a double-concentration fed-batch continuous fermentation system, mixing the obtained industrial light rum and industrial heavy rum according to a certain proportion, blending so as to obtain the mixed rum, and its wine body taste is rich, mellow, refreshing and fine, and its production efficiency is high. However, danduo liquid and Qinzhou liquid need to be added in the preparation process, and the preparation for fermentation needs to be carried out in advance, so the steps are relatively complicated.
Disclosure of Invention
In order to increase the herbal aroma in the spirit, increase the spirit yield and reduce the spicy taste of the spirit, the first aspect of the invention provides a refreshing spirit with plant spices, which comprises the following preparation raw materials in parts by weight: 200-500 parts of distillable plant, 30-60 parts of plant spice, 5-10 parts of sugar additive, 1-5 parts of brewing additive and 600-1000 parts of water.
As a preferred embodiment, the distillable plant is a sugar-containing plant or a sugar-containing fruit suitable for brewing a distillation type spirit, preferably, one or a combination of several selected from barley, wheat, corn, sorghum, potatoes and sugar cane.
As a preferred embodiment, the distillable plant is a combination of barley, wheat, corn.
As a preferred embodiment, the weight ratio of barley, wheat and corn is 1: (1-3): (0.5-0.8).
As a preferred embodiment, the weight ratio of barley, wheat and corn is 1: (1.5-2.5): (0.6-0.75).
As a preferred embodiment, the plant spice is selected from rosemary, thyme, clove, fennel, bay leaf, basil leaf, parsley, vanilla and black pepper or a combination of several kinds thereof.
As a preferred embodiment, the botanical flavor is a combination of rosemary and thyme.
As a preferred embodiment, the saccharide assistant is selected from one or more of sucrose, maltitol, saccharin sodium, mogroside, xylitol, erythritol and lactitol.
As a preferred embodiment, the carbohydrate adjuvant is a combination of sucrose and lactitol.
As a preferred embodiment, the weight ratio of sucrose to lactitol is 1: (0.2-0.6).
As a preferred embodiment, the weight ratio of sucrose to lactitol is 1: (0.3-0.5).
In a preferred embodiment, the brewing additive is selected from one or more of antioxidants, filtering agents, yeasts, stabilizers, tartaric acid, citric acid, and potassium bicarbonate.
In a preferred embodiment, the brewing additive is yeast. The yeast is ACBC-1 saccharomyces cerevisiae.
In a preferred embodiment, the rosemary is obtained by planting and picking rosemary at the temperature of 23-28 ℃.
In a preferred embodiment, the brewing additive comprises at least yeast, preferably the yeast, rosemary, and thyme are present in a weight ratio of 0.1: (0.1-1): (0.1-0.5).
In a preferred embodiment, the brewing additive comprises at least yeast, preferably the yeast, rosemary and thyme are present in a weight ratio of 0.1: (0.3-0.6): (0.2-0.4).
Applicants found in the manufacturing process that prior to fermentation, the fermentation was carried out using yeast, rosemary, thyme 1: (0.3-0.6): (0.2-0.4) the weight ratio can increase the herbaceous aroma of the fermented spirit and can improve the yield of the spirit, presumably because: acid components in rosemary and thyme may be dissociated in the fermentation process, so that the total acid content of the solution is increased, the fermentation reaction of yeast for generating acid substances is inhibited, the fermentation reaction of the yeast is moved to the direction of generating alcohol substances, and the liquor yield of the spirit is improved. Meanwhile, with the addition of rosemary and thyme, the n-hexanol content in the spirit is remarkably increased, which is beneficial to improving the taste of the spirit and reducing the spicy taste of the spirit. And the acid components in the rosemary and the thyme can increase the complexity of the aroma of the spirit and are beneficial to improving the flavor of the spirit.
The second aspect of the invention provides a preparation process of a tasty spirit with plant spice, which comprises the following steps:
(1) Crushing distillable plant and plant perfume, mixing with sugar adjuvant, brewing additive and water, and fermenting at certain temperature;
(2) Distilling the fermented mixed liquor for the first time at a certain temperature, measuring the alcohol content, and distilling for the second time when the volume fraction of the alcohol is lower than 5-8% until the volume fraction of the alcohol is higher than 60-70%, thus obtaining distilled spirit;
(3) And (3) putting the distilled spirit obtained in the step (2) into an oak barrel for aging for 3-5 years, and discharging the spirit.
In a preferred embodiment, the fermentation temperature is 25-30 ℃, the primary distillation temperature is 88-94 ℃ and the secondary distillation temperature is 76-82 ℃.
In a preferred embodiment, the oak barrel is selected from one of the american quercus alba barrels, the spanish quercus robur barrels, the french quercus fabri barrels, and the japanese quercus mongolica barrels.
In a preferred embodiment, the oak barrel is a American white oak barrel.
In the experimental process, the applicant finds that the spirit has a good spirit yield before distillation by adopting the fermentation temperature of 25-30 ℃, the alcohol content in the spirit can be obviously improved by matching the primary distillation temperature of 90-92 ℃ and the secondary distillation temperature of 78-80 ℃, and the pungent taste in the spirit can be reduced by ageing the spirit for 2-3 years by putting the spirit into a American white oak barrel after distillation, and the fresh oak fragrance is added at the same time. The yeast can enable the malt to have higher alcohol conversion rate at a proper fermentation temperature, simultaneously, the alcohol converted by fermentation can enter the spirit as much as possible by adopting two times of distillation, and then the purity of the alcohol in the spirit is improved by the second distillation. However, the high-concentration alcohol can generate spicy mouthfeel, and the oak can absorb the herbal aroma of the oak by ageing in an American quercus alba barrel for 3-5 years, so that the strong mouthfeel is reduced, and the layering sense of the spirit is enriched.
