Technical method for quickly reducing biting taste of freshly-distilled liquor

Abstract

The invention discloses a technical method for quickly reducing biting taste of freshly-distilled liquor. The technical method for quickly reducing the biting taste of the freshly-distilled liquor comprises the following steps: cleaning a small-mouth white glass reagent bottle, and drying the reagent bottle to remove water; adding the freshly-distilled liquor into the reagent bottle, adding a cleaned and aired magneton into the reagent bottle, and sealing a bottle mouth by using a ground stopper to prevent alcohol volatilization; putting the reagent bottle on a magnetic stirrer, and starting the magnetic stirrer to rotate the magneton inside the reagent bottle; after stirring, taking down the reagent bottle filled with the distilled liquor, and putting the reagent bottle into a hot water bath at 43-53 DEG C to volatilize sulfur compounds and other low-boiling substances which cause pungent, spicy and bitter tastes; after hot water bath, taking out the reagent bottle, and putting the reagent bottle onto the magnetic stirrer again for further stirring; and repeating the operations every day, stirring the reagent bottle on the magnetic stirrer, and preserving heat in the hot water bath. By the technical method, the strong pungent, spicy and bitter tastes of the freshly-distilled liquor can be removed within 48 days; and the alcohol content is maintained to be unchanged basically, thus achieving a mouth feel effect after 2-year storage.

Description

technical field [0001] The invention belongs to the subject of food, is applied to the liquor manufacturing industry, and provides a process method for rapidly reducing the pungent taste of freshly distilled liquor. Background technique [0002] Freshly distilled liquor is called new wine. New wine generally has a strong pungent, spicy, and astringent irritation. Generally, it takes 2 years of storage before the pungent, spicy, and astringent irritation can be alleviated, and the taste becomes mellow. supple. However, for liquor production enterprises, storage containers and warehouses need to be occupied, which affects the normal turnover of production funds. [0003] At present, the commonly used ultrasonic method quickly reduces the degree of liquor, and ultrasonic treatment for 120 minutes reduces 51 degree liquor to 46 degree. There is an urgent need for a method to make the alcohol content of the processing result substantially unchanged. Contents of the invention ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a process for quickly reducing the pungent taste of newly distilled liquor, aiming to solve the problems of long storage period of liquor and slow turnover of production funds, but the use of ultrasonic method to quickly reduce the alcohol content of liquor

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