Formula of vintage blending agent for white spirit and application of vintage blending agent

Abstract

The invention relates to a vintage blending agent formula for white spirit and application of the vintage blending agent formula. The formula comprises the following components: 20 to 30 parts of ethyl acetate, 0.8 to 1.9 parts of n-propyl alcohol, 0.3 to 0.7 part of sec-butyl alcohol, 5 to 7 parts of acetaldehyde, 1 to 3 parts of ethyl formate, 4 to 6 parts of acetal, 0.5 to 1 part of isobutanol, 0.4 to 0.8 part of n-butyl alcohol, 5 to 10 parts of ethyl butyrate, 5 to 8 parts of isoamyl alcohol, 0.2 to 0.5 part of n-amyl alcohol, 0.8 to 1.2 parts of ethyl valerate, 20 to 28 parts of ethyl lactate, 0.1 to 0.3 part of n-hexyl alcohol, 20 to 30 parts of ethyl hexanoate, 4 to 8 parts of hexanoic acid and 2 to 7 parts of lactic acid. 0.8-1.6 parts of formic acid and 1-2 parts of butyric acid. The blending agent disclosed by the invention can be used for improving the taste and aroma of the white spirit, making up the wine taste and increasing the layering sense of the white spirit, and the specific wine aroma or flavor of 5 years, 10 years, 20 years and 50 years can be achieved by adding the blending agent, so that the final quality of the white spirit is improved. Starting from an enzymolysis technology, in combination with a formula of a product and reasonable proportion blending, the taste, aroma and quality of baijiu of different brands and types are improved, and the baijiu vintage blending agent compound is remarkable in improvement effect and has a wide market prospect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a vintage wine blending agent formula for improving the flavor and quality of wine and application thereof. Background Art

[0002] In the process of wine production, the flavor and quality of the wine are crucial to the market acceptance and consumer satisfaction of the product. In the traditional wine production process, the flavor and quality of the wine mainly rely on natural aging, which is a time-consuming and costly process. In the brewing process, the factors affecting the quality of liquor are very complex and difficult to control, resulting in inconsistencies in liquor produced in different batches and different cellars. In order to achieve the same quality and taste of the brewed liquor, it is necessary to blend it with liquor of different aroma qualities to make it consistent. Traditional liquor is blended with flavoring wine, which is critical in the blending process of vintage wine. However, most flavoring wines are prepared by fermentation, with a complex preparation process and a long preparation cycle.

[0003] In recent years, people have begun to try to use fermented seasonings or other fermented foods for seasoning; they have also extracted seasoning liquids suitable for liquor seasoning from abundant fruits, Chinese herbs, and wild plant resources. In addition, the chemical composition of liquor compound flavoring products on the market is relatively simple, lacking substances that are relatively small in content in liquor but play an important role in aroma and taste. Therefore, the seasoning effect is not good.

[0004] In summary, it is necessary to develop a flavoring agent for blending raw liquor, which can rapidly age the raw liquor after blending while ensuring the quality of the liquor, enrich the aroma and taste of the raw liquor, and achieve the quality of vintage liquor. From the perspective of enzymatic reactions in liquor fermentation technology, it is very necessary to use enzymatic hydrolysis technology or safe and practical products under enzymatic hydrolysis technology in the blending of vintage liquor. Summary of the invention

[0005] In order to solve the above technical problems, the present invention discloses a formula for a liquor vintage wine blending agent, which aims to make the effect of the flavoring and seasoning liquid more suitable through a reasonable formula, promote the flavoring and seasoning procedures in the liquor brewing process, and make the base liquor age quickly. The base liquor after rapid aging has the characteristics of pure fragrance, sweet and mellow or refreshing aftertaste, which not only reduces the operating cost of the enterprise, but also meets the market demand of the liquor.

[0006] In order to achieve the above technical effects, the technical solution adopted by the present invention is:

[0007] A formula for a liquor vintage blending agent, comprising the following components by weight:

[0008] 20-30 parts of ethyl acetate, 0.8-1.9 parts of n-propanol, 0.3-0.7 parts of sec-butanol, 5-7 parts of acetaldehyde, 1-3 parts of ethyl formate, 4-6 parts of acetal, 0.5-1 parts of isobutanol, 0.4-0.8 parts of n-butanol, 5-10 parts of ethyl butyrate, 5-8 parts of isopentanol, 0.2-0.5 parts of n-pentanol, 0.8-1.2 parts of ethyl valerate, 20-28 parts of ethyl lactate, 0.1-0.3 parts of n-hexanol, 20-30 parts of ethyl caproate, 4-8 parts of caproic acid, 2-7 parts of lactic acid, 0.8-1.6 parts of formic acid, and 1-2 parts of butyric acid.

