Flavoring white spirit with low drunkenness and preparation method thereof

Abstract

By removing isoamyl alcohol, 2-amyl alcohol and active amyl alcohol, increasing the contents of ethyl propionate, 3-methylthio propanol and propionic acid, reducing the contents of ethyl hexanoate, acetic acid and hexanoic acid, increasing tetramethylpyrazine and acetal and replacing ethyl lactate and lactic acid with D-ethyl lactate and L-lactic acid, the low-drunkenness flavor-blending white spirit is prepared, and the low-drunkenness flavor-blending white spirit is prepared. The effect of reducing the drunkenness degree is achieved; by adding the anoectochilus formosanus extract, the hangover alleviating effect is further improved. The in-vitro ADH inhibition rate of the low-drunkenness flavor blending white spirit is only 4.23%, the activation rate of the low-drunkenness flavor blending white spirit to ALDH reaches 40.95%, and the comfort evaluation index of volunteers reaches 141.94%.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a low-intoxication flavoring liquor and a preparation method thereof. Background Art

[0002] Studies have shown that long-term excessive drinking can have serious negative effects on health. Therefore, more and more consumers have begun to pay attention to drinking health and tend to choose low-intoxication liquor. This kind of liquor has fewer side effects after drinking, so it is loved by consumers. At present, the research on low-intoxication liquor mainly focuses on the evaluation of intoxication degree and the comparative study of intoxication degree of traditional liquor. Through in-depth research on low-intoxication liquor, consumers can be provided with healthier and safer drinking options. Zeng Lilan et al. studied 10 alcohols and esters with high OAV values ​​in Luzhou-flavor liquor and determined their effects on the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in vitro. The results showed that alcohol esters can inhibit the activity of ADH, but promote the activity of ALDH to varying degrees.

[0003] Prior Art 1 (2023104239839) discloses a low-intoxication liquor and its aging process, which improves the taste by using n-propanol, isobutanol, isopentanol, ethyl lactate, ethyl acetate, acetic acid, and higher fatty acid ethyl esters, and reduces the intoxication of the product by special oxygenation and aging and filtration. Prior Art 2 (201410165742x) discloses a method for preparing a low-intoxication liquor, which is mainly obtained by adding L-theanine to the liquor. Although both Prior Art 1 and Prior Art 2 have achieved the preparation of low-intoxication liquor, they have not systematically studied the effects of the main flavor component monomers of liquor, such as alcohols, aldehydes, acids, esters, etc., on the activity of ADH and ALDH. Flavored liquor is a blended liquor with the style of liquor by adding food additives. However, it generally has problems such as insufficient aroma, floating aroma, short taste, poor body coordination and easy intoxication. The main reason is that the added flavor ingredients have different effects on the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase. In order to meet consumers' demand for diversified liquor, it is urgent to study the effects of flavor ingredients on the activities of key enzymes of ethanol metabolism in vitro, and design a flavored liquor with low intoxication and typical liquor style through the body. Summary of the invention

[0004] In order to solve the problem that the existing flavoring liquor blending only focuses on the taste factor, but does not fully consider the influence of different flavor component monomers on the activity of ADH and ALDH, so that the blended flavoring liquor often has a high intoxication degree, which easily leads to the problem that consumers get drunk after drinking. The present invention provides a low intoxication degree flavoring liquor and a preparation method thereof.

[0005] The present invention uses 52 main flavor components of liquor and the traditional alcohol-resolving plant Anoectochilus roxburghii as research objects, and respectively measures the effects of single flavor components and extracts on the activities of ADH and ALDH in vitro. The components that promote enzyme activity are selectively increased, and the components that inhibit enzyme activity are reduced. A low-intoxication flavoring liquor is prepared through the recombination and deletion of flavor components. The prepared low-intoxication flavoring liquor has an inhibition rate of only 4.23% on ADH, an activation rate of 40.95% on ALDH, and a comfort index of 141.94%.

[0006] In order to achieve the above purpose, the technical solution of the present invention is as follows.

[0007] The first aspect of the present invention provides a low-intoxication flavored liquor, which is prepared by mixing edible alcohol, food additives and golden thread vine extract; the food additives include food additives containing alcohol flavor, food additives containing acid flavor, food additives containing ester flavor, food additives containing pyrazine flavor and food additives containing aldehyde flavor;

[0008] The food additives containing alcohol flavors include the following alcohol components: 3-methylmercaptopropanol. In the low-intoxication flavoring liquor, the concentration of 3-methylmercaptopropanol is 30-40ppm; by adding 3-methylmercaptopropanol, the activation effect on ALDH can be further improved; the food additives containing acid flavors include the following acid components: acetic acid, caproic acid, propionic acid, and L-lactic acid; in the low-intoxication flavoring liquor, the concentration of acetic acid is 100-150ppm, the concentration of caproic acid is 100-150ppm, the concentration of propionic acid is 5-15ppm, and the concentration of L-lactic acid is 80-100ppm; the food additives containing ester flavors include the following ester components: ethyl propionate, ethyl acetate, and ethyl D-lactic acid; in the low-intoxication flavoring liquor, the concentration of ethyl propionate is 30-50ppm. ppm, the concentration of ethyl acetate is 600-915ppm, and the concentration of D-ethyl lactate is 150-200ppm; by controlling the amount of ethyl caproate, the inhibitory effect on ADH can be reduced; by controlling the amount of ethyl propionate, the activation effect on ALDH is improved; the food additive containing pyrazine flavor includes the following pyrazine components: tetramethylpyrazine; in the low drunkenness flavoring liquor, the concentration of tetramethylpyrazine is 7-20ppm; the food additive containing aldehyde flavor includes the following aldehyde components: acetal; in the low drunkenness flavoring liquor, the concentration of acetal is 5-26ppm; acetal can make the wine body softer and more coordinated, and can also inhibit the conversion of ethanol into acetaldehyde, while accelerating the decomposition of acetaldehyde, thereby reducing the accumulation of acetaldehyde in the blood, and playing a role in reducing drunkenness. The amount of the golden thread lotus extract is 1-9% of the total mass of the low drunkenness flavoring liquor.

