Method for producing alkalescent white spirit by adopting high-magnetization natural physical method for treatment

Abstract

The invention relates to the technical field of wine brewing, in particular to a method for producing alkalescent white wine by adopting a high-magnetization natural physical method for treatment. The feed comprises sorghum, purslane-longan composite powder, dictyophora indusiata mycelium powder, olivine particles and clove powder. In the production method of the alkalescent white spirit treated by the high-magnetization natural physical method, the use of chemical additives in the traditional process is avoided through the application of the whole-process high-magnetization natural physical method; substance conversion and molecular action of each link are regulated and controlled through a magnetic field, the taste defects of pungency, acerbity and the like caused by unbalance of flavor substances of baijiu in a traditional process are fundamentally improved, the pH value of a weakly alkaline baijiu body can be kept stable through control of the magnetic field on the mineral substance release rate, directional association of the flavor substances and regulation of microbial metabolism, and the taste of the baijiu is improved. The richness of the flavor of the liquor body and the combination stability of the mineral substances and the organic acid are improved, so that the balance of the taste of the liquor is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of liquor making, in particular to a weak alkaline liquor production method treated by high magnetization natural physical method. BACKGROUND

[0002] At present, liquor is prepared by using grains (such as sorghum, corn, etc.) as main raw materials through processes such as steaming, saccharification, fermentation and distillation. In traditional processes, the taste of liquor body is easily affected by the quality of raw materials, fermentation period and aging conditions, and defects such as pungency and astringency often occur. The safety of flavor adjustment by chemical additives is controversial. In addition, the traditional aging process is long and inefficient, which is difficult to meet the needs of large-scale production.

[0003] In the prior art, physical aging (such as ultrasonic and microwave treatment) or adjustment of fermentation parameters are usually used to improve the taste, which can partially improve the softness of liquor body. However, there are still some deficiencies in the balance regulation of flavor substances of weak alkaline liquor. Traditional physical treatment can damage the molecular structure of natural flavor substances in weak alkaline liquor body, which not only reduces the richness of liquor flavor, but also affects the binding stability of minerals and organic acids in weak alkaline environment, resulting in fluctuations in liquor pH value, thereby weakening the balance of liquor taste.

[0004] Therefore, there is an urgent need for a weak alkaline liquor production method treated by high magnetization natural physical method. SUMMARY

[0005] The present application relates to the technical field of liquor making, in particular to a weak alkaline liquor production method treated by high magnetization natural physical method.

[0006] To achieve the above-mentioned purpose, according to the present application, a weak alkaline liquor production method treated by high magnetization natural physical method is provided. Figure 1 As shown in the present application, the weak alkaline liquor production method treated by high magnetization natural physical method comprises 100 parts of sorghum, 8-12 parts of spilanthes-caryota composite powder, 5-8 parts of rhizoma dioscoreae filaments powder, 3-5 parts of olivine particles and 1-2 parts of clove powder, wherein:

[0007] The sorghum is used to provide starch and flavor skeleton for the base material. The spilanthes-caryota composite powder releases alkaline minerals and polysaccharides, amino acids through magnetization treatment, adjusts the pH of liquor body to weak alkalinity and gives a sweet and smooth feeling. The natural rhizoma dioscoreae filament powder contains fungal polysaccharides and umami amino acids, which form a complex with spilanthes flavones in a magnetic field, adsorb pungent substances in liquor body and enhance the softness. The olivine particles release magnesium and iron ions slowly after magnetization, which synergistically improve the pH stability. The porous structure of olivine particles can also adsorb fermentation odor. The clove powder contains phenolic substances such as eugenol, which forms a complex with esters during magnetization and distillation to improve the taste level.

[0008] It also includes the following production steps:

[0009] S1.1 Gradient magnetization mineralization pretreatment: 30-40 mesh sorghum and olivine particles are added to a container equipped with a three-level gradient magnetic field device. Magnetized water at 45℃ is added at a water flow rate of 2m / s and soaked for 12 hours. The amount of magnetized water added is 5-8 times the weight of the sorghum. The intensity of the three-level gradient magnetic field increases from 0.3T to 0.5T and then decreases to 0.4T. This can control the rate at which the olivine releases minerals, allowing the sorghum starch particles to uniformly adsorb these minerals, raising the pH value of the soaking solution to 7.3-7.5. At the same time, the magnetic field can also make the water molecule clusters more active, improve the water absorption efficiency of the sorghum, and form a weakly alkaline mineralized sorghum substrate with uniform mineral loading.