[0009] In this formula, the characteristics and functions of some components are as follows:

[0010] Ethyl caproate has the aroma of koji and pineapple, and is used to prepare food and tobacco flavors and to flavor koji wine. It is the main aroma of Luzhou-flavor liquor.

[0011] Ethyl lactate has a strong wine aroma.

[0012] Ethyl formate has a spicy and pungent taste and a pineapple-like fruity aroma, as well as a strong rum-like aroma and a slightly bitter taste.

[0013] Ethyl acetate has a strong ether-like odor and a clear, slightly fruity wine aroma.

[0014] As a preferred solution, the formulation can use the following components in the following proportions by weight:

[0015] 28 parts of ethyl acetate, 1.8 parts of n-propanol, 0.6 parts of sec-butanol, 6 parts of acetaldehyde, 2 parts of ethyl formate, 5.5 parts of acetal, 0.9 parts of isobutanol, 0.7 parts of n-butanol, 9 parts of ethyl butyrate, 7.5 parts of isopentanol, 0.4 parts of n-pentanol, 1.0 parts of ethyl valerate, 25 parts of ethyl lactate, 0.2 parts of n-hexanol, 28 parts of ethyl caproate, 6 parts of caproic acid, 5 parts of lactic acid, 0.12 parts of formic acid, and 1.5 parts of butyric acid.

[0016] As a preferred solution, the formulation can use the following components in the following proportions by weight:

[0017] 26 parts of ethyl acetate, 1.2 parts of n-propanol, 0.5 parts of sec-butanol, 5.5 parts of acetaldehyde, 1.5 parts of ethyl formate, 5 parts of acetal, 0.8 parts of isobutanol, 0.6 parts of n-butanol, 8 parts of ethyl butyrate, 7 parts of isopentanol, 0.2 parts of n-pentanol, 0.9 parts of ethyl valerate, 24 parts of ethyl lactate, 0.15 parts of n-hexanol, 25 parts of ethyl caproate, 5 parts of caproic acid, 4 parts of lactic acid, 0.9 parts of formic acid, and 1 part of butyric acid.

[0018] As a preferred solution, the formula can use the following proportions of components by weight: 28 parts of ethyl acetate, 1.8 parts of n-propanol, 0.6 parts of sec-butanol, 5.5 parts of acetaldehyde, 1.5 parts of ethyl formate, 5 parts of acetal, 0.8 parts of isobutanol, 0.6 parts of n-butanol, 8 parts of ethyl butyrate, 7 parts of isopentanol, 0.2 parts of n-pentanol, 0.9 parts of ethyl valerate, 26 parts of ethyl lactate, 0.15 parts of n-hexanol, 25 parts of ethyl caproate, 5 parts of caproic acid, 4 parts of lactic acid, 0.9 parts of formic acid, and 2 parts of butyric acid. The preparation method of the blending agent adopts enzymatic hydrolysis technology, with reference to the embodiment in Chinese patent 202411418060.5. Different flavors of flavoring agents are prepared by referring to the brewing process to prepare blending agent concentrates for seasoning. When the blending agent is used specifically, only one ten-thousandth is required to be added to the original wine.

[0019] Compared with the prior art, the beneficial effects of the present invention are that the liquor production process is simple and easy, the cycle is short, the production cost is low, the blending process is simple, and the market demand for high-end liquor can be met. DETAILED DESCRIPTION

[0020] Embodiments of the present invention include, but are not limited to, the following examples.

[0021] Embodiment 1

[0022] This embodiment discloses a formula for a sauce-flavor liquor flavoring and seasoning liquid, which uses the following components in proportion by weight:

[0023] 28 parts of ethyl acetate, 1.8 parts of n-propanol, 0.6 parts of sec-butanol, 6 parts of acetaldehyde, 2 parts of ethyl formate, 5.5 parts of acetal, 0.9 parts of isobutanol, 0.7 parts of n-butanol, 9 parts of ethyl butyrate, 7.5 parts of isopentanol, 0.4 parts of n-pentanol, 1.0 parts of ethyl valerate, 25 parts of ethyl lactate, 0.2 parts of n-hexanol, 28 parts of ethyl caproate, 6 parts of caproic acid, 5 parts of lactic acid, 0.12 parts of formic acid, and 1.5 parts of butyric acid.

[0024] Embodiment 2

[0025] This embodiment discloses a formula for a flavoring and seasoning liquid for a strong-flavor liquor, which uses the following components in proportion by weight:

[0026] 28 parts of ethyl acetate, 1.8 parts of n-propanol, 0.6 parts of sec-butanol, 6 parts of acetaldehyde, 2 parts of ethyl formate, 5.5 parts of acetal, 0.9 parts of isobutanol, 0.7 parts of n-butanol, 9 parts of ethyl butyrate, 7.5 parts of isopentanol, 0.4 parts of n-pentanol, 1.0 parts of ethyl valerate, 20 parts of ethyl lactate, 0.2 parts of n-hexanol, 26 parts of ethyl caproate, 6 parts of caproic acid, 4 parts of lactic acid, 0.12 parts of formic acid, and 1.5 parts of butyric acid.

