1results about How to "Outstanding umami" patented technology

The application discloses a low-alcohol herbal Jiang liquor stability control and flavor optimization process mainly using polysaccharides, which comprises the following steps: adding polysaccharide extracts into Jiang liquor base liquor, ensuring that the total polysaccharide addition concentration is 0.1-0.5 g / L, emulsifying and stirring for 10-20 min, and preparing low-alcohol herbal Jiang liquor in a gradient reduction degree aging mode. The application can avoid common problems of low-alcohol (≤42%vol) herbal Jiang liquor, such as single aroma, thin taste, water taste or astringent taste, and improves the flavor stability and style quality of the liquor body.