[0010] S1.2, Compound Enzymatic Hydrolysis and Magnetized Extraction: Purslane-longan compound powder and bamboo fungus mycelium powder are added to a spiral tube magnetized reactor. Magnetized water, 5-8 times the weight of sorghum, treated with a constant magnetic field of 0.6T for 30 minutes, is injected. Simultaneously, food-grade cellulase and food-grade pectinase are added. The amount of food-grade cellulase added is 0.2% of the total weight of the purslane-longan compound powder and bamboo fungus mycelium powder, and the amount of food-grade pectinase added is 0.1% of the total weight of the purslane-longan compound powder and bamboo fungus mycelium powder. Neodymium iron boron permanent magnets are arranged along the spiral direction on the inner wall of the reactor, forming a 0. With an alternating magnetic field strength of 4-0.5T, the material circulates in a spiral tube at a flow rate of 1.5m / s for 2.5-3 hours, while enzymatic hydrolysis is carried out at a temperature of 45-50℃. During this process, the time-varying magnetic field enhances the activity of enzyme molecules by inducing conformational changes, promoting the formation of a bioactive complex with a three-dimensional network structure from purslane flavonoids, longan polysaccharides, and bamboo fungus polysaccharides. This complex can selectively adsorb higher alcohols (such as isoamyl alcohol) that cause spiciness in the wine, and can also release alkaline minerals, forming a complex enzymatic hydrolysis product that has both weak alkaline buffering capacity and flavor adsorption function.

[0011] S1.3 Magnetic Field Directed Solid-State Fermentation: Sorghum substrate and compound enzymatic hydrolysate are added to a three-dimensional mixing vessel with a built-in permanent magnet array (surface magnetic field strength 0.3-0.4T alternating arrangement) at a ratio of 10:2.5-3.5. The mixture is stirred at 40 r / min for 30-45 min under a constant magnetic field of 0.3T to ensure full contact between the materials and promote the chelation reaction between magnesium ions released from olivine particles and purslane flavonoids, forming a preliminary mixture. Then, Angel Y15 thermoresistant yeast is activated by treating with a 0.4T, 20Hz pulsed magnetic field for 15 min and inoculated into the preliminary mixture. The dosage of Angel Y15 thermoresistant yeast is... 0.5% of the total weight of the materials is then transported to a temperature-controlled fermentation pit with an array of permanent magnets embedded in the inner wall. Fermentation is carried out at 30-35℃ for 18-20 days. During the fermentation period, an alternating magnetic field of 0.2T and 50Hz is applied for 3 hours daily. The magnetic field is used to regulate the mitochondrial membrane potential of yeast, promote the activity of alcohol dehydrogenase, and inhibit the proton pump function of acid-producing bacteria such as lactic acid bacteria, so that the pH of the fermentation liquid is stabilized at 6.8-7.0, forming fermented mash. During the fermentation process, the magnesium ions released by olivine and the chelate formed by purslane flavonoids work together with bamboo fungus polysaccharides to adsorb irritating substances such as isobutyraldehyde produced during fermentation, forming a fermentation system with both weak alkaline buffering capacity and flavor purification function.

[0012] S1.4 Magnetized fractional distillation and flavor reconstruction: The fermented mash is loaded into a distillation vessel equipped with a spiral magnetized condenser. A constant magnetic field of 0.4T is maintained outside the vessel, and an alternating magnetic field of 0.4T and 0.2T at a frequency of 15Hz is used outside the condenser. Distillation is carried out at a vessel temperature of 120-130℃ and a steam flow rate of 2L / min. The initial distillate, the middle base liquor, and the tail liquor are collected in fractions.

[0013] S1.5 Nano-magnetic catalytic aging: The middle section of the base liquor is placed into a ceramic jar with a 50nm nano-magnetic layer on the inner wall, and then placed in a pulsed magnetic field reaction chamber. It is aged for 4-6 months under the conditions of magnetic field strength of 0.3-0.4T, pulse width of 5-8ms and frequency of 50-60Hz. The nano-magnetic layer heats up in the pulsed magnetic field, raising the local temperature by 3-5℃, accelerating the combination of alcohol and water molecules, and activating the minerals in the ceramic jar to promote the synthesis of aroma substances, resulting in an aged base liquor with a balanced flavor and a pH value of 7.8-8.0.

[0014] S1.6 Precision Separation with Magnetic Magnetic Membrane: The aged base liquor is introduced into a ceramic membrane filter with magnetic γ-alumina particles attached to its surface to block large molecules of 300-400 Da. Cross-flow filtration is carried out in a constant magnetic field environment of 0.3-0.4T, which allows the magnetic particles on the membrane surface to generate a magnetoelectric effect with the charged large molecular proteins and polyphenols in the liquor, thus better blocking these large molecules. At the same time, small molecules (such as esters and alcohols) of flavor substances can pass through smoothly. After filtration, it is treated with a low-frequency alternating magnetic field of 0.2T and 10-15Hz for 1.5-2 hours to make the flavor substances more orderly arranged, resulting in a weakly alkaline liquor with a pH of 7.5-8.5 and a mellow and sweet taste.

[0015] In this invention, a gradient magnetization mineralization pretreatment is first used to uniformly load sorghum with minerals released from olivine, forming a weakly alkaline mineralized substrate. Simultaneously, the release rate of minerals is controlled by a magnetic field, allowing the sorghum starch granules to fully absorb water and swell under the influence of magnetized water, thus improving raw material processing efficiency. Furthermore, the magnetic field promotes the deagglomeration of water molecule clusters, enhancing the sorghum's adsorption capacity for minerals, and effectively improving substrate utilization and flavor compound generation during fermentation.