[0027] Embodiment 3

[0028] This embodiment discloses a formula for a light-flavor liquor flavoring and seasoning liquid, which uses the following components in proportion by weight:

[0029] 20 parts of ethyl acetate, 1.8 parts of n-propanol, 0.6 parts of sec-butanol, 6 parts of acetaldehyde, 2 parts of ethyl formate, 5.5 parts of acetal, 0.9 parts of isobutanol, 0.7 parts of n-butanol, 8 parts of ethyl butyrate, 7.5 parts of isopentanol, 0.4 parts of n-pentanol, 1.0 parts of ethyl valerate, 25 parts of ethyl lactate, 0.2 parts of n-hexanol, 25 parts of ethyl caproate, 6 parts of caproic acid, 3 parts of lactic acid, 0.12 parts of formic acid, and 1.5 parts of butyric acid.

[0030] Embodiment 4

[0031] Experimental study on the function of enzymatic hydrolysis of vintage wine flavoring

[0032] The method for testing the function of flavoring agents is to add one ten-thousandth of flavoring agents to the new wine, and then mix them well. Finally, ask the wine taster to taste the wine.

[0033]

[0034] It is worth noting that, based on the above design principles, in order to solve the same technical problem, even if some insubstantial changes or modifications are made on the basis of the structure disclosed in the present invention, the technical solution adopted is still essentially the same as the present invention, so it should also be within the protection scope of the present invention.

Claims

1. A formula for liquor vintage blending agent, characterized in that: By weight, it is composed of the following components: 20-30 parts of ethyl acetate, 0.8-1.9 parts of n-propanol, 0.3-0.7 parts of sec-butanol, 5-7 parts of acetaldehyde, 1-3 parts of ethyl formate, 4-6 parts of acetal, 0.5-1 parts of isobutanol, 0.4-0.8 parts of n-butanol, 5-10 parts of ethyl butyrate, 5-8 parts of isopentanol, 0.2-0.5 parts of n-pentanol, 0.8-1.2 parts of ethyl valerate, 20-28 parts of ethyl lactate, 0.1-0.3 parts of n-hexanol, 20-30 parts of ethyl caproate, 4-8 parts of caproic acid, 2-7 parts of lactic acid, 0.8-1.6 parts of formic acid, and 1-2 parts of butyric acid.

2. A liquor vintage blending agent formula according to claim 1, characterized in that: By weight, it includes the following components: 28 parts of ethyl acetate, 1.8 parts of n-propanol, 0.6 parts of sec-butanol, 6 parts of acetaldehyde, 2 parts of ethyl formate, 5.5 parts of acetal, 0.9 parts of isobutanol, 0.7 parts of n-butanol, 9 parts of ethyl butyrate, 7.5 parts of isopentanol, 0.4 parts of n-pentanol, 1.0 parts of ethyl valerate, 25 parts of ethyl lactate, 0.2 parts of n-hexanol, 28 parts of ethyl caproate, 6 parts of caproic acid, 5 parts of lactic acid, 0.12 parts of formic acid, and 1.5 parts of butyric acid.

3. The formula of the liquor vintage blending agent according to claim 1, characterized in that: By weight, it includes the following components: 26 parts of ethyl acetate, 1.2 parts of n-propanol, 0.5 parts of sec-butanol, 5.5 parts of acetaldehyde, 1.5 parts of ethyl formate, 5 parts of acetal, 0.8 parts of isobutanol, 0.6 parts of n-butanol, 8 parts of ethyl butyrate, 7 parts of isopentanol, 0.2 parts of n-pentanol, 0.9 parts of ethyl valerate, 24 parts of ethyl lactate, 0.15 parts of n-hexanol, 25 parts of ethyl caproate, 5 parts of caproic acid, 4 parts of lactic acid, 0.9 parts of formic acid, and 1 part of butyric acid.

4. The formula of the liquor vintage blending agent according to claim 1, characterized in that: By weight, it includes the following components: 28 parts of ethyl acetate, 1.8 parts of n-propanol, 0.6 parts of sec-butanol, 5.5 parts of acetaldehyde, 1.5 parts of ethyl formate, 5 parts of acetal, 0.8 parts of isobutanol, 0.6 parts of n-butanol, 8 parts of ethyl butyrate, 7 parts of isopentanol, 0.2 parts of n-pentanol, 0.9 parts of ethyl valerate, 26 parts of ethyl lactate, 0.15 parts of n-hexanol, 25 parts of ethyl caproate, 5 parts of caproic acid, 4 parts of lactic acid, 0.9 parts of formic acid, and 2 parts of butyric acid.

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