Baijiu with high content of beta-damascone and linalool and preparation method thereof

Abstract

The preparation method comprises the following steps: by taking glutinous sorghum as a fermentation raw material, adding stevia rebaudiana, chimonanthus praecox, food-grade sodium alginate and distiller's yeast into the cooked and cooled glutinous sorghum together, and boxing and fermenting together to prepare the Baijiu with high content of beta-damascone and linalool. Beta-glucosidase contained in stevia rebaudiana and wintersweet flowers is immobilized by sodium alginate, so that the stability and tolerance of the beta-glucosidase are enhanced, and the content and activity of the beta-glucosidase in the distiller's yeast are improved; glucoside precursor substances in the brewing raw materials are subjected to enzymatic reaction under the action of beta-glucosidase, glucosidic groups are released to generate a certain precursor substance, and then the precursor substance is converted into terpene compounds such as beta-damascone, linalool and linalool oxide under the action of microorganisms and H < + >, so that the aroma and taste complexity of the prepared white spirit are improved, and the taste of the white spirit is improved. Through identification, the prepared white spirit has pleasant sweet fragrance and flower fragrance.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and particularly relates to a liquor with high beta-damascenone and linalool content and a preparation method thereof. Background Art

[0002] Terpenes are widely present in nature and have antiviral, antioxidant, and antiproliferative effects. In liquor, terpenes can improve its flavor and reduce alcohol damage. Among terpenes, β-Damascone belongs to C 13 Norisoprene compounds have pleasant aromas such as sweet and floral, and are widely found in distilled liquors, which have an important influence on the flavor of light-fragrance liquors. Linalool, also known as linalool, is a colorless or light yellow, volatile liquid found in a variety of plant essential oils. Linalool has good antibacterial activity and a sweet floral aroma. It can be used as a natural edible flavor and can also be used to prepare edible flavors. It is often used as a flavor enhancer and seasoning in the production and processing of food. In distilled liquors, β-damascenone and linalool exist in both free and glucoside-bound states.

[0003] Wintersweet, also known as wax wood, yellow plum, fragrant plum, wax flower, etc., belongs to the genus Wintersweet of the family Chimonaceae. According to the Compendium of Materia Medica by Li Shizhen of the Ming Dynasty, wintersweet can relieve heat and produce body fluid, stimulate appetite and relieve depression, detoxify and promote muscle growth, regulate qi and relieve cough; it can also be used to treat heat damage to body fluid, dizziness and vomiting, fullness of the wrist and abdomen, chest tightness and cough, and burns caused by water or fire. It contains a variety of aromatic substances and is one of the fragrant flowers for making high-grade scented tea. Stevia is a perennial herb of the family Asteraceae and the genus Stevia. The main component of stevia dry leaves is steviol glycoside, which is not only high in sweetness and low in calories, but also has certain pharmacological effects. It has been widely used as a medicine and diet. Both wintersweet and stevia are rich in β-glucosidase. Food grade sodium alginate is a byproduct of extracting iodine and mannitol from brown algae such as kelp or sargassum. Its molecule is composed of β-D-mannuronic acid and α-L-guluronic acid connected by (1→4) bonds. It is a natural polysaccharide with the stability, solubility, viscosity and safety required for pharmaceutical excipients. Sodium alginate has been widely used in the food industry and the pharmaceutical field.