[0009] In a preferred embodiment, the food additives containing alcohol flavor also include the following alcohol components: sec-butanol, n-propanol, isobutanol, n-butanol, n-pentanol, 2,3-butanediol, and 1,2-propylene glycol; the 2,3-butanediol is S-type 2,3-butanediol; in the low-intoxication flavoring liquor, the concentration of sec-butanol is 10-20 ppm, the concentration of n-propanol is 60-80 ppm, the concentration of isobutanol is 10-20 ppm, the concentration of n-butanol is 30-50 ppm, the concentration of n-pentanol is 0-5 ppm, the concentration of 2,3-butanediol is 0-5 ppm, and the concentration of 1,2-propylene glycol is 0-5 ppm. In addition to the R and S configurations, 2,3-butanediol also exists as a 2,3-butanediol mesoform. The S-type 2,3-butanediol has a certain activation effect on ADH and ALDH. Therefore, the use of S-type 2,3-butanediol can better activate ADH and ALDH.

[0010] In a preferred embodiment, the food additives containing acid flavors also include the following acid components: butyric acid, valeric acid, and heptanoic acid; in the low-intoxication flavored liquor, the concentration of butyric acid is 10-20 ppm, the concentration of valeric acid is 0-7 ppm, and the concentration of heptanoic acid is 0-5 ppm.

[0011] In a preferred embodiment, the food additive containing ester flavor also includes the following ester components: ethyl valerate, ethyl isovalerate, ethyl formate, ethyl butyrate, ethyl caproate, and ethyl caprylate; in the low-intoxication flavored liquor, the concentration of ethyl valerate is 30-50 ppm, the concentration of ethyl isovalerate is 0-5 ppm, the concentration of ethyl formate is 5-16 ppm, the concentration of ethyl butyrate is 40-60 ppm, the concentration of ethyl caproate is 400-500 ppm, and the concentration of ethyl caprylate is 0-7 ppm.

[0012] In a preferred embodiment, the food additive containing aldehyde flavor further includes the following aldehyde components: isovaleraldehyde, normal isoaldehyde, and furfural; in the low-intoxication flavoring liquor, the concentration of isovaleraldehyde is 5 to 10 ppm, the concentration of normal isoaldehyde is 0 to 5 ppm, and the concentration of furfural is 0 to 5 ppm;

[0013] The food additives also include food additives containing ketone flavors; the food additives containing ketone flavors include the following ketone components: acetone, 2-pentanone, 3-hydroxy-2-butanone;

[0014] In the low intoxication flavored liquor, the concentration of acetone is 120-150 ppm, the concentration of 2-pentanone is 70-90 ppm, and the concentration of 3-hydroxy-2-butanone is 0-5 ppm.

[0015] In a preferred embodiment, the preparation method of the roxburghii roxburghii extract is as follows: pulverize, soak, sonicate, filter, concentrate, and freeze-dry the supernatant to obtain the roxburghii roxburghii.

[0016] In a preferred embodiment, the immersion time is 30 to 40 minutes; the ultrasound time is 3 to 3.5 hours.

[0017] The second aspect of the present invention provides a method for preparing a low-intoxication flavored liquor, which is the low-intoxication flavored liquor provided by the first aspect of the present invention, and comprises the following steps: adjusting the alcohol content of edible alcohol to obtain reduced-degree alcohol; mixing the various food additives in the low-intoxication flavored liquor provided by the first aspect of the present invention with a golden thread lotus extract and reduced-degree alcohol, stirring, aging, and filtering to obtain the low-intoxication flavored liquor; the alcohol content of the reduced-degree alcohol is 50°; the concentrations of the various food additives are all increased after dilution with the reduced-degree alcohol.

[0018] In a preferred embodiment, the aging time is 40 to 50 hours.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) The present invention removes isopentanol, 2-pentanol, ethyl palmitate, ethyl oleate, and ethyl linoleate, increases the content of ethyl propionate, 3-methylmercaptopropanol, and propionic acid, reduces the content of ethyl caproate, acetic acid, and caproic acid, increases tetramethylpyrazine and acetal, replaces ethyl lactate and lactic acid with D-ethyl lactate and L-lactic acid, and adds aroximate extract, so that the prepared low-intoxication flavoring liquor has an inhibition rate of ADH of only 4.23%, an activation rate of ALDH of 40.95%, and a comfort index of 141.94%, which is significantly different from the control flavoring liquor group (P < 0.05).

[0021] (2) The present invention can better activate ADH and ALDH by adding the extract of Anoectochilus roxburghii, and by controlling the amount of addition, the blended low-intoxication flavored liquor has the typical style of Luzhou-flavor liquor in terms of color, taste and softness. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a graph showing the effect of ester substances in Luzhou-flavor liquor on ADH activity in vitro in an example of the present invention.

[0023] Figure 2 This is a graph showing the effect of ester substances in Luzhou-flavor liquor on ALDH activity in vitro in an example of the present invention.

[0024] Figure 3 This is a graph showing the effect of acidic substances in Luzhou-flavor liquor on ADH activity in vitro in an embodiment of the present invention.

[0025] Figure 4 This is a graph showing the effect of acidic substances in Luzhou-flavor liquor on ALDH activity in vitro in an embodiment of the present invention.

[0026] Figure 5 This is a graph showing the effects of alcohol substances in Luzhou-flavor liquor on ADH activity in vitro in an example of the present invention.

[0027] Figure 6 This is a graph showing the effect of alcohol substances in Luzhou-flavor liquor on ALDH activity in vitro in an example of the present invention.

[0028] Figure 7 This is a graph showing the effects of chiral flavor components in Luzhou-flavor liquor on ADH activity in vitro in an example of the present invention.

[0029] Figure 8This is a graph showing the effect of chiral flavor components in Luzhou-flavor liquor on ALDH activity in vitro in an example of the present invention.

[0030] Fig. 9 This is a graph showing the effects of pyrazine and aldehyde substances in Luzhou-flavor liquor on ADH activity in vitro in an embodiment of the present invention.

[0031] Fig.10 This is a graph showing the effects of pyrazine and aldehyde substances in Luzhou-flavor liquor on ALDH activity in vitro in an embodiment of the present invention.

[0032] Fig.11 Graph showing the effects of various extracts in the examples of the present invention on the activities of ADH and ALDH in vitro.

