Preparation method of strong-flavor blending liquor

A seasoning wine and strong-flavor technology, which is applied in the field of blending and seasoning of liquor, can solve the problem that the production volume of distilled wine cannot meet the market demand, etc., and achieve the effects of remarkable technological effect, low investment, and easy popularization and application.

Active Publication Date: 2014-08-20
穆景信
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, distilled wine is a unique traditional product produced by my country's wine industry. With the increasing consumption of people, the production of traditional distilled wine is difficult to meet the market demand. Therefore, on the basis of the original traditional distilled wine, more is produced new liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Select 8 kg of Zanthoxylum bungeanum, wash and remove debris, then dry it and fry it with cooking oil at 200°C until the surface of Zanthoxylum bungeanum is light yellow;

[0026] (2) Place the above-mentioned Zanthoxylum bungeanum with a light yellow surface in 4% edible alkali solution and soak for 9 minutes, stir 4 to 5 times and rinse the Zanthoxylum bungeanum with clean water after the edible oil attached to the Zanthoxylum bungeanum is cleaned up until The edible alkali in the Chinese prickly ash is cleaned and dried;

[0027] (3) Select 1 kg of magnolia flower and 0.3 kg of amomum to wash and remove impurities, then soak in warm water at 35°C for 9 minutes and then dry;

[0028] (4) Place the cleaned Chinese prickly ash in the above step (2) and the cleaned magnolia flower and amomum in the step (3) into 50 kilograms of 70% distilled wine and 50 kilograms of 70% edible alcohol mixture for immersion 7 days;

[0029] (5) Filter the 70% distilled wine and 70% ...

Embodiment 2

[0031] (1) Select 10 kg of Zanthoxylum bungeanum, wash and remove debris, then dry it and fry it with cooking oil at 220°C until the surface of Zanthoxylum bungeanum is light yellow;

[0032] (2) Put the above-mentioned Zanthoxylum bungeanum with a light yellow surface in 5% edible alkali solution and soak for 10 minutes, stir 4 to 5 times and rinse the Zanthoxylum bungeanum with clean water after the edible oil attached to the Zanthoxylum bungeanum is cleaned up until The edible alkali in the Chinese prickly ash is cleaned and dried;

[0033] (3) Select 1.5 kg of magnolia flower and 0.5 kg of amomum, wash and remove impurities, soak in warm water at 40°C for 10 minutes, and then dry;

[0034] (4) Place the cleaned Chinese prickly ash in the above step (2) and the cleaned magnolia flower and amomum in the step (3) into 50 kilograms of 70% distilled wine and 50 kilograms of 70% edible alcohol mixture for immersion 10 days;

[0035] (5) Filter the 70% distilled wine and 70% ed...

Embodiment 3

[0037] (1) Select 12 kg of Zanthoxylum bungeanum, wash and remove debris, then dry it and fry it with edible oil at 240°C until the surface of Zanthoxylum bungeanum is light yellow;

[0038] (2) Put the above-mentioned Zanthoxylum bungeanum with a light yellow surface in 5% edible alkali solution and soak for 10 minutes, stir 4 to 5 times and rinse the Zanthoxylum bungeanum with clean water after the edible oil attached to the Zanthoxylum bungeanum is cleaned up until The edible alkali in the Chinese prickly ash is cleaned and dried;

[0039] (3) Select 2 kg of magnolia flower and 1 kg of amomum, wash and remove debris, soak in warm water at 45°C for 11 minutes, and then dry;

[0040] (4) Place the cleaned Chinese prickly ash in the above step (2) and the cleaned magnolia flower and amomum in the step (3) into 50 kilograms of 70% distilled wine and 50 kilograms of 70% edible alcohol mixture for immersion 12 days;

[0041] (5) Filter the 70% distilled wine and 70% edible alco...

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Abstract

The invention discloses a preparation method of strong-flavor blending liquor, relating to a blending and flavoring method for blending liquor. The invention aims to solve the problems that chemically-synthesized esters are forbidden to be added in the current distilled liquor, safe blending liquor is used for enhancing the aroma and the flavor of white spirit, and the like. The preparation method of strong-flavor blending liquor comprises the step of dipping pepper, magnolia flowers and fructus amomi by using a mixed solution of 70% distilled liquor and 70% edible alcohol to obtain the strong-flavor blending liquor disclosed by the invention. The preparation method of the strong-flavor blending liquor, disclosed by the invention, is capable of removing alcohol flavor, refreshing, purified in aftertaste and strong in aroma.

Description

technical field [0001] The invention relates to a liquor blending and seasoning technology, in particular to a method for preparing Luzhou-flavor seasoning wine. Background technique [0002] The main components of liquor are ethanol and water, and there are many kinds of alcohols, esters, acids, aldehydes, ketones, acetals and aromatic compounds dissolved in liquor, accounting for 1% to 2% of the total amount of liquor. Organic compounds, as the aroma substances of liquor, determine the style and quality of liquor. Among them, esters play an important role in various flavor liquors. Esters are the main factors that form the strong aroma of liquor. Ethyl caproate and ethyl acetate Ester and ethyl lactate are important aroma components, and the appropriate content and coordinated ratio of various aroma substances are the basic guarantees for high-quality liquor. [0003] An important process in the liquor production process is blending. Blending is also called combination. C...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor穆景信
Owner穆景信