In a preferred embodiment, the rosemary and the thyme are added at a time selected from the group consisting of before fermentation, during fermentation, and after fermentation.
As a preferred embodiment, the rosemary and thyme combination is added in a form selected from one or a combination of rosemary and thyme powder or rosemary and thyme concentrate.
Compared with the prior art, the invention has the following beneficial effects:
(1) The refreshing spirit with plant spices adopts rosemary and thyme as plant spice combination, and yeast, the rosemary and the thyme adopt the following raw materials by weight percentage of 0.1: (0.3-0.6): (0.2-0.4) can increase the herbaceous fragrance of plants in the spirit and improve the yield of the spirit.
(2) The refreshing spirit with the plant spice adopts the fermentation temperature of 25-30 ℃, the primary distillation temperature is 90-92 ℃, the secondary distillation temperature is 78-80 ℃, and the spirit is placed into an American oak barrel for ageing for 3-5 years after distillation, so that the spirit has light fragrance, the spicy taste of the spirit is reduced, and the formed spirit has high stability and clear and transparent spirit body.
(3) The refreshing spirit with the plant perfume has better storage stability, and is not easy to precipitate and deteriorate after being stored for a long time.
(4) The refreshing spirit with the plant spice has stable and long fragrance of rosemary and thyme after the refreshing spirit is drunk, and complex, continuous fragrance, strong mellow fragrance and complex and mellow taste are emitted by combining with barley, wheat, corn and the like, taste buds are wrapped by the complex and mellow taste, and aftertaste brought by the ripening of a quercus robur barrel is mixed, so that the feeling of softness, mellowness and beauty is achieved.
Detailed Description
The present invention will be specifically described below by way of examples. It is to be noted that the following examples are given solely for the purpose of illustration and are not to be construed as limitations on the scope of the invention, as many insubstantial modifications and variations of the invention described above will now occur to those skilled in the art.
In addition, the starting materials used are all commercially available, unless otherwise specified.
Example 1
A refreshing spirit with plant perfume comprises the following raw materials in parts by weight: 300 parts of distillable plants, 40 parts of plant spices, 8 parts of sugar additives, 0.1 part of brewing additives and 900 parts of water.
The distillable plant is a combination of barley, wheat and corn, and the weight ratio is 1:2:0.7.
the plant spice is a combination of rosemary and thyme, and the rosemary is obtained by planting and picking at the temperature of 23-28 ℃. The brewing additive is yeast, and the yeast is ACBC-1 saccharomyces cerevisiae and is purchased from Shandong and Zhongkang Yuan biotechnology limited company. The weight ratio of the yeast, the rosemary and the thyme is 0.1:0.6:0.2.
the saccharide auxiliary agent is a combination of sucrose and lactitol, and the weight ratio is 1:0.4.
a preparation process of refreshing spirit with plant spice comprises the following steps:
(1) Crushing distillable plant and plant perfume, mixing with sugar adjuvant, brewing additive and water, and fermenting at certain temperature;
(2) Distilling the fermented mixed liquor at a certain temperature for the first time, measuring the alcoholic strength, and distilling for the second time when the volume fraction of the alcohol is lower than 7% until the volume fraction of the alcohol is higher than 70%, thus obtaining distilled spirit;
(3) And (3) putting the distilled spirit obtained in the step (2) into an oak barrel for aging for 4 years, and obtaining the wine.
The fermentation temperature is 28 ℃, the primary distillation temperature is 90 ℃, and the secondary distillation temperature is 78 ℃.
The oak barrel is a American white oak barrel.
Example 2
The specific preparation steps of the tasty and refreshing spirit with the plant spice are the same as those in example 1, and the difference is that the yeast is ACBC-3 saccharomyces cerevisiae
Example 3
The specific preparation steps of the tasty spirit with the plant spice are the same as those of the example 1, and the difference is that the fermentation temperature is 32 ℃, the primary distillation temperature is 92 ℃, and the secondary distillation temperature is 80 ℃.
Performance testing
The prepared plant wine is subjected to sensory evaluation according to an international organization for wine and spirit (AOAC) standard method, 20 professional wine evaluators are used as judges, the wine evaluators are subjected to blind evaluation and graded, the full score is 100, the appearance is 25, the fragrance is 25, the taste fragrance is 25, the complexity and softness are 25, one lowest score is removed during statistics, the highest score is removed, and the final average score is obtained.
Appearance of the wine body: the spirit was stored at 40 ℃ for 24 months, and the appearance of the spirit body was observed.
The test results are shown in table 1.
TABLE 1
Appearance of the product Fragrance Fragrance degree of mouth feel Complexity softness Appearance of wine body
Example 1 25 24.3 24.6 24.8 Clear and no precipitate
Example 2 25 24.1 23.4 21.5 Clear and no precipitate
Example 3 25 23.5 24.1 23.2 Clear and no precipitate