[0004] The β-glucosidase in wintersweet and stevia is fixed on a sodium alginate carrier, which can improve the stability of β-glucosidase, improve its tolerance to glucose, alcohol and pH, increase the content and activity of β-glucosidase in the starter, hydrolyze the combined state of β-damascenone glucoside and linalool glucoside in the cooked sorghum to generate β-ionone, β-myrcene and geraniol, and further undergo oxidation, polymerization, isomerization, rearrangement and other chemical reactions under the action of microorganisms or during the distillation process to generate β-damascenone and linalool, effectively improving the sweetness and fruity aroma of liquor, and significantly improving the flavor quality of liquor. Summary of the invention

[0005] In view of the problem of insufficient enzyme activity of brewer's yeast in the prior art, the present invention provides a method for supplementing and improving the activity of β-glucosidase in the process of liquor brewing, which is to add stevia, wintersweet flower, and sodium alginate powder enzyme composition to the koji and mix them evenly, and then use them in the saccharification, culture, fermentation and distillation of the liquor brewing process to promote the hydrolysis of glucoside-bound precursor substances, produce terpene compounds such as β-damascenone and linalool, achieve the increase of β-damascenone and linalool content, improve the aroma and taste complexity of the liquor, and strengthen the sweet and floral flavor of the liquor.

[0006] The technical solution provided by the present invention is as follows:

[0007] A method for preparing liquor with high β-damascenone and linalool content, comprising the following steps:

[0008] (1) Drying and crushing stevia and wintersweet flowers;

[0009] (2) adding food-grade sodium alginate to the crushed stevia and wintersweet flowers to prepare an enzyme composition, wherein the weight ratio of stevia, wintersweet flowers and sodium alginate is 1:1:(1-2), and then uniformly mixing the enzyme composition with koji, wherein the amount of the enzyme composition is 1-5wt% of the total amount of the koji;

[0010] (3) soaking the glutinous sorghum in warm water and then steaming and gelatinizing;

[0011] (4) After the steamed and gelatinized glutinous sorghum is cooled, the steamed cooked and cooled husk is mixed in;

[0012] (5) adding the distiller's yeast mixed with the enzyme composition obtained in step (2) to the glutinous sorghum mixed with husks;

[0013] (6) Put the raw materials with koji into the box for saccharification for 30 to 30 hours, and control the temperature at 24°C to 28°C;

[0014] (7) uniformly mixing the mixed raw materials with distiller's grains to form a grain-fed mash for fermentation;

[0015] (8) Add the fermented mash to the distillation pot for distillation, open the steam valve, adjust the steam pressure, control the distillation time to 35-40 minutes, and collect the wine from the 6th to the 30th minute as the main wine.

[0016] Preferably, the enzyme composition is added to the brewing koji in the form of solid powder.

[0017] Preferably, in step (1), the stevia and wintersweet flowers are dried at 60° C. for 10 hours, cooled, and crushed into 10-20 meshes by a crusher for later use.

[0018] Preferably, the amount of the enzyme composition used in step (2) is 2.5-5wt% of the total amount of the koji.

[0019] Preferably, in step (3), the water temperature is controlled at 70°C to 77°C, and the static soaking time is 16h to 18h; the steaming and gelatinization step is: steaming the glutinous sorghum for 20 to 30 minutes, with an initial steaming pressure of 0.10MPa to 0.14MPa; then steaming for 5 to 20 minutes, with a cooking pressure of 0.05MPa to 0.07MPa.

[0020] Preferably, in step (4), the proportion of husk is 3.0% to 10.0% of the weight of glutinous sorghum.

[0021] Preferably, in step (5), the weight ratio of the distiller's yeast mixed with the enzyme composition to the brewing grain is 5%-12%.

[0022] Preferably, the fermentation time in step (7) is 7-35 days.

[0023] Preferably, in step (8), the steam pressure is adjusted to 0.02-0.06 MPa.

[0024] The present invention also provides liquor with high β-damascenone and linalool content prepared by the method, wherein the liquor includes liquors with different aromas such as Daqu fragrance and Xiaoqu fragrance.

