Ancient Huangtai liquor and preparation method thereof

Abstract

The invention relates to the technical field of preparation processes, and discloses ancient Huangtai liquor, which is prepared from the following components in percentage by weight: 50 to 55 percent of base liquor, 10 to 15 percent of medicinal and edible traditional Chinese medicinal material extract, 2 to 4 percent of honey, 0.1 to 2 percent of flavor regulator and the balance of purified water, the medicinal and edible traditional Chinese medicinal materials comprise at least one of angelica sinensis, lily, radix ophiopogonis, Chinese dates, Chinese wolfberry fruits, American ginseng, rhizoma polygonati, papayas, astragalus membranaceus and poria cocos, and the liqueur is prepared through the processes of stepped extraction, compound blending, ultrasonic-assisted homogenization, dynamic ageing and membrane filtration. According to the invention, through a stepped extraction process, temperature and time are regulated and controlled in stages, volatile components are preferentially extracted at low temperature, and then non-volatile substances are extracted at medium temperature, so that effective components in the traditional Chinese medicinal materials are fully extracted, the natural flavor of the traditional Chinese medicinal materials is retained, the extraction rate of the effective components is improved, and the flavor level of the liqueur is enriched.

Description

Technical Field

[0001] The invention relates to the technical field of preparation technology, in particular to ancient Huangtai Lu wine and a preparation method thereof. Background Art

[0002] As a traditional alcoholic beverage, lujiu (Lujiu) enjoys a broad consumer base due to its unique flavor and health benefits. Its preparation typically uses baijiu as a base, adding traditional Chinese medicines, honey, and other natural ingredients through extraction, blending, and aging. However, the traditional lujiu preparation process presents numerous challenges, limiting its quality and market competitiveness.

[0003] After research, we discovered that traditional processes typically use a single temperature to extract Chinese medicinal herbs, failing to balance the extraction requirements for both volatile and non-volatile components. This lack of precise control over flavor components during both herbal extraction and wine blending results in a monotonous, lacking depth of flavor. Furthermore, traditional wine preparation relies on natural aging, which typically requires a long time to achieve the desired taste and flavor. This long aging process not only consumes significant production resources but also limits product availability, making it difficult to meet the modern market's demand for efficient production. Summary of the Invention

[0004] (1) Technical problems solved In view of the deficiencies in the prior art, the present invention provides an ancient Huangtai Lu wine and a preparation method thereof, which solves the problem of "low efficiency of traditional process" in the above-mentioned background technology.

[0005] (2) Technical solution To achieve the above objectives, the present invention is implemented through the following technical scheme: a kind of ancient Huangtai Lu wine, comprising the following components in weight percentage: 50% to 55% of base wine, 10% to 15% of extracts of Chinese medicinal materials with medicinal and edible properties, 2% to 4% of honey, 0.1% to 2% of flavor regulators, and the balance of purified water. The base wine is a sauce-flavored liquor fermented and distilled from sorghum, and the Chinese medicinal materials with medicinal and edible properties include at least one of angelica, lily, ophiopogon, jujube, wolfberry, American ginseng, polygonatum, papaya, astragalus, and poria. The Lu wine is prepared by step-by-step extraction, composite blending, ultrasonic-assisted homogenization, dynamic aging and membrane filtration processes.

[0006] Preferably, the specific sequence of the step-by-step extraction process is: the edible and medicinal Chinese medicinal materials are mixed in a ratio of 1:2, dried at a low temperature of 60°C, and then 53% Maotai-flavor liquor is used as a solvent with a material-liquid ratio of 1:10. The temperature and time are adjusted in stages, and the volatile components are preferentially extracted at a low temperature of 20-30°C for 2 to 3 hours, and then the non-volatile substances are extracted at a medium temperature of 40-50°C for 3 to 4 hours. The extraction is repeated 3 times, and the combined filtrate is concentrated to a relative density of 1.2.

