Sauce-flavored cocktail and method for preparing and using the same

Abstract

The present application relates to the technical field of production of Maotai-flavor liquor, and discloses a Maotai-flavor cocktail and a preparation and application method thereof. The Maotai-flavor cocktail comprises 50-60% of a front-stage comprehensive cocktail, 20-30% of a middle-stage comprehensive cocktail, and 10-20% of a rear-stage comprehensive cocktail. The front-stage comprehensive cocktail is obtained by mixing front-stage cocktails distilled within 0-3 minutes in any one or more of the first to seventh rounds; the middle-stage comprehensive cocktail is obtained by mixing cocktails distilled within 4-7 minutes in any one or more of the first to seventh rounds; and the rear-stage comprehensive cocktail is obtained by mixing cocktails distilled after 8 minutes in any one or more of the first to seventh rounds. Then, the Maotai-flavor cocktail of the present application is obtained by preparing the cocktails according to the aforementioned proportions. In the base liquor production process, the Maotai-flavor cocktail of the present application is added in the cellar, which can overcome the defects that the cocktail substance content is different at different stages, and the addition amount and addition effect are difficult to determine, and can stably improve the yield and quality of the cocktail.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of production of Maotai-flavor liquor, in particular to a Maotai-flavor cocktail and a preparation and application method thereof. BACKGROUND

[0002] The statements in this section merely provide background information related to the present disclosure and can not constitute the prior art.

[0003] In the production of Maotai-flavor liquor, the yield of base liquor is particularly important and is one of the main research directions of Maotai-flavor liquor production. It has been found that, in the production of Maotai-flavor liquor, reasonable addition of inserted sand liquor and cocktail can regulate the moisture of the fermented grains in the pit and ensure the fermentation quality in the pit. At the same time, the inserted sand liquor and the cocktail contain a variety of flavor substances and precursor substances of flavor substances, and the addition of these substances into the fermented grains can generate more abundant flavor substances. Secondly, the inserted sand liquor itself has problems such as heavy raw grain flavor and low alcohol content, and cannot be used as base liquor. By adding the inserted sand liquor, the inserted sand liquor can be further aged in the pit, and after secondary distillation, the alcohol content and the removal of the peculiar smell can be improved.

[0004] However, the amount of inserted sand liquor and cocktail added is also very important. Too much will cause the fermented grains to have excessive moisture, high acidity and too many peculiar smells, which will affect the yield and flavor of the base liquor.

[0005] The paper "Application of raw sand cocktail in the production of Maotai-flavor liquor" studies the differences between raw sand cocktail and conventional cocktail, and mixes 33% raw sand cocktail with 67% conventional cocktail for use during spreading and storage in the pit. It is found that the yield and flavor of the base liquor can be improved. However, the production process of Maotai-flavor liquor is complex, and the characteristics of each round are different, and the amount of addition and the ratio of each raw material also need to be studied. The method in the paper cannot be used to regulate and control the differences in different rounds. In addition, the present application finds that there are great differences in raw sand cocktails, and there are obvious differences in acidity and flavor components among the front, middle and rear cocktails. Therefore, even if a specific amount and round of cocktail is used according to the existing method, the effect of improving the yield and quality of the base liquor cannot be guaranteed, and it is difficult to control the amount of cocktail added in different rounds. There is currently a lack of a systematic application method for cocktail. SUMMARY

[0006] The present application aims to provide a Maotai-flavor cocktail and a preparation and application method thereof, which can improve the yield and flavor of base liquor in different rounds and has important guiding significance for quality control of Maotai-flavor liquor in different rounds.

[0007] The technical solution of the present application is as follows:

[0008] The application provides a preparation method of sauce-flavored cocktail.

[0009] Step 1: taking cocktail: taking the cocktail in each round in a production process of one to seven rounds in three stages, i.e. front, middle and rear stage cocktails, and then storing the cocktails in wine tanks for standby;

[0010] Step 2: preparing comprehensive cocktail: mixing the front, middle and rear stage cocktails in any one or more rounds in the production process of one to seven rounds to obtain front, middle and rear stage comprehensive cocktails; that is, the front stage comprehensive cocktail is mixed from the front stage cocktails in any one or more rounds of one to seven rounds, the middle stage comprehensive cocktail is mixed from the middle stage cocktails in any one or more rounds of one to seven rounds, and the rear stage comprehensive cocktail is mixed from the rear stage cocktails in any one or more rounds of one to seven rounds.

