A method for reducing ethyl carbamate content in Luzhou-flavor base wine

Abstract

The present invention proposes a method for reducing the content of ethyl carbamate in a Luzhou-flavor base wine. By returning the wine tailings that have been distilled to the retort, the content of ethyl carbamate and ethyl carbamate precursor substances in the Luzhou-flavor base wine can be reduced, thereby improving the quality of the Luzhou-flavor base wine, and the wine tailings can be recycled, thereby improving the efficiency per ton of wine.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for reducing the content of ethyl carbamate in a strong-flavor base wine. Background Art

[0002] Ethyl carbamate (EC) is a harmful substance spontaneously produced during the production of fermented foods. It is classified as a Class 2A carcinogen by the International Agency for Research on Cancer (IARC). It has been detected in fermented alcoholic beverages and foods such as alcoholic beverages, soy sauce, bean paste and kimchi. Internationally, developed countries such as Europe and the United States have set a limit of 150μg / L or less for ethyl carbamate in alcoholic beverages. There is no clear limit for ethyl carbamate in domestic distilled liquor. As people pay more and more attention to food safety, clarifying the limit standard for EC in liquor has become a future trend. At present, the EC content in the light-fragrance, rice-fragrance and sauce-fragrance types of liquor is basically within 250μg / L. The EC content in strong-flavor liquor is extremely unstable, and some batches exceed 1000μg / L, which is the flavor type in which EC is more likely to exceed the standard.

[0003] At present, for wine samples with excessive ethyl carbamate content, most of the industry adopts the method of blending and diluting high-content and low-content original wine and re-distilling high-content EC original wine to reduce the EC content in the original wine. Due to the high content of EC precursor substances in new wine, the EC content will rise rapidly during storage and then stabilize. Therefore, blending operations are mostly carried out in the late stage of aging. The blending method requires companies to store and re-test wine samples for a certain period of time. This method needs to be based on a large number of wine samples with low EC content. When the overall EC content of the original wine of the wine company is high and the raw materials with low EC content are insufficient, blending cannot solve the problem of excessive EC content. Re-distillation of original wine is a secondary distillation of liquor. When the EC content of a batch of original wine exceeds the standard, the re-distillation method can greatly reduce the EC content in the original wine. However, this method will cause excessive wine loss and a decrease in the grade of the original wine. Therefore, this method can only be used to deal with some batches of wine samples with excessive EC on a small scale. Therefore, reducing the EC content from the back end of the original wine is a method that only treats the symptoms but not the root cause.

[0004] In view of this, how to provide a method for improving the brewing process to reduce the EC content in the original wine has become a technical problem that needs to be urgently solved by those skilled in the art. Summary of the invention

[0005] In view of this, the present invention proposes a method for reducing the content of ethyl carbamate in Luzhou-flavor base liquor, aiming to improve the brewing process to reduce the content of ethyl carbamate in Luzhou-flavor liquor.

[0006] The technical solution of the present invention is achieved as follows: The present invention provides a method for reducing the content of ethyl carbamate in a Luzhou-flavor base wine, which comprises the following steps:

[0007] The pretreated wine tail is returned to the retort for distillation together with the grain dregs. During the distillation process, the head and tail of the wine are removed, and the body of the wine is obtained to obtain a low-ethyl formate content Luzhou-flavor base wine. The removed tail is pretreated and used for the next round of retort distillation.

[0008] The pretreatment method of wine tails includes: distilling the wine tails, removing the head section and the tail section during the distillation process, and taking the wine body to obtain the pretreated wine tails.

[0009] In some embodiments, during the process of distilling the strong-flavor base wine, the alcohol content of the removed tail wine is 6°-58°.

[0010] In some embodiments, when pre-treating the tails, the head segment is removed, accounting for 1-5% of the total weight of the tails, and the wine is taken until the alcohol content of the distillate is 6°-10°, then the wine is stopped and the tail segment is removed.

[0011] In some embodiments, when the pretreated wine tails are returned to the retort for distillation with the grain dregs, the process further includes: adding yellow water and clean water.

[0012] In some embodiments, when the pretreated wine tails are returned to the retort for distillation with grain dregs, the weight ratio of each raw material includes: 80-120 parts of pretreated wine tails, 30-50 parts of yellow water produced by fermentation, 0-30 parts of clean water and 1000 parts of grain dregs.

[0013] In some embodiments, in the grain dregs, the weight ratio of grain to dregs is 1:4.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] The invention collects the tails generated in the distillation process of Luzhou-flavor liquor, performs secondary distillation on the tails separately, collects the treated tails by cutting off the head and tail, and then returns the treated tails to the retort for distillation with conventional mash, so that the contents of ethyl carbamate and precursor substances of ethyl carbamate, such as cyanide and urea, in the obtained base liquor are lower than those in the traditional production process, and the method has no negative impact on the liquor quality. Specifically, the cyanide in the obtained base liquor decreases by 10%-30%, and the content of ethyl carbamate in the original liquor after storage for half a year decreases by 10-25% year-on-year, effectively reducing the safety problem caused by the high ethyl carbamate content in Luzhou-flavor liquor; meanwhile, the secondary distillation of the base liquor is not performed in the process, so the grade of the base liquor will not be reduced, and the benefit per ton of liquor is improved by at least 10%. DETAILED DESCRIPTION

[0016] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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 creative work are within the scope of protection of the present invention.