[0025] Preferably, the content of β-damascenone in the liquor is above 16 μg / L, and the content of linalool is above 50 μg / L; more preferably, the content of β-damascenone is above 36 μg / L, and the content of linalool is above 62 μg / L.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The present invention adopts an enzyme composition composed of stevia, wintersweet flower, and sodium alginate enzyme and mixes it with koji for use in the liquor brewing process, which can significantly increase the content and activity of β-glucosidase in the fermentation agent in the liquor brewing process, promote the hydrolysis of glucoside-bound precursor substances, and increase the content of terpene compounds such as β-damascenone and linalool in the liquor by up to 180%, thereby improving the aroma and taste complexity of the liquor and strengthening the sweet and floral flavor of the liquor.

[0028] (2) Stevia and wintersweet flowers are rich in β-glucosidase, but the enzymatic activity of β-glucosidase is unstable. The stability and tolerance of β-glucosidase can be improved by the fixation of sodium alginate. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 is the internal standard method standard curve of β-damascenone, linalool and its oxide in Example 1;

[0030] Figure 2 GC-MS spectra of β-damascenone, linalool and its oxide and internal standard in Example 2;

[0031] Figure 3 GC-MS spectra of β-damascenone, linalool and its oxide and internal standard in Example 3;

[0032] Figure 4 The GC-MS spectra of β-damascenone, linalool and its oxide and internal standard in Comparative Example 1;

[0033] Figure 5 The GC-MS spectra of β-damascenone, linalool and its oxide and internal standard in Comparative Example 2;

[0034] Figure 6 The GC-MS spectra of β-damascenone, linalool and its oxide and internal standard in Comparative Example 3;

[0035] Figure 7 The GC-MS spectra of β-damascenone, linalool and its oxide and internal standard in Comparative Example 4;

[0036] Figure 8 It is a comparison chart of the contents of β-damascenone, linalool and its oxides in the liquor samples prepared in Example 2, Comparative Example 1 and Comparative Example 2, and in Example 3, Comparative Example 3 and Comparative Example 4;

[0037] Fig. 9 It is a sensory comparison diagram of the liquor samples prepared in Example 2, Comparative Example 1 and Comparative Example 2;

[0038] Fig.10 This is a sensory comparison chart of the liquor samples prepared in Example 3, Comparative Example 3 and Comparative Example 4. DETAILED DESCRIPTION

[0039] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention. If no specific techniques or conditions are specified in the examples, the techniques or conditions described in the literature in the art or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0040] Example 1: Methodological study on the determination of β-damascenone, linalool and its oxide content in liquor

[0041] 1.1 Reagents

[0042] One batch of liquor samples, numbered BJ1. Anhydrous ethanol, chromatographic grade reagent; sodium chloride, high-grade reagent; pure water is the first-level test water prepared by Option R7-Flex2.

[0043] Linalool, linalool oxide, and β-damascenone standards, with a purity greater than 99.0%, were purchased from Shanghai Anpu Laboratory Technology Co., Ltd.; linalool-d3 standards, with a purity greater than 99.0%, were purchased from Shanghai Secorui Biotechnology; and anisyl acetone, with a purity greater than 99.0%, was purchased from Sigma America.

[0044] Mixed standard working solution of linalool, linalool oxide and β-damascenone: Accurately weigh 0.010 mg each of linalool standard, linalool oxide standard and β-damascenone standard into a 10 mL volumetric flask, dilute to the mark with 10% ethanol solution to obtain a mixed standard working solution with concentrations of linalool, linalool oxide and β-damascenone of 1000 μg / L, respectively. Protect from light and refrigerate at 4°C.

[0045] Internal standard solution: Accurately weigh appropriate amounts of linalool-d3 and anisyl acetone into a 100-mL volumetric flask, dilute to the mark with anhydrous ethanol to prepare internal standard solutions with linalool-d3 and anisyl acetone concentrations of approximately 10 mg / L, respectively. Store in a refrigerator at 0°C to 4°C away from light.

[0046] 1.2 Instruments

[0047] The gas chromatograph-mass spectrometer (GC-MS) model was 7890-5977, purchased from Agilent Technologies Co., Ltd.; the multifunctional sample pretreatment platform model was MPS2, purchased from Gerstel, Germany; the solid phase microextraction head (SPME) fiber coating was (DVB / CAR / PDMS), the membrane thickness was 75 μm, and the fiber head length was 1 cm, purchased from Supelco, USA.