[0016] Furthermore, in step S1.4, the distillation process employs fractional collection. The initial distillate with an alcohol content ≥70% vol is treated with a 0.5T magnetic field for 20-30 minutes and then returned to the cellar for redistillation. The middle distillate with an alcohol content of 55-65% vol is mixed with clove pollen and circulated in a 0.5T magnetic field for 2-2.5 hours. The magnetic field allows alcohol molecules to agglomerate with eugenol and esters to form stable molecular clusters, reducing the volatilization of pungent substances. At the same time, eugenol and ethyl hexanoate produce a complex aroma, making the aroma of the liquor more layered. The tail distillate with an alcohol content ≤20% vol is treated with a 0.3T magnetic field for 15-20 minutes and then used for mixing, allowing the flavor substances to be recycled.

[0017] Secondly, according to Figure 2 As shown, the preparation steps of purslane-longan compound powder include the following:

[0018] S2.1 Raw material pretreatment: Select fresh purslane, remove the roots, wash and drain, cut into 1-2cm sections, then remove the shells and pits from the longan pulp and cut into 2-3mm thick slices. Mix purslane and longan pulp in a weight ratio of 4:1. First, air dry in a ventilated place for 48 hours, then put it into a drying oven and dry at a low temperature of 40-50℃ until the moisture content is ≤8%. Then, pulverize it into a uniform mixed powder of 80-100 mesh (to remove coarse fiber impurities).

[0019] S2.2, Soaking in magnetized water: Add the mixed powder and deionized water to a stainless steel container at a weight ratio of 1:5. Use a 0.6T constant magnetic field device (such as a neodymium iron boron permanent magnet array) to circulate and magnetize the water for 30-40 minutes to deaggregate water molecule clusters into smaller molecular structures. Then, soak the magnetized water and powder at 35-40℃ for 2-2.5 hours. The flavonoids (such as quercetin) in purslane, the polysaccharides (glucose polymers) in longan, and the alkaline minerals (such as potassium and calcium) are dissolved to prepare a preliminary extract.

[0020] S2.3 Time-varying magnetic field-assisted enzymatic hydrolysis: Food-grade cellulase and pectinase are added to the extract and transferred to a spiral tube magnetized reactor. The amount of food-grade cellulase is 0.2% of the weight of the mixed powder, and the amount of pectinase is 0.1% of the weight of the mixed powder. The inner wall of the reactor is arranged with alternating N and S poles in a spiral direction to form a changing magnetic field of 0.4-0.5T. This allows the material to circulate and hydrolyze at 37-40℃ for 2.5-3 hours at a speed of 1-1.5m / s. This can change the structure of the enzyme and accelerate the decomposition of purslane cell walls by cellulase. At the same time, it allows longan polysaccharide and purslane flavonoids to combine and form an active complex that can adsorb impurities. It can also release potassium and calcium ions to enhance alkalinity, and finally obtain an enzymatic hydrolysate rich in active ingredients.

[0021] S2.4 Magnetized Concentration: The enzymatic hydrolysate is transferred to a vacuum concentration tank, and a 0.3T ring permanent magnet is placed on the outside of the tank. The concentration is then carried out under vacuum conditions of 60℃ and -0.08MPa until the solid content of the concentrate reaches 30%-35%. The magnetic field can weaken the connection between water molecules, allowing water to evaporate faster, and can also protect the flavonoids in purslane from oxidation, resulting in a concentrated and weakly alkaline (pH 7.8-8.2) magnetized concentrate.

[0022] S2.5 Low-temperature drying and magnetic field crystallization: The magnetized concentrate is evenly sprayed onto the conveyor belt of a belt dryer and dried at a low temperature of 45-50℃. At the same time, an alternating magnetic field of 0.2T and 10Hz is used above the dryer for auxiliary treatment. This not only preserves the heat-sensitive components (such as polysaccharides and flavonoids) in purslane and longan through low temperature, but also uses the magnetic field to arrange the mineral ions and polysaccharide molecules in the concentrate into an orderly crystalline structure, making the composite powder more stable. After drying to a moisture content of ≤5%, it is pulverized to 80-100 mesh and sieved to obtain purslane-longan composite powder.

[0023] In this invention, a mixture of purslane and longan powder is first soaked in magnetized water. This process not only utilizes a constant 0.6T magnetic field to depolymerize water molecule clusters into smaller molecular structures, promoting the dissolution of purslane flavonoids, longan polysaccharides, and potassium and alkaline minerals to prepare a preliminary extract, but also employs a time-varying magnetic field to assist enzymatic hydrolysis, altering the enzyme structure to accelerate the decomposition of purslane cell walls. This allows longan polysaccharides and purslane flavonoids to combine, forming an active complex that can adsorb impurities. Furthermore, in a spiral-tube magnetized reactor, a varying magnetic field of 0.4-0.5T promotes a more complete enzymatic hydrolysis reaction and effectively increases the content of active ingredients and the weakly alkaline buffering capacity of the extract.