[0007] Preferably, in the composite formulation process, enzymatic hydrolysis and ultrafiltration technology are combined for clarification, the enzymatic hydrolysis uses pectinase, the pectinase addition amount is 0.01-0.05g / L, the enzymatic hydrolysis temperature is 30-40°C, the enzymatic hydrolysis time is 1-2 hours, and the ultrafiltration uses an ultrafiltration membrane with a molecular weight cutoff of 10-50kDa, and the operating pressure is 0.1-0.3MPa.

[0008] Preferably, the frequency of the ultrasonic assisted homogenization is 40kHz, the time is 30min, and the temperature is 25±2°C. The dynamic aging system adopts ultrasonic assisted aging, the ultrasonic frequency is 20-40kHz, and the power density is 0.1-0.3W / cm 3 The aging time is shortened to 1 / 3 of the traditional process, the aging temperature is 15-20℃, and the humidity is 60% to 70%.

[0009] Preferably, the membrane filtration uses a 0.22 μm membrane for sterilization filtration, the flavor regulator includes citric acid and natural flavors, the natural flavors are encapsulated by yeast fermentation technology to replace artificial flavors, the yeast fermentation temperature is 25-30° C., and the fermentation time is 24 to 48 hours.

[0010] Preferably, the sugar content of the base wine is 8-12°Bx, and the pH value is 4.5-5.5. The packaging bottle of the dew wine is made of ceramic material, with an anti-counterfeiting embossed mark on the neck, and the sealing method adopts a double sealing structure of a built-in silicone plug and a metal screw cap.

[0011] Preferably, a method for preparing ancient Huangtai Lu wine is characterized by comprising the following steps: S1. Raw material pretreatment The Chinese medicinal materials with both medicinal and edible properties are manually selected, and moldy and insect-infested parts are removed. They are rinsed with running water, mixed in a ratio of 1:2, placed in a constant temperature forced air drying oven, and dried at 60°C until the moisture content is less than 8%. At the same time, the physical and chemical indicators of the base liquor of the Maotai-flavor liquor fermented and distilled from sorghum are tested to ensure that the alcohol content is 53% to 55%vol, the total acid ≥1.4g / L, the total ester ≥2.2g / L, the solids ≤100mg / L, the methanol ≤0.6g / L, the lead ≤0.5mg / L, and the β-phenylethanol content is 100-200mg / L. Sensory evaluation is also carried out, and the requirements are colorless or slightly yellow, clear and transparent, with a prominent Maotai aroma, a harmonious aroma, and a mellow taste. S2. Medicinal material extraction The pretreated medicinal materials were placed in a sealed extraction tank with a temperature control device, 53% Maotai-flavor liquor was added, the material-liquid ratio was 1:10, the stirring device was turned on, and the speed was set to 50-80r / min. The temperature in the extraction tank was first controlled at 20-30°C, and the volatile components were extracted for 2-3 hours. The volatile alcohol and volatile components were recovered through a condenser, and then the temperature was raised to 40-50°C. The non-volatile substances were continued to be extracted for 3-4 hours. After the extraction was completed, solid-liquid separation was performed, and the filtrate was collected. The extraction was repeated 3 times, and the filtrates were combined and concentrated to a relative density of 1.2 using a vacuum concentrator at 60°C and -0.08MPa. S3. Base wine blending Place the qualified base wine in a blending tank, add purified water, and adjust the alcohol content to 50%-55%vol using an online alcohol tester for real-time monitoring. Then add appropriate amounts of citric acid and honey, and use an acidity meter and a sugar meter to monitor the pH value and sugar content respectively. Adjust the sugar content to 8-12°Bx and control the pH value to 4.5-5.5. S4, Mixing process Add the medicinal material extract, prepared base wine and honey into the mixing tank in proportion, turn on the ultrasonic assisted homogenization equipment and continue stirring during the homogenization process at a stirring speed of 100-150r / min to ensure that all components are fully mixed; S5. Aging and Filtration The mixed wine is transferred to a ceramic wine jar. The wine jar needs to be cleaned and disinfected in advance, sealed and placed in a wine cellar for aging for 4-6 months. After aging, it is first coarsely filtered using a plate and frame filter to remove larger particle impurities, and then sterilized and filtered through a 0.22μm membrane filtration equipment to obtain the finished product of Guhuangtai Lu wine.