[0048] The water purifier model is Option R7-Flex2, purchased from Veolia Water Treatment Technology (Shanghai) Co., Ltd.

[0049] 1.3 Sample testing method

[0050] ① Dilute the prepared liquor with ultrapure water to an ethanol volume fraction of 8%, and take 8 mL of the dilution into a headspace bottle;

[0051] ② Add 10 μL of internal standard solution to the headspace bottle, with linalool-d3 as the internal standard for linalool and its oxides, and anisyl acetone as the internal standard for β-damascenone;

[0052] ③ Sodium chloride was added to the headspace bottle to saturate the solution, and the headspace bottle was placed in a 50°C incubator for 10 min. A DVB / CAR / PDMS solid phase microextraction fiber head (membrane thickness of 75 μm, fiber head length of 1 cm, pre-aged at 250°C for 30 min) was inserted and extracted at 50°C for 45 min.

[0053] ④ Use a nitroterephthalic acid modified polyethylene glycol (DB-FFAP) capillary chromatographic column, or a chromatographic column with similar performance, and analyze by gas chromatography-mass spectrometry with a desorption time of 5 minutes.

[0054] ⑤ Gas chromatography conditions: injection port temperature of 250°C, splitless injection, constant flow mode, flow rate of 1.0mL / min, injection volume of 1μL; carrier gas is high-purity helium with a purity of ≥99.999%; the initial column temperature is 40°C, maintained for 5 minutes, increased to 240°C at 3°C / min, and maintained for 5 minutes.

[0055] ⑥Mass spectrometry conditions: mass spectrometry ionization mode, electron bombardment source, energy 70 eV; quadrupole temperature 150 °C; ion source temperature 230 °C; transfer line temperature 280 °C; solvent delay 7 min; scanning mode: selected ion detection (SIM), parameters as shown in Table 1.

[0056] Table 1 Selected ion detection parameters (DB-FFAP)

[0057] Peak Compound Retention time / min Qualifier ion (m / z) Quantitative ion (m / z) 1 Linalool-1-oxide 29.539 59,67 93 2 Linalool-2-oxide 30.774 59,67,79 93 3 <![CDATA[Linalool-d3]]> 33.781 71,121 95 4 Linalool 33.960 71,121 93 5 β-Damascenone 44.470 123,192 177 6 Anisyl acetone 59.812 135,178 121

[0058] 1.4 Standard curve, detection limit and quantification limit

[0059] Pipette 0.00mL, 0.025mL, 0.050mL, 0.10mL, 0.25mL, 0.50mL, and 1.00mL of standard working solution into a 10mL volumetric flask, dilute to the mark with 10% ethanol solution, and mix well to obtain a series of standard working solutions BY1 to BY7; Pipette 8mL of the above standard working solution into a headspace bottle, add 10μL of internal standard solution, mix well, add sodium chloride to saturate the solution, cover the bottle cap, and analyze according to the above sample processing method and instrument conditions.

[0060] The standard curves were prepared with the peak area ratios of linalool oxide, linalool and linalool-d3, β-damascenone and anisyl acetone as the ordinate and the corresponding concentration ratio as the abscissa. The standard curves of linalool oxide, linalool and β-damascenone are shown in the attached figure. Figure 1 The detection limit (LOD) was calculated with a 3-fold signal-to-noise ratio (S / N=3), and the quantification limit (LOQ) was calculated with a 10-fold signal-to-noise ratio (S / N=10). The experimental results are shown in Table 2.

