CN116173848A - Strong-flavor powder white spirit and preparation method thereof - Google Patents
Strong-flavor powder white spirit and preparation method thereof Download PDFInfo
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- CN116173848A CN116173848A CN202310210677.7A CN202310210677A CN116173848A CN 116173848 A CN116173848 A CN 116173848A CN 202310210677 A CN202310210677 A CN 202310210677A CN 116173848 A CN116173848 A CN 116173848A
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- 239000000843 powder Substances 0.000 title claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 125000003118 aryl group Chemical group 0.000 claims abstract description 73
- 229920001353 Dextrin Polymers 0.000 claims abstract description 39
- 239000004375 Dextrin Substances 0.000 claims abstract description 39
- 235000019425 dextrin Nutrition 0.000 claims abstract description 39
- 239000003094 microcapsule Substances 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000001291 vacuum drying Methods 0.000 claims abstract description 19
- 235000015096 spirit Nutrition 0.000 claims abstract description 13
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 239000002245 particle Substances 0.000 claims abstract description 10
- 239000007921 spray Substances 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000001035 drying Methods 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 9
- 235000014101 wine Nutrition 0.000 abstract description 9
- 238000003860 storage Methods 0.000 abstract description 7
- 235000020097 white wine Nutrition 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 10
- 238000007710 freezing Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000006116 polymerization reaction Methods 0.000 description 4
- 235000014692 zinc oxide Nutrition 0.000 description 4
- 239000011787 zinc oxide Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000859 sublimation Methods 0.000 description 2
- 230000008022 sublimation Effects 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000012510 hollow fiber Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000005092 sublimation method Methods 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
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- General Engineering & Computer Science (AREA)
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Abstract
The invention belongs to the field of wine products, and particularly relates to a strong aromatic powder white wine and a preparation method thereof. Aiming at the problem that the existing liquid white spirit is unfavorable for storage and transportation, the invention provides a preparation method of the strong aromatic powder white spirit on the premise of not affecting the taste and the aroma of the strong aromatic white spirit, which comprises the following steps: DP8-12 dextrin is dissolved in strong aromatic Chinese spirits to form microcapsule pre-prepared liquid, and then spray freeze drying is carried out to obtain microcapsule particles, and vacuum drying is carried out to obtain the product. According to the invention, the microcapsule wall material is dissolved, the temperature and the vacuum environment in the microcapsule particle drying process are controlled, so that the typical flavor of the strong aromatic white spirit is effectively reserved while the strong aromatic white spirit is microencapsulated, and the storage and transportation efficiency of the strong aromatic white spirit is improved.
Description
Technical Field
The invention belongs to the field of wine products, and particularly relates to a strong aromatic powder white wine and a preparation method thereof.
Background
White spirit is a unique alcoholic beverage formed by traditional fermentation and distillation in China, and is also called as Liuda distilled spirit in the world together with brandy, whiskey, vodka, gold spirit and rum. Because the Chinese white spirit has extremely strong social properties, the Chinese culture is inherited by the Chinese white spirit for thousands of years, the Chinese white spirit is closely combined with the Chinese social etiquette, and the high-quality Chinese white spirit even has investment value.
Because of factors such as geographical environment, climate characteristics, raw material technology and the like, the white spirit production has strong territory. Luzhou is used as the origin place of the Luzhou-flavor liquor, the production capacity of the high-quality Luzhou-flavor liquor is leading in the world, in recent years, along with the improvement of brand positioning of strategic patterns and innovation and optimization of sales channels, the regional bottleneck of the Luzhou-flavor liquor is gradually broken, the trans-regional transportation storage capacity of the Luzhou-flavor liquor is greatly improved, and due to the special attribute of the Luzhou-flavor liquor, the traditional transportation and storage mode is high in cost and easy to influence the flavor and aroma of liquor. How to improve the storage and transportation efficiency of the strong aromatic Chinese spirits and reduce the cost becomes a prospective research topic.
Disclosure of Invention
Aiming at the problem that the existing liquid white spirit is unfavorable for storage and transportation, the invention provides the strong aromatic powder white spirit which is easy to store and transport and the preparation method thereof on the premise of not affecting the taste and the aroma of the strong aromatic white spirit.
The technical scheme for solving the technical problems is as follows:
the invention provides a preparation method of strong aromatic powder white spirit, which comprises the following steps: DP8-12 dextrin is dissolved in strong aromatic Chinese spirits to form microcapsule pre-prepared liquid, and then spray freeze drying is carried out to obtain microcapsule particles, and vacuum drying is carried out to obtain the product.