[0024] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0025] 1. This method for producing weakly alkaline baijiu using a high-magnetization natural physical process avoids the use of chemical additives in traditional processes by applying a high-magnetization natural physical method throughout the entire process, thus resolving the safety controversies associated with chemical adjustments. Simultaneously, by utilizing magnetic fields to regulate the material transformation and molecular interactions at each stage, it fundamentally improves the spicy, sour, and astringent taste defects in baijiu caused by the imbalance of flavor substances in traditional processes. Through the control of mineral release rates, the directional association of flavor substances, and the regulation of microbial metabolism via magnetic fields, the pH value of the weakly alkaline baijiu can be maintained stably. This avoids the destruction of the molecular structure of natural flavor substances by traditional physical treatments, increases the richness of the baijiu's flavor and the stability of the combination of minerals and organic acids, thereby improving the balance of the baijiu's taste.

[0026] 2. In this method of producing weakly alkaline baijiu using a high-magnetization natural physical treatment, the release rate of magnesium and iron ions from olivine microparticles is controlled by a gradient magnetic field. This forms a mineralized composite structure with sorghum starch particles, allowing minerals to be uniformly loaded onto the surface of the starch particles at the nanoscale, thus constructing a weakly alkaline substrate system with pH buffering function. During fermentation, the pH of the baijiu is dynamically adjusted to avoid sudden pH changes caused by the addition of a single alkaline substance. At the same time, the ordered arrangement of ions induced by the magnetic field enhances the chelation effect of magnesium and iron ions with purslane flavonoids, forming a composite system with both alkalinity regulation and flavor adsorption functions. This not only achieves the physical construction and stable maintenance of a weakly alkaline environment, avoiding the use of chemical additives, but also promotes the molecular-level association of bamboo fungus mycelial polysaccharides and longan polysaccharides through the synergistic effect of the magnetic field, enhancing the adsorption capacity for pungent substances such as isoamyl alcohol and isobutyraldehyde in the baijiu. Thus, while improving the pH stability of the baijiu, the overall taste balance is also improved. Attached Figure Description

[0027] Figure 1 This is a flowchart of the production method of weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to the present invention.

[0028] Figure 2 This is a flowchart illustrating the preparation process of the purslane-longan composite powder according to the present invention. Detailed Implementation

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0030] Example 1

[0031] 100 parts of sorghum were pulverized to 30 mesh and mixed with 4 parts of olivine microparticles. The mixture was then placed in a three-gradient magnetic field device (magnetic field strength successively 0.3T→0.5T→0.4T) and injected with magnetized water at 45℃ (6 times the weight of the sorghum) at a flow rate of 2 m / s for 12 hours to obtain mineralized sorghum substrate. 8 parts of purslane-longan composite powder and 5 parts of bamboo fungus mycelium powder were added to a spiral tube magnetized reactor and injected with magnetized water (0.6T for 30 min). 0.2% cellulase and 0.1% pectinase were added, and the mixture was enzymatically hydrolyzed at 45℃ under an alternating magnetic field of 0.4-0.5T for 2.5 hours to obtain a composite enzymatic hydrolysis product. The mineralized sorghum substrate and the composite enzymatic hydrolysis product were mixed in a 10:3 ratio and inoculated with 0... Angel Y15 yeast (0.5%) activated by a 0.4T pulsed magnetic field was fermented at 30℃ for 18 days in a 0.3T permanent magnet array fermentation pit, during which a 0.2T alternating magnetic field was applied for 3 hours daily. The fermented mash was distilled in a 0.4T constant magnetic field still, with an alternating magnetic field of 0.4T / 0.2T (15Hz) outside the condenser. The middle section of the base liquor (55-65% vol) was collected, and 2 parts of clove pollen were added. The liquor was then circulated in a 0.5T magnetic field for 2 hours. The base liquor was then placed in nano-ferric oxide coated ceramic jars and aged for 4 months in a 0.3T pulsed magnetic field (5ms pulse width, 50Hz frequency). Finally, it was filtered through a 0.3T magnetic field ceramic membrane (molecular weight cutoff 300Da) to obtain a weakly alkaline baijiu.

[0032] Example 2

[0033] Take 100 parts of sorghum, pulverize to 40 mesh, mix with 5 parts of olivine microparticles, and soak in 5 times the weight of magnetized water (45℃, 2m / s flow rate) for 12 hours in a three-gradient magnetic field device; add 12 parts of purslane-longan compound powder and 8 parts of bamboo fungus mycelium powder to a magnetized reactor, inject 8 times the weight of 0.6T magnetized water, add 0.2% cellulase and 0.1% pectinase, and enzymatically hydrolyze for 3 hours at a 0.5T alternating magnetic field and 50℃; mix the materials with yeast ( The base liquor (0.5%, 0.4T pulse activation) was fermented in a 0.4T permanent magnet cellar at 35℃ for 20 days, with a 0.2T alternating magnetic field applied for 3 hours daily. During distillation, 55-65% vol of base liquor was collected, and 1 part of clove pollen was added. The liquor was then treated with a 0.5T magnetic field for 2.5 hours. The base liquor was aged for 6 months in a 0.4T pulsed magnetic field (8ms pulse width, 60Hz frequency) and filtered through a 0.4T magnetic field ceramic membrane (molecular weight cutoff 400Da) to obtain a weakly alkaline baijiu.

