Aging agent for Chinese liquor and preparation method thereof

Abstract

The invention discloses an aging agent for Chinese liquor and a preparation method thereof. The aging agent is made from natural mineral attapulgite as a raw material. The preparation method comprises the following steps: drying attapulgite clay, grinding to fine powder or making different shapes according to the needs, placing in a roasting furnace, and roasting at a temperature ranging from 500 DEG C to 800 DEG C for 3 to 6 hours. The aging agent for Chinese liquor, prepared by the method, is applied to the aging of Chinese liquor, significantly reduces the aging time of Chinese liquor and prevents retrogradation, and reduces the production cost of Chinese liquor.

Description

technical field [0001] The invention relates to a liquor aging material, in particular to a liquor aging agent prepared by using natural mineral materials and a preparation method thereof, belonging to the technical field of utilization of natural mineral resources, in particular to an aging agent for liquor and its preparation method. Background technique [0002] The newly distilled liquor is generally spicy, with a strong irritating smell of alcohol, bad smell, muddy taste, bitter taste, not mellow, not soft, and also contains a small amount of acrolein, crotonaldehyde, free ammonia, etc. The miscellaneous flavor substances need to be stored for a period of time before the miscellaneous flavors disappear, the wine tastes soft, the aroma increases, the wine body is mellow and soft, and the taste is more coordinated. This change is generally called aging, also called aging. During the aging process of liquor, the storage time is often longer, occupying a large number of wo...

AI Technical Summary

Problems solved by technology

Although there are many methods for artificial aging of liquor, and they can achieve aging effects to a certain extent, there are still deficiencies that prevent them from being widely used.

Some methods of aging, such as ultraviolet light irradiation, γ-ray radiation, ultrasonic treatment, laser irradiation, high-frequency electric field, microwave treatment, etc., although they can achieve aging effects to a certain extent, but liquor The light-sensitive substances in the system, such as 2,3-butanedione, 3-hydroxybutanone, furfural, cinnamaldehyde, aromatic aldehyde and some heterocyclic compounds, will produce some unpredictable and controllable new products after receiving these high energies , and these products are not all the ingredients that should be in traditional liquor, and their production will inevitably affect the quality of liquor and change its taste

Some aging methods, such as stirring method, heating method, high pressure method, magnetic field treatment method, etc., due to the low input energy, are not enough to intensify the molecules of the relevant substances in liquor, and cannot break the chemical bonds of the molecules, and then re-polymerize to form aroma. Molecules of taste substances, causing retrograde phenomenon of liquor