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Flavor blending liquid and preparation method thereof

A technology for flavoring liquid and mixture, which is applied in the field of winemaking, can solve the problems of less protein utilization, low utilization rate of warming yellow water, environmental pollution, etc., and achieves the effects of prominent flavor characteristics, improved utilization value, and low taste threshold.

Active Publication Date: 2011-11-02
LUZHOU PINCHUANG TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, the research reports on the development and utilization of yellow water mainly focus on the use of yellow water for blending various grades of liquor after different degrees of treatment, and the use of yellow water for cellar cultivation, cultivation of artificial cellar mud, and mixing grains for recycling. Cellar fermentation, etc., or use yellow water to steam in series to produce "drained yellow water wine". These treatment methods have low utilization rate of yellow water, and the utilization of yellow water by these treatment methods is mainly focused on the extraction of aroma substances. Recycling, but less utilization of carbohydrates and proteins in yellow water
Some manufacturers even directly discharge yellow water as waste, causing serious pollution to the environment

Method used

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  • Flavor blending liquid and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] Embodiment 1 adopts the present invention to prepare flavoring liquid

[0030] a, according to (85 parts of yellow water, 15 parts of high-temperature Daqu) weight ratio, 340 kg of yellow water and 60 kg of high-temperature Daqu are mixed to obtain a liquid-solid mixture (alcohol content in the mixture is 6% vol);

[0031] b. The liquid-solid mixture is sealed and heated at 80°C for 4 hours every day for a total of 8 days;

[0032] c. After heating, filter to obtain flavoring solution.

[0033] Table 1 Main fragrance components of flavoring liquid (mg / L)

[0034]

[0035]

Embodiment 2

[0036] Embodiment 2 adopts the present invention to prepare flavoring liquid

[0037] a, according to (80 parts of yellow water, 20 parts of high-temperature Daqu) weight ratio, 320 kg of yellow water and 80 kg of high-temperature Daqu are mixed to obtain a liquid-solid mixture (alcohol content in the mixture is 7% vol);

[0038] b. The liquid-solid mixture is sealed and heated at 80°C for 3 hours every day for a total of 6 days;

[0039] c. After heating, filter to obtain flavoring solution.

[0040] The main components of the prepared flavoring liquid are shown in Table 2.

[0041] Table 2 Main fragrance components of flavoring liquid (mg / L)

[0042]

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PUM

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Abstract

The invention relates to a flavor blending liquid and a preparation method thereof, belonging to the technical field of wine brewing. The invention solves the technical problem of providing a flavor blending liquid and a preparation method; and according to the invention, nutrient substances in the yellow water can be fully utilized. The preparation method of the flavor blending liquid provided by the invention comprises the following steps of: a, uniformly mixing the following components in parts by weight: 75-90 parts of yellow water and 10-25 parts of high-temperature yeast for making hard liquor to obtain a liquid-solid mixture; b, sealing and heating the liquid-solid mixture at 70-80 degrees centigrade for 3-5 hours in each day and lasting for 6-9 days; and c, after heating, filtering to obtain the flavor blending liquid.

Description

technical field [0001] The invention relates to a flavoring liquid and a production method thereof, belonging to the technical field of brewing. Background technique [0002] Yellow water is a by-product of the winemaking process, seeping into the bottom of the cellar during the fermentation process, and it is a yellow or brownish-yellow viscous liquid. Yellow contains more aroma substances such as alcohols, aldehydes, acids, and esters. Most of the sugars contained in yellow water are fermentable sugars that are not fully utilized by microorganisms after fermentation, and there are also a small amount of oligosaccharides. Sugars are the carbon source for microbial growth, with a content as high as 5g-6g / 100mL; nitrogenous compounds in yellow water are mainly proteins in winemaking raw materials, which are obtained through fermentation and degradation and autolysis of yeast cells, with a total nitrogen content of 300mg- 400mg / 100mL. [0003] In recent years, the research r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
Inventor 钱志伟杨平杨甲平
Owner LUZHOU PINCHUANG TECH CO LTD
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