Method for improving stability of bamboo leaf green liquor

Abstract

The application discloses a method for improving the stability of bamboo green liquor, and belongs to the technical field of liquor brewing. The method for improving the stability of bamboo green liquor comprises adsorption treatment, i.e. using chelating resin to adsorb the bamboo green liquor. According to the method for improving the stability of bamboo green liquor provided in the application, the bamboo green liquor with complex components can still maintain good color and luster after being stored for a certain period of time, and has high color and luster stability.

Description

Technical Field

[0001] This application relates to the field of brewing technology, and more specifically, to a method for improving the stability of Zhuyeqing liquor. Background Technology

[0002] Qingxiang Zhuyeqing Wine is made with high-quality Fenjiu as the base liquor, with the addition of twelve kinds of medicinal herbs, and using a unique processing technique.

[0003] However, some Qingxiang Zhuyeqing liquors may experience significant color fading as they age. The color of Qingxiang Zhuyeqing liquor is a direct reflection of its quality. While fading doesn't significantly affect the taste, a substantial change in color directly impacts product quality, consequently affecting consumer perception, positive reviews, and sales. Summary of the Invention

[0004] Based on the above-mentioned shortcomings, this application provides a method for improving the stability of Zhuyeqing wine, so as to partially or completely improve the problem of poor color stability of Zhuyeqing wine in related technologies.

[0005] This application is implemented as follows:

[0006] This application provides an example of a method for improving the stability of Zhuyeqing liquor, which includes Fenjiu liquor and an infusion of chrysanthemum, dried tangerine peel, cloves, gardenia, angelica, bamboo leaves, sandalwood, costus root, tonka bean, amomum villosum, galangal, and fragrant grass mixed with Fenjiu; wherein the method for improving the stability of Zhuyeqing liquor includes:

[0007] Adsorption treatment: The bamboo leaf green wine was adsorbed using chelating resin.

[0008] In the above process, using chelating resin to adsorb the Zhuyeqing liquor containing Fenjiu and the infusion of chrysanthemum, dried tangerine peel, clove, gardenia, angelica, light bamboo leaf, sandalwood, costus root, lingling cinnamon, amomum, galangal, and fragrant grass can make the color of the complex Zhuyeqing liquor more stable.

[0009] In one possible implementation, the chelating resin includes chelating resin D403.

[0010] In the above process, using chelating resin D403 to adsorb the Zhuyeqing wine can further improve the adsorption effect, thereby further improving the color stability of the Zhuyeqing wine after adsorption treatment.

[0011] In one possible implementation, the adsorption treatment method includes:

[0012] Using an adsorption column with chelating resin D403, Zhuyeqing wine was loaded at a rate of 1-1.5 mL / min. After the adsorption column was saturated, Zhuyeqing wine was passed through the chelating resin D403 in the adsorption column at a flow rate of 1-1.5 mL / min, and the eluent was collected.

[0013] In the above process, loading and adsorbing Zhuyeqing wine at a rate of 1-1.5 mL / min can further improve the adsorption effect and the color stability of the Zhuyeqing wine after adsorption treatment.

[0014] In one possible implementation, the method for improving the stability of Zhuyeqing wine prior to the adsorption treatment includes activating the chelating resin:

[0015] The chelating resin was soaked in ethanol to swell; the resin after soaking for 10-24 hours was packed into a column and washed with ethanol at a flow rate of 3-6 mL / min until a clear effluent was obtained. The effluent was then evaporated to dryness until no residue remained, and then washed with distilled water until no alcohol odor was detected. The resin was then soaked in hydrochloric acid solution for 2-5 hours and then washed with distilled water at a flow rate of 3-6 mL / min until neutral. The resin was then soaked in sodium hydroxide solution for 2-5 hours and washed with distilled water at a flow rate of 3-6 mL / min until neutral. During the adsorption treatment, the activated chelating resin D403 was used to adsorb the Zhuyeqing wine.

[0016] In the above process, before using chelating resin to adsorb Zhuyeqing wine, the chelating resin is first activated to improve the adsorption effect of the chelating resin and further improve the color stability of Zhuyeqing wine after adsorption treatment.

