White spirit flavor enhancer and application method thereof in wine production

A flavoring agent and liquor technology, applied in the field of liquor flavoring and wine making, can solve the problems of high value, no liquor flavoring, etc., and achieve the effects of eliminating harshness, rich taste, and facilitating preservation and transportation.

Active Publication Date: 2008-03-19
ANHUI LEVEKING BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country has strict regulations on the varieties of edible spices used in wine. In 1986, the national standard (GB2760-86) promulgated the edible spice varieties for the first time. In 1988 and 1989, it was supplemented twice. These spice varieties can be used to prepare liquor, but Some varieties are expens

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Materials: Refined lard, purchased from Shenzhen Simin Oil Trading Co., Ltd., Aspergillus niger lipase, a commercially available product produced by Shenzhen Lvweikang Bioengineering Co., Ltd., soybean lecithin, from Shanghai Xirun Chemical Industry Co., Ltd.

[0024] Reagent: 0.2 mol / L potassium phosphate buffer pH 8.0.

[0025] 1.0mol / L NaOH

[0026] step:

[0027] Weigh 1 kg of refined lard with a balance, measure 2 L of 0.2 mol / L potassium phosphate buffer solution (pH8.0) with a graduated cylinder, add it to the reaction vessel, and add 200,000 units of Aspergillus niger lipase, with an enzyme activity of 20,000 U / L In terms of g, 10.0 grams of Aspergillus niger lipase needs to be added, and the pH value is adjusted to 7.0 with sodium hydroxide solution, and reacted for 10 hours at 40° C. During the reaction, the stirrer in the reaction tank is constantly stirred, and the stirring speed is 400 rpm. Obtain the lipase hydrolysis product of Aspergillus niger lard, i...

Embodiment 2

[0029] Materials: Refined lard, purchased from Shenzhen Simin Oil Trading Co., Ltd., Aspergillus niger lipase, a commercially available product produced by Shenzhen Lvweikang Bioengineering Co., Ltd., soybean lecithin, from Shanghai Xirun Chemical Industry Co., Ltd.

[0030] Reagent: 0.2mol / L potassium phosphate buffer pH 8.0.

[0031] 1.0mol / L NaOH

[0032] step:

[0033] Weigh 1 kg of refined lard with a balance, measure 2 L of 0.2 mol / L potassium phosphate buffer solution (pH8.0) with a graduated cylinder, add it to the reaction vessel, and add 500,000 units of Aspergillus niger lipase to obtain an enzyme activity of 20,000 U / L In terms of g, 25.0 grams of Aspergillus niger lipase needs to be added, and the pH value is adjusted to 7.0 with sodium hydroxide solution, and reacted at 40° C. for 8 hours. During the reaction, the stirrer in the reaction tank is constantly stirred, and the stirring speed is 400 rpm. Obtain the lipase hydrolysis product of Aspergillus niger lard...

Embodiment 3

[0035] Materials: soybean oil, purchased from Shenzhen Simin Oil Trading Co., Ltd., rhizopus lipase, purchased from Novozymes, and sorbitan fatty acid ester, purchased from Shanghai Xirun Chemical Industry Co., Ltd.

[0036] Reagent: 0.2mol / L sodium phosphate buffer pH 8.0.

[0037] 1.0mol / L NaOH

[0038] step:

[0039] Take 1 kilogram of soybean oil with a balance, measure 1.5 L of 0.2 mol / L sodium phosphate buffer solution (pH8.0) with a graduated cylinder, join in the reaction vessel, and add 100,000 units of rhizopus lipase, and use the enzyme activity of 20000U / G meter, need add 5.0 gram rhizopus lipases, adjust pH value to 7.0 with sodium hydroxide solution, 40 ℃ of reactions 8 hours, in the reaction process, keep stirring with the stirrer in the reaction tank, stirring speed 300 rev / mins, Obtain the lipase hydrolysis product of O. sojae, and inactivate the lipase at 100° C. for half an hour. A novel liquor flavoring agent was obtained by adding 0.1 gram of sorbitan ...

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PUM

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Abstract

The present invention relates to the liquor brewing field, and provides novel liquor flavoring agent and an application method in the wine brewing. The preparation method of the novel liquor flavoring agent comprises the following steps of fat enzymolysis, lipase inactivation and fat enzymatic hydrolysate emulsification. The novel liquor flavoring agent provides the application method in the wine brewing that the novel liquor flavoring agent is added during the wine base ageing or adding process. The novel liquor flavoring agent of the present invention contains a great variety of fatty acids, fatty acid monoglyceryl ester, fatty acid diglyceride, fatty acid triglyceride, and diethyl hydrine, thereby decreasing the irritating sensation and the bitter and astringent flavor of the wine, leading the residual taste of a wine body to be plump, bufferring the water taste in the low alcohol wine, and the wine body more soft and sweet in taste and smoother. The liquor flavoring agent is added in the aging period of the wine base, through the aging-acceleration for one month, the liquor can attain the effect that the wine base is stored for more years, the time used for adding the wine base is decreased, and the cost is reduced.

Description

technical field [0001] The invention relates to the field of wine making, in particular to the field of liquor aroma enhancement. Background technique [0002] Liquor is a traditional distilled liquor in China. Its main components are ethanol and water, and a large number of trace organic compounds (accounting for 1%-2% of the total amount) as the aroma and taste substances of liquor, it determines the style and quality of liquor; among them, esters play an important role in various flavor liquors, and are the main factors that form the strong aroma of liquor. Factors, ethyl caproate, ethyl acetate and ethyl lactate are important aroma components of liquor. According to the regional characteristic production process of liquor and the content and proportion of aroma substances in the liquor body, liquor is generally divided into five types: sauce-flavored, light-flavored, strong-flavored, rice-flavored, and other flavors. The proper content and coordinated ratio of various ...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12P1/00
Inventor 张清辉杜明松王剑英翁雪清
Owner ANHUI LEVEKING BIOTECH CO LTD
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