[0011] Step 3: mixing comprehensive cocktail: mixing the front, middle and rear stage comprehensive cocktails prepared in step 2 in a proportion to obtain the sauce-flavored cocktail.

[0012] According to a preferred embodiment, the front stage cocktail in step 1 is the cocktail distilled in 0-3 minutes of the wine flow, the middle stage cocktail is the cocktail distilled in 4-7 minutes of the wine flow, and the rear stage cocktail is the cocktail distilled after 8 minutes of the wine flow.

[0013] According to a preferred embodiment, the mixing proportion of the comprehensive cocktail in step 3 is 50%-60% of the front stage comprehensive cocktail, 20%-30% of the middle stage comprehensive cocktail and 10%-20% of the rear stage comprehensive cocktail. Based on the research of the application, the front stage cocktail has high flavor substance content and low acidity, the middle stage cocktail has high flavor substance content and appropriate acidity, and the rear stage cocktail has low flavor substance content and high acidity; reasonable proportioning can effectively control the acidity and improve the content of flavor substances.

[0014] The application also provides a sauce-flavored cocktail prepared by the preparation method of the sauce-flavored cocktail.

[0015] The application also provides a use method of the sauce-flavored cocktail, which comprises the following steps:

[0016] Step 1: adding the sauce-flavored cocktail;

[0017] The sauce-flavored cocktail is added when the liquor is put into a cellar;

[0018] Step 2: sealing fermentation, and taking out the fermented grains to distill and take wine after the fermentation is completed.

[0019] According to a preferred embodiment, in step 1, the added amount of the sauce flavoring cocktail is 1.1%-1.3% of the weight of the pit entry pit distiller's grains when the distiller's grains moisture is greater than or equal to 45%; the added amount is 1.7%-2.0% of the weight of the pit entry pit distiller's grains when the distiller's grains moisture is less than 42%; and the added amount is 1.4%-1.6% of the weight of the pit entry pit distiller's grains when the distiller's grains moisture is between 42% and 45%.

[0020] According to a preferred embodiment, the sauce flavoring cocktail added in step 1 is a sauce flavoring cocktail diluted to an alcohol content of 10-12 vol%.

[0021] The beneficial effects of the present application compared with the prior art are:

[0022] 1. A sauce flavoring cocktail and its application method, which has a more stable effect on improving the quality and yield of base liquor. The comprehensive addition cocktail prepared by the method of the present application comprehensively combines the properties and substances of the cocktails of each round and each section, and the acidity and flavor substance content in the comprehensive cocktail are fixed after proportioning. The method of the present application can stably improve the yield and quality of each round of liquor.

[0023] 2. A sauce flavoring cocktail and its application method, which can determine the added amount according to the actual liquor production round and the properties of the comprehensive cocktail, and the application process is controllable and has strong flexibility. DETAILED DESCRIPTION

[0024] The features and properties of the present application will be further described in detail below in combination with examples, and two workshops at the same location are selected as examples and comparative examples.

[0025] Physicochemical detection of the front, middle and rear section cocktails of Example 1

[0026] From the beginning of the cocktail taking, the total acid and total ester of the cocktail were classified and detected at a rate of once per minute, and the detection data are as follows:

[0027] Table 1 Detection data of total acid and total ester of the cocktail

[0028] Substance class Unit 1 min 2 min 3 min 4 min 5 min 6 min 7 min 8 min 9 min Total acid g / l 2.29 2.67 3.08 3.68 3.81 4.11 4.2 4.51 4.55 Total ester g / l 5.04 4.93 4.85 4.18 3.95 3.71 3.44 3.01 2.91

[0029] According to the content and change of total acid and total fat, the cocktail is divided into front section, middle section and rear section.

[0030] In a production round, the front, middle and rear section cocktails were respectively taken for physicochemical detection. The front section cocktail is the cocktail distilled within 0-3 minutes of the cocktail flow, the middle section cocktail is the cocktail distilled within 4-7 minutes of the cocktail flow, and the rear section cocktail is the cocktail distilled after 8 minutes of the cocktail flow.