[0017] In one possible implementation, a method for improving the stability of Zhuyeqing liquor includes liquor treatment: adding chrysanthemum extract to Zhuyeqing liquor; the volume ratio of chrysanthemum extract to Zhuyeqing liquor is 2.5-4‰, and the concentration of chrysanthemum extract is not less than 300g / L.

[0018] In the above process, adding chrysanthemum extract with a concentration of not less than 300g / L and a volume fraction of 2.5-4‰ to Zhuyeqing wine can further improve the color stability of Zhuyeqing wine without affecting its body style and taste. This allows Zhuyeqing wine to maintain a clear grapefruit yellow color after a certain storage time, thus improving the quality of Zhuyeqing wine.

[0019] In one possible implementation, the Zhuyeqing wine is subjected to a liquor treatment prior to the adsorption treatment.

[0020] In the above process, to improve the stability of Zhuyeqing wine, the wine is first treated by adding chrysanthemum extract of a specific concentration and volume fraction. Then, the treated Zhuyeqing wine is subjected to adsorption treatment, which can further improve the color stability of Zhuyeqing wine.

[0021] In one possible implementation, the liquor treatment includes: adding tangerine peel extract to Zhuyeqing liquor; the volume ratio of tangerine peel extract to Zhuyeqing liquor is 1-2.5‰, and the concentration of tangerine peel extract is not less than 700g / L.

[0022] In the above process, adding chrysanthemum extract with a concentration of not less than 300g / L and a volume fraction of 2.5-4‰, and tangerine peel extract with a concentration of not less than 700g / L and a volume fraction of 1-2.5‰ to Zhuyeqing wine can further improve the color stability of Zhuyeqing wine with minimal impact on its body style and taste.

[0023] In one possible implementation, the liquor treatment includes adding 2-3‰ of chrysanthemum extract and 1-2‰ of dried tangerine peel extract to the Zhuyeqing liquor.

[0024] Optionally, the concentration of chrysanthemum extract shall not be less than 350 g / L.

[0025] Optionally, the concentration of chrysanthemum extract is 380-390 g / L.

[0026] Optionally, the concentration of the tangerine peel extract is 730-740 g / L.

[0027] In the above process, adding 2-3‰ of chrysanthemum extract and 1-2‰ of dried tangerine peel extract can further reduce the impact of the extracts on the body style and taste of Zhuyeqing wine, and can also improve the color stability of Zhuyeqing wine.

[0028] In one possible implementation, the liquor treatment includes adding 3‰ of the volume of chrysanthemum extract and 2‰ of the volume of dried tangerine peel extract to the Zhuyeqing liquor; wherein the concentration of the chrysanthemum extract is 384-386 g / L and the concentration of the dried tangerine peel extract is 732-733 g / L.

[0029] In the above process, adding 3‰ of chrysanthemum extract and 2‰ of dried tangerine peel extract to Zhuyeqing liquor can make it present a stable grapefruit yellow color while also having a harmonious aroma of medicinal herbs and Fenjiu liquor, a mellow and slightly sweet taste, and a smooth and refreshing body style.

[0030] In one possible implementation, the preparation method of chrysanthemum extract and / or tangerine peel extract includes: soaking chrysanthemum or tangerine peel in Fenjiu liquor for 9-12 days at a ratio of 1:10-15 g / ml to obtain a pre-soaking solution; filtering the pre-soaking solution using a filter membrane to obtain a filtrate; concentrating the filtrate at 45-60℃ and drying it in an oven to obtain an extract; and dissolving the extract in Fenjiu liquor to obtain chrysanthemum extract or tangerine peel extract.

