A method for improving the flavor of soy-flavored liquor and promoting its aging

A technique for liquor and soy incense, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of heavy taste of soy-flavored liquor, not prominent grain aroma, and flocculation precipitation, etc. effect of operation

Active Publication Date: 2021-05-11
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of soy-flavored liquor with heavy vegetarian taste, heavy soy flavor, insufficient comfort after drinking, unobtrusive grain aroma, turbidity at low temperature, and precipitation of flocs, the purpose of the present invention is to provide a method to improve the flavor of soy-flavored liquor. and promote its sophisticated production methods with a view to attracting more young consumer groups

Method used

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  • A method for improving the flavor of soy-flavored liquor and promoting its aging
  • A method for improving the flavor of soy-flavored liquor and promoting its aging
  • A method for improving the flavor of soy-flavored liquor and promoting its aging

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A production method for improving the flavor of soy-flavored liquor and promoting its maturation, comprising the following steps:

[0027] Seal 100 tons of 30-degree soy-flavored liquor in a stainless steel tank with heat-insulating material on the outer layer, add 30 kilograms of 18 angstrom activated carbon powder, and feed clean compressed air for 20 minutes at the same time; The temperature of the solution was lowered to 4°C and maintained for 12h.

[0028] The temperature was lowered to 1°C by the refrigerating unit again, and at the same time, clean compressed air was introduced for 20 minutes, and the maintenance time was 24 hours.

[0029] Pass clean compressed air again for 20 minutes, and continue to maintain the temperature at 1°C for 36h.

[0030] Use a diatomaceous earth filter to filter the wine at 1°C until it becomes clear and translucent, then pass clean compressed air for 20 minutes, and return the wine to normal temperature to obtain the processed wi...

Embodiment 2

[0032] A production method for improving the flavor of soy-flavored liquor and promoting its maturation, comprising the following steps:

[0033] Seal 100 tons of 35-degree soy-flavored liquor in a stainless steel tank with heat-insulating material on the outer layer, add 60 kilograms of 20 angstrom activated carbon powder, and feed clean compressed air for 30 minutes at the same time; The temperature of the solution was lowered to 6°C and maintained for 12h.

[0034] The temperature was lowered to -5°C by the refrigerating unit again, and at the same time, clean compressed air was introduced for 30 minutes, and the maintenance time was 36 hours.

[0035] Pass clean compressed air again for 30 minutes, and continue to maintain at -5°C for 12 hours.

[0036] After filtering the liquor at -5°C until clear and translucent with a diatomaceous earth filter, pass through clean compressed air for 30 minutes, and return the liquor to normal temperature to obtain the treated liquor. ...

Embodiment 3

[0038] A production method for improving the flavor of soy-flavored liquor and promoting its maturation, comprising the following steps:

[0039] Seal 100 tons of 28-degree soy-flavored liquor in a stainless steel tank with heat-insulating material on the outer layer, add 10 kg of 16 angstrom activated carbon powder, and feed clean compressed air for 15 minutes at the same time; The temperature of the solution was lowered to 1°C and maintained for 12h.

[0040] The temperature was lowered to 0°C by the refrigerating unit again, and at the same time, clean compressed air was introduced for 30 minutes, and the maintenance time was 12 hours.

[0041] Pass clean compressed air again for 15 minutes, and continue to maintain the temperature at 0°C for 72 hours.

[0042] Use a diatomaceous earth filter to filter the wine at 0°C until it becomes clear and translucent, then pass clean compressed air for 15 minutes, and return the wine to normal temperature to obtain the processed wine...

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Abstract

The invention discloses a method for improving the flavor of soy-flavored liquor and promoting its aging. The method comprises the following steps: sealing the liquor to be treated in a wine storage tank, adding activated carbon powder, feeding compressed air, and simultaneously Lower the temperature of the liquor to 3-6°C and maintain it for more than 12 hours; further lower the temperature of the liquor to -5-1°C and pass in compressed air to maintain it for 12-36 hours; pass in compressed air again and maintain it for 12-72 hours; The wine is filtered through diatomaceous earth until it is clear and translucent, and then the compressed air is injected into the wine for the last time, and after the wine returns to normal temperature, the mature soy-flavored liquor is obtained. The invention accelerates the oxidation of alcohols and aldehydes in the wine body through intermittent aeration, and utilizes the oxidative property of oxygen to speed up reactions such as esterification, condensation, redox, etc., thereby promoting the aging of the wine body. At the same time, because it can effectively remove hydrogen sulfide, mercaptan, dimethyl sulfide and other volatile substances in the wine liquid that cause new Jiuzhai odor, it can reduce the pungent and bitter taste of the wine body.

Description

technical field [0001] The invention belongs to the field of liquor brewing, in particular to a method for improving the flavor of soy-flavored liquor and promoting its aging. Background technique [0002] Guangdong real estate wine, soy-flavored liquor, has a large output and is sold overseas. Soy-flavored liquor has a unique aroma and taste, and is one of the twelve flavored liquors in China. [0003] Compared with other flavor liquors, soy-flavored liquor has the characteristics of high degree of mechanization, high liquor yield and fast maturation. However, due to its technical characteristics, the soy-flavored liquor has the following disadvantages: due to the low alcohol content of the distillation, the obtained original wine, especially the original wine produced in winter, has a strong vegetarian taste, which is still difficult to eliminate after long-term storage; If there are too many, there will be turbidity at low temperature and the precipitation of flocs; and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/044C12H1/06
CPCC12H1/0408C12H1/06
Inventor 刘幼强陈燕玲刘新益黎伟刚何松贵
Owner 广东省九江酒厂有限公司
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