[0033] Fig.12 This is a sensory evaluation diagram of the low-intoxication liquor in Example 3 of the present invention. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0035] In the prior art, most low-intoxication liquors are blended liquors, and blended liquors mostly refer to process liquors that are prepared entirely or in large proportions using edible alcohol and food additives. At present, the blending process only focuses on the taste factor, and does not fully consider the effects of different food additives on the activity of ADH and ALDH, which makes low-intoxication liquors have a high degree of intoxication and are easy to get drunk. In the embodiment of the present invention, a low-intoxication liquor and a preparation method thereof are provided, which has an ADH inhibition rate of only 4.23%, an ALDH activation rate of 40.95%, and a comfort index of 141.94%.

[0036] The purchase channels of various food additives in the following embodiments are as follows: mercaptoethanol: TCL Shanghai Chemical Industry Development Co., Ltd.; pyrazole: Shanghai Zhanyun Chemical Co., Ltd.; ethyl formate, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate, ethyl isovalerate, ethyl caproate, ethyl hexanoate, ethyl heptanoate, ethyl caprylate, ethyl palmitate, ethyl oleate, ethyl linoleate, ethyl L-lactate, ethyl D-lactate, acetic acid, propionic acid, isovaleric acid, isobutyric acid, butyric acid, valeric acid, caproic acid, heptanoic acid, caprylic acid, formic acid, L-lactic acid, D-lactic acid, n-propanol, sec-butanol, n-butanol , isobutyl alcohol, n-pentanol, isopentanol, 2-pentanol, active pentanol, n-hexanol, n-octanol, glycerol, furfuryl alcohol, β-phenylethanol, 1,2-propylene glycol, 3-methylthiopropanol, 2,3-butanediol (levorotatory), 2,3-butanediol (dextrorotatory), 2,3-butanediol (meso), acetaldehyde, furfural, acetal, isovaleraldehyde, 2-methoxy-4-vinylphenol, 2-methyl-3-isobutylpyrazine, trimethylpyrazine, tetramethylpyrazine, all of the above reagents are chromatographically pure (purity ≥ 99.5%): Shanghai MacLean Biochemical Technology Co., Ltd. The dosage of various food additives in this example meets the GB2760-2014 food additives standard.

[0037] The following is a specific description of a low-intoxication flavored liquor. Food additives containing alcohol flavors refer to food additives containing alcohol substances, such as 3-methylmercaptopropanol. Food additives containing acid flavors refer to food additives for wine containing acid substances, such as acetic acid. Food additives containing ester flavors refer to food additives for wine containing ester substances, such as ethyl acetate. Food additives containing pyrazine flavors refer to food additives for wine containing pyrazine substances, such as tetramethylpyrazine. Food additives containing aldehyde flavors refer to food additives for wine containing aldehyde substances, such as acetal.

[0038] Example 1

[0039] A low-intoxication flavoring liquor, wherein the low-intoxication flavoring liquor is prepared by mixing edible alcohol, food additives and anoectochilus roxburghii extract;

[0040] Among the food additives, the food additives containing alcohol flavor include the following concentrations of alcohol components: 3-methylmercaptopropanol 30ppm, sec-butyl alcohol 10ppm, n-propyl alcohol 60ppm, isobutyl alcohol 10ppm, n-butyl alcohol 30ppm, isopentanol 0ppm, 2-pentanol 0ppm, active pentanol 0ppm, S-type 2,3-butanediol 0ppm, 1,2-propylene glycol 0ppm, furfuryl alcohol 0ppm;

[0041] Among the food additives, the food additives containing acid flavors include the following concentrations of acid components: acetic acid 150ppm, caproic acid 100ppm, propionic acid 5ppm, L-lactic acid 80ppm, butyric acid 10ppm, n-valeric acid 0ppm, heptanoic acid 0ppm;

[0042] Among the food additives, the food additives containing ester flavors include the following concentrations of ester components: 30ppm of ethyl propionate, 600ppm of ethyl acetate, 150ppm of ethyl D-lactate, 30ppm of ethyl valerate, 5ppm of ethyl formate, 40ppm of ethyl butyrate, 400ppm of ethyl caproate, and 0ppm of ethyl caprylate;

[0043] Among the food additives, the food additives containing pyrazine flavors include the following concentrations of pyrazine components: tetramethylpyrazine 10 ppm;

[0044] Among the food additives, the food additives containing aldehyde flavors include the following concentrations of aldehyde components: acetal 5ppm, isovaleraldehyde 5ppm, and n-isoaldehyde 0ppm;

[0045] The food additives containing ketone flavors include ketone components in the following concentrations: 120ppm acetone, 70ppm 2-pentanone, and 0ppm 3-hydroxy-2-butanone; the various food additive ingredients are obtained by diluting edible alcohol, and the concentration of the edible alcohol is 50°; the dosage of the golden thread vine extract is 1% of the low-intoxication flavoring liquor; the preparation process of the golden thread vine extract is as follows: drying the golden thread vine at 80°C for 2h, crushing it and passing it through a 40-mesh sieve to obtain golden thread vine powder, soaking the golden thread vine powder with distilled water for 30min, adding distilled water at a ratio of 1:10, ultrasonically extracting for 3h, filtering, collecting the filtrate, concentrating it, cooling it, and centrifuging it at 4000rmin for 15min, taking the supernatant and freeze-drying it to obtain the golden thread vine extract.

[0046] The preparation process of the low-intoxication flavoring liquor is as follows:

[0047] S1. Adjust the alcohol content of edible alcohol to 50° with deionized water to obtain reduced alcohol;

[0048] S2, mixing various food additives with the roxburghii extract and the reduced alcohol in S1, and aging for 40 hours;

[0049] S3, aging S2 for 40 hours, filtering, and obtaining low-intoxication flavored liquor.