[0012] Preferably, the specific parameters of the ultrasonic assisted homogenization equipment in S4 are set to a frequency of 40 kHz, a time of 30 minutes, and a temperature maintained at 25±2°C.

[0013] Preferably, the environmental parameters in the S5 wine cellar are set to a constant humidity and temperature environment with a temperature of 15-20°C and a humidity of 60% to 70%.

[0014] (3) Beneficial effects The present invention provides a Guhuangtai Lu wine and a preparation method thereof, which has the following beneficial effects: (1) When using the ancient Huangtai Lu wine and its preparation method, the temperature and time are controlled in stages through a step-by-step extraction process, volatile components are extracted preferentially at low temperature, and non-volatile substances are extracted at medium temperature, ensuring that the active ingredients in the Chinese medicinal materials are fully extracted while retaining their natural flavor, thereby improving the extraction rate of the active ingredients and enriching the flavor level of the Lu wine.

[0015] (2) When the ancient Huangtai Lu wine and its preparation method are used, ultrasonic waves of a specific frequency and power density are used to evenly mix the various components in the wine, thereby improving the overall quality and stability of the wine. Compared with the traditional natural aging process, this method shortens the aging time to 1 / 3 of the traditional process, thereby improving production efficiency while maintaining the excellent quality of the wine. In addition, ultrasonic-assisted homogenization and membrane filtration technology are used to ensure that the wine is not prone to precipitation and turbidity during storage, thereby improving the stability of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 Schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0017] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0018] See also Figure 1 The present invention provides an ancient Huangtai Lu wine, comprising the following components in percentage by weight: 53% base wine, 12% extract of Chinese medicinal materials with medicinal and edible properties, 3% honey, 1% flavor regulator, and the balance of purified water. The base wine is a sauce-flavor liquor distilled from sorghum fermentation, and the sugar content is adjusted to 10°Bx by adding honey and flavoring agents, and the pH value is 5. The sugar content and pH value ensure the balance of sweetness and acidity of the base wine, laying a foundation for the flavor of the Lu wine. The Chinese medicinal materials with medicinal and edible properties are prepared by mixing angelica, lily, ophiopogon, jujube, and wolfberry in a ratio of 1:2. The Lu wine is prepared by step-by-step extraction, composite blending, ultrasonic-assisted homogenization, dynamic aging, and membrane filtration. In addition, the packaging bottle of the Lu wine is made of ceramic material, the neck of which is provided with an anti-counterfeiting embossed logo, and the sealing method adopts a double seal of a built-in silicone plug and a metal screw cap. The ceramic material has good air tightness and heat preservation, which is suitable for long-term storage. The anti-counterfeiting embossed logo improves the anti-counterfeiting of the product. The double sealing structure ensures the sealing and quality stability of the wine. In the composite blending process, enzymatic hydrolysis and ultrafiltration technology are combined for clarification. The enzymatic hydrolysis adopts pectinase, the pectinase addition amount is 0.01-0.05g / L, the enzymatic hydrolysis temperature is 30-40℃, and the enzymatic hydrolysis time is 1-2 hours. The ultrafiltration adopts an ultrafiltration membrane with a molecular weight cutoff of 10-50kDa, an operating pressure of 0.1-0.3MPa, an ultrasonic assisted homogenization frequency of 40kHz, a time of 30min, and a temperature of 25±2℃. The dynamic aging system adopts ultrasonic assisted aging, with an ultrasonic frequency of 20-40kHz and a power density of 0.1-0.3W / cm 3The aging time is shortened to 1 / 3 of the traditional process (such as 4 months), the aging temperature is 15-20℃, the humidity is 60%-70%, and ultrasonic technology makes the various components in the wine evenly mixed, improving the overall quality and stability of the wine.

[0019] Furthermore, the membrane filtration uses a 0.22 μm membrane for sterilization filtration, the flavor regulator includes citric acid and natural flavors, the natural flavors are encapsulated by yeast fermentation technology to replace artificial flavors, the yeast fermentation temperature is 28° C., and the fermentation time is 36 hours.