[0061] Table 2 Standard curves, limits of detection (LOD) and limits of quantification (LOQ) of β-damascenone, linalool oxide and its oxides

[0062]

[0063] 1.5 Determination

[0064] The sample solution and the standard solution were measured under the same instrument conditions, and the peak area A of linalool oxide, linalool, and β-damascenone was compared with the peak area A of the internal standard. f Substitute into the standard curve and calculate the content X of linalool oxide, linalool and β-damascenone in the sample.

[0065] 1.6 Calculation

[0066] The contents of linalool oxide, linalool and β-damascenone in the sample are calculated according to formula (1):

[0067]

[0068] Where:

[0069] X---the content of linalool oxide, linalool and β-damascenone in the sample, in micrograms per liter (μg / L);

[0070] X f ---The content of internal standard in the sample, in micrograms per liter (μg / L);

[0071] A---Chromatographic peak areas of linalool oxide, linalool and β-damascenone in the sample;

[0072] A f---Chromatographic peak area of ​​internal standard in the sample;

[0073] b---the intercept value of the standard curve;

[0074] k---the slope of the standard curve;

[0075] h--dilution multiple;

[0076] The calculated results were expressed as the arithmetic mean of two independent determination results obtained under repeatability conditions, with two decimal places retained.

[0077] 1.7 Repeatability Experiment

[0078] A total of 6 portions of liquor sample BJ1 were taken and marked as BJ1-1 to BJ1-6. The sample solutions were treated according to the above method, and the contents of linalool oxide, linalool, and β-damascenone were determined. The repeatability of the determination results was calculated, and the RSD values ​​were all less than 10%, indicating that the method had good repeatability. The specific calculation results are shown in Table 3.

[0079] Table 3 Repeatability experimental data results of β-damascenone, linalool oxide and its oxide

[0080]

[0081] 1.8 Accuracy Experiment

[0082] Accurately pipette 9 portions of sample BJ1 into 10mL volumetric flasks and label them as BJR1-1, BJR1-2 and BJR1-3, BJR2-1, BJR2-2 and BJR2-3, BJR3-1, BJR3-2 and BJR3-3. Add the mixed standard working solution of linalool oxide, linalool and β-damascenone in "Section 1.3" (the spike concentration is shown in Table 4) to the above 9 samples, then dilute to the mark with sample BJ-1, dilute with ultrapure water to 10% ethanol volume fraction, take 8mL of the dilution into the headspace bottle, add 10μL of internal standard solution, mix thoroughly, add sodium chloride to saturate, and other operations are the same as step 1.4.

[0083] The peak areas of oxidized linalool, linalool, β-damascenone and the corresponding internal standards were substituted into the standard curve to calculate the contents and recoveries of oxidized linalool, linalool and β-damascenone. The average recovery of oxidized linalool was 102.44% with an RSD value of 3.29%, the average recovery of linalool was 97.87% with an RSD value of 4.47%, and the average recovery of β-damascenone was 96.64% with an RSD value of 5.84%, indicating that the method had good accuracy. The specific calculation results are shown in Table 4.

[0084] Table 4 Detection results and recovery rates of β-damascenone, linalool and its oxides

[0085]

[0086]

[0087] Embodiment 2:

[0088] A method for preparing liquor with high β-damascenone and linalool content, comprising the following steps:

[0089] ⑴ Dry stevia and wintersweet flowers at 60℃ for 10 hours, and crush them into 10-20 mesh size after cooling for later use.

[0090] (2) The crushed stevia, wintersweet flower and food-grade sodium alginate are mixed in a weight ratio of 1:1:1 to form an enzyme composition.

[0091] ⑶ Add stevia, wintersweet flower and sodium alginate enzyme composition to Xiaoqu, the weight ratio of the enzyme composition to Xiaoqu is 2.5:100, mix well and set aside.

