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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.

Pending Publication Date: 2022-06-03
凉山州椒小郎生物科技开发有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is a method of making pepper wine among the people in our country, but the soluble components in pepper and arborvitae leaves are directly extracted with white wine. The pepper wine prepared by this method has the disadvantages of uncoordinated flavor, easy precipitation, and low numbness.
Based on this, adding the aroma substances and numbing components of Zanthoxylum bungeanum to liquor can not only avoid product precipitation, but also standardize the control of products, but because the aroma substances of Zanthoxylum bungeanum are mainly a series of non-polar and weak polar Volatile oil substances and numbing substances are chain-like unsaturated fatty acid amides represented by sanshool, which will cause stratification or turbidity on the liquid surface when directly dissolved, seriously affecting product quality

Method used

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  • Zanthoxylum bungeanum Baijiu and preparation method thereof

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Effect test

preparation example Construction

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...

Embodiment 1

[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:

[0037] ③ Preparation of pepper liquor

[0038] b. Add the Zanthoxylum bungeanum flavor solution: take 100 parts of the above-mentioned mixed solution after adding the plant-derived flavor composition, add 9 parts of the Zanthoxylum bungeanum flavor solution in sections, set the ultrasonic temperature to 32°C, and the ultrasonic frequency to 40 kHz. The first stage: ultrasonic treatment for 7 min after adding 3 parts of Zanthoxylum Flavor solution; the second stage: ultrasonic treatment for 12 min after adding 3 parts of Zanthoxylum Flavor liquid;

[0039] ④Let the pepper liquor stand

[0040] ⑤ Finished product

Embodiment 2

[0042] b. Extraction of prickly ash oleoresin: In the above solution, add 3 parts of prickly ash oleoresin, stir evenly, then use ultrasonic treatment, ultrasonic time 25min, ultrasonic temperature 30 ℃, ultrasonic frequency 70 kHz.

[0043] ②Preparation of botanical flavor composition:

[0044] ③ Preparation of pepper liquor

[0045] b. Adding the Zanthoxylum bungeanum flavor solution: take 110 parts of the above-mentioned mixed solution after adding the plant-derived flavor composition, add 9 parts of the Zanthoxylum bungeanum flavor solution in sections, set the ultrasonic temperature to 40°C, and the ultrasonic frequency to 45 kHz. The first stage: ultrasonic treatment for 10 min after adding 3 parts of Zanthoxylum Flavor solution; the second stage: ultrasonic treatment for 11 min after adding 3 parts of Zanthoxylum Flavor liquid;

[0046] ④Let the pepper liquor stand

[0047] ⑤ Finished product

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Abstract

The invention belongs to the technical field of Baijiu preparation, and discloses pepper Baijiu and a preparation method thereof. The Chinese prickly ash flavor substance is derived from Chinese prickly ash volatile oil and Chinese prickly ash oleoresin, the Chinese prickly ash volatile oil is fully stirred and dissolved in base liquor, then the Chinese prickly ash oleoresin is mixed in the base liquor, and the Chinese prickly ash flavor mixed liquor is obtained after ultrasonic treatment. And mixing the treated staged Chinese prickly ash flavor mixed solution with the plant-derived flavor composition, and performing ultrasonic treatment to prepare the Chinese prickly ash white spirit. The Chinese prickly ash volatile oil and the Chinese prickly ash oleoresin are distributed and dissolved in a low-speed stirring and ultrasonic treatment mode, the Chinese prickly ash volatile oil in the base liquor can be fully and uniformly mixed in a system in a low-speed stirring mode, and meanwhile flavor loss is reduced. The Chinese prickly ash numb-taste substance can be fully dissolved in the white spirit, the layering or turbid phenomenon cannot be generated, and precipitates or floccules cannot be generated in the storage and transportation processes of the white spirit.

Description

technical field [0001] The invention relates to the technical field of liquor preparation technology, in particular to a Chinese pepper liquor and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum is a plant of the Rutaceae family, and its dried and mature peel is an important spice. The main chemical substances in Zanthoxylum bungeanum include volatile oils, alkaloids, amides, coumarin and lignin, etc. The aroma substances of Zanthoxylum bungeanum are mainly volatile oil substances, especially some characteristic aroma substances such as linalool, limonene, etc. It has a pleasant fragrance and a pleasant feeling, so all kinds of pepper-flavored foods are favored by consumers. Liquor is the crystallization of the wisdom of the working people in my country for thousands of years and the summary of production experience. After repeated practice and countless improvements, it has gradually formed its unique craftsmanship and style. It is unique ...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/055
CPCC12G3/06C12G3/055Y02A50/30
Inventor 赵志峰靳力飞王飞宇
Owner 凉山州椒小郎生物科技开发有限责任公司
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