[0050] Example 2

[0051] A low-intoxication flavoring liquor, wherein the low-intoxication flavoring liquor is prepared by mixing edible alcohol, food additives and anoectochilus roxburghii extract;

[0052] The food additives containing alcohol flavor include the following alcohol components in concentration: 3-methylmercaptopropanol 40ppm, sec-butyl alcohol 20ppm, n-propyl alcohol 80ppm, isobutyl alcohol 20ppm, n-butyl alcohol 50ppm, n-pentanol 5ppm, S-type 2,3-butylene glycol 5ppm, 1,2-propylene glycol 5ppm;

[0053] Among the food additives, the food additives containing acid flavors include the following concentrations of acid components: acetic acid 200ppm, caproic acid 150ppm, propionic acid 15ppm, L-lactic acid 100ppm, butyric acid 20ppm, n-valeric acid 5ppm, heptanoic acid 5ppm;

[0054] Among the food additives, the food additives containing ester flavors include ester components in the following concentrations: 50ppm of ethyl propionate, 800ppm of ethyl acetate, 200ppm of ethyl D-lactate, 50ppm of ethyl valerate, 15ppm of ethyl formate, 60ppm of ethyl butyrate, 500ppm of ethyl caproate, and 5ppm of ethyl caprylate;

[0055] Among the food additives, the food additives containing pyrazine flavors include the following concentrations of pyrazine components: 20 ppm of tetramethylpyrazine;

[0056] Among the food additives, the food additives containing aldehyde flavors include aldehyde components in the following concentrations: isovaleraldehyde 8ppm, normal isoaldehyde 3ppm, acetal 10ppm;

[0057] The food additives containing ketone flavors include ketone components in the following concentrations: 130ppm acetone, 80ppm 2-pentanone, and 5ppm 3-hydroxy-2-butanone; the dosage of the golden thread vine extract is 3% of the low-intoxication flavoring liquor; the various food additives are obtained by diluting edible alcohol, and the concentration of the edible alcohol is 50°; the preparation process of the golden thread vine extract is as follows: drying the golden thread vine at 80°C for 2h, crushing it through a 40-mesh sieve to obtain golden thread vine powder, soaking the golden thread vine powder with a small amount of distilled water for 35min, adding distilled water at a ratio of 1:10, extracting with a vacuum ultrasonic extraction device for 3.5h, filtering, concentrating and cooling, and centrifuging at 4000rmin for 15min, taking the supernatant and freeze-drying it to obtain the golden thread vine extract.

[0058] The preparation process of the low-intoxication flavoring liquor is as follows:

[0059] S1, adjusting the alcohol content of edible alcohol to 50° with deionized water to obtain reduced alcohol;

[0060] S2, mixing various food additives, the roxburghii extract, and the reduced-proof alcohol in S1;

[0061] S3, aging S2 for 45 hours, filtering, and obtaining low-intoxication flavored liquor.

[0062] Example 3

[0063] A low-intoxication flavoring liquor, wherein the low-intoxication flavoring liquor is prepared by mixing edible alcohol, food additives and anoectochilus roxburghii extract;

[0064] The food additives containing alcohol flavor include the following concentrations of alcohol components: 35ppm of 3-methylmercaptopropanol, 19ppm of sec-butyl alcohol, 60ppm of n-propyl alcohol, 12ppm of isobutyl alcohol, 48ppm of n-butyl alcohol, 3ppm of n-pentanol, 0.5ppm of S-type 2,3-butylene glycol, and 5ppm of 1,2-propylene glycol;

[0065] Among the food additives, the food additives containing acid flavors include the following concentrations of acid components: acetic acid 185ppm, caproic acid 110ppm, propionic acid 9ppm, L-lactic acid 90ppm, butyric acid 15ppm, n-valeric acid 6ppm, heptanoic acid 1.5ppm;

[0066] Among the food additives, the food additives containing ester flavors include the following concentrations of ester components: 40 ppm of ethyl propionate, 914 ppm of ethyl acetate, 159 ppm of ethyl D-lactate, 34 ppm of ethyl valerate, 16 ppm of ethyl formate, 45 ppm of ethyl butyrate, 444 ppm of ethyl caproate, and 7 ppm of ethyl octanoate;

[0067] Among the food additives, the food additives containing pyrazine flavors include the following concentrations of pyrazine components: tetramethylpyrazine 7ppm;

[0068] Among the food additives, the food additives containing aldehyde flavors include aldehyde components in the following concentrations: isovaleraldehyde 8ppm, normal isoaldehyde 5ppm, acetal 26ppm, furfural 3ppm;

[0069] The food additives containing ketone flavors include ketone components in the following concentrations: 147ppm acetone, 89ppm 2-pentanone, and 5ppm 3-hydroxy-2-butanone; the dosage of the golden thread vine extract is 5% of the low-intoxication flavoring liquor; the various food additives are obtained by diluting edible alcohol, and the concentration of the edible alcohol is 50°; the preparation process of the golden thread vine extract is as follows: drying the golden thread vine at 80°C for 2h, crushing it through a 40-mesh sieve to obtain golden thread vine powder, soaking the golden thread vine powder in distilled water for 30min, adding distilled water at a ratio of 1:10, ultrasonically extracting for 3h, filtering, concentrating and cooling the filtrate, centrifuging it at 4000rmin for 15min, taking the supernatant and freeze-drying it to obtain the golden thread vine extract.

[0070] The preparation process of the low-intoxication flavoring liquor is as follows:

[0071] S1, adjusting the alcohol content of edible alcohol to 50° with deionized water to obtain reduced alcohol;

[0072] S2, various food additives, roxburghii extract, and reduced-proof alcohol in S1 are mixed and stirred;

[0073] S3, aging S2 for 50 hours, filtering, and obtaining low-intoxication flavored liquor.

[0074] Example 4

[0075] A low-intoxication flavoring liquor, wherein the low-intoxication flavoring liquor is prepared by mixing edible alcohol, food additives and anoectochilus roxburghii extract;

[0076] The food additives containing alcohol flavor include the following concentrations of alcohol components: 3-methylmercaptopropanol 38ppm, sec-butyl alcohol 19ppm, n-propyl alcohol 70ppm, isobutyl alcohol 12ppm, n-butyl alcohol 48ppm, n-pentanol 3ppm, S-type 2,3-butylene glycol 1ppm, 1,2-propylene glycol 5ppm;

[0077] Among the food additives, the food additives containing acid flavors include the following concentrations of acid components: acetic acid 185ppm, caproic acid 110ppm, propionic acid 9ppm, L-lactic acid 90ppm, butyric acid 15ppm, n-valeric acid 3ppm, heptanoic acid 3ppm;

[0078] Among the food additives, the food additives containing ester flavors include ester components in the following concentrations: 48ppm of ethyl propionate, 650ppm of ethyl acetate, 170ppm of ethyl D-lactate, 45ppm of ethyl valerate, 8ppm of ethyl formate, 55ppm of ethyl butyrate, 470ppm of ethyl caproate, and 3ppm of ethyl caprylate;

[0079] Among the food additives, the food additives containing pyrazine flavors include the following concentrations of pyrazine components: tetramethylpyrazine 18 ppm;