[0092] (4) Soak the brewing raw materials in warm water at a temperature of 75°C and allow to soak for 17 hours; then steam and gelatinize the raw materials, the steps being: steam the glutinous sorghum for 30 minutes at an initial steaming pressure of 0.12 MPa; then steam for 10 minutes at a cooking pressure of 0.06 MPa; then spread to cool, and mix in the steamed cooked and cold husks, the husk ratio being 5% of the weight of the glutinous sorghum; add the distiller's yeast that is evenly mixed with stevia, wintersweet flowers, and alginate enzyme composition, the distiller's yeast addition ratio being controlled to be 10%.

[0093] ⑸Put the raw materials with koji in the box for saccharification for 25 hours, and control the temperature at 26℃;

[0094] (6) Evenly mix the saccharified raw materials with the lees to form a grain mash, which is then transported into a tank truck for fermentation. The fermentation time is 16 days and the fermentation temperature is controlled at 30°C.

[0095] ⑺ Add the fermented mash to the distillation pot for distillation, open the steam valve, adjust the steam pressure to 0.05MPa, control the distillation time to 35 minutes, collect the wine separately in the first 5 minutes of distillation, and collect the wine from 6 to 30 minutes as the main wine.

[0096] The contents of β-damascenone, linalool and its oxides in the sample were determined according to the method flow in Example 1. The GC-MS spectra of β-damascenone, linalool and its oxides and the internal standard are shown in the attached figure. Figure 2 The measurement results are shown in Table 5 (a total of 10 groups of experiments were designed).

[0097] Table 5 Contents of β-damascenone, linalool and its oxide in Example 2

[0098]

[0099] Ten batches of liquor samples prepared using the above process were subjected to sensory evaluation and sensory quantitative description. The results are shown in Table 6.

[0100] Table 6 Sensory evaluation results of liquor samples in Example 2

[0101]

[0102]

[0103] Embodiment 3:

[0104] A method for preparing liquor with high β-damascenone and linalool content, comprising the following steps:

[0105] ⑴ Dry stevia and wintersweet flowers at 60℃ for 10 hours, and crush them into 10-20 mesh size after cooling for later use.

[0106] (2) The crushed stevia, wintersweet flower and food-grade sodium alginate are mixed in a weight ratio of 1:1:1 to form an enzyme composition.

[0107] ⑶ Add stevia, wintersweet flower and sodium alginate enzyme composition to Daqu, the weight ratio of the enzyme composition to Daqu is 5:100, mix well and set aside.

[0108] (4) Soak the brewing raw materials in warm water at a temperature of 75°C and allow to soak for 17 hours; then steam and gelatinize the raw materials, the steps being: steam the glutinous sorghum for 30 minutes at an initial steaming pressure of 0.12 MPa; then steam for 10 minutes at a cooking pressure of 0.06 MPa; then spread to cool, and mix in the steamed cooked and cold husks, the husk ratio being 5% of the weight of the glutinous sorghum; add the distiller's yeast that is evenly mixed with stevia, wintersweet flowers, and alginate sodium enzyme composition, and the distiller's yeast addition ratio is controlled to be 6.5%.

[0109] ⑸Put the raw materials with koji in the box for saccharification for 25 hours, and control the temperature at 26℃;

[0110] (6) Evenly mix the saccharified raw materials with the lees to form a grain mash, which is then transported into a tank truck for fermentation. The fermentation time is 35 days and the fermentation temperature is controlled at 30°C.

[0111] ⑺ Add the fermented mash to the distillation pot for distillation, open the steam valve, adjust the steam pressure to 0.05MPa, control the distillation time to 35 minutes, collect the wine separately in the first 5 minutes of distillation, and collect the wine from 6 to 30 minutes as the main wine.

[0112] The contents of β-damascenone, linalool and its oxides in the sample were determined according to the method flow in Example 1. The GC-MS spectra of β-damascenone, linalool and its oxides and the internal standard are shown in the attached figure. Figure 3 The measurement results are shown in Table 7 (a total of 10 groups of experiments were designed).