[0017] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0018] Three production teams were selected as test subjects, and two wine retorts were selected in each team as test retorts and control retorts respectively. 600 kg of wine tails were collected in advance, mixed evenly and divided into 6 portions, each weighing 100 kg; the grain dregs were mixed evenly according to the grain:dregs mass ratio of 1:4 and divided into 6 portions, each weighing 1000 kg.

[0019] Example 1

[0020] 100 kg of wine tails are taken, distilled, 5 kg of the head section is removed, and then 100 kg of distillate is taken to obtain pre-treated wine tails, and the alcohol content of the pre-treated wine tails is 8°-10°.

[0021] Mix 100kg of pre-treated wine tail and 50kg of yellow water evenly and add them into the steamer. Then take 1000kg of grain dregs to steam the wine in the steamer. Remove the head and tail of the wine and take the body of the wine to obtain the Luzhou-flavor base wine.

[0022] Example 2

[0023] 100 kg of wine tails are taken, distilled, 5 kg of the head section is removed, and then 100 kg of distillate is taken to obtain pre-treated wine tails, and the alcohol content of the pre-treated wine tails is 8°-10°.

[0024] Mix 100kg of pre-treated wine tail and 50kg of yellow water evenly and add them into the steamer. Then take 1000kg of grain dregs to steam the wine in the steamer. Remove the head and tail of the wine and take the body of the wine to obtain the Luzhou-flavor base wine.

[0025] Example 3

[0026] 100 kg of wine tails are taken, distilled, 5 kg of the head section is removed, and then 100 kg of distillate is taken to obtain pre-treated wine tails, and the alcohol content of the pre-treated wine tails is 8°-10°.

[0027] Mix 100kg of pre-treated wine tail and 50kg of yellow water evenly and add them into the steamer. Then take 1000kg of grain dregs to steam the wine in the steamer. Remove the head and tail of the wine and take the body of the wine to obtain the Luzhou-flavor base wine.

[0028] Comparative Example 1

[0029] Mix 100kg of untreated wine tail and 50kg of yellow water evenly and add them into the steamer. Then take 1000kg of grain dregs to steam the wine in the steamer. Remove the head and tail of the wine and take the body of the wine to obtain the Luzhou-flavor base wine.

[0030] Comparative Example 2

[0031] Mix 100kg of untreated wine tail and 50kg of yellow water evenly and add them into the steamer. Then take 1000kg of grain dregs to steam the wine in the steamer. Remove the head and tail of the wine and take the body of the wine to obtain the Luzhou-flavor base wine.

[0032] Comparative Example 3

[0033] Mix 100kg of untreated wine tail and 50kg of yellow water evenly and add them into the steamer. Then take 1000kg of grain dregs to steam the wine in the steamer. Remove the head and tail of the wine and take the body of the wine to obtain the Luzhou-flavor base wine.

[0034] The Luzhou-flavor base wines prepared in the above embodiments and comparative examples were sampled and tested respectively, and then stored in jars. After storage for half a year, the samples were tested again to test the contents of ethyl carbamate and cyanide (one of the precursors of ethyl carbamate) in the base wines. The test results were all taken as arithmetic averages, and sensory evaluation was performed at the same time. The results are shown in the following table:

[0035]

[0036] It can be seen from the data in the above table that, compared with the control group, the main wine distilled after the treated wine tails were returned to the retort had an average 23.9% decrease in ethyl carbamate content and a 25.9% decrease in cyanide content. At the same time, the sensory evaluation showed that both the wines were first-class wines with no difference in quality compared with the control group. After storage for half a year, the ethyl carbamate content in the base wine of the embodiment group obtained by the method of the present invention was reduced by an average of 18.1% compared with the control group, which effectively reduced the ethyl carbamate content in the base wine during the aging process.

[0037] At the same time, the pre-treated wine tails and the untreated feed wine tails prepared in the above examples and comparative examples were monitored, and the arithmetic average of the test results was taken to obtain the following table data:

[0038]

[0039]

[0040] It can be seen from the data in the above table that after pretreatment, the content of ethyl formate in the tailings of the wine decreased by 73.8% and the content of cyanide decreased by 32.1%.

[0041] At the same time, the base wine prepared by the above embodiment has basically no wine loss, the wine tail can be recycled, and the wine tail is basically fully utilized during the long-term production process. Compared with the comparative process and the conventional re-distillation and reduction control process, the efficiency of one-time wine production is at least improved by 10%.

[0042] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for reducing the content of ethyl formate in a Luzhou-flavor base wine, characterized in that: The steps include: The pre-treated wine tail is returned to the retort and added with yellow water, clean water and grain dregs for distillation. The head and tail of the wine are removed by distillation, and the body of the wine is obtained to obtain a low-ethyl formate Luzhou-flavor base wine. The removed tail is pre-treated and used for the next round of retort distillation. The weight ratio of each raw material includes: 80-120 parts of the pre-treated tail, 30-50 parts of yellow water produced by fermentation, 0-30 parts of clean water and 1000 parts of grain dregs; The pretreatment method of wine tails includes: distilling the wine tails, removing the head segment and the tail segment during the distillation process, taking the wine body to obtain the pretreated wine tails, removing the head segment accounting for 1-5% of the total weight of the wine tails, taking the wine body until the alcohol content of the distillate is 6°-10°, stopping taking the wine, and removing the tail segment.

2. The method for reducing the content of ethyl formate in Luzhou-flavor base wine according to claim 1, characterized in that: In the process of distilling the strong-aroma base wine, the alcohol content of the tail wine is 6°-58°.

3. The method for reducing the content of ethyl formate in Luzhou-flavor base wine according to claim 1, characterized in that: The weight ratio of grain to dregs in the grain dregs is 1:4.

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