Enzymatic accelerated ageing method for Chinese liquor

A technology for aging and aging liquor, which is applied in the field of food manufacturing, can solve the problem that the taste of liquor is not as good as natural aging, etc., and achieve the effect of good taste, shortening aging cycle, and simple method

Inactive Publication Date: 2018-07-24
成都众宜创展商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is to provide a method for aging liquor with enzymes, which solves the problem in the prior art that the taste of liquor aged artificially is not as good as natural aging

Method used

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  • Enzymatic accelerated ageing method for Chinese liquor

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a method for accelerating the aging of liquor by adding enzymes of the present invention, which specifically includes the following steps:

[0028] After adding polyphenol oxidase in the amount of 0.01g / L to new wine, ultrasonic treatment. The power of the ultrasonic treatment is 50KHz, the temperature of the liquor is controlled to be no higher than 25°C during the ultrasonic treatment, and the treatment time is 15 minutes.

[0029] The new wine after ultrasonic treatment was left to stand for 5 days, and the environmental conditions during the standstill were temperature 50° C. and relative humidity 50%.

[0030] Filter the new wine after standing still, first filter it with a sand core, then filter it with a 100 micron membrane, collect the filtrate, and obtain the matured liquor.

Embodiment 2

[0032] This embodiment provides a method for accelerating the aging of liquor by adding enzymes of the present invention, which specifically includes the following steps:

[0033] After adding polyphenol oxidase in the amount of 1g / L to new wine, ultrasonic treatment. The power of the ultrasonic treatment is 30KHz, the temperature of the liquor is controlled to be no higher than 25°C during the ultrasonic treatment, and the treatment time is 10 minutes.

[0034] The new wine after ultrasonic treatment was left to stand for 15 days, and the environmental conditions during the standstill were temperature 30° C. and relative humidity 75%.

[0035] Filter the new wine after standing still, first filter it with a sand core, then filter it with a 100 micron membrane, collect the filtrate, and obtain the matured liquor.

Embodiment 3

[0037] This embodiment provides a method for accelerating the aging of liquor by adding enzymes of the present invention, which specifically includes the following steps:

[0038] After adding polyphenol oxidase in the amount of 0.1g / L to new wine, ultrasonic treatment. The power of the ultrasonic treatment is 45KHz, the temperature of the liquor is controlled to be no higher than 25°C during the ultrasonic treatment, and the treatment time is 12 minutes.

[0039] The new wine after ultrasonic treatment was left to stand for 10 days, and the environmental conditions during the standstill were temperature 40° C. and relative humidity 60%.

[0040] Filter the new wine after standing still, first filter it with a sand core, then filter it with a 10-micron membrane, collect the filtrate, and obtain the aged liquor.

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Abstract

The invention discloses an enzymatic accelerated ageing method for Chinese liquor to solve a problem that Chinese liquor obtained through artificial accelerated ageing in the prior art has worse mouthfeel than that of naturally aged Chinese liquor. The enzymatic accelerated ageing method for Chinese liquor comprises the following steps: addition of polyphenoloxidase to green wine, ultrasonic treatment, standing and filtration. The method has the advantages of simplicity, simplicity in operation, effectiveness in shortening of the aging period of the Chinese liquor, and realization of good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a method for accelerating the aging of liquor by adding enzymes. Background technique [0002] Baijiu is a traditional distilled liquor in my country, and it is unique in alcoholic products with its unique color, aroma and taste. However, the newly distilled baijiu (also called base liquor) is sharp and irritating in the mouth, neither mellow nor soft. It must be stored for a period of time to make the miscellaneous flavor disappear, the aroma increase, the wine body is mellow and soft, and the taste is coordinated. This change is generally called ripening, also called aging. In the aging process, it will inevitably cause a backlog of funds and increase investment in equipment. And in the aging process, 2% wine loss will be caused every year. Greatly increased production costs. In order to solve this problem, people began to try to use artificial aging me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/00C12H1/16C12H1/22
CPCC12H1/003C12H1/16C12H1/22
Inventor 孔利文伍超
Owner 成都众宜创展商贸有限公司
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