Nine-grain aroma type Baijiu body design technology

A technology for designing craft and body, applied in the preparation of alcoholic beverages, etc., can solve problems such as unstable combination quality, fluctuating style, and less emphasis on typical ones

Inactive Publication Date: 2016-06-08
GANSU BINHE FOOD IND GRP
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] However, with the diversification of consumers' demand for liquor, consumers no longer pay much attention to the typical single-flavor liquor, but pursue a more comfortable taste and delicate and elegant aroma. Too big wine is no longer suitable. In order to meet the needs of consumers, more and more liquor manufacturers have taken the road of flavor fusion
For this reason, many companies are trying to solve this problem, but due to the limitation of the production conditions of each company, most companies can only start with blending, and can only blend together two or three simple fragrance types in proportion In this way, although the taste of traditional single-flavor liquor has been improved, it still does not solve the problem fundamentally, and the quality of this combination is unstable, and the style also fluctuates

Method used

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  • Nine-grain aroma type Baijiu body design technology
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Examples

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preparation example Construction

[0035] For the preparation of kudzu flower, licorice, and fragrant bean stems and leaves seasoning wine, take 500 kg of high-grade original wine fermented by nine grains and nine rounds of technology, add selected high-quality kudzu flower, licorice, and fragrant bean stems and leaves respectively at a ratio of 10%, and put Stir in a pottery jar, seal and soak for more than 6 months, and take the upper clarified liquid as seasoning wine. Because the stems and leaves of coriander beans contain 51 kinds of volatile aroma substances, they have a great effect on the compound aroma of the wine body; Pueraria japonica and licorice have the functions of sobering up and protecting the liver, and are helpful for relieving fever, dry mouth and tongue caused by excessive drinking. It has a good effect on dryness, vomiting, acid regurgitation, headache, slow sobering up, etc. Greatly meet the needs of consumers for healthy drinking.

[0036] Small sample trial production, according to th...

Embodiment 1

[0054] The wine body design of Jiuliang-flavor liquor in this example includes the following steps:

[0055] ① Design the content and proportion relationship of the chromatographic skeleton of the product Jiuniang Binhe No. 1. Requirements: alcohol content 42% vol, total ester 1-2g / l, total acid 0.4-0.8g / l, of which ethyl caproate and lactic acid The ratio of ethyl ester concentration is about 1:0.6-0.8; the ratio of ethyl caproate to ethyl butyrate is about 10:1; the ratio of ethyl caproate to ethyl acetate is about 1:0.2-0.6. The ratio of caproic acid to lactic acid is between 1:1-0.5; the ratio of caproic acid to acetic acid is 1:1.1-1.5; the ratio of caproic acid to butyric acid is between 1:0.3-0.5. The ratio of alcohol to ester is about 1:5.

[0056] ②Select different batches of Jiuliang Special Grade, Jiuliang First Grade, Jiuliang Second Grade, Jiuliang Sauce Flavor, Jiuliang Jiuliang, etc. Sesame fragrance, Jiuliang special craft wine and various seasoning wines are...

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Abstract

The invention discloses a nine-grain aroma type Baijiu body design technology. According to the nine-grain aroma type Baijiu body design technology, a product quality style is designed conceptually based on survey on consumers and the market and prediction on product development tendency and market trend in earlier stage; through product chromatogram skeleton component content and proportional relation design, an aged nine-grain aroma type base liquor with the style and the taste meeting specific requirements is selected dominantly to be blended with a strong aroma type base liquor, a nine-grain soy sauce aroma style base liquor, a nine-grain sesame aroma style base liquor, a fresh aroma type base liquor and the like, and the blended base liquors are subjected to taste commenting and physical and chemical inspection, so that a product meets the design requirements. The nine-grain aroma type Baijiu body design technology has the advantages that product chromatogram skeleton component content and proportional relation setting is achieved initiatively, product soft taste degree and palatability are guaranteed by adding of liver-protecting and sobering flavoring liquors such as Radix Glycyrrhizae, Flos Puerariae and tonka-bean stem leaves, the requirements of the consumers on responsible drinking and healthy drinking are met, change from single pursuit of smell to paying attention to drinking comfort and health of the consumers in Baijiu body design is initiated, and accordingly the nine-grain aroma type Baijiu body design technology is of positive guiding significance to healthy development of the consumer market.

Description

technical field [0001] The invention discloses a wine body design process of Jiuliang-flavor liquor, and belongs to the technical field of liquor body research and development. Background technique [0002] Wine body design is to design the production process of wine products with unique flavor characteristics according to the rules of new product characteristics formation and market demand. It is formed by the development and evolution of traditional liquor combination seasoning. It mainly includes three parts: evaluation, combination and seasoning, and is an inseparable organic whole. Tasting is the prerequisite for combination and seasoning, and the main basis for judging wine quality; combination is an assembly process and the basis for seasoning; seasoning is the key to mastering style and adjusting wine quality, and plays the role of "finishing touch". [0003] The design of the wine body is mainly to adapt to the changes in consumers' tastes and predict the market's ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 王军天张自军
Owner GANSU BINHE FOOD IND GRP
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