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Technology for removing odor of Luzhou-flavor liquor by using green tea

A technology of Luzhou-flavor liquor and green tea, which is applied in the field of liquor production, and can solve the problems affecting the quality of liquor and the effect is not obvious

Inactive Publication Date: 2017-08-04
ANHUI CHUJINGFANG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These unpleasant odor substances seriously affect the quality of liquor
However, there are few studies on the smell of chaff in Chinese liquor
At present, activated carbon is often used to deodorize, but the effect is not obvious

Method used

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  • Technology for removing odor of Luzhou-flavor liquor by using green tea
  • Technology for removing odor of Luzhou-flavor liquor by using green tea
  • Technology for removing odor of Luzhou-flavor liquor by using green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A technique for removing the odor of Luzhou-flavor liquor by using green tea is to use the aroma substances in the green tea to cover the alcohol odor and retain its main aroma. It includes the following steps:

[0014] (1) Weigh three portions of 3.0 g, 4.0 g, and 5.0 g of green tea respectively, and place them in round-bottomed flasks respectively.

[0015] (2) Accurately measure 200ml of strong-flavor liquor containing odor, mix it with the weighed tea leaves and place in a shaker to vibrate at a frequency of 30rpm to fully mix the liquor and tea leaves.

[0016] (3) Place the 9 experimental groups in the water bath heating pot for heating respectively, and set the water bath heating and water bath heating time according to the table below.

[0017] Use the method of controlling variables to carry out single-factor experiments respectively, and then use the orthogonal table to carry out orthogonal test design, select some representative level combinations for experi...

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Abstract

The invention discloses a technology for removing an odor of a Luzhou-flavor liquor by using a green tea. The odor of the ethyl alcohol is covered by using a flavor substance in the green tea and a main body flavor is reserved; the green tea is fresh and long in flavor, mixed with the liquor and heated through a water bath, so that the odor in the liquor can be effectively covered and the taste is improved. Meanwhile, multiple nutrients such as tea polyphenol, amino acid, caffeine and tea polysaccharide in the green tea and functional factors can enter the liquor through water bath heating, so that the harm of ethyl alcohol to a human body is reduced.

Description

technical field [0001] The invention relates to the field of liquor production, in particular to a liquor deodorization process. Background technique [0002] Luzhou-flavor type, also known as Lu-flavor type, is represented by Luzhou Laojiao Tequ. Luzhou-flavor liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet taste, soft mouth, and long tail. This is also the main basis for judging the quality of Luzhou-flavor liquor. The main body constituting the typical style of Luzhou-flavor liquor is ethyl acetate, which has a high aroma content and outstanding aroma. Luzhou-flavor liquor is characterized by strong cellar aroma and harmonious aroma. Its main component is mainly ethyl ester. [0003] Distillation is one of the important processes in the production process of Chinese liquor. It involves the Maillard reaction, the ratio of different aroma components, and is the process of enhancing aroma. In the liquor distillation process, on the o...

Claims

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Application Information

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IPC IPC(8): C12H1/14C12G3/04
CPCC12G3/04C12H1/14
Inventor 曹乐
Owner ANHUI CHUJINGFANG WINE IND
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