[0031] In the above process, chrysanthemum or dried tangerine peel is soaked in Fenjiu liquor for 9-12 days at a material-to-liquid ratio of 1:10-15 g / ml to obtain a pre-soaked solution of dried tangerine peel or chrysanthemum. This pre-soaked solution is then filtered using a filter membrane, and the filtrate is concentrated and dried to obtain an extract of dried tangerine peel or chrysanthemum. This extract is then dissolved in Fenjiu liquor to obtain a chrysanthemum or dried tangerine peel extract. The above preparation method has good process repeatability, resulting in minimal differences in the composition and concentration of chrysanthemum extract or dried tangerine peel extract prepared in different batches. This reduces the adverse effects of adding the relevant extract on the style, taste, and color stability of Zhuyeqing liquor. Attached Figure Description

[0032] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below.

[0033] Figure 1 A schematic diagram of the operation process for improving the stability of Zhuyeqing wine, provided as an example in this application;

[0034] Figure 2 A bar chart showing the yellow chroma of Example 1, Example 2, Comparative Example 1, Comparative Example 2 and Comparative Example 4;

[0035] Figure 3 Line graphs showing the yellow chromaticity of Examples 3, 4, and Comparative Example 3. Detailed Implementation

[0036] Qingxiang Zhuyeqing Wine is made with high-quality Fenjiu as the base liquor and twelve kinds of medicinal herbs added, including flowers, dried tangerine peel, cloves, gardenia, angelica, light bamboo leaves, sandalwood, costus root, lingling cinnamon, amomum villosum, galangal, and fragrant grass. It is made using a unique processing technique.

[0037] However, some Qingxiang Zhuyeqing liquors may experience significant color fading over time. For example, if Qingxiang Zhuyeqing liquor is bottled in ceramic bottles and stored on a shelf, the yellow hue of the liquor will gradually decrease as storage time increases.

[0038] However, the color of Qingxiang Zhuyeqing liquor is a direct reflection of the product's quality. Although the fading of Qingxiang Zhuyeqing liquor does not have a significant impact on the taste of the product, the change in the color of the liquor is significant and will directly affect the product quality, thereby seriously affecting consumers' inherent perception of the product, product reviews, and sales.

[0039] Therefore, this application provides a method for improving the stability of Zhuyeqing wine to address the problem of poor color stability in Zhuyeqing wine.

[0040] Please see Figure 1 The method for improving the stability of Zhuyeqing wine provided in this application includes:

[0041] S1. Adsorption treatment: The bamboo leaf green wine is adsorbed using chelating resin.

[0042] By using chelating resin to adsorb the Zhuyeqing liquor, the complex Zhuyeqing liquor can still retain its grapefruit yellow color after a certain storage time, making the color of the liquor more stable.

[0043] Furthermore, the method of using macroporous chelating resin to adsorb and treat the wine is characterized by simple process, convenient operation, good adsorption selectivity and reusability, which can improve the processing efficiency of Zhuyeqing wine and reduce processing costs.

[0044] In one possible implementation, chelating resin D403 can be used to adsorb the Zhuyeqing wine.

[0045] When brewing Zhuyeqing wine, the wine obtained can be subjected to the adsorption treatment provided in this application in a timely manner, so that the color of Zhuyeqing wine is more stable and can still maintain a good color after a certain period of storage, thereby improving the quality of Zhuyeqing wine.

[0046] Furthermore, when dealing with faded Zhuyeqing liquor, in order to restore its color and ensure good color stability, one possible implementation is to add a 6‰ volume fraction of an infusion of twelve medicinal herbs—chrysanthemum, dried tangerine peel, cloves, gardenia, angelica, bamboo leaves, sandalwood, costus root, agastache rugosa, amomum villosum, galangal, and fragrant grass—to the faded liquor. This can restore the color of the faded Zhuyeqing liquor with almost no impact on its style and taste. Then, the restored liquor undergoes an adsorption treatment to further improve its color stability.

[0047] Unless otherwise specified, the Zhuyeqing wine mentioned in this application refers to Zhuyeqing wine that has not faded.

[0048] This application does not limit the specific steps of how to use chelating resin D403 to adsorb Zhuyeqing wine. In one possible embodiment, the specific steps of the adsorption treatment include: using the adsorption column of chelating resin D403, loading the Zhuyeqing wine to be treated at a rate of 1-1.5 mL / min; after the adsorption column is saturated, passing the Zhuyeqing wine through the chelating resin D403 in the adsorption column at a flow rate of 1-1.5 mL / min, and collecting the eluent.

