Maotai-flavour liquor treatment method

Abstract

The invention relates to a maotai-flavour liquor treatment method and belongs to the technical field of maotai-flavour liquor production. The maotai-flavour liquor treatment method comprises the following steps of: (1) powder activated carbon adsorption, namely adding activated carbon with the weight equivalent to 0.1-0.15% of that of wine and the pore size of 2-5nm into maotai-flavour liquor, standing for 24 hours, extracting a sample, observing suspension or sedimentation degree of the activated carbon in the wine, if the activated carbon completely sedimentates in the wine, then adding the activated carbon with the weight equivalent to 0.1-0.125% of that of the wine and the pore size of 2-5nm, and standing for 48 hours; and (2) storing at constant temperature and humidity, namely filtering the maotai-flavour liquor treated by the activated carbon in the step (1) into a pottery jar in an underground spirit room by adopting a diatomite filtering machine, and carrying out constant temperature and constant humidity storage under the conditions that the temperature is 15-20 DEG C generally, the humidity is 80-85% and the storage period is about 3-4 months. According to the maotai-flavour liquor treatment method, powder activated carbon adsorption and constant temperature and humidity storage environment are combined and utilized in a maotai-flavour liquor treatment process, acrylic aldehyde, sulphide and the like are removed, turbidity removal, edulcoration and catalysis ageing are carried out, ageing of the wine is sped up, and maotai-flavour liquor ageing accelerating treatment is realized.

Description

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AI Technical Summary

Benefits of technology

The present invent relates to an effective way to treat maottie-based alcohol (MA) without losing its freshness or smell during long periods after storing them due to excessive volatility caused by oxygen absorption into molecules called carboxylic acids within certain sugars found on sugarcane cell walls. By reducing these reactions, MA becomes less expensive over time while maintaining their unique odors associated with Mochia frugae extract oil from plants like rice bran. Additionally, activation of charcoal added during fermentation helps remove unwanted compounds such as phenolic acid esters and other organic chemicals from the liquid produced through traditional methods. Overall, this new technique allows us to creatively produce high-quality sausages with minimal waste materials generated when stored before use.

Problems solved by technology

This patented technical problem addressed by the inventers relates to improving the quality and flavoring properties of rice milk products without compromising their original qualification or smelliness during manufacturing processes. Current solutions involve expensive raw materials such as nitrogenous compounds like ammonia and sulfur dioxide, with limited success because they require prolonged periods from storing them until serving. There is an urgent demand for improved ways to improve these attributes while reducing costs associated with current practices.

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