[0113] Table 7 Contents of β-damascenone, linalool and its oxide in Example 3

[0114]

[0115] Ten batches of liquor samples prepared using the above process were subjected to sensory evaluation and sensory quantitative description. The results are shown in Table 8.

[0116] Table 8 Sensory evaluation results of liquor samples in Example 3

[0117]

[0118] Comparative Example 1:

[0119] Some steps in the preparation method are the same as those in Example 2, except that in steps (1) to (4), stevia, wintersweet, and sodium alginate enzyme composition are not added to the koji. The GC-MS spectra of β-damascenone, linalool and its oxides and the internal standard in Comparative Example 1 are shown in the attached figure. Figure 4 The measurement results are shown in Table 9 (a total of 10 groups of experiments were designed).

[0120] Table 9 Contents of β-damascenone, linalool and its oxide in Comparative Example 1

[0121]

[0122] The results of sensory evaluation and sensory quantitative description of 10 batches of liquor samples in Comparative Example 1 are shown in Table 10.

[0123] Table 10 Sensory evaluation results of liquor samples in comparative example 1

[0124]

[0125] Combining Example 2 with Comparative Example 1, after adding stevia, wintersweet flower and sodium alginate enzyme composition to the wine yeast, the contents of β-damascenone and linalool in the liquor were increased by about 60% and 90%, respectively.

[0126] Comparative Example 2:

[0127] Some steps in the preparation method are the same as those in Example 2, except that food grade sodium alginate is not added to the enzyme composition in steps (1) to (4). The GC-MS spectra of β-damascenone, linalool and its oxides and the internal standard in Comparative Example 2 are shown in the attached figure. Figure 5 The measurement results are shown in Table 11 (a total of 10 groups of experiments were designed).

[0128] Table 11 Contents of β-damascenone, linalool and its oxide in Comparative Example 2

[0129]

[0130] The results of sensory evaluation and sensory quantitative description of 10 batches of liquor samples in Comparative Example 2 are shown in Table 12.

[0131] Table 12 Sensory evaluation results of liquor samples in comparative example 3

[0132]

[0133] Combining Example 2 with Comparative Example 2, after adding stevia and wintersweet flower composition to the wine yeast, the contents of β-damascenone and linalool in the liquor were increased by about 14% and 34%, respectively.

[0134] Comparative Example 3:

[0135] Some steps in the preparation method are the same as those in Example 3, except that in steps (1) to (4), stevia, wintersweet, and sodium alginate enzyme composition are not added to the koji. The GC-MS spectra of β-damascenone, linalool and its oxides and the internal standard in Comparative Example 3 are shown in the attached figure. Figure 6 The measurement results are shown in Table 13 (a total of 10 groups of experiments were designed).

[0136] Table 13 Contents of linalool and its oxides and β-damascenone in Comparative Example 3

[0137]

[0138]

[0139] The results of sensory evaluation and sensory quantitative description of 10 batches of liquor samples in Comparative Example 3 are shown in Table 14.

[0140] Table 14 Sensory evaluation results of liquor samples in comparative example 2

[0141]

[0142] Combining Example 3 with Comparative Example 3, after adding stevia, wintersweet flower, and sodium alginate enzyme composition to the wine yeast, the contents of β-damascenone and linalool in the liquor were increased by about 55% and 85%, respectively.

[0143] Comparative Example 4:

[0144] Some steps in the preparation method are the same as those in Example 3, except that food grade sodium alginate is not added to the enzyme composition in steps (1) to (4). The GC-MS spectra of β-damascenone, linalool and its oxides and the internal standard in Comparative Example 3 are shown in the attached figure. Figure 7 The measurement results are shown in Table 15 (a total of 10 groups of experiments were designed).

[0145] Table 15 Contents of β-damascenone, linalool and its oxide in Comparative Example 3

[0146]

[0147] The results of sensory evaluation and sensory quantitative description of 10 batches of liquor samples in Comparative Example 3 are shown in Table 16.