Wherein the alcohol concentration of the strong aromatic Chinese spirits is 38-52%.
Wherein the mass ratio of the strong aromatic Chinese spirits to the DP8-12 dextrin is (3-4): (1-2).
Wherein the temperature of the DP8-12 dextrin dissolved in the strong aromatic Chinese spirit is 20-40 ℃. Preferably 30 ℃.
Wherein the stirring rate of the DP8-12 dextrin dissolved in the strong aromatic Chinese spirits is 800-1200 rpm.
Wherein the spray freeze drying temperature is-30 to-50 ℃.
Wherein the vacuum drying pressure is 2.7-6.7 Pa.
Wherein the vacuum drying temperature is-20 to-40 ℃.
The invention also provides the strong aromatic powder white spirit prepared by the preparation method.
Wherein the alcohol content of the strong aromatic powder white spirit is 35-58% vol.
The beneficial effects are that: the invention adopts microcapsule technology to pulverize the solid of the liquid strong aromatic Chinese liquor, so that the state is stable, reasonable microcapsule wall films are screened out, the aroma substances and other trace components of the strong aromatic Chinese liquor are fixed, and the transportation and storage efficiency can be obviously improved on the premise of ensuring the quality of the strong aromatic Chinese liquor.
The invention controls the temperature and vacuum environment in the microcapsule wall material dissolution and microcapsule particle drying process, so that the typical flavor of the strong aromatic white spirit is effectively reserved while the strong aromatic white spirit is microencapsulated, and finally the preparation of the strong aromatic powder white spirit in a real sense is realized.
Detailed Description
The specific preparation method of the strong aromatic powder white spirit comprises the following steps:
(1) 15-20 kg of strong aromatic white spirit with the alcohol concentration of 38-52% is taken, and 5-10 kg of DP8-12 dextrin is added into the strong aromatic white spirit;
(2) Heating the solution to 20-40 ℃ in a closed container by utilizing water bath, stirring at 800-1200 rpm until the DP8-12 dextrin is uniformly dissolved and filtered to form microcapsule pre-prepared liquid;
(3) Spray-freezing at-30 to-50 ℃, and vacuum-drying at-20 to-40 ℃ under the operating pressure of 2.7-6.7 Pa after the microcapsule prefabricated liquid is completely frozen to finally obtain the strong aromatic powder white spirit. Wherein the alcohol content is 35-58%.
The technical scheme of the invention is mainly innovated and improved in the following three aspects:
(1) Microencapsulated wall material
Compared with brewed wine, distilled wine such as fruit wine, flavoring wine, white wine and the like has higher alcohol content, so the wall material of the white wine microcapsule needs to have stronger alcohol binding capability. The edible microcapsule wall material has good alcohol binding degree, such as maltodextrin, cyclodextrin, and puffed dextrin.
And DP8-12 dextrin is novel dextrin, which is obtained by hydrolyzing starch by alpha-amylase and separating and removing dextrin with higher glucose polymerization degree by a proper hollow fiber ultrafilter. The main component is branched and unbranched dextrin with the polymerization degree of glucose of 8-12, has the advantages of edibility, innocuity, good water solubility, low viscosity and the like, and is suitable for microcapsule wall materials of alcohol.
The common dextrins such as white dextrins and yellow dextrins have high molecular weight, the polymerization degree of glucose is above 20, the common dextrins are difficult to be completely dissolved in water under the condition of no heating, the heating can volatilize wine components to affect the product quality, and the polymerization degree of glucose of DP8-12 dextrins is 8-12, so the common dextrins are suitable for being used as embedding agents of wine.
(2) Spray freeze drying
In the microcapsule prefabricated liquid, the boiling point of the main body aroma components of the strong aromatic Chinese liquor is low, so that the typical flavor of the strong aromatic Chinese liquor is reserved to a great extent, the microcapsule prefabricated liquid is kept in a low-temperature environment in the drying process, and a spray freeze drying technology is adopted.
Spray-freeze-drying (SFD) is a novel drying mode, combines the advantages of Spray drying and freeze drying, and can effectively maintain the original molecular structure, chemical property and biological activity of substances in the drying process.
