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Preparation process of strong plant aroma type white spirit

A technology of Luzhou-flavored liquor and plants, which is applied in the preparation of alcoholic beverages, etc., and can solve the problems of increasing the irritating taste of beverages and short aftertaste

Inactive Publication Date: 2008-04-09
SICHUAN SWELLFUN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing technology, it is generally used to charge CO at low temperature 2 The method for improving mouthfeel (CN99114315), which is also a common way to increase the mouthfeel stimulation of beverages, but can not fundamentally change the low-alcohol Luzhou-flavor liquor water taste heavy, short-taste defects

Method used

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Examples

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Effect test

preparation example Construction

[0008] The invention provides a kind of Luzhou-flavor liquor with plant fragrance, which contains Luzhou-flavor liquor (weight ratio) 40%-99.5%, seasoning wine 0.5%-60%. Preferably, it is composed of 40%-99.5% of Luzhou-flavor liquor (weight ratio) and 0.5%-60% of seasoning wine. Among the above-mentioned Luzhou-flavor liquors with plant aroma, the seasoning wine is formed by soaking and reducing the alcohol content of Luzhou-flavor liquor and plants, plant fruits or plant flowers, wherein the Luzhou-flavor liquor has an alcohol content of 50% (V / V ) above alcohol, plants or plant fruits or plant flowers are mixed with Luzhou-flavor liquor in a ratio (weight ratio) of 1:1-10, soaked for 5-90 days, filtered to obtain the supernatant, and reduced to the set value, add 0.5 / 10,000-3% activated carbon to remove impurities and adsorb for 3-10 days, and set aside for later use. The alcohol content of seasoning wine is set at 1-36% (V / V), and the supernatant can also be distilled to r...

Embodiment 1

[0018] Get 1000.0 kilograms of 69.5% (V / V) Luzhou-flavor liquor, add 656.3 kilograms of lemons, soak for 7 days, filter to obtain 982.0 kilograms of supernatant. Get 610.0 kilograms of original degree liquor of 68% (V / V) Luzhou-flavor liquor, 394.0 kilograms of supernatant liquid, after first adding slurry and reducing to 12% (V / V), obtain 3813.8 kilograms of Luzhou-flavor liquor, seasoning wine 2502.2 kg, add 13.5 kg and 14.5 kg of activated carbon to remove impurities and adsorb for 7 days, filter with diatomaceous earth, and treat with conventional methods at the same time if necessary, until it is clear and transparent, then mix the two, blend and season; compound microfiltration membrane filtration , passed the inspection, stored for 15 days, sterilized; aseptic filling, can also be filled with CO 2 . A dash of herbal edible lemon zest can also be added, if desired. The obtained Luzhou-flavor liquor with plant fragrance not only has the characteristics of Luzhou-flavor ...

Embodiment 2

[0024] Get 1000.0 kg of 74.3% (V / V) Luzhou-flavor liquor original degree liquor, add 500.0 kg of mint, soak for 5 days, filter to obtain 980.0 kg of supernatant. Get 600.0 kilograms of original degree liquor of 68% (V / V) Luzhou-flavor liquor, 400.0 kilograms of supernatant, add slurry respectively after reducing to 18% (V / V), obtain Luzhou-flavor liquor 2483.7 kilograms, seasoning wine 1842.0 kg, respectively add 7.5 kg and 9.2 kg of activated carbon for impurity removal and adsorption for 4 days, then mix the two; filter with diatomaceous earth until clear and transparent; filter with composite microfiltration membrane, pass the inspection, store for 15 days, and sterilize; aseptic filling , can also be filled with CO 2 . If desired, an appropriate amount of edible natural plant mint essence can also be added. The obtained Luzhou-flavor liquor with plant aroma not only has the characteristics of Luzhou-flavor liquor, but also has a comfortable and harmonious mint aroma. It...

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PUM

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Abstract

The present invention discloses a strong aromatic Chinese white liquor with plant fragrance. It contains (by wt%) 40%-99.5% of strong aromatic Chinese white liquor and 0.5%-60% of flavouring liquor, and its taste is palatefull. Said invention also provides its preparation method.

Description

Technical field: [0001] The invention relates to a Luzhou-flavor liquor and a preparation method thereof, in particular to a Luzhou-flavor liquor with plant fragrance and a preparation method thereof. technical background: [0002] With the development of the economy, people are more and more advocating a healthy and natural way of life. Luzhou-flavor liquor is a traditional alcoholic beverage for our people. However, due to the damage to the human body caused by excessive drinking of strong alcohol, in recent years, liquor consumption has gradually tended to be low. Liquor consumption. Because in the Luzhou-flavor liquor below 36% (V / V), the solubility of ethyl caproate, ethyl acetate, ethyl lactate, ethyl butyrate, the characteristic substances of Luzhou-flavor liquor, decreases, resulting in low-level Luzhou-flavor liquor. Type baijiu has incomplete body, short aftertaste and heavy watery taste. In the existing technology, it is generally used to charge CO at low temper...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 刘琼
Owner SICHUAN SWELLFUN
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