[0031] The physicochemical detection data are shown in Table 1:

[0032] Table 2 each section of the cocktail physicochemical detection data

[0033] Substance class Unit Front section Middle section Back section Total acid g / l 2.68 3.95 4.53 Total ester g / l 4.94 3.82 2.96 Acetaldehyde mg / 100 ml 7.29 6.16 3.43 Methanol mg / 100 ml 10.93 6.16 4.43 Ethyl acetate mg / 100 ml 43.71 12.43 3.22 n-Propyl alcohol mg / 100 ml 21.29 13.19 4.54 sec-Butyl alcohol mg / 100 ml 3.48 2.69 2.63 Acetal mg / 100 ml 3.21 1.36 0.25 Isobutyl alcohol mg / 100 ml 9.18 6.01 1.98 n-Butyl alcohol mg / 100 ml 0.91 0.64 0.22 Ethyl butyrate mg / 100 ml 0.062 0.038 0.025 Isoamyl alcohol mg / 100 ml 26.10 10.15 6.89 Ethyl valerate mg / 100 ml 0.127 0.084 0.043 Ethyl lactate mg / 100 ml 633.43 462.44 412.29 Ethyl caproate mg / 100 ml 0.12 0.051 0.023 Furfural mg / 100 ml 14.08 28.99 37.30

[0034] From Table 1 and Table 2, it can be seen that the acidity and the content of each flavor substance in the cocktails of different stages are different, and the difference is significant.

[0035] Example 2

[0036] A preparation method of a Maotai-flavor cocktail, which is carried out according to the following steps:

[0037] Step 1: Take the cocktail: during one to three rounds of production, take the cocktail of each round in three stages, i.e. the front, middle and rear section of the cocktail, and store them in the wine tank respectively for standby;

[0038] The front section of the cocktail is the cocktail distilled within 0-3 minutes of the wine flow, the middle section of the cocktail is the cocktail distilled within 4-7 minutes of the wine flow, and the rear section of the cocktail is the cocktail distilled after 8 minutes of the wine flow.

[0039] Step 2: Prepare the comprehensive cocktail: mix the front section of the cocktail of one to three rounds prepared in step 1 to obtain the front section comprehensive cocktail; mix the middle section of the cocktail of one to three rounds to obtain the middle section comprehensive cocktail; and mix the rear section of the cocktail of one to three rounds to obtain the rear section comprehensive cocktail;

[0040] Step 3: Prepare the Maotai-flavor cocktail of the present application: according to the proportions of 60% of the front section comprehensive cocktail, 30% of the middle section comprehensive cocktail and 10% of the rear section comprehensive cocktail, the three kinds of comprehensive cocktails prepared in step 2 are mixed to obtain the Maotai-flavor cocktail, which is diluted to 10-12 vol% for standby; and the prepared Maotai-flavor cocktail is put into application:

[0041] Step 1: Add the Maotai-flavor cocktail;

[0042] The moisture content of the pit entry Daqu is 43.75% when four rounds of production are detected, the pit entry Daqu is uniformly sprayed with 1.5% of the comprehensive added cocktail by weight of the Daqu; the moisture content of the pit entry Daqu is 44.38% when five rounds of production are detected, the pit entry Daqu is uniformly sprayed with 1.4% of the comprehensive added cocktail by weight of the Daqu; the moisture content of the pit entry Daqu is 45.12% when six rounds of production are detected, the pit entry Daqu is uniformly sprayed with 1.3% of the comprehensive added cocktail by weight of the Daqu;

[0043] Step 2: Seal fermentation, after the fermentation is completed, the Daqu is taken out to distill the wine, and the yield calculation and rating of the four, five and six rounds of base liquor are carried out respectively.

[0044] Comparative Example 1

[0045] This comparative example is a further improvement of Example 1, and the difference between this comparative example and Example 1 is that no Maotai-flavor cocktail of the present application is added in this comparative example.

[0046] The quality rating and yield results of the fourth, fifth and sixth round base liquor produced in Example 2 and Comparative Example 1 are shown in Table 3 and Table 4, respectively.

[0047] Table 3 Quality Rating Comparison

[0048]

[0049]

[0050] As can be seen from Table 3, the percentage of superior grade liquor in the fourth, fifth and sixth round liquor in Example 2 is significantly improved, especially the sixth round liquor. It can be seen that the application method of the liquor in the present application can significantly improve the quality rating of the fourth, fifth and sixth round liquor.