Because the coating force and the adsorption force of the encapsulating material on the alcohol are stronger under the low-temperature condition, the spray freeze drying temperature is controlled between minus 30 ℃ and minus 50 DEG C
(3) Low temperature vacuum drying
After the microcapsule particles are formed by spray freeze drying, the microcapsule particles are sublimated from the water by maintaining the vacuum condition, and the wine body components of the strong aromatic Chinese spirits remain in the frozen microcapsule particles. The vacuum drying can remove more than 95-99% of water, and can effectively inhibit oxidation reaction of the aroma components in the strong aromatic Chinese spirits. However, the heat is required to be absorbed in the sublimation process, so that the temperature of the microencapsulated particles is further reduced to influence the sublimation speed, and therefore, proper heating is required to ensure the continuous sublimation, namely, after microcapsule particles are formed at-30 to-50 ℃, the temperature is increased to-20 to-40 ℃ for freeze drying.
In the prior art, microwave drying is adopted to prepare the powder wine, however, the microwave drying and the medium temperature kept in the prior step of microwave drying are always above 30 ℃ and even reach 55 ℃, so that alcohol molecules are volatilized and key flavor substances of the strong aromatic white wine are lost (key flavor components of the strong aromatic white wine belong to low-boiling substances) in the period, the low-temperature vacuum drying is adopted, and the temperature is controlled below-30 ℃ in the prior step of drying, so that the alcohol molecules and the flavor components can be effectively preserved.
The scheme of the present invention will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Example 1
(1) Taking 20kg of strong aromatic Chinese spirit with the alcohol concentration of 52%, and adding 8kg of DP8-12 dextrin into the strong aromatic Chinese spirit;
(2) Heating the solution to 30 ℃ in a closed container by utilizing water bath, stirring the solution at a rotating speed of 1000rpm until the DP8-12 dextrin is uniformly dissolved and filtered to form microcapsule pre-prepared liquid;
(3) Spray-freezing at-45deg.C, vacuum drying at operating pressure of 5Pa and temperature of-40deg.C after microcapsule pre-preparation is completely frozen, and finally obtaining 13.28kg of Luzhou-flavor powder Chinese liquor. The content of alcohol is 58%, and the flavor of the typical strong aromatic white spirit is judged by tasting and evaluating.
Example 2
(1) Taking 20kg of strong aromatic Chinese spirit with the alcohol concentration of 52%, and adding 8kg of DP8-12 dextrin into the strong aromatic Chinese spirit;
(2) Heating the solution to 20 ℃ in a closed container by utilizing water bath, stirring the solution at a rotating speed of 1000rpm until the DP8-12 dextrin is uniformly dissolved and filtered to form microcapsule pre-prepared liquid;
(3) Spray-freezing at-45deg.C, vacuum drying at-40deg.C under 5Pa to obtain 11.36kg of Luzhou-flavor powder Chinese liquor with 36% alcohol content, and tasting to verify that the Luzhou-flavor Chinese liquor has no obvious flavor and increased sweetness.
Example 2 differs from example 1 in that the concentration of DP8-12 dextrin in the microcapsule pre-formed liquid of example 1 is higher and the content of the Luzhou-flavor powder white spirit finally formed by vacuum drying is relatively higher because the solution temperature (30 ℃ in example 1, 20 ℃ in example 2) when DP8-12 dextrin is uniformly dissolved to form the microcapsule pre-formed liquid is high, and the solubility of DP8-12 dextrin is still improved along with the rise of the temperature although the DP8-12 dextrin is easily dissolved in water.
Example 3
(1) Taking 20kg of strong aromatic Chinese spirit with the alcohol concentration of 52%, and adding 8kg of DP8-12 dextrin into the strong aromatic Chinese spirit;
(2) Heating the solution to 40 ℃ in a closed container by utilizing water bath, stirring the solution at a rotating speed of 1000rpm until the DP8-12 dextrin is uniformly dissolved and filtered to form microcapsule pre-prepared liquid;
(3) Spray-freezing at-45deg.C, vacuum drying at-40deg.C under 5Pa to obtain 13.37kg of strong aromatic powder Chinese liquor with alcohol content of 51%, and tasting and evaluating to obtain strong aromatic Chinese liquor with certain flavor.
From examples 1 to 3, the difference between the three is only that the solution temperature when DP8-12 dextrin is uniformly dissolved to form microcapsule pre-prepared liquid, although the solution can be dissolved at 20-40 ℃, the content of the prepared strong aromatic powder white spirit is relatively high and the flavor of the white spirit is better preserved when the dissolution temperature is 30 ℃.