[0049] For example, the flow rate of Zhuyeqing wine loading onto the column and the adsorption include, but is not limited to, one or any two of 1 mL / min, 1.1 mL / min, 1.2 mL / min, 1.3 mL / min and 1.5 mL / min.

[0050] For example, the specific steps of the adsorption treatment may include: using an adsorption column of chelating resin D403, loading the Zhuyeqing wine to be treated at a rate of 1 mL / min; after the adsorption column is saturated, passing the Zhuyeqing wine through the chelating resin D403 in the adsorption column at a flow rate of 1 mL / min, and collecting the eluent.

[0051] Furthermore, before the adsorption treatment of S1, the chelating resin D403 can be activated to improve the adsorption effect of the chelating resin D403, so as to further improve the color stability of the Zhuyeqing wine after adsorption treatment.

[0052] In one possible implementation, please continue reading Figure 1 The method for improving the stability of Zhuyeqing wine provided in this application also includes:

[0053] S101, Activation treatment of chelating resin.

[0054] In one possible implementation, the chelating resin D403 is soaked in ethanol to swell; the resin, after soaking for 10-24 hours, is packed into a column and rinsed with ethanol at a flow rate of 3-6 mL / min until a clear effluent is obtained. The effluent is then evaporated to dryness until no residue remains, followed by washing with distilled water until no alcohol odor is detected; the resin is then soaked in hydrochloric acid solution for 2-5 hours and rinsed with distilled water at a flow rate of 3-6 mL / min until neutral; finally, the resin is soaked in sodium hydroxide solution for 2-5 hours and rinsed with distilled water at a flow rate of 3-6 mL / min until neutral.

[0055] Before adsorption treatment, the chelating resin D403 is activated so that it can be used to adsorb the Zhuyeqing wine during the adsorption process, thereby further improving the color stability of the Zhuyeqing wine.

[0056] Furthermore, when storing the activated chelating resin D403, it can be soaked in 95% ethanol. When the chelating resin D403 is needed for adsorption, it should be rinsed with distilled water.

[0057] To further improve the color stability of Zhuyeqing liquor, please refer to [link / reference needed]. Figure 1 In one possible implementation, the method for improving the stability of Zhuyeqing wine provided in this application further includes:

[0058] S102. Wine processing: Add chrysanthemum extract to Zhuyeqing wine; wherein the volume ratio of chrysanthemum extract to Zhuyeqing wine is 2.5-4‰, and the concentration of chrysanthemum extract is not less than 300g / L.

[0059] Adding chrysanthemum extract at a concentration of not less than 300g / L and a volume fraction of 2.5-4‰ to Zhuyeqing liquor can further improve the color stability of Zhuyeqing liquor with almost no impact on its body style and taste.

[0060] For example, 2.5‰, 3‰, 3.5‰ or 4‰ of chrysanthemum extract can be added to Zhuyeqing wine by volume.

[0061] For example, the concentration of chrysanthemum extract may include, but is not limited to, one or more of 350 g / L, 360 g / L, 370 g / L, 380 g / L or 390 g / L or any two of them.

[0062] For example, 3‰ of chrysanthemum extract at a concentration of 384.9 g / L was added to Zhuyeqing wine.

[0063] Furthermore, during the liquor processing steps, tangerine peel extract can be added to Zhuyeqing liquor. The volume ratio of tangerine peel extract to Zhuyeqing liquor is 1-2.5‰, and the concentration of tangerine peel extract is not less than 700g / L.

[0064] Adding chrysanthemum extract and tangerine peel extract in specific volumes and concentrations to Zhuyeqing liquor can further improve the color stability of Zhuyeqing liquor with almost no impact on its body style and taste.

[0065] For example, the concentration of the tangerine peel extract can be one of 700 g / L, 710 g / L, 720 g / L, 730 g / L or 740 g / L or any combination thereof.

