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Yellow rice wine flavor enhancer

The technology of flavor enhancer and rice wine is applied in the field of flavors and fragrances and flavors for bartending, which can solve the problems of less flavors and fragrances, and achieve the effect of pure aroma and harmonious aroma.

Inactive Publication Date: 2018-05-01
安徽香博士芳香技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavors and fragrances of the wine disclosed in the market are still relatively few

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A yellow rice wine flavoring agent in the present embodiment comprises the following components by weight: 4 parts of phenylethyl alcohol, 1.5 parts of syringic acid, 2.8 parts of mixed amino acids, 1.3 parts of ethyl acetate, 1.3 parts of ethyl propionate, 1.5 parts of citronellal , 7 parts of acetaldehyde, 57 parts of alcohol, and 3 parts of others.

[0018] The ingredients are weighed in proportion, then 4 parts of phenylethyl alcohol, 1.5 parts of syringic acid, 2.8 parts of mixed amino acids formed by mixing lysine, histidine and arginine with a mass ratio of 7:2:1, lactic acid Add 1.5 parts of ethyl ester, 1.3 parts of ethyl acetate, 1.3 parts of ethyl propionate, 1.5 parts of citronellal, and 7 parts of acetaldehyde into the alcohol. After mixing evenly, add ethyl myristate according to the aroma of the flavoring agent Fragrance booster and hexyl caproate fixative, and the total number of parts of the flavor booster and the fixative is 3 parts, so that the fragra...

Embodiment 2

[0020] The preparation method of this embodiment is the same as that of Example 1, except that a rice wine flavoring agent in this embodiment includes the following components in parts by weight: 8 parts of phenylethyl alcohol, 4 parts of syringic acid, 2.8 parts of mixed amino acids, and 2.5 parts of ethyl acetate , 2.5 parts of ethyl propionate, 1 part of citronellal, 5 parts of acetaldehyde, 57 parts of alcohol, 3 parts of others, and the addition amount of rice wine flavor enhancer is 4g / L.

Embodiment 3

[0022] The preparation method of this embodiment is the same as that of Example 1, except that a rice wine flavor enhancer in this embodiment includes the following components in parts by weight: 8 parts of phenylethyl alcohol, 1 part of syringic acid, 5 parts of mixed amino acids, and 0.5 part of ethyl acetate , 0.5 parts of ethyl propionate, 3 parts of citronellal, 10 parts of acetaldehyde, 40 parts of alcohol, and 6 parts of others.

[0023] Phenylethyl alcohol naturally exists in aromatic oils such as neroli oil, rose oil, and geranium oil. Because it has a soft, pleasant and long-lasting rose aroma, the aroma of acid compounds is relatively small, but acids can be present in wine. During the aging process, it combines with alcohol to form corresponding esters, which increase the aroma of wine. The odor threshold of aldehydes is low, and even a very low content can affect the flavor, and can overlap with many other substances, which has great influence on the formation of f...

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PUM

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Abstract

The invention discloses a yellow rice wine flavor enhancer, and in particular relates to the field of flavor and fragrance for wine mixing. The yellow rice wine flavor enhancer comprises the followingcomponents in parts by weight: 4 to 8 parts of phenethyl alcohol, 1 to 4 parts of syringic acid, 3 to 5 parts of mixed amino acid, 1 to 3 parts of ethyl lactate, 0.5 to 2.5 parts of ethyl acetate, 0.5 to 2.5 parts of ethyl propionate, 1 to 3 parts of citronellal, 5 to 10 parts of acetaldehyde, 40 to 60 parts of alcohol and 2 to 6 parts of other components. A main fragrant agent serves as a main material, the main fragrant agent has high volatility and the added fragrance aid and the fragrance fixing agent serve as auxiliary materials, so that the flavor enhancer has harmonious, full, strong and durable fragrance and overcomes the defects that the low-degree alcohol has flat taste and short aftertaste.

Description

technical field [0001] The invention belongs to the technical field of flavors and fragrances, and relates to the technical field of flavors for wine mixing, in particular to a yellow rice wine flavor enhancer. Background technique [0002] Flavors and fragrances are the products of "high, refined and new" technologies that emerged with the development of modern industry. They have been widely used in food, daily chemical, tobacco and other industries, and are closely related to people's daily life. On this basis, a highly specialized and centralized flavor and fragrance industry has been formed. [0003] The application of flavors and fragrances in liquor has a long history, especially in recent years, the speed of development is very fast, it can be said that each type of wine has been widely used, the quality of flavors and fragrances directly affects the quality of wine Generally speaking, it has an inseparable relationship with the clarity, color, aroma, taste and styl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 翟文娟刘家仁
Owner 安徽香博士芳香技术研究院有限公司
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