[0020] In the stepped extraction process, the edible and medicinal Chinese medicinal materials are mixed in a ratio of 1:2, dried at a low temperature of 60°C, and then used with 53% Maotai-flavor liquor as a solvent, with a material-liquid ratio of 1:10. The temperature and time are regulated in stages, with volatile components preferentially extracted at a low temperature of 20-30°C for 2 to 3 hours, and then non-volatile substances are extracted at a medium temperature of 40-50°C for 3 to 4 hours. The extraction is repeated three times, and the combined filtrates are concentrated to a relative density of 1.2 to ensure that the effective ingredients in the Chinese medicinal materials are fully extracted while retaining their natural flavor.

[0021] Specifically, this embodiment provides a method for preparing ancient Huangtai Lu wine, comprising the following steps: S1. Raw material pretreatment The Chinese medicinal materials with edible and medicinal properties are manually selected, and the moldy and worm-eaten parts are removed. They are rinsed with running water, mixed in a 1:2 ratio, placed in a constant temperature forced air drying oven, and dried at 60°C until the moisture content is less than 8%. At the same time, the physical and chemical indicators of the base liquor of the sauce-flavored liquor fermented and distilled from sorghum are tested to ensure that the alcohol content is 53% to 55% vol, the total acid ≥1.4g / L, the total ester ≥2.2g / L, the solids ≤100mg / L, the methanol ≤0.6g / L, the lead ≤0.5mg / L, and the β-phenylethanol content is 100 to 200mg / L. Sensory evaluation is also carried out, and the requirements are colorless or slightly yellow, clear and transparent, with a prominent sauce aroma, a harmonious aroma, and a mellow taste.

[0022] S2. Medicinal material extraction The pretreated medicinal materials were placed in a sealed extraction tank with a temperature control device, 53% Maotai-flavor liquor was added, the material-liquid ratio was 1:10, the stirring device was turned on, and the speed was set to 50-80r / min. The temperature in the extraction tank was first controlled at 25°C, and the volatile components were extracted for 2.5 hours. The volatile alcohol and volatile components were recovered through a condenser, and then the temperature was raised to 45°C, and the non-volatile substances were continued to be extracted for 3.5 hours. After the extraction was completed, solid-liquid separation was performed, the filtrate was collected, and the extraction was repeated 3 times. The filtrates were combined and concentrated to a relative density of 1.2 using a vacuum concentrator at 60°C and -0.08MPa.

[0023] S3. Base wine blending Place the qualified base wine in a blending tank, add purified water, and monitor the alcohol content in real time using an online alcohol detector to adjust the alcohol content to 53% vol. Then add appropriate amounts of citric acid and honey, and use an acidity meter and a sugar meter to monitor the pH value and sugar content respectively. Adjust the sugar content to 10°Bx by adding honey and flavorings, and control the pH value at 5.0.

[0024] S4, Mixing process The medicinal material extract, prepared base wine and honey are added to the mixing tank in proportion, the ultrasonic assisted homogenization equipment is turned on and stirring is continued during the homogenization process, the stirring speed is 120r / min, so that the components are fully mixed. The specific parameters of the ultrasonic assisted homogenization equipment are set to a frequency of 40kHz, a time of 30min, and a temperature of 25°C.

[0025] S5. Aging and Filtration The mixed wine is transferred to a ceramic wine jar, which needs to be cleaned and disinfected in advance, then sealed and placed in a wine cellar for aging for 5 months. After aging, it is first coarsely filtered using a plate and frame filter to remove larger particles of impurities, and then sterilized and filtered through a 0.22μm membrane filter to obtain the finished product of Guhuangtai Lu wine. The environmental parameters in the wine cellar are set to a constant humidity and temperature environment with a temperature of 18°C and a humidity of 65%.

[0026] Example 2 Based on Example 1, this embodiment uses 54% sorghum fermented and distilled sauce-flavored liquor as the base liquor, and the medicinal and edible Chinese medicinal material extracts are selected from American ginseng, polygonatum, papaya, astragalus, and poria, mixed in a ratio of 1:2, and account for 13%, honey 2.5%; the flavor regulator is 1.5%, citric acid and natural spices are selected, the yeast fermentation temperature is 26°C, the fermentation time is 40 hours, and the balance is purified water.