[0066] For example, the concentration of the tangerine peel extract can be 732.52 g / L.

[0067] For example, 1‰ of the volume of dried tangerine peel extract and 4‰ of the volume of chrysanthemum extract can be added to Zhuyeqing wine.

[0068] For example, 2‰ of the volume of dried tangerine peel extract and 3‰ of the volume of chrysanthemum extract can be added to Zhuyeqing liquor. After processing, the Zhuyeqing liquor will be grapefruit-yellow in color, with a harmonious aroma of medicinal herbs and Fenjiu liquor, a slight chrysanthemum fragrance, a mellow and slightly sweet taste, a smooth and refreshing mouthfeel, and a unique style.

[0069] Furthermore, this application also provides a method for preparing chrysanthemum extract and tangerine peel extract to improve the stability of the composition and concentration of chrysanthemum extract and tangerine peel extract obtained in different batches.

[0070] The preparation methods for chrysanthemum extract and dried tangerine peel extract include:

[0071] Chrysanthemum or dried tangerine peel is soaked in Fenjiu liquor for 9-12 days at a material-to-liquid ratio of 1:10-15 g / ml to obtain a pre-soaking solution. The pre-soaking solution is then filtered through a filter membrane to obtain a filtrate. The filtrate is concentrated at 45-60℃ and dried in an oven to obtain an extract. The extract is then dissolved in Fenjiu liquor to obtain the chrysanthemum or dried tangerine peel extract.

[0072] For example, the preparation method of chrysanthemum extract includes: mixing chrysanthemum with Fenjiu (a type of Chinese liquor) at a material-to-liquid ratio of 1:15 g / ml and soaking for 10 days to obtain a pre-prepared chrysanthemum soaking solution; filtering the pre-prepared chrysanthemum soaking solution using a 0.45 μm filter membrane to obtain chrysanthemum filtrate; concentrating the chrysanthemum filtrate at 50°C and drying it in an oven at 40°C to obtain chrysanthemum extract; and dissolving the chrysanthemum extract in Fenjiu at a material-to-liquid ratio of 1:2.6 g / ml to obtain chrysanthemum extract.

[0073] For example, the preparation method of tangerine peel extract includes: mixing tangerine peel with Fenjiu (a type of Chinese liquor) at a material-to-liquid ratio of 1:10 g / ml and soaking for 10 days to obtain a pre-soaked tangerine peel solution; filtering the pre-soaked tangerine peel solution using a 0.45 μm filter membrane to obtain tangerine peel filtrate; concentrating the tangerine peel filtrate at 50°C and drying it in an oven at 40°C to obtain tangerine peel extract; and dissolving the tangerine peel extract in Fenjiu at a material-to-liquid ratio of 1:1.36 g / ml to obtain chrysanthemum extract.

[0074] This application does not limit whether the wine treatment step is performed before or after the adsorption treatment step.

[0075] In one possible implementation, after the adsorption treatment step, the adsorbed filtrate is subjected to a wine treatment. For example, in the process of improving the color stability of Zhuyeqing wine, the Zhuyeqing wine to be treated is first adsorbed using chelating resin D403, and the filtrate is collected. Then, 2‰ (v / v) of dried tangerine peel extract and 3‰ (v / v) of chrysanthemum extract are added to the collected filtrate.

[0076] Alternatively, please continue reading Figure 1 In another possible implementation, the Zhuyeqing wine to be treated is first subjected to a wine body treatment before the adsorption treatment step. For example, in the process of improving the color stability of Zhuyeqing wine, 2‰ (v / v) of dried tangerine peel extract and 3‰ (v / v) of chrysanthemum extract are added to the Zhuyeqing wine to be treated for wine body treatment. Then, the wine body-treated Zhuyeqing wine is adsorbed using chelating resin D403, and the filtrate is collected.

[0077] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the implementation schemes of this application will be described in detail below with reference to the embodiments. However, those skilled in the art will understand that the following embodiments are only for illustrating this application and should not be regarded as limiting the scope of this application. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Where the manufacturers of reagents or instruments used are not specified, they are all conventional products that can be purchased commercially.