Claims (10)

1. The refreshing spirit with the plant spice is characterized by comprising the following raw materials in parts by weight: 200-500 parts of distillable plant, 30-60 parts of plant spice, 5-10 parts of sugar additive, 0.1-5 parts of brewing additive and 600-1000 parts of water.
2. The refreshing spirit with botanical flavor according to claim 1, wherein the distillable plant is a sugar-containing plant or fruit suitable for brewing distillation spirit, preferably selected from one or a combination of barley, wheat, corn, sorghum, potatoes, sugar cane, grapes.
3. The refreshing spirit with plant flavor according to claim 1, wherein the plant flavor is selected from one or more of rosemary, thyme, clove, fennel, bay leaf, basil leaf, parsley, vanilla and black pepper.
4. The refreshing spirit with plant flavor according to claim 1, wherein the sugar auxiliary agent is selected from one or more of sucrose, maltitol, saccharin sodium, mogroside, xylitol, erythritol and lactitol.
5. The refreshing spirit with plant flavor according to claim 1, wherein the brewing additive is selected from one or more of antioxidant, filtering agent, yeast, stabilizer, tartaric acid, citric acid, potassium bicarbonate.
6. The refreshing spirit with plant flavor according to claim 3, wherein the rosemary is obtained by planting and picking rosemary at the temperature of 23-28 ℃.
7. The refreshing spirit with plant flavor according to claim 3, wherein the brewing additive comprises at least yeast, preferably the yeast, rosemary and thyme in a weight ratio of 0.1: (0.1-1): (0.1-0.5).
8. Process for the preparation of a refreshing spirit with vegetable flavor according to any of claims 1 to 7, characterized in that it comprises the following steps:
(1) Crushing distillable plant and plant perfume, mixing with sugar adjuvant, brewing additive and water, and fermenting at certain temperature;
(2) Distilling the fermented mixed liquor at a certain temperature for the first time, measuring the alcohol content, and distilling for the second time when the volume fraction of the alcohol is lower than 5-8% until the volume fraction of the alcohol is higher than 60-70%, thus obtaining distilled spirit;
(3) And (3) putting the distilled spirit obtained in the step (2) into an oak barrel for aging for 3-5 years, and obtaining the wine.
9. The process for preparing a tasty spirit with plant flavor according to claim 8, wherein the fermentation temperature is 25-30 ℃, the primary distillation temperature is 88-94 ℃, and the secondary distillation temperature is 76-82 ℃.
10. The process of making a tasty spirit with botanical flavor as claimed in claim 8 wherein the oak barrel is selected from one of american white oak barrels, spanish quercus barrels, french sessile oak barrels, japanese mongolian oak barrels.
CN202210520109.2A 2022-05-12 2022-05-12 Tasty spirit with plant spice and preparation process thereof Withdrawn CN115368990A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210520109.2A CN115368990A (en) 2022-05-12 2022-05-12 Tasty spirit with plant spice and preparation process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210520109.2A CN115368990A (en) 2022-05-12 2022-05-12 Tasty spirit with plant spice and preparation process thereof