[0034] Example 3

[0035] Take 100 parts of sorghum powder, grind it to 35 mesh, mix it with 3 parts of olivine microparticles, and soak it in 8 times its weight of magnetized water (45℃, 2m / s flow rate) in a three-level gradient magnetic field device for 12 hours; add 10 parts of purslane-longan compound powder and 6 parts of bamboo fungus mycelium powder to a magnetized reaction vessel, inject 6 times its weight of 0.6T magnetized water, add 0.2% cellulase and 0.1% pectinase, and enzymatically hydrolyze it for 2.8 hours at 0.4T alternating magnetic field and 48℃; The mixture of raw materials and yeast (0.5%, activated by 0.4T pulse) was fermented in a 0.35T permanent magnet cellar at 32℃ for 19 days, with an alternating magnetic field of 0.2T applied for 3 hours daily. The middle section of the base liquor was collected by distillation, and 1.5 parts of clove pollen were added and treated with a 0.5T magnetic field for 2.2 hours. The base liquor was aged for 5 months in a 0.35T pulsed magnetic field (6ms pulse width, 55Hz frequency), and then filtered through a 0.35T magnetic field ceramic membrane to obtain a weakly alkaline baijiu.

[0036] Example 4

[0037] Take 100 parts of sorghum powder, grind it to 38 mesh, mix it with 4.5 parts of olivine microparticles, and soak it in 7 times its weight of magnetized water (45℃, 2m / s flow rate) in a three-level gradient magnetic field device for 12 hours; add 9 parts of purslane-longan composite powder and 7 parts of bamboo fungus mycelium powder to a magnetized reaction vessel, inject 7 times its weight of 0.6T magnetized water, add 0.2% cellulase and 0.1% pectinase, and enzymatically hydrolyze it for 2.7 hours under an alternating magnetic field of 0.45T and 47℃; The mixture of raw materials and yeast (0.5%, activated by 0.4T pulse) was fermented in a 0.38T permanent magnet cellar at 33℃ for 18 days, with an alternating magnetic field of 0.2T applied for 3 hours daily. The middle section of the base liquor was collected by distillation, and 1.8 parts of clove pollen were added and treated with a 0.5T magnetic field for 2.3 hours. The base liquor was aged for 5.5 months in a 0.38T pulsed magnetic field (7ms pulse width, 58Hz frequency), and then filtered through a 0.38T magnetic field ceramic membrane to obtain a weakly alkaline baijiu.

[0038] Table 1. Amounts of each raw material used in Examples 1-4

[0039]

[0040]

[0041] To verify that the weakly alkaline baijiu produced in the embodiments of the present invention has good pH stability and balanced taste, the following experimental examples illustrate the production method of the weakly alkaline baijiu provided in the embodiments of the present invention.

[0042] Test case

[0043] The purpose of this experimental group is to explore the effects of different component ratios on weakly alkaline baijiu, and to test the pH stability, flavor compound coordination, and taste balance of the baijiu of this invention.

[0044] Experimental Objective: Experimental groups A, B, C, and D adopted the component ratios of the weakly alkaline baijiu provided in Examples 1-4, respectively; the control group consisted of control groups A, B, C, D, E, and F, wherein:

[0045] Control group A

[0046] Take 100 parts of sorghum, crush it to 40 mesh, soak it in water for 12 hours, steam it for 2 hours, cool it and mix it with 5 parts of yeast, and ferment it in a solid state at 30℃ for 30 days; distill the fermented mash to obtain 60% vol base liquor, and age it in earthenware jars for 1 year without adding any alkaline regulators or magnetizing treatment to produce traditional sorghum liquor.

[0047] Control group B

[0048] Take 100 parts of sorghum and ferment and distill it according to the process of Comparative Ratio 1. Add 0.5% food-grade sodium bicarbonate (chemical additive) to the base liquor to adjust the pH to 7.5, then filter it through activated carbon adsorption, and age it in earthenware jars for 6 months to obtain weakly alkaline white liquor.

[0049] Control group C

[0050] Mix 100 parts sorghum with 4 parts olivine microparticles and soak in water for 12 hours (without magnetization treatment). The subsequent process is the same as in Example 1, but no magnetic field is applied during the fermentation, distillation and aging stages. The purslane-longan compound powder is extracted with conventional water (without magnetization enzymatic hydrolysis) to produce a weakly alkaline liquor.

[0051] Control group D

[0052] 100 parts of sorghum and 4 parts of olivine microparticles were mixed, and a constant magnetic field of 0.5T (without gradient change) was used only during the soaking stage. No magnetic field was applied during the subsequent fermentation, distillation and aging stages. The purslane-longan compound powder was prepared by using a constant magnetic field of 0.6T (without time-varying magnetic field enzymatic hydrolysis) during the soaking stage, and a weakly alkaline liquor was obtained.