[0078] Example 1

[0079] Example 1 provides a method for improving the stability of Zhuyeqing wine, comprising:

[0080] (1) Activation treatment:

[0081] The chelating resin D403 was soaked in 95% ethanol for 24 hours to allow it to fully swell. The resin after soaking for 24 hours was packed into a column and washed with 95% ethanol at a flow rate of 5 mL / min until the effluent was clear and evaporated to dryness without residue. It was then washed with distilled water until there was no alcohol odor. After that, it was soaked in twice the volume of 4% hydrochloric acid solution for 3 hours and washed with distilled water at a flow rate of 5 mL / min until neutral. Then it was soaked in twice the volume of 5% sodium hydroxide solution for 3 hours and washed with distilled water at a flow rate of 5 mL / min until neutral. Finally, it was soaked in 95% ethanol for storage and washed with distilled water until neutral before use.

[0082] (2) Pretreatment:

[0083] Add 6‰ of a mixed soaking solution of twelve kinds of medicinal herbs to the faded Qingxiang Zhuyeqing wine to make sample solution 1 (the unfaded Zhuyeqing wine does not need to have the mixed soaking solution added again).

[0084] (3) Adsorption treatment:

[0085] The activated chelating resin D403 was packed into a column, and sample solution 1 was loaded at a rate of 1 mL / min. After adsorption saturation, the effluent was collected by passing it through the resin at a flow rate of 1 mL / min.

[0086] The effluent provided in Example 1 was placed in an artificial climate chamber (equivalent to a shady spot on a sunny day, equivalent to normal sunlight), and the initial color value and the color value after six days were recorded, as shown in Table 1 and... Figure 2 As shown. The colorimetric values ​​were obtained based on the results of a Konica Minolta CM-3600A spectrophotometer.

[0087] Example 2

[0088] The difference between Example 2 and Example 1 is that, in Example 2, the pretreatment in step (2) is omitted, while in step (3), the unbleached Qingxiang Zhuyeqing wine is subjected to adsorption treatment. For ease of distinction, the unbleached Qingxiang Zhuyeqing wine of Example 2 is named Sample 2.

[0089] The effluent provided in Example 2 was placed in an artificial climate chamber (equivalent to a shady spot on a sunny day, equivalent to normal sunlight), and the initial color value and the color value after six days were recorded, as shown in Table 1.

[0090] Example 3

[0091] The difference between Example 3 and Example 1 is as follows:

[0092] Without performing the pretreatment in step (2), the newly brewed, unbleached Zhuyeqing wine undergoes a body treatment. The body treatment steps are as follows:

[0093] ① Preparation of chrysanthemum extract:

[0094] Weigh 100g of chrysanthemum, add 1500mL of Fenjiu liquor, soak for 10 days, filter through a 0.45μm filter membrane to obtain filtrate, concentrate the filtrate at 50℃, and dry it in an oven at 40℃ to obtain 34.64g of extract. Then dissolve the extract in 90mL of Fenjiu liquor to obtain a chrysanthemum extract with a concentration of 384.9g / L.

[0095] ② Preparation of the wine:

[0096] Add 3‰ (v / v) of chrysanthemum extract to Qingxiang Zhuyeqing wine to obtain sample solution 3. Place sample solution 3 in an artificial climate chamber with a temperature of 50℃ and a light intensity of 9500-12000 Lx (equivalent to a shady spot on a sunny day, equivalent to normal sunlight). Then, use a Konica Minolta CM-3600A spectrophotometer to monitor the color of sample solution 3. The results are as follows. Figure 3 As shown in Table 2.

[0097] Example 4

[0098] The difference between Example 4 and Example 3 is as follows:

[0099] The wine processing steps include:

[0100] ① Preparation of chrysanthemum extract:

[0101] Weigh 100g of chrysanthemum, add 1500mL of Fenjiu liquor, soak for 10 days, filter through a 0.45μm filter membrane to obtain filtrate, concentrate the filtrate at 50℃, and dry it in an oven at 40℃ to obtain 34.64g of extract. Then dissolve the extract in 90mL of Fenjiu liquor to obtain a chrysanthemum extract with a concentration of 384.9g / L.