[0080] Among the food additives, the food additives containing aldehyde flavors include aldehyde components in the following concentrations: isovaleraldehyde 9 ppm, normal isoaldehyde 4 ppm, furfural 4 ppm, acetal 9 ppm;

[0081] The food additives containing ketone flavors include ketone components in the following concentrations: 140ppm acetone, 75ppm 2-pentanone, and 2ppm 3-hydroxy-2-butanone; the dosage of the golden thread vine extract is 7% of the low-intoxication flavoring liquor; the various food additives are obtained by diluting edible alcohol, and the concentration of the edible alcohol is 50°; the preparation process of the golden thread vine extract is as follows: drying the golden thread vine at 80°C for 2h, crushing it through a 40-mesh sieve to obtain golden thread vine powder, soaking the golden thread vine powder in distilled water for 30min, adding distilled water at a ratio of 1:10, ultrasonically extracting for 3.5h, filtering, concentrating and cooling the filtrate, centrifuging it at 4000rmin for 15min, taking the supernatant and freeze-drying it to obtain the golden thread vine extract.

[0082] The preparation process of the low-intoxication flavoring liquor is as follows:

[0083] S1, adjusting the alcohol content of edible alcohol to 50° with deionized water to obtain reduced alcohol;

[0084] S2, various food additives, roxburghii extract, and reduced-proof alcohol in S1 are mixed and stirred;

[0085] S3, aging S2 for 48 hours, filtering, and obtaining low-intoxication flavored liquor.

[0086] Comparative Example 1

[0087] The low intoxication flavoring liquor comparative proportion is prepared by mixing edible alcohol and food additives;

[0088] The food additives containing alcohol flavor include the following concentrations of alcohol components: 33ppm methanol, 8ppm sec-butyl alcohol, 77ppm n-propyl alcohol, 12ppm isobutyl alcohol, 19ppm 2-pentanol, 48ppm n-butyl alcohol, 25ppm isoamyl alcohol, 2ppm n-pentanol, 29ppm n-hexanol, 1ppm 2,3-butanediol, and 18ppm active amyl alcohol;

[0089] Among the food additives, the food additives containing acid flavors include the following concentrations of acid components: acetic acid 247ppm, butyric acid 14ppm, caproic acid 184ppm, heptanoic acid 6ppm;

[0090] The food additives containing ester flavors include ester components in the following concentrations: 36 ppm ethyl valerate, 16 ppm ethyl formate, 920 ppm ethyl acetate, 42 ppm ethyl butyrate, 699 ppm ethyl caproate, 7 ppm ethyl heptanoate, 158 ppm ethyl lactate, 8 ppm ethyl caprylate; 7 ppm ethyl palmitate, 4 ppm ethyl oleate, 9 ppm ethyl linoleate;

[0091] Among the food additives, the food additives containing aldehyde flavors include aldehyde components in the following concentrations: acetaldehyde 10ppm, acetal 11ppm, isovaleraldehyde 16ppm, furfural 6ppm;

[0092] The food additives containing ketone flavors include ketone components in the following concentrations: 144 ppm acetone, 88 ppm 2-pentanone;

[0093] The preparation process of the above low intoxication flavoring liquor comparative example is as follows:

[0094] S1, adjusting the alcohol content of edible alcohol to 50° with deionized water to obtain reduced alcohol;

[0095] S2. Mix and stir various food additives with reduced alcohol;

[0096] S3, aging S2 for 40 hours, filtering, and obtaining low-intoxication flavored liquor.

[0097] The above-mentioned Examples 1 to 4 all prepared a low-intoxication flavoring liquor. In order to further study the efficacy of the low-intoxication flavoring liquor, we conducted the following experiments.

[0098] 1. Effects of Monomeric Flavor Components on ADH and ALDH Activities in Vitro

[0099] 1.1 Determination of the concentration of monomeric flavor components

[0100] A single flavor component of a specific concentration is prepared according to each flavor component in Table 1 using 50% vol special grade edible alcohol.

[0101] Table 1 Ratio of flavor components of traditional Luzhou-flavor liquor

[0102]

[0103]

[0104] 1.2 In vitro determination of the effect on ADH activity

[0105] 70 μL of Tris-HCl buffer (pH 8.8), 5 mmol / L oxidized coenzyme I (NAD + ) 60μL, 0.3mol / L ethanol solution 30μL, then add 20μL of each flavor component in Table 1, deionized water as the blank group, incubate at 37℃ for 5min; add 20μL of 5U / mL ADH, shake and mix, incubate for 3min, measure the absorbance at 340nm, and calculate the activation rate and inhibition rate of each flavor component on ADH, where the calculation formula of activation rate and inhibition rate is as follows:

[0106]

[0107] 1.3 In vitro determination of the effect on ALDH activity

[0108] First, add 60 μL of Tris-HCl buffer (pH 8.8) and 5 mmol / L oxidized coenzyme I (NAD + ) 20μL, 100mmol / L acetaldehyde solution 20μL, 1mol / L mercaptoethanol 20μL, 10% pyrazole 20μL, 3mol / L potassium chloride 20μL, then add 20μL of each flavor component in Table 1, deionized water is used as a blank group, incubate at 37℃ for 20min, add 20μL of 5U / mL ALDH after incubation, mix well, incubate at 37℃ for 5min, measure the absorbance at 340nm, and calculate the activation rate and inhibition rate of each flavor component on ALDH, where the calculation formula of activation rate and inhibition rate is as follows:

[0109]

[0110] 1.3 Results of in vitro determination of the effects of monomeric flavor components on ADH and ALDH activities

[0111] 1.3.1 Effects of ester flavor components on ADH and ALDH activities in vitro

[0112] Monomers were prepared according to the ester composition of Luzhou-flavor liquor and their effects on ADH and ALDH activities in vitro were studied. Figure 1 and Figure 2 As shown, Figure 1 The results of the effects on ADH activity in vitro are as follows. Figure 2 The results are for the effects on ALDH activity in vitro. Figure 1 and Figure 2The results show that ethyl hexanoate and ethyl palmitate have an inhibitory effect among the ester components, with inhibition rates of 16.3% and 16.6% respectively, while ethyl propionate has an activating effect, with an activation rate of 17.3%; most of the esters in liquor exist in the form of ethyl esters, which have a fruity aroma, among which ethyl hexanoate is the main flavor component of Luzhou-flavor liquor, but excessive ethyl hexanoate has a certain inhibitory effect on ADH. Although ethyl propionate is not the main ester component of Luzhou-flavor liquor, it has an activating effect when the mass concentration in the wine reaches 20mg / L; esters have an activating effect on ALDH at the content of the flavor composition of Luzhou-flavor liquor, and the activating effect of the main esters in Luzhou-flavor liquor is ethyl hexanoate>ethyl butyrate>ethyl acetate.