[0027] Preparation process: The raw material pretreatment method is the same as that of Example 1, and the medicinal material extraction operation is similar to that of Example 1. The extraction temperatures are 28°C for extracting volatile components for 2.3 hours and 48°C for extracting non-volatile substances for 3.3 hours. Other parameters are the same. In the base wine blending, the base wine is blended to an alcohol content of 54%vol, and the sugar content is adjusted to 9°Bx by adding honey and flavoring agents. The pH value is 4.8. In the mixing method, the ultrasonic-assisted homogenization parameters are the same as those of Example 1. In the aging and filtration process, the wine is aged in a wine cellar at a temperature of 17°C and a humidity of 68% for 4.5 months, and the filtration method is the same as that of Example 1.

[0028] Example 3 Based on Example 1 and Example 2, a traditional liquor preparation process was adopted. The raw materials were base liquor and medicinal materials in a similar proportion to Example 1, but were not mixed in a 1:2 ratio and were directly extracted. Artificial flavorings were used as honey and flavor regulators. The medicinal materials were extracted at a single temperature of 40°C for 4 hours, without ultrasonic-assisted homogenization and dynamic aging, and naturally aged for 12 months. Other steps were simplified.

[0029] The experimental results are shown in the following table:

[0030] Experimental conclusion: The taste of the wines of Examples 1 and 2 is mellow and soft, while the comparison group has a dull color, a single aroma, and a rough taste. In addition, the aging time of Examples 1 and 2 is only 1 / 3 of the natural aging time of the comparison group, which greatly shortens the production cycle and improves production efficiency. Moreover, after 6 months of storage under the same storage conditions, the wines of Examples 1 and 2 do not show precipitation or turbidity, while the comparison group shows obvious precipitation and poor stability.

[0031] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. An ancient Huangtai Lu wine, characterized in that: The invention comprises the following components in weight percentage: 50% to 55% of base liquor, 10% to 15% of extracts of Chinese medicinal materials with both medicinal and edible properties, 2% to 4% of honey, 0.1% to 2% of flavor regulator, and the balance of purified water. The base liquor is a sauce-flavor liquor distilled from sorghum fermentation. The Chinese medicinal materials with both medicinal and edible properties comprise at least one of angelica sinensis, lily bulb, ophiopogon japonicus, jujube, wolfberry, American ginseng, polygonatum sibiricum, papaya, astragalus root, and poria. The liquor is prepared through step-by-step extraction, composite blending, ultrasonic-assisted homogenization, dynamic aging, and membrane filtration processes.

2. The ancient Huangtai Lu wine according to claim 1, characterized in that: The specific sequence of the step-by-step extraction process is as follows: the edible and medicinal Chinese medicinal materials are mixed in a ratio of 1:2, dried at a low temperature of 60°C, and then 53% Maotai-flavor liquor is used as a solvent with a material-liquid ratio of 1:

10. The temperature and time are adjusted in stages, and the volatile components are preferentially extracted at a low temperature of 20-30°C for 2-3 hours, and then the non-volatile substances are extracted at a medium temperature of 40-50°C for 3-4 hours. The extraction is repeated three times, and the combined filtrates are concentrated to a relative density of 1.

2.

3. The ancient Huangtai Lu wine according to claim 1, characterized in that: In the composite preparation process, enzymatic hydrolysis and ultrafiltration technology are combined for clarification. The enzymatic hydrolysis uses pectinase, the pectinase addition amount is 0.01-0.05g / L, the enzymatic hydrolysis temperature is 30-40°C, the enzymatic hydrolysis time is 1-2 hours, and the ultrafiltration uses an ultrafiltration membrane with a molecular weight cutoff of 10-50kDa, and the operating pressure is 0.1-0.3MPa.

4. The ancient Huangtai Lu wine according to claim 1, characterized in that: The frequency of the ultrasonic assisted homogenization is 40kHz, the time is 30min, and the temperature is 25±2°C. The dynamic aging system adopts ultrasonic assisted aging, the ultrasonic frequency is 20-40kHz, and the power density is 0.1-0.3W / cm 3 The aging time is shortened to 1 / 3 of the traditional process, the aging temperature is 15-20℃, and the humidity is 60% to 70%.