[0053] Control group E

[0054] 100 parts of sorghum and 4 parts of olivine microparticles were mixed and subjected to gradient magnetization pretreatment according to the process of Example 1, but without the addition of bamboo fungus mycelium powder and clove pollen; purslane-longan compound powder was prepared according to S2.1-S2.5, and the fermentation, distillation and aging processes were the same as in Example 1, to obtain weakly alkaline liquor.

[0055] control group F

[0056] Take 100 parts of sorghum, without adding olivine microparticles, and perform magnetization pretreatment according to the process of Example 1 (sorghum soaking only). The subsequent fermentation, distillation and aging processes are the same as in Example 1. Purslane-longan compound powder is prepared according to S2.1-S2.5 to obtain weakly alkaline liquor.

[0057] Test methods: Based on the present invention, tests were conducted on the pH stability, flavor compound coordination, and taste balance of the baijiu. The specific test methods are as follows:

[0058] pH stability: A combination of dynamic monitoring and accelerated aging was used. 500 mL samples from each example and control group were divided into a room temperature group (stored at 25℃ in the dark) and an accelerated aging group (stored in a 40℃ water bath), with three parallel tests per group. A pH meter with an accuracy of ±0.01 was used. The pH value of the room temperature group was measured every 7 days for 28 days; the pH value of the accelerated aging group was measured after 14 days. The pH stability coefficient was calculated as: Stability coefficient = |Initial pH - pH after aging| / Initial pH × 100%. A smaller coefficient indicates stronger stability. Before measurement, samples needed to be equilibrated to room temperature and gently shaken to avoid air bubble interference.

[0059] Table 2 pH stability test indicators

[0060]

[0061]

[0062] As shown in Table 2, the weakly alkaline baijiu of Examples 1-4 exhibited superior pH stability compared to the control group. The initial pH of experimental group AD was between 7.76 and 7.91. After 28 days of aging at room temperature and 14 days of accelerated aging at 40℃, the pH stability coefficient was less than 1.3%, while the pH stability coefficient of control group BF generally exceeded 2%. In particular, control group B, due to the chemical addition of sodium bicarbonate, had a pH stability coefficient as high as 4.65%. This indicates that the present invention, through a full-process magnetization process, enables the magnesium and iron ions slowly released from olivine particles to form stable chelates with purslane flavonoids, constructing a weakly alkaline system with buffering capacity. This effectively maintains the pH stability of the baijiu and avoids the pH fluctuation problems caused by traditional chemical additions or single physical treatments.

[0063] Flavor compound harmony: Gas chromatography-mass spectrometry (GC-MS) and chemometrics were used. 1 μL of sample was injected into an Agilent 7890B gas chromatograph equipped with an HP-INNOWAX column (30 m × 0.25 mm × 0.25 μm). The injection port temperature was 250℃, and the split ratio was 10:1. The temperature program was: 40℃ for 5 min, then increased to 220℃ at 5℃ / min and held for 10 min. Mass spectrometry used an EI source (230℃) with a scan range of 35-500 m / z. The flavor harmony index (FCI) was used for evaluation: FCI = (total ester content / total alcohol content) × (total 1-aldehyde content / total acid content). A FCI closer to 1.2 ± 0.1 indicates better harmony.

[0064] Table 3. Indicators for the Harmony of Flavor Compounds

[0065]

[0066]

[0067] As shown in Table 3, the Flavor Compatibility Index (FCI) of Examples 1-4 ranged from 1.18 to 1.21, close to the ideal compatibility value of 1.2 ± 0.1, while the FCI of the control group AF was all below 0.82. The total ester content in the experimental group reached 2.85-3.02 g / L, which was higher than the 1.23 g / L of the control group A, and the contents of alcohols and aldehydes were lower. This indicates that the present invention promotes the molecular association between bamboo fungus mycelial polysaccharides and longan polysaccharides through magnetization-induced enzymatic hydrolysis, enhances the adsorption capacity for pungent substances, and at the same time, the magnetic field regulates microbial metabolism to accelerate ester synthesis and inhibit the generation of irritating substances such as aldehydes, thereby achieving a balanced and coordinated flavor composition and solving the problem of flavor imbalance in traditional processes.

[0068] Balance of taste: Sensory evaluation and electronic tongue analysis were used. A professional evaluation team of 10 people (holding professional qualifications in baijiu evaluation) scored the sweetness (25 points), smoothness (30 points), mellowness (25 points), and aftertaste harmony (20 points) according to GB / T10345-2022 standard. At the same time, the InsentTS-5000Z electronic tongue was used for measurement. The samples were diluted to 20% vol and detected by an array of 7 sensors including CA0 and HA at a constant temperature of 25℃. Each sample was repeated 3 times. After dimensionality reduction by principal component analysis (PCA), the correlation between sensory scores and electronic tongue response values ​​was calculated and quantified using the Balance of Taste Index (HEI): HEI = 0.6 × (sensory score / 100) + 0.4 × (1 - electronic tongue response coefficient of variation). The higher the HEI value, the better the balance of taste.