Publications (1)

Publication Number Publication Date
CN115368990A true CN115368990A (en) 2022-11-22

Family

ID=84060357

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210520109.2A Withdrawn CN115368990A (en) 2022-05-12 2022-05-12 Tasty spirit with plant spice and preparation process thereof

Country Status (1)

Country Link
CN (1) CN115368990A (en)

Similar Documents

Publication Publication Date Title
JP4900744B2 (en) Malt fermented beverage
KR20170083652A (en) Beer-flavored alcoholic beverage containing dietary fiber
CN108410681B (en) Production method of hop distilled liquor and obtained hop distilled liquor
JP6294660B2 (en) Fermented malt beverage
WO2018147152A1 (en) Alcoholic beverage and production method therefor
JP6309181B1 (en) Beer-like alcoholic beverage
EP3467089A1 (en) Method for making sweet wine with grape flavor, and sweet wine with grape flavor
KR100353480B1 (en) Methods for brewing wine by using grain and fruit
JP6997532B2 (en) A method for producing a beer-like effervescent beverage and a method for improving the sharpness of a beer-like effervescent beverage.
JP2019071843A (en) Beer taste beverage, method for producing beer taste beverage and method for improving flavor of beer taste beverage
CN115368990A (en) Tasty spirit with plant spice and preparation process thereof
JP2019071844A (en) Beer taste beverage, method for producing beer taste beverage and method for improving flavor of beer taste beverage
JP7186548B2 (en) Beer-taste beverage and method for producing the same
KR20220100650A (en) Distilled liquor, manufacturing method thereof, and use thereof
JP4798780B2 (en) Method for producing brewed liquor, distilled liquor or sparkling liquor
JP2019180278A (en) Method for producing sparkling alcoholic beverage and bottled sparkling alcoholic beverage
JP7385433B2 (en) sparkling alcoholic drinks
JP7303364B1 (en) beer-taste beverages
JPH11221069A (en) Production of beer or sparkling liquor
JP2018000161A (en) Distilled liquor
JP6789183B2 (en) A taste improver for distilled liquor or diluted distilled liquor, a distilled liquor or diluted distilled liquor, and a method for improving the taste of distilled liquor or diluted distilled liquor.
KR102244345B1 (en) Beer flavored drinks
JP2024002713A (en) Sake
CN112868965A (en) Grape champagne low-sugar gas-containing beverage and production method thereof
JP2023056199A (en) Beer-taste beverage, method of producing beer-taste beverage, and method of improving flavor of beer-taste beverage

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
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20221122