Base liquor of soy sauce flavor type liquor extracted by membrane distillation and membrane distillation method thereof

Abstract

The invention relates to base liquor of soy sauce flavor type liquor extracted by membrane distillation and a membrane distillation method thereof, and belongs to the technical field of liquor making production. The base liquor of the soy sauce flavor type liquor extracted by the membrane distillation comprises the following components: 1-2.4g / L of ethyl acetate, 1-2.2g / L of ethyl lactate, ethyl caproate <=0.4g / L, 0.2-0.3g / L of ethyl butyrate and 0.4-0.6g / L of isoamyl alcohol. According to the base liquor of the soy sauce flavor type liquor extracted by the membrane distillation, the contents and proportions of the components are reasonably coordinated, the quality and flavor are better, the vinosity of the base liquor which originally can not be used for being blended with pure grain solid-state brewed liquor is improved, the difficulty of liquor blending is reduced, the extremely-complex system of the components of Chinese liquor is optimized and processed, the existing base liquor of the soy sauce flavor type liquor with the unreasonable components achieves better balance, the quality of the base liquor is improved, and the flavor 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 Maotai-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 war...

AI Technical Summary

Problems solved by technology

[0026] The present invention aims to solve the uncoordinated proportions of ingredients in the base wine of the existing sauce-flavored liquor, resulting in low quality and unmellow flavor, and the problems existing in the quality and flavor control of Chinese liquor when membrane distillation technology is applied in other fields, and overcomes the problems Its defect is to provide a base wine of Maotai-flavored liquor that has been upgraded by membrane distillation, so as to achieve the purpose of reasonable and coordinated component content and proportion, and good quality and flavor

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