[0113] 1.3.2 Effects of acidic flavor components on ADH and ALDH activities in vitro

[0114] Luzhou-flavor liquor is rich in acidic flavor components. In addition, short-chain fatty acids in liquor have the potential to reduce alcohol-induced liver damage. The effects of single acid substances on ADH and ALDH activities in vitro are as follows: Figure 3 and Figure 4 As shown, Figure 3 The results of the effects on ADH activity in vitro are as follows. Figure 4 The results are for the effects on ALDH activity in vitro. Among the acid components in Luzhou-flavor liquor, formic acid, acetic acid, isobutyric acid, caproic acid and octanoic acid have an inhibitory effect on ADH, among which 500 mg / L acetic acid has an inhibition rate of 12.1% on ADH; among the acid components, acetic acid, valeric acid and caproic acid have an inhibitory effect on ALDH, among which 20 mg / L valeric acid has an inhibition rate of 31.5%, and other acids have an activating effect on ALDH, among which 10 mg / L propionic acid has an activation rate of 52.7% on ALDH. The acid flavor components in Luzhou-flavor liquor are beneficial to improving the taste, but different acids have different effects on the activity of ADH and ALDH, so it is necessary to appropriately reduce acetic acid and caproic acid and increase the content of propionic acid.

[0115] 1.3.3 Effects of alcohol flavor components on ADH and ALDH activities

[0116] Alcohol flavor components include higher alcohols and polyols with three or more carbon atoms, which are important aroma and flavor substances in liquor. Excessive content of higher alcohols is generally considered to be one of the main causes of alcohol intoxication. The mechanism of action is related to its slower oxidation rate in the human body than ethanol, its strong anesthetic effect on the human body, and its inhibitory effect on the metabolism of ethanol. Figure 5 and Figure 6 As shown, Figure 5 The results of the effects on ADH activity in vitro are as follows. Figure 6The results are for the effects on ALDH activity in vitro. Among the alcohols, furfuryl alcohol, 2-pentanol, isopentanol and n-octanol have an inhibitory effect on ADH, among which 10 mg / L furfuryl alcohol has an inhibition rate of 67.9% on ADH, and 250 mg / L isopentanol has an inhibition rate of 34.5% on ADH; except n-butanol, other alcohols have an activating effect on ALDH, among which 20 mg / L 3-methylthiopropanol and β-phenylethanol have an activation rate of 31.8% and 37.6% on ALDH. Therefore, it is necessary to control the addition of furfuryl alcohol, appropriately reduce the content of isopentanol, and increase the content of 3-methylthiopropanol and β-phenylethanol.

[0117] 1.3.4 Effects of chiral flavor components on ADH and ALDH activities

[0118] The ethyl lactate and lactic acid molecules in liquor contain asymmetric carbon atoms, and there are two configurations, D and L. In addition to the R and S configurations, 2,3-butanediol also has a 2,3-butanediol mesomorph. Studies have shown that the D / L ratio of ethyl lactate in Luzhou-flavor liquor is about 2.5, and the RS of 2,3-butanediol is about 70. The D / L ratio of lactic acid in different flavor liquors is between 0.5-15, with large differences. The effects of flavor components with different configurations in Luzhou-flavor liquor on ADH and ALDH are as follows: Figure 7 and Figure 8 As shown, Figure 7 The results of the effects on ADH activity in vitro are as follows. Figure 8 The results are for the effects on ALDH activity in vitro. Both D-type and L-type lactic acid have inhibitory effects on ADH and ALDH, but the inhibitory effect of L-type lactic acid is significantly weaker than that of D-type lactic acid. The inhibition rates of 300 mg / L D-type lactic acid on ADH and ALDH are 49.8% and 96.4%, respectively; D-type ethyl lactate has an activating effect on both ADH and ALDH, while L-type ethyl lactate has an inhibitory effect on ADH and ALDH; S-type 2,3-butanediol has a certain activating effect on ADH and ALDH. The addition of lactic acid to flavor liquor should be mainly natural L-type lactic acid. In addition, in the design of the body of flavor liquor, D-type ethyl lactate and S-type 2,3-butanediol should be mainly used.

[0119] 1.3.5 Effects of pyrazine and aldehyde flavor components on ADH and ALDH activities

[0120] Effects of pyrazine and aldehydes on ADH and ALDH in vitro Fig. 9 and Fig.10 As shown, Fig. 9 The results of the effects on ADH activity in vitro are as follows. Fig.10 The results are for the effects on ALDH activity in vitro. Fig. 9 and Fig.10It can be seen that the content of pyrazine compounds in various types of liquor varies greatly. The content of pyrazine compounds is the highest in Maotai-flavor liquor, followed by Luzhou-flavor liquor. In vitro experiments show that pyrazine compounds have an activation effect on both ADH and ALDH. Among them, tetramethylpyrazine, a physiologically active ingredient in liquor, has an activation effect on key enzymes of ethanol metabolism in vitro. The activation rates of 10 mg / L tetramethylpyrazine on ADH and ALDH in vitro are 2.3% and 17.8%, respectively; 200 mg / L acetal has an inhibitory effect on ADH in vitro, with an inhibition rate of 16.8%, but the activation rate of ALDH is 19.1%. During the storage of liquor, acetaldehyde and ethanol can condense into acetal. In addition to making the liquor softer and more coordinated, acetal compounds can also inhibit the conversion of ethanol into acetaldehyde, while accelerating the decomposition of acetaldehyde, thereby reducing the accumulation of acetaldehyde in the blood and reducing the degree of drunkenness.