5. The ancient Huangtai Lu wine according to claim 1, characterized in that: The membrane filtration uses a 0.22 μm membrane for sterilization filtration. The flavor regulator includes citric acid and natural flavors. The natural flavors are wrapped with natural flavor substances through yeast fermentation technology to replace artificial flavors. The yeast fermentation temperature is 25-30° C. and the fermentation time is 24 to 48 hours.

6. The ancient Huangtai Lu wine according to claim 1, characterized in that: The sugar content of the base wine is 8-12°Bx, and the pH value is 4.5-5.

5. The packaging bottle of the dew wine is made of ceramic material, with an anti-counterfeiting embossed mark on the neck, and the sealing method adopts a double sealing structure of a built-in silicone plug and a metal screw cap.

7. The method for preparing ancient Huangtai Lu wine according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Raw material pretreatment The Chinese medicinal materials with both medicinal and edible properties are manually selected, and moldy and insect-infested parts are removed. They are rinsed with running water, mixed in a ratio of 1:2, placed in a constant temperature forced air drying oven, and dried at 60°C until the moisture content is less than 8%. At the same time, the physical and chemical indicators of the base liquor of the Maotai-flavor liquor fermented and distilled from sorghum are tested to ensure that the alcohol content is 53% to 55%vol, the total acid ≥1.4g / L, the total ester ≥2.2g / L, the solids ≤100mg / L, the methanol ≤0.6g / L, the lead ≤0.5mg / L, and the β-phenylethanol content is 100-200mg / L. Sensory evaluation is also carried out, and the requirements are colorless or slightly yellow, clear and transparent, with a prominent Maotai aroma, a harmonious aroma, and a mellow taste. S2. Medicinal material extraction The pretreated medicinal materials were placed in a sealed extraction tank with a temperature control device, 53% Maotai-flavor liquor was added, the material-liquid ratio was 1:10, the stirring device was turned on, and the speed was set to 50-80r / min. The temperature in the extraction tank was first controlled at 20-30°C, and the volatile components were extracted for 2-3 hours. The volatile alcohol and volatile components were recovered through a condenser, and then the temperature was raised to 40-50°C. The non-volatile substances were continued to be extracted for 3-4 hours. After the extraction was completed, solid-liquid separation was performed, and the filtrate was collected. The extraction was repeated 3 times, and the filtrates were combined and concentrated to a relative density of 1.2 using a vacuum concentrator at 60°C and -0.08MPa. S3. Base wine blending Place the qualified base wine in a blending tank, add purified water, and adjust the alcohol content to 50%-55%vol using an online alcohol tester for real-time monitoring. Then add appropriate amounts of citric acid and honey, and use an acidity meter and a sugar meter to monitor the pH value and sugar content respectively. Adjust the sugar content to 8-12°Bx and control the pH value to 4.5-5.

5. S4, Mixing process Add the medicinal material extract, prepared base wine and honey into the mixing tank in proportion, turn on the ultrasonic assisted homogenization equipment and continue stirring during the homogenization process at a stirring speed of 100-150r / min to ensure that all components are fully mixed; S5. Aging and Filtration The mixed wine is transferred to a ceramic wine jar. The wine jar needs to be cleaned and disinfected in advance, sealed and placed in a wine cellar for aging for 4-6 months. After aging, it is first coarsely filtered using a plate and frame filter to remove larger particle impurities, and then sterilized and filtered through a 0.22μm membrane filtration equipment to obtain the finished product of Guhuangtai Lu wine.

8. The method for preparing Guhuangtai Lu wine according to claim 7, characterized in that: The specific parameters of the ultrasonic assisted homogenization equipment in S4 are set to a frequency of 40 kHz, a time of 30 minutes, and a temperature maintained at 25±2°C.

9. The method for preparing Guhuangtai Lu wine according to claim 7, characterized in that: The environmental parameters in the S5 wine cellar are set to a constant humidity and temperature environment with a temperature of 15-20° C. and a humidity of 60% to 70%.

Images