[0102] ② Preparation of tangerine peel extract:

[0103] Weigh 350g of dried tangerine peel, add 3500mL of Fenjiu liquor, soak for 10 days, filter through a 0.45μm filter membrane to obtain filtrate, concentrate the filtrate at 50℃, and dry it in an oven at 40℃ to obtain 153.83g of extract. Then dissolve the extract in 210mL of Fenjiu liquor to obtain a dried tangerine peel extract with a concentration of 732.52g / L.

[0104] ③ Preparation of the wine body:

[0105] Add 3‰ (v / v) of chrysanthemum extract and 2‰ (v / v) of dried tangerine peel extract to Qingxiang Zhuyeqing wine to obtain sample solution 4. Place sample solution 4 in an artificial climate chamber with a temperature of 50℃ and an illumination of 9500-12000 Lx (equivalent to a shady spot on a sunny day, equivalent to normal sunlight). Then, use a Konica Minolta CM-3600A spectrophotometer to monitor the color of sample solution 4. The measurement results are as follows. Figure 3 As shown in Table 2.

[0106] When evaluating sample liquid 4, the 11 judges commented that: sample liquid 4 is grapefruit yellow, with a harmonious blend of medicinal and Fenjiu aromas, a slight chrysanthemum fragrance, a mellow and slightly sweet taste, a smooth and refreshing mouthfeel, and a unique style.

[0107] Comparative Example 1

[0108] The difference between Comparative Example 1 and Example 1 is that the sample solution 1 was not subjected to the adsorption treatment in step (3), and the initial color value and the color value after six days were recorded as shown in Table 1.

[0109] Comparative Example 2

[0110] The difference between Comparative Example 2 and Example 2 is that the sample solution 2 was not subjected to the adsorption treatment in step (3), and the initial color value and the color value after six days were recorded as shown in Table 1.

[0111] Comparative Example 3

[0112] The difference between Comparative Example 3 and Example 3 is that no chrysanthemum extract was added to the newly brewed Qingxiang Zhuyeqing wine, and the adsorption treatment in step (3) was not performed. Three portions of newly brewed, unbleached Qingxiang Zhuyeqing wine were placed in an artificial climate chamber with a temperature of 50°C and a light intensity of 9500-12000 Lx (equivalent to a shady spot on a sunny day, equivalent to normal sunlight). The color of the Qingxiang Zhuyeqing wine was then tracked and detected using a Konica Minolta CM-3600A spectrophotometer. The results are as follows. Figure 3 As shown in Table 2.

[0113] Comparative Example 4

[0114] The difference between Comparative Example 4 and Example 1 is as follows:

[0115] (2) Pretreatment:

[0116] Add a 6‰ mixture of twelve medicinal herbs to the faded Qingxiang Bamboo Leaf Green Wine to prepare sample solution 5.

[0117] (3) Adsorption treatment:

[0118] The activated 732 cation exchange resin was packed into a column. Sample solution 5 was loaded at a rate of 1 mL / min. After adsorption saturation, the eluent was collected by passing it through the resin at a flow rate of 1 mL / min. The initial color value and the color value of the eluent after six days were recorded, as shown in Table 3. Figure 2 As shown.

[0119] The colorimetric values ​​were obtained based on the test results of the Konica Minolta CM-3600A spectrophotometer.

[0120] Furthermore, as a blank control group, the initial color value and the color value after six days of the sample solution 5 that had not undergone adsorption treatment with the 732 type cation exchange resin were recorded, as shown in Table 3 for the data of blank group 1.