[0121] 2. Design of body and determination of flavor components of low-intoxication flavored liquor

[0122] By comparing the effects of different flavor ingredients on the activities of ADH and ALDH, in the design of the body of low-intoxication flavored liquor, it is necessary to reduce ethyl caproate, increase ethyl propionate, add ethyl D-lactate, remove ethyl palmitate, ethyl oleate, and ethyl linoleate; reduce acetic acid and caproic acid, increase propionic acid, and add L-lactic acid; remove isopentanol and 2-pentanol, and increase 3-methylmercaptopropanol; add tetramethylpyrazine and acetal, so that the low-intoxication flavored liquor can reduce the inhibitory effect on ADH and ALDH, increase the activating effect on ADH and ALDH, and solve the problem of easy intoxication of flavored liquor.

[0123] The flavoring liquor in comparative example 1 was taken as control group 1, and two kinds of Luzhou-flavor liquor purchased in the market were taken as control group 2 and control group 3 and embodiment 3, respectively, and the main flavor components in the samples were qualitatively and quantitatively analyzed by gas chromatography, and the results are shown in Table 2. The gas chromatography conditions are as follows: capillary column DB-WAX UI 30m×0.250mm×0.25μm; temperature program: starting temperature 30°C, hold for 3min, increase to 60°C at 2°C / min, hold for 4min, increase to 210°C at 6°C / min, hold for 20min; carrier gas high-purity nitrogen, injection volume 1μL; injection port temperature: 230°C, detector temperature 240°C; quantitative analysis was performed with tert-amyl alcohol, n-amyl acetate and 2-ethylbutyric acid as internal standards.

[0124] Table 2 Identification of ingredients of different liquors

[0125]

[0126]

[0127]

[0128] Note: Detection limit 0.5 mg·L-1; means not detected.

[0129] 3. Effects of different plant extracts on ADH and ALDH activities

[0130] 3.1 Plant extract screening

[0131] Pueraria root, Hovenia dulcis, Anoectochilus roxburghii, Calendula officinalis, Pueraria flower, Herba schizonepetae, and Bitter Melon were dried at 80℃ for 2h, crushed in a grinder and passed through a 40-mesh sieve to obtain Pueraria root powder, Hovenia dulcis powder, Anoectochilus roxburghii powder, Calendula officinalis powder, Pueraria flower powder, Herba schizonepetae powder, and Bitter Melon powder, respectively. Take 5.0kg of each sample, soak for 30min, add distilled water at a ratio of 1:10, ultrasonically extract for 3h, filter, collect the filtrate, concentrate and cool, and centrifuge at 4000r / min for 15min. Take the supernatant and freeze-dry to obtain Pueraria root extract, Hovenia dulcis extract, Anoectochilus roxburghii extract, Calendula officinalis extract, Pueraria flower extract, Herba schizonepetae extract, and Bitter Melon extract, respectively. The effects on ADH and ALDH activities were determined by methods 1.2 and 1.3, respectively, and the results are as follows Fig.11 As shown. Fig.11 It can be seen that the water extracts of Hovenia dulcis, Roxb. roxb. and Calendula officinalis have a high activation rate for ADH, while the water extract of Pueraria lobata has an inhibitory effect on ADH; the seven extracts all have different degrees of inhibitory effect on ALDH, among which the inhibitory effect of Roxb. roxb. extract and bitter melon extract on ALDH is significantly lower than that of other extracts (P<0.05). Based on the experimental results of the effects on ADH and ALDH activity, the Roxb. roxb. extract has a high activation rate for ADH and a low inhibition degree for ALDH.

[0132] 3.2 Effect of the amount of roxburghii extract added on the sensory evaluation of liquor

[0133] The low-intoxication liquor in Example 3 was selected, and a sensory evaluation was performed on the liquor in which the extract of Anoectochilus roxburghii accounted for 1%, 3%, 5%, 7% and 9% of the total weight of the low-intoxication liquor. The sensory evaluation method refers to the method of GB / T 33405-2016 "Terminology for Sensory Evaluation of Liquor". The sensory evaluation team consists of 10 people, including 7 students who are members of the professionally trained evaluation interest group, 1 first-level taster, and 2 second-level or above tasters. A 9-point scale is used to describe the degree of sensory characteristics, where 1-3 points indicate weak and short, 4-6 points indicate medium, and 7-9 indicate strong and long. Description of characteristics: cellar aroma, transparency, color; description of taste characteristics: mellow sweetness, aftertaste, foreign flavors, and softness. The results are as follows Fig.12 As shown, from Fig.12 It can be seen that when the amount of roxburghii extract added exceeds 7%, the sensory characteristics of the flavored liquor change significantly, the color becomes yellower, a foreign taste appears, and the softness decreases. Therefore, the amount of roxburghii extract added is 5%.

[0134] 4. Effects of low-intoxication flavoring liquor on ADH and ALDH activities in vitro and evaluation of comfort

[0135] 4.1 Effects on ADH and ALDH Activities in Vitro: The low-intoxication liquor in Example 3, the liquor in control group 1, control group 2 and control group 3 were respectively subjected to in vitro determination of their effects on ADH and ALDH activities using methods 1.2 and 1.3. The results are shown in Table 4.

[0136] 4.2 Comfort evaluation: There are 10 volunteers in total, male, aged 18-25 years old, who were drunk by collecting their willingness and conducting questionnaire surveys in the early stage, and the amount of alcohol consumed by the volunteers was more than 200mL of 50%vol liquor. The amount of alcohol consumed in this test was uniformly 50mL of 50%vol liquor, and the "Informed Consent Form" was signed before the test. Evaluation steps: breakfast at 8 o'clock in the morning, no more eating or strenuous exercise except drinking water after breakfast, lunch at 12 o'clock, during which time 50mL of liquor in Example 3, the control group, comparative example 1 and comparative example 2 were consumed, and then 100mL of distilled water was used to rinse the mouth. At 30min, 60min, 90min and 120min after drinking, the ethanol mass concentration in human breath was measured using a breath alcohol content detector, and the ethanol AUC was calculated. The comfort level was calculated using the special edible alcohol with an alcohol content of 50%vol as the control group, and the results are shown in Table 3. Among them, the calculation formula for the comfort index after drinking liquor is as follows:

[0137]

[0138] Table 3 Effects of different liquors on ADH and ALDH activities in vitro and evaluation of comfort

[0139]

[0140]

[0141] As can be seen from Table 3, the main flavor components in the four wine samples all have a certain inhibitory effect on ADH activity in vitro. Compared with the control group 2, the low-intoxication flavored liquor has a significant difference in the ADH inhibition rate (P < 0.05); the activation rate of ALDH by low-intoxication flavored liquor is significantly higher than that of control groups 1 to 3 (P < 0.05); the after-drinking comfort of low-intoxication flavored liquor is evaluated by the ethanol clearance rate of volunteers after drinking. The after-drinking comfort of low-intoxication flavored liquor is the best, which is significantly higher than that of control groups 1 to 3 (P < 0.05).