Example 4
(1) Taking 20kg of strong aromatic Chinese spirit with the alcohol concentration of 52%, and adding 8kg of DP8-12 dextrin into the strong aromatic Chinese spirit;
(2) Heating the solution to 30 ℃ in a closed container by utilizing water bath, stirring the solution at a rotating speed of 1000rpm until the DP8-12 dextrin is uniformly dissolved and filtered to form microcapsule pre-prepared liquid;
(3) Spray-freezing at-30deg.C, vacuum drying at-40deg.C under 5Pa to obtain 13.16kg of strong aromatic powder Chinese liquor with alcohol content of 55%, and tasting and evaluating to obtain strong aromatic Chinese liquor with typical flavor.
Example 5
(1) Taking 20kg of strong aromatic Chinese spirit with the alcohol concentration of 52%, and adding 8kg of DP8-12 dextrin into the strong aromatic Chinese spirit;
(2) Heating the solution to 30 ℃ in a closed container by utilizing water bath, stirring the solution at a rotating speed of 1000rpm until the DP8-12 dextrin is uniformly dissolved and filtered to form microcapsule pre-prepared liquid;
(3) Spray-freezing at-50deg.C, vacuum drying at-40deg.C under 5Pa to obtain 13.23kg of strong aromatic powder Chinese liquor with alcohol content of 56%, and tasting and evaluating to obtain strong aromatic Chinese liquor with typical flavor.
Example 6
(1) Taking 20kg of strong aromatic Chinese spirit with the alcohol concentration of 52%, and adding 8kg of DP8-12 dextrin into the strong aromatic Chinese spirit;
(2) Heating the solution to 30 ℃ in a closed container by utilizing water bath, stirring the solution at a rotating speed of 1000rpm until the DP8-12 dextrin is uniformly dissolved and filtered to form microcapsule pre-prepared liquid;
(3) Spray-freezing at-45deg.C, vacuum drying at-20deg.C under 5Pa to obtain 13.32kg of strong aromatic powder Chinese liquor with alcohol content of 52%, and tasting and evaluating to obtain strong aromatic Chinese liquor with typical flavor.
From the above, it can be seen that the powder white spirit formed by sufficiently combining the strong aromatic white spirit with the microcapsule wall material at a proper temperature, and then freezing by spraying and vacuum drying at a proper temperature can have a higher alcohol concentration and has a typical strong aromatic white spirit style.
It is to be noted that the particular features, structures, materials, or characteristics described in this specification may be combined in any suitable manner in any one or more embodiments. Furthermore, the various embodiments described in this specification, as well as the features of the various embodiments, can be combined and combined by one skilled in the art without contradiction.
Claims (10)
1. The preparation method of the strong aromatic powder white spirit is characterized by comprising the following steps: the method comprises the following steps: DP8-12 dextrin is dissolved in strong aromatic Chinese spirits to form microcapsule pre-prepared liquid, and then spray freeze drying is carried out to obtain microcapsule particles, and vacuum drying is carried out to obtain the product.
2. The method for preparing the strong aromatic powder white spirit according to claim 1, which is characterized in that: the alcohol concentration of the strong aromatic Chinese spirits is 38-52%.
3. The method for preparing the strong aromatic powder white spirit according to claim 1 or 2, which is characterized in that: the mass ratio of the strong aromatic Chinese spirits to the DP8-12 dextrin is (3-4): (1-2).
4. The method for preparing the strong aromatic powder white spirit according to any one of claims 1 to 3, which is characterized in that: DP8-12 dextrin is dissolved in the strong aromatic Chinese spirits at 20-40 ℃; preferably 30 ℃.
5. The method for preparing the strong aromatic powder white spirit according to any one of claims 1 to 4, which is characterized in that: the stirring rate of the DP8-12 dextrin dissolved in the strong aromatic Chinese spirits is 800-1200 rpm.
6. The method for preparing the strong aromatic powder white spirit according to any one of claims 1 to 5, characterized in that: the spray freeze drying temperature is-30 to-50 ℃.
7. The method for preparing the strong aromatic powder white spirit according to any one of claims 1 to 6, characterized in that: the vacuum drying pressure is 2.7 Pa to 6.7Pa.
8. The method for preparing the strong aromatic powder white spirit according to any one of claims 1 to 7, characterized in that: the vacuum drying temperature is-20 to-40 ℃.
9. The Luzhou-flavor powder white spirit prepared by the preparation method of any one of claims 1-8.
10. The Luzhou-flavor powder white spirit according to claim 9, wherein: the alcohol content of the strong aromatic powder white spirit is 35-58% vol.
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