[0121] Table 1

[0122] name Initial yellow value Initial green value Yellow value after 6 days Green value after 6 days Example 1 13.1 3.64 8.19 2.28 Comparative Example 1 16.56 4.65 1.31 0.31 Example 2 18.37 4.64 10.19 3.62 Comparative Example 2 19.46 5.09 2.24 0.78

[0123] Table 2

[0124]

[0125]

[0126] Table 3

[0127]

[0128] Combining Table 1 and Figure 2As can be seen, according to the method for improving the stability of Zhuyeqing wine provided in this application example, the adsorption treatment of Zhuyeqing wine with chelating resin D403 can make Zhuyeqing wine still have a high yellow value after a certain storage time, indicating that the method for improving the stability of Zhuyeqing wine provided in this application example can improve the color stability of Zhuyeqing wine.

[0129] Combine Table 2 and Figure 3 As can be seen, according to the method for improving the stability of Zhuyeqing wine provided in this application, adding chrysanthemum extract and tangerine peel extract of specific concentrations and volumes to Zhuyeqing wine can improve the color stability of Qingxiang Zhuyeqing wine with almost no impact on the style and taste of the wine.

[0130] As can be seen from Table 2, compared with Comparative Example 4, the adsorption treatment of Qingxiang Zhuyeqing wine with chelating resin can improve the yellow stability of the wine.

[0131] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A method for improving the stability of a Zhusheyqing liquor, the Zhusheyqing liquor comprising Fen liquor and a soaking liquid of chrysanthemum, dried tangerine or orange peel, clove, Cape jasmine fruit, Chinese angelica, Pteridiu multifida, sandalwood, costus root, Zieria moluccana, Amomum villosum, Kaempferia galanga and Cyperus rotundus mixed in the Fen liquor; characterized in that, The method comprises: adsorption treatment: using activated chelating resin D403 to adsorb the bamboo leaf green liquor; body treatment: adding 2-3 ‰ volume fraction of chrysanthemum extract and 1-2 ‰ volume fraction of dried tangerine peel extract to the bamboo leaf green liquor; the preparation method of the chrysanthemum extract and / or the dried tangerine peel extract comprises: soaking chrysanthemum or dried tangerine peel in Fen liquor according to the solid-liquid ratio of 1:10-15 g / ml for 9-12 days to obtain a pre-prepared soaking solution; filtering the pre-prepared soaking solution by using a filter membrane to obtain a filtrate; concentrating the filtrate at 45-60 ℃, drying in an oven to obtain an extract; dissolving the extract in Fen liquor to obtain the chrysanthemum extract or the dried tangerine peel extract; the concentration of the chrysanthemum extract is 380-390 g / L; and the concentration of the dried tangerine peel extract is 730-740 g / L.

2. The method for improving the stability of Zhusheye liquor according to claim 1, characterized in that, The method of the adsorption treatment comprises: using the adsorption column of the activated chelating resin D403, loading the bamboo leaf green liquor at a speed of 1-1.5 mL / min; after the adsorption column is saturated, passing the bamboo leaf green liquor through the chelating resin D403 in the adsorption column at a flow rate of 1-1.5 mL / min, and collecting the effluent.

3. The method for improving the stability of Zhusheye liquor according to claim 1, characterized in that, The activation treatment method comprises: soaking the chelating resin D403 in ethanol to swell; loading the resin soaked for 10-24 h into a column, flushing with ethanol at a volume flow rate of 3-6 mL / min until the effluent is clear, evaporating to dryness without residue, and then washing with distilled water until there is no alcohol smell; soaking in hydrochloric acid solution for 2-5 h, and then flushing with distilled water at a volume flow rate of 3-6 mL / min until neutral; soaking in sodium hydroxide solution for 2-5 h, and flushing with distilled water at a volume flow rate of 3-6 mL / min until neutral.

4. The method for improving the stability of Zhusheye liquor according to claim 1, characterized in that, Before the adsorption treatment, the bamboo leaf green liquor is subjected to the body treatment.

5. The method for improving the stability of Zhusheye liquor according to claim 1, characterized in that, The body treatment comprises: adding 3 ‰ volume fraction of the chrysanthemum extract and 2 ‰ volume fraction of the dried tangerine peel extract to the bamboo leaf green liquor; wherein the concentration of the chrysanthemum extract is 384-386 g / L, and the concentration of the dried tangerine peel extract is 732-733 g / L.

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