Base liquor of sesame-flavor liquor upgraded by membrane distillation and membrane distillation method thereof

A sesame-flavored, membrane distillation technology, applied in the field of brewing production, can solve the problems of low quality, uncoordinated proportions of ingredients, unmellow flavor and other problems, and achieve the effects of reducing difficulty, reasonable and harmonious proportions, and good quality and flavor.

Active Publication Date: 2013-11-27
宜宾金喜来大观园酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0027] The present invention aims to solve the problems existing in the control of the quality and flavor of Chinese liquor by applying membrane distillation technology in other fields to the uncoordinated proportion of ingredients in the base liquor of the existing sesame-fl

Method used

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  • Base liquor of sesame-flavor liquor upgraded by membrane distillation and membrane distillation method thereof
  • Base liquor of sesame-flavor liquor upgraded by membrane distillation and membrane distillation method thereof
  • Base liquor of sesame-flavor liquor upgraded by membrane distillation and membrane distillation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0063] Example 1

[0064] A base liquor of sesame-flavored liquor refined by membrane distillation, comprising the following ingredients:

[0065] Ethyl acetate 0.4g / L

[0066] Ethyl lactate 0.2g / L

[0067] Ethyl caproate 0.1g / L

[0068] 3-methylthiopropanol 0.5mg / L

[0069] Isoamyl alcohol 0.2g / L.

Example Embodiment

[0070] Example 2

[0071] A base liquor of sesame-flavored liquor refined by membrane distillation, comprising the following ingredients:

[0072] Ethyl acetate 2.5g / L

[0073] Ethyl lactate 2.2g / L

[0074] Ethyl caproate 1.2g / L

[0075] 3-Methylthiopropanol 200mg / L

[0076] Isoamyl alcohol 0.6g / L.

Example Embodiment

[0077] Example 3

[0078] A base liquor of sesame-flavored liquor refined by membrane distillation, comprising the following ingredients:

[0079] Ethyl acetate 1.45g / L

[0080] Ethyl lactate 1.2g / L

[0081] Ethyl caproate 0.65g / L

[0082] 3-methylthiopropanol 1002.5mg / L

[0083] Isoamyl alcohol 0.4g / L.

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Abstract

The invention relates to base liquor of sesame-flavor liquor upgraded by membrane distillation and a membrane distillation method thereof, belonging to the technical field of wine production. The base liquor of membrane distillation sesame-flavor liquor provided by the invention comprises the following ingredients: 0.4-2.5 g/L of ethyl acetate, 0.2-2.2 g/L of ethyl lactate, 0.1-1.2 g/L of ethyl caproate, 0.5-200 mg/L of 3-methylthiopropanol and 0.2-0.6 g/L of isoamyl alcohol. The base liquor of membrane distillation sesame-flavor liquor provided by the invention is reasonable and harmonious in ingredient contents and proportions and excellent in quality and flavor, the quality of the base liquor originally incapable of being used for blending solid fermented pure grain liquor is improved, the blending difficulty of the liquor is reduced, the complex ingredient system of the Chinese liquor is optimized, the existing base liquor of drug-flavor liquor with unreasonable ingredients is better balanced, the quality of the base liquor is perfected, and the flavor of the base liquor is more mellow and normal.

Description

technical field [0001] The present invention relates to a base liquor of liquor and its preparation method in brewing production, more specifically, the present invention relates to a base liquor of sesame-flavored liquor upgraded by membrane distillation and its membrane distillation method, which belongs to liquor brewing field of production technology. Background technique [0002] Liquor, also known as shochu, is a kind of distilled liquor unique to China. It is made from starchy raw materials, adding sugar starter, solid, semi-solid or liquid fermentation, distillation, storage, and blending. The semi-finished wine that has been distilled from the fermented grains and temporarily stored in the warehouse to be graded is habitually called "original wine" in the industry. The alcohol content of original wine is generally 60-80%vol. After the original wine is graded and classified, it will be combined and put into the warehouse for aging. The original wine aged in the wa...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12H6/02
Inventor 易家祥孙毅何盛国饶芳秋石朝轩屈德奎
Owner 宜宾金喜来大观园酒业有限责任公司
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