Zanthoxylum bungeanum Baijiu and preparation method thereof
A liquor and pepper technology, applied in the preparation of alcoholic beverages and resistance to vector-borne diseases, etc., can solve the problems of inconsistent flavor, affecting product quality, turbidity, etc., and achieve the effect of reducing flavor loss and improving product stability.
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A preparation method of Chinese prickly ash liquor, comprising the following steps:
After mixing and stirring the first base wine and the volatile oil of Zanthoxylum bungeanum, a first mixed solution is obtained; adding the Zanthoxylum bungeanum oleoresin to the first mixed solution, mixing and stirring, and performing ultrasonic treatment to obtain a second mixed solution; combining the plant-derived flavor composition with the second base The wine is mixed and stirred to obtain a third mixed solution; and the second mixed solution is added to the third mixed solution in stages, and the mixture is allowed to stand for clarification.
[0021] It should be noted that the above-mentioned base wine is the base wine, which can be called "semi-finished wine or puree wine", which is the original wine obtained by fermentation and distillation without any blending process. The base wines used in the present invention are all of the fragrant liquor, and the standard of "GB / T10781.2-200...
Example Embodiment
[0034] Example 1
The preparation method of pepper liquor:
①Preparation of pepper flavor solution:
a. Dissolving the volatile oil of Chinese prickly ash: Take 90 parts of base wine (alcohol content ≥ 70% vol), add 1 part of volatile oil of Chinese prickly ash, and stir at room temperature for 20 minutes at a speed of 150 r / min.
[0035] b. Extraction of prickly ash oleoresin: In the above solution, add 2 parts of prickly ash oleoresin, stir evenly, then use ultrasonic treatment, ultrasonic time 20min, ultrasonic temperature 30 ℃, ultrasonic frequency 70 kHz.
[0036] ②Preparation of botanical flavor composition:
Take 100 parts of water, add 6 parts of jujube extract, 7 parts of wolfberry extract, 8 parts of ginger extract, 4 parts of sodium alginate, dissolve in a constant temperature magnetic stirrer, set the temperature to 50°C, rotate speed 1000r / min, time For 12min, until no precipitation solution was clear.
[0037] ③ Preparation of pepper liquor
a. Adding plant-...
Example Embodiment
[0034] Example 1
The preparation method of pepper liquor:
①Preparation of pepper flavor solution:
a. Dissolving the volatile oil of Chinese prickly ash: Take 90 parts of base wine (alcohol content ≥ 70% vol), add 1 part of volatile oil of Chinese prickly ash, and stir at room temperature for 20 minutes at a speed of 150 r / min.
[0035] b. Extraction of prickly ash oleoresin: In the above solution, add 2 parts of prickly ash oleoresin, stir evenly, then use ultrasonic treatment, ultrasonic time 20min, ultrasonic temperature 30 ℃, ultrasonic frequency 70 kHz.
[0036] ②Preparation of botanical flavor composition:
Take 100 parts of water, add 6 parts of jujube extract, 7 parts of wolfberry extract, 8 parts of ginger extract, 4 parts of sodium alginate, dissolve in a constant temperature magnetic stirrer, set the temperature to 50°C, rotate speed 1000r / min, time For 12min, until no precipitation solution was clear.
[0037] ③ Preparation of pepper liquor
a. Adding plant-...
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