Method for promoting aging of fruit-type white spirit under actions of infrared assisted ultrasonic and pulse electric field

Abstract

The invention discloses a method for promoting aging of fruit-type white spirit under actions of infrared assisted ultrasonic and a pulse electric field, which comprises the following steps: fermenting full fruit juice, distilling to obtain fruit-type white spirit, treating under the actions of infrared rays and ultrasonic for 5-15 minutes while controlling the temperature at 40-60 DEG C, ultrafiltering with an ultrafiltration membrane with the pore size of 0.02-0.05 mu m to obtain an ultrafiltrate, treating the ultrafiltrate under the action of a pulse electric field with the electric field intensity of 30-50 kV / cm, quickly cooling the liquor subjected to electric field treatment to 0-5 DEG C, keeping for 12-20 hours, and heating to normal temperature to obtain the fruit-type white spirit with soft mouthfeel. The fruit-type white spirit treated by the method has typical fruit odor and soft and thick mouthfeel; and the content of ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate, phenethyl alcohol and other aroma substances is enhanced by 50-70% as compared with the untreated white spirit, the heady fusel oil component is reduced by 40-60%, and all the components are close to the indexes of the 5-year-aged white spirit. The method has the advantages of time saving, labor saving and low cost.

Description

technical field [0001] The invention relates to a processing method of fruit-type liquor, in particular to a method for accelerating the aging of fruit-type liquor with infrared rays in cooperation with ultrasonic waves and pulsed electric fields, and belongs to the technical field of fruit wine production. Background technique [0002] Distilled spirits are various alcoholic beverages that have a higher ethanol concentration than the original fermentation product. Brandy, whiskey, rum and Chinese liquor all belong to distilled liquor, most of which are high-alcohol spirits. The production process is firstly brewed, then distilled and cooled, and finally a high-alcohol solution drink is obtained. Brewing fruit distilled wine with fruit fermentation is an emerging direction in recent years. [0003] For example, ZL 200810073853.2 discloses a longan fermented distilled wine, which is made from longan through steps including beating, solubilization and preservation, pH control...

AI Technical Summary

Problems solved by technology

[0005] In recent years, scholars at home and abroad have adopted many physical or chemical methods to age the newly distilled liquor, such as cold and heat treatment, ultra-high pressure aging method, ultrasonic aging method, electromagnetic field aging method, infrared aging method , microwave aging method, X-ray aging method, laser aging method, etc., but there is no method involving an infrared ray collaborative ultrasonic wave and pulse electric field aging fruit-type liquor