[0051] Table 4 Base Liquor Yield Comparison

[0052]

[0053] As can be seen from Table 4, the base liquor yield of the fourth, fifth and sixth round liquor in Example 2 is improved by 6000kg-9000kg. It can be seen that the liquor and its application method in the present application can also improve the yield of base liquor.

[0054] Comparative Example 2

[0055] Except for step 3 in the preparation method, the other operations are consistent with Example 2.

[0056] Step 3: Preparation of the liquor in the present application: the three comprehensive liquor prepared in step 2 are mixed in a ratio of 40% of the front comprehensive liquor, 40% of the middle comprehensive liquor and 20% of the rear comprehensive liquor to obtain the liquor, and then diluted to 10-12vol% for standby.

[0057] Comparative Example 3

[0058] Except for step 3 in the preparation method, the other operations are consistent with Example 2.

[0059] Step 3: Preparation of the liquor in the present application: the three comprehensive liquor prepared in step 2 are mixed in a ratio of 30% of the front comprehensive liquor, 50% of the middle comprehensive liquor and 20% of the rear comprehensive liquor to obtain the liquor, and then diluted to 10-12vol% for standby.

[0060] The quality rating comparison of Comparative Example 2 and Comparative Example 3 with Example 2 is shown in the following table:

[0061] Table 5 Quality Rating Comparison of Comparative Example 2 and Comparative Example 3 with Example 2

[0062]

[0063]

[0064] From the above table, it can be seen that the percentage of special and superior grades of Example 2 of the application is higher than that of Comparative Example 2 and Comparative Example 3, whether it is four times, five times or six times. In addition, the percentage of special and superior grades of Comparative Example 2 and Comparative Example 3 is still higher than that of Comparative Example 1 without tailing.

[0065] The above examples only express the specific embodiments of the application, which are described in detail and specifically, but should not be understood as a limitation on the protection scope of the application. It should be pointed out that for ordinary skilled persons in the art, several modifications and improvements can be made without departing from the technical concept of the application, which all belong to the protection scope of the application.

Claims

1. A method for preparing a soy sauce-flavored liquor tail liquor, characterized in that, The method comprises the following steps: Step 1-1: Taking cocktails: taking the cocktails of each round in the production process of one to seven rounds in three stages, i.e. the front, middle and rear section cocktails, and storing them in wine tanks for standby; Step 1-2: Preparing comprehensive cocktails: mixing the front, middle and rear section cocktails of any one or more rounds in the production process of one to seven rounds obtained in step 1-1 to obtain the front, middle and rear section comprehensive cocktails; Step 1-3: Mixing comprehensive cocktails: mixing the front, middle and rear section comprehensive cocktails prepared in step 1-2 in proportion to obtain the sauce-flavored cocktail; The front section cocktail in step 1-1 is the cocktail distilled within 0-3 minutes of the cocktail flow, the middle section cocktail is the cocktail distilled within 4-7 minutes of the cocktail flow, and the rear section cocktail is the cocktail distilled after 8 minutes of the cocktail flow; The mixing proportion of the comprehensive cocktails in step 1-3 is: 50%-60% of the front section comprehensive cocktail, 20%-30% of the middle section comprehensive cocktail, and 10%-20% of the rear section comprehensive cocktail.

2. The sauce-flavored cocktail prepared by the preparation method of the sauce-flavored cocktail according to claim 1.

3. The method of claim 2, wherein the sauce is applied to the cocktail in an amount of about 0.1 to 0.5 mL. The method comprises the following steps: Step 2-1: Adding sauce-flavored cocktails; The sauce-flavored cocktail is added when entering the cellar, and the sauce-flavored cocktail is diluted to an alcohol degree of 10-12 vol%; Step 2-2: Sealing fermentation, and taking out the fermented grains to distill and take wine after fermentation is completed.

4. The application method of the sauce-flavored cocktail according to claim 3, characterized in that, In step 2-1, the addition amount of the sauce-flavored cocktail is 1.1%-1.3% of the weight of the fermented grains in the cellar when the moisture content of the fermented grains is greater than or equal to 45%, 1.7%-2.0% of the weight of the fermented grains in the cellar when the moisture content of the fermented grains is less than 42%, and 1.4%-1.6% of the weight of the fermented grains in the cellar when the moisture content of the fermented grains is between 42% and 45%.

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