[0142] The present invention studies the effects of different food additives and golden thread lotus extract on the activities of ADH and ALDH in vitro, and obtains the flavor component ratio of low-intoxication liquor. In vitro experiments show that low-intoxication flavoring liquor has a significant difference in the inhibition rate of ADH (P < 0.05), the inhibition rate is only 4.23%, and the activation rate of ALDH is significantly higher than that of control group 1, control group 2 and control group 3 (P < 0.05), and the activation rate is as high as 40.95%; the results of the volunteer comfort evaluation show that the low-intoxication flavoring liquor has the best comfort after drinking, which is significantly higher than that of control group 1, control group 2 and control group 3 (P < 0.05), and the comfort index reaches 141.94%.

[0143] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A low intoxication flavoring liquor, characterized in that: The low-intoxication flavoring liquor is prepared by mixing edible alcohol, food additives and roxburghii extract; The food additives include food additives containing alcohol flavors, food additives containing acid flavors, food additives containing ester flavors, food additives containing pyrazine flavors and food additives containing aldehyde flavors; The food additive containing alcohol flavor includes the following alcohol components: 3-methylmercaptopropanol; In the low-intoxication flavoring liquor, the concentration of 3-methylmercaptopropanol is 30-40 ppm; The food additives containing acid flavors include the following acid components: acetic acid, caproic acid, propionic acid, and L-lactic acid; In the low-intoxication flavored liquor, the concentration of acetic acid is 100-150 ppm, the concentration of caproic acid is 100-150 ppm, the concentration of propionic acid is 5-15 ppm, and the concentration of L-lactic acid is 80-100 ppm; The food additive containing ester flavor includes the following ester components: ethyl propionate, ethyl acetate, and ethyl D-lactate; In the low-intoxication flavoring liquor, the concentration of ethyl propionate is 30-50 ppm, the concentration of ethyl acetate is 600-915 ppm, and the concentration of ethyl D-lactate is 150-200 ppm; The food additive containing pyrazine flavor includes the following pyrazine components: tetramethylpyrazine; in the low-intoxication flavoring liquor, the concentration of tetramethylpyrazine is 7-20 ppm; The food additive containing aldehyde flavor includes the following aldehyde components: acetal; in the low-intoxication flavoring liquor, the concentration of acetal is 5 to 26 ppm; The dosage of the roxburghii extract is 1-9% of the total mass of the low-intoxication flavoring liquor.

2. The low intoxication flavoring liquor according to claim 1, characterized in that: The food additives containing alcohol flavor also include the following alcohol components: sec-butyl alcohol, n-propyl alcohol, isobutyl alcohol, n-butyl alcohol, n-pentanol, 2,3-butylene glycol, 1,2-propylene glycol; the 2,3-butylene glycol is S-type 2,3-butylene glycol; In the low-intoxication flavored liquor, the concentration of secondary butanol is 10-20 ppm, the concentration of normal propanol is 60-80 ppm, the concentration of isobutanol is 10-20 ppm, the concentration of normal butanol is 30-50 ppm, the concentration of normal pentanol is 0-5 ppm, the concentration of 2,3-butanediol is 0-5 ppm, and the concentration of 1,2-propylene glycol is 0-5 ppm.

3. The low intoxication flavoring liquor according to claim 1, characterized in that: The food additives containing acid flavors also include the following acid components: butyric acid, n-valeric acid, and heptanoic acid; In the low-intoxication flavored liquor, the concentration of butyric acid is 10-20 ppm, the concentration of valeric acid is 0-7 ppm, and the concentration of heptanoic acid is 0-5 ppm.

4. The low intoxication flavoring liquor according to claim 1, characterized in that: The food additive containing ester flavor also includes the following ester components: ethyl valerate, ethyl isovalerate, ethyl formate, ethyl butyrate, ethyl caproate, and ethyl octanoate; In the low-intoxication flavored liquor, the concentration of ethyl valerate is 30-50 ppm, the concentration of ethyl isovalerate is 0-5 ppm, the concentration of ethyl formate is 5-16 ppm, the concentration of ethyl butyrate is 40-60 ppm, the concentration of ethyl hexanoate is 400-500 ppm, and the concentration of ethyl octanoate is 0-7 ppm.

5. The low intoxication flavoring liquor according to claim 1, characterized in that: The food additive containing aldehyde flavor also includes the following aldehyde components: isovaleraldehyde, normal isoaldehyde, furfural; In the low-intoxication flavoring liquor, the concentration of isovaleraldehyde is 5 to 10 ppm, the concentration of normal isoaldehyde is 0 to 5 ppm, and the concentration of furfural is 0 to 5 ppm; The food additives also include food additives containing ketone flavors; The food additive containing ketone flavor includes the following ketone components: acetone, 2-pentanone, and 3-hydroxy-2-butanone; In the low-intoxication flavored liquor, the concentration of acetone is 120-150 ppm, the concentration of 2-pentanone is 70-90 ppm, and the concentration of 3-hydroxy-2-butanone is 0-5 ppm.

6. The low intoxication flavoring liquor according to claim 1, characterized in that: The preparation method of the roxburghii extract is as follows: The roxburghii roxburghii is crushed, soaked, ultrasonicated, filtered, concentrated, and then the supernatant is taken and freeze-dried to obtain the roxburghii roxburghii extract.

7. The low intoxication flavoring liquor according to claim 6, characterized in that: The soaking time is 30 to 40 minutes; the ultrasonic time is 3 to 3.5 hours.

8. A method for preparing a low-intoxication flavoring liquor, characterized in that: The following steps are involved: Adjust the alcohol content of edible alcohol to obtain reduced alcohol; The various food additives in claim 1 are mixed with a nephrite extract and reduced alcohol, stirred, aged, and filtered to obtain a low-intoxication flavored liquor; The alcohol content of the reduced alcohol is 50°.

9. The method for preparing a low-intoxication flavoring liquor according to claim 8, characterized in that: The aging time is 40 to 50 hours.

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