[0069] Table 4. Indicators for Taste Balance Testing

[0070]

[0071]

[0072] As shown in Table 4, the Balanced Taste Index (HEI) of Examples 1-4 reached 0.81-0.85, with sensory scores exceeding 88 points, while the HEI of the control group AF was all below 0.58, with sensory scores below 73 points. The experimental group performed outstandingly in terms of sweetness, smoothness, and mellowness, with a small coefficient of variation in the electronic tongue response, indicating that the taste of the liquor was uniform and stable. This is due to the application of the high-magnetization natural physical method throughout the entire process of this invention. By controlling the release rate of minerals through the magnetic field, the directional association of flavor substances, and the regulation of microbial metabolism, not only was the pH stability of the liquor improved, but the stability of the combination of minerals and organic acids was also enhanced, thereby improving the balance of the taste of the liquor and solving the taste defects such as spiciness and sourness caused by the imbalance of flavor substances in traditional liquor production.

[0073] In summary, the present invention provides a method for producing weakly alkaline baijiu using a highly magnetized natural physical method. Through a full-process magnetization process, a weakly alkaline system with pH buffering function is constructed, achieving a balanced and harmonious composition of flavor compounds and improving the overall balance of the baijiu's taste. Compared with existing technologies, this method avoids the use of chemical additives, resolves the safety controversies surrounding chemical adjustments, and simultaneously shortens the aging period and improves production efficiency.

[0074] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for producing weakly alkaline baijiu (Chinese liquor) using a high-magnetization natural physical method, characterized in that, The product includes sorghum, purslane-longan compound powder, bamboo fungus mycelium powder, olivine microparticles, and clove pollen, and also includes the following production steps: S1.

1. Soak sorghum and olivine particles in a container equipped with a three-level gradient magnetic field device to raise the pH of the soaking solution to 7.3-7.5, forming a weakly alkaline mineralized sorghum substrate. S1.2 Add purslane-longan composite powder and bamboo fungus mycelium powder to a spiral tube magnetized reactor, inject magnetized water, food-grade cellulase and food-grade pectinase. Neodymium iron boron permanent magnets are arranged along the spiral direction on the inner wall of the reactor to form a magnetic field strength of 0.4-0.5T that changes alternately. The materials are circulated and enzymatically hydrolyzed to form a composite enzymatic hydrolysis product. S1.

3. Add the sorghum substrate and the compound enzymatic hydrolysis product into a three-dimensional mixing vessel with a built-in permanent magnet array and stir to form a preliminary mixture. Then, activate Angel Y15 high-temperature resistant yeast and add it to the preliminary mixture. Then, transport it to a temperature-controlled fermentation pit with a permanent magnet array embedded in the inner wall for fermentation to form fermented mash. S1.

4. The fermented mash is loaded into a distillation kettle equipped with a spiral magnetized condenser for distillation, and the distillate is collected in segments to obtain the initial distillate, the middle base liquor, and the tail liquor. S1.

5. The middle section of the base liquor is put into a ceramic jar with a 50nm nano-magnetic layer on the inner wall, and then placed in a pulsed magnetic field reaction chamber for aging to obtain an aged base liquor with a pH value of 7.8-8.

0. S1.

6. The aged base liquor is introduced into a ceramic membrane filter with magnetic γ-alumina particles attached to its surface for filtration and low-frequency alternating magnetic field treatment to obtain a weakly alkaline liquor with a pH value of 7.5-8.

5.

2. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, The amount of sorghum used is 100 parts; the amount of purslane-longan compound powder used is 8-12 parts; the amount of bamboo fungus mycelium powder used is 5-8 parts; the amount of olivine microparticles used is 3-5 parts; and the amount of clove pollen used is 1-2 parts.

3. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, In step S1.1, a three-level gradient magnetic field device is installed to add magnetized water at 45°C for 12 hours at a water flow rate of 2 m / s. The amount of magnetized water added is 5-8 times the weight of the sorghum. The intensity of the three-level gradient magnetic field increases sequentially from 0.3T to 0.5T and then decreases to 0.4T.

4. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, In step S1.2, the amount of magnetized water used is 5-8 times the weight of sorghum, and it is treated with a constant magnetic field of 0.6T for 30 minutes; the amount of food-grade cellulase added is 0.2% of the total weight of purslane-longan compound powder and bamboo fungus mycelium powder, and the amount of food-grade pectinase added is 0.1% of the total weight of purslane-longan compound powder and bamboo fungus mycelium powder; the spiral tube magnetized reactor circulates the material in the spiral tube at a flow rate of 1.5 m / s for 2.5-3 hours, while the enzymatic hydrolysis reaction is carried out at a temperature of 45-50℃.

5. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, In step S1.3, sorghum substrate and compound enzymatic hydrolysis product are added at a ratio of 10:2.5-3.5; the three-dimensional mixing vessel is stirred at 40 r / min for 30-45 min under a constant magnetic field of 0.3T to ensure full contact of materials under the action of the magnetic field and promote the chelation reaction of magnesium ions released by olivine particles with purslane flavonoids; the amount of Angel Y15 thermoresistant yeast is 0.5% of the total weight of the mixture, and Angel Y15 thermoresistant yeast is activated by treatment with a pulsed magnetic field of 0.4T, 20Hz for 15 min; the temperature-controlled fermentation pit is fermented at 30-35℃ for 18-20 days, and during the fermentation period, an alternating magnetic field of 0.2T, 50Hz is applied for 3 hours daily to regulate the mitochondrial membrane potential of yeast, promote the increase of alcohol dehydrogenase activity, and inhibit the proton pump function of acid-producing bacteria such as lactic acid bacteria, so that the pH of the fermentation broth is stabilized at 6.8-7.

0.

6. The method for producing weakly alkaline baijiu (Chinese liquor) using a high-magnetization natural physical method according to claim 1, characterized in that, In step S1.4, a constant magnetic field of 0.4T is maintained outside the distillation vessel with a spiral magnetized condenser. An alternating magnetic field of 0.4T and 0.2T with a frequency of 15Hz is used outside the condenser to carry out distillation at a vessel temperature of 120-130℃ and a steam flow rate of 2L / min.

7. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, In step S1.4, the distillation process involves collecting fractions in stages. The initial distillate with an alcohol content ≥70% vol is treated with a 0.5T magnetic field for 20-30 minutes and then returned to the cellar for redistillation. The middle distillate with an alcohol content of 55-65% vol is mixed with clove pollen and circulated in a 0.5T magnetic field for 2-2.5 hours. The magnetic field helps alcohol molecules to agglomerate with eugenol and esters to form stable molecular clusters, reducing the volatilization of pungent substances. At the same time, eugenol and ethyl hexanoate produce a complex aroma. The tail distillate with an alcohol content ≤20% vol is treated with a 0.3T magnetic field for 15-20 minutes and then used for mixing, thus recycling flavor substances.

8. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, In S1.5, the pulsed magnetic field reaction chamber is used to age the alcohol for 4-6 months under the conditions of magnetic field strength of 0.3-0.4T, pulse width of 5-8ms and frequency of 50-60Hz. The nano-magnetic layer heats up in the pulsed magnetic field, raising the local temperature by 3-5℃, which is used to accelerate the combination of alcohol and water molecules.

9. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, In step S1.6, after the ceramic membrane filter is subjected to cross-flow filtration in a constant magnetic field environment of 0.3-0.4T, it is then treated with a low-frequency alternating magnetic field of 0.2T and 10-15Hz for 1.5-2 hours.

10. The method for producing weakly alkaline baijiu (Chinese liquor) using a highly magnetized natural physical method according to claim 1, characterized in that, The purslane-longan composite powder includes the following preparation steps: S2.1 Raw material pretreatment: Select fresh purslane, remove the roots, wash and drain, cut into 1-2cm sections, then remove the shells and pits from the longan pulp and cut into 2-3mm thick slices. Mix purslane and longan pulp in a weight ratio of 4:

1. First, air dry in a ventilated place for 48 hours, then put it into a drying oven and dry at a low temperature of 40-50℃ until the moisture content is ≤8%. Then, grind it into a uniform mixed powder of 80-100 mesh. S2.2, Soaking in magnetized water: Add the mixed powder and deionized water to a stainless steel container at a weight ratio of 1:

5. Use a 0.6T constant magnetic field device to circulate and magnetize the water for 30-40 minutes. Then soak the magnetized water and powder at 35-40℃ for 2-2.5 hours to prepare a preliminary extract. S2.3 Time-varying magnetic field-assisted enzymatic hydrolysis: Food-grade cellulase and pectinase are added to the extract and transferred to a spiral tube magnetized reactor. The amount of food-grade cellulase is 0.2% of the weight of the mixed powder, and the amount of pectinase is 0.1% of the weight of the mixed powder. The inner wall of the reactor is arranged with alternating N and S poles in a spiral direction to form a changing magnetic field of 0.4-0.5T, so that the material is circulated at 37-40℃ for 2.5-3 hours at a speed of 1-1.5m / s to obtain an enzymatic hydrolysate rich in active ingredients. S2.4 Magnetized Concentration: The enzymatic hydrolysate is transferred to a vacuum concentration tank, and a 0.3T ring permanent magnet magnetic field is placed on the outside of the tank. The concentration is then carried out under vacuum conditions of 60℃ and -0.08MPa until the solid content of the concentrate reaches 30%-35%, resulting in a magnetized concentrate with a pH value of 7.8-8.

2. S2.5 Low-temperature drying and magnetic field crystallization: The magnetized concentrate is evenly sprayed onto the conveyor belt of a belt dryer and dried at a low temperature of 45-50℃. At the same time, an alternating magnetic field of 0.2T and 10Hz is used above the dryer for auxiliary treatment. After drying to a moisture content of ≤5%, it is pulverized to 80-100 mesh and sieved to obtain purslane-longan composite powder.

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