[0148] Table 16 Sensory evaluation results of liquor samples in comparative example 3

[0149]

[0150]

[0151] Combining Example 3 with Comparative Example 4, after adding stevia and wintersweet flowers to the wine yeast, the contents of β-damascenone and linalool in the liquor were increased by about 32% and 25%, respectively.

[0152] It can be seen from Tables 5 to 16 that the contents of β-damascenone, linalool and their oxides in the liquor prepared by the present invention are significantly higher than those in the control example. The prepared liquor has a pleasant sweet and floral flavor as determined by sensory evaluation, and the sensory evaluation score and the intensity of the sweet and floral aroma are higher than those in the control example, indicating that the addition of stevia, wintersweet flower and sodium alginate enzyme combination to the koji can significantly increase the contents of β-damascenone and linalool in the liquor, and sodium alginate has a significant effect on improving the stability and tolerance of β-glucosidase.

[0153] Although the present invention has been described in detail above by means of general description, specific implementation methods and tests, it is obvious to those skilled in the art that some modifications or improvements may be made to the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A method for preparing liquor with high β-damascenone and linalool content, characterized in that: The following steps are involved: (1) Drying and crushing stevia and wintersweet flowers; (2) adding food-grade sodium alginate to the crushed stevia and wintersweet flowers to prepare an enzyme composition, wherein the weight ratio of stevia, wintersweet flowers and sodium alginate is 1:1:(1-2), and then uniformly mixing the enzyme composition with koji, wherein the amount of the enzyme composition is 1-5wt% of the total amount of the koji; (3) soaking the glutinous sorghum in warm water and then steaming and gelatinizing; (4) After the steamed and gelatinized glutinous sorghum is cooled, the steamed cooked and cooled husk is mixed in; (5) adding the distiller's yeast mixed with the enzyme composition obtained in step (2) to the glutinous sorghum mixed with husks; (6) uniformly mixing the mixed raw materials with distiller's grains to form a grain-fed mash for fermentation; (7) Add the fermented mash to the distillation pot for distillation, open the steam valve, adjust the steam pressure, control the distillation time to 35-40 minutes, and collect the wine from the 6th to 30th minute as the main wine.

2. The method according to claim 1, characterized in that: In the step (1), the stevia and wintersweet flowers are dried at 60° C. for 10 hours, cooled, and crushed into 10-20 meshes by a crusher for later use.

3. The method according to claim 1, characterized in that The amount of the enzyme composition used in step (2) is 2.5-5wt% of the total amount of the koji.

4. The method according to claim 1, characterized in that: In the step (5), the weight ratio of the distiller's yeast mixed with the enzyme composition to the brewing grain is 5%-12%.

5. The method according to claim 1, characterized in that The fermentation time in step (6) is 7-35 days; and the steam pressure in step (7) is adjusted to 0.02-0.06 MPa.

6. The method according to claim 1, characterized in that In step (3), the water temperature is controlled at 70° C. to 77° C., and the standing soaking time is 16 h to 18 h. The steaming and gelatinization step comprises: steaming the glutinous sorghum for 20 to 30 min, with an initial steaming pressure of 0.10 MPa to 0.14 MPa; and then steaming for 5 to 20 min, with a steaming pressure of 0.05 MPa to 0.07 MPa.

7. The method according to claim 1, characterized in that In step (4), the proportion of husk is 3.0% to 10.0% of the weight of glutinous sorghum.

8. A liquor with high β-damascenone and linalool content prepared by the method according to any one of claims 1 to 7, characterized in that: The content of β-damascenone in the liquor is above 16 μg / L, and the content of linalool is above 50 μg / L.

9. The liquor according to claim 8, characterized in that: The content of β-damascenone in the liquor is above 36 μg / L, and the content of linalool is above 62 μg / L.

10. The liquor according to claim 8, characterized in that: The liquor includes Daqu-fragrance liquor and Xiaoqu-fragrance liquor.

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