Low-drunkenness and high-comfort Luzhou-flavor liquor body design method

Abstract

The invention discloses a low-drunkenness and high-comfort Luzhou-flavor liquor body design method, which comprises the following steps: performing biological evaluation on Luzhou-flavor liquor on the market through a model animal drunkenness model, evaluating the low-drunkenness Luzhou-flavor liquor, determining the skeleton flavor content, the acid-ester ratio, the alcohol-ester ratio and the total flavor proportion, and determining the content of the skeleton flavor, the acid-ester ratio, the alcohol-ester ratio and the total flavor proportion. Carrying out low-drunkenness and high-comfort Luzhou-flavor liquor body design to form a primary product; the primary product is subjected to sensory evaluation, flavor physical and chemical analysis and consumer drinking comfort test, the skeleton flavor structure of the primary product is optimized and adjusted, the final requirements of low drunkenness and high comfort are met, the sensory flavor and physical and chemical quality of the product are guaranteed, the requirement of consumers for healthy and comfortable drinking is met, and the product has good market prospects. The change of white spirit body design from single pursuit of aroma taste to emphasis on drinking comfort of consumers is initiated, and the method also has positive guiding significance on healthy development of consumer markets.

Description

Technical Field

[0001] The invention relates to the technical field of liquor body design, and in particular to a method for designing a Luzhou-flavor liquor body with low drunkenness and high comfort. Background Art

[0002] For most consumers, they pay more attention to the drinking comfort of liquor. The drinking comfort of liquor mainly refers to the comfort during drinking and the comfort after drinking. The comfort during drinking refers to the comprehensive feeling of the aroma and taste of the liquor when drinking, that is, elegance, comfort and pleasure. The comfort after drinking refers to the physiological reaction brought by the liquor after drinking, getting drunk slowly and waking up quickly, not feeling tired, dry mouth or dizzy, and paying attention to the rapid recovery of cognition. Since the vast majority of consumers are not very sensitive to the taste quality, they pay more attention to the comfort after drinking liquor, and use it as an important basis for evaluating the quality of liquor. Therefore, under the guidance of market consumption demand, companies have a strong demand for developing liquor products with low drunkenness and high comfort.

[0003] In liquor companies, the main task of wine body design is to collect and analyze information on alcoholic products sold on the market, test and analyze the style characteristics of the company's self-produced base wine, and provide new product blending plans to produce specific style products according to product requirements. For example, patent application No. 202011020145.X discloses a multi-dimensional wine body design method. This wine body design method uses big data technology as a basis, starting from multiple dimensions of liquor production, to establish an information database of existing resources. By utilizing, integrating and configuring existing or foreseeable resources, the wine body design is made more operational and targeted, which improves the efficiency of wine body design, reduces the time and economic cost of wine body design, and makes the wine body design results closer to the set goals and expected results, thereby improving the accuracy of the wine body design results. At present, the liquor body design mainly consists of three parts: tasting, combination blending, and seasoning. Its quality judgment is mainly based on the sensory analysis of the aroma and taste of the wine body by professionals. Therefore, in the process of liquor body design, more emphasis is placed on the drinking comfort that liquor brings to consumers during the smelling and tasting stages. It is rare to combine consumers' post-drinking comfort with the drinking comfort test results and use them as an important basis for liquor body design.

[0004] In liquor, the trace flavor components that account for only 2% not only play an important role in the formation of liquor body style and drinking comfort, but also affect the metabolic rate and drinking comfort of liquor after entering the human body through synergistic interaction with pure alcohol and water. Other studies have found that the degree of liquor aging also affects the contribution of trace flavors to liquor style, structure and drinking comfort.

[0005] At present, there are a variety of research methods that can analyze the key wine components that affect the comfort of various types of liquor after drinking. Among them, biological evaluation using model animals through a drunken model is a relatively important method. For example, application No. 201910301877.7 discloses a method for correlation determination of the main higher alcohol substances that cause headiness in the wine. In this method for determining the headiness of the wine, the animal model is gavaged and then the animal behavior is analyzed. The correlation determination of the main higher alcohol substances that cause headiness in each type of wine is performed, and the alcohol substances in the wine that cause headiness as abnormal excitement after drinking are determined as the main contribution of higher alcohol substances, and the wine is used as a reference wine for abnormal excitement; the alcohol content in the wine that causes headiness as abnormal numbness after drinking is determined as the main contribution of higher alcohol substances, and the wine is used as a reference wine for abnormal numbness; in addition, sensory questionnaires and after-drinking comfort scales in consumer drinking tests are also important means to evaluate the comfort of liquor products after drinking.

[0006] Based on the above background, the present invention provides a wine body design method for a low drunkenness and high comfort level Luzhou-flavor liquor, which is used for wine body design needs and caters very well to the needs in the field of brewing technology. Summary of the invention

[0007] The main purpose of the present invention is to provide a method for designing a body of a Luzhou-flavor liquor with low drunkenness and high comfort, which can effectively solve the problems in the background technology.

[0008] To achieve the above object, the technical solution adopted by the present invention is: a method for designing a Luzhou-flavor liquor body with low drunkenness and high comfort, comprising the following steps:

[0009] 1) Conduct biological evaluation on Luzhou-flavor liquors on the market through a model animal drunkenness model, evaluate Luzhou-flavor liquors with low drunkenness, and determine the skeleton flavor content of important esters, fusel alcohols, and organic acids in the Luzhou-flavor liquors, as well as the acid ester ratio and alcohol ester ratio of the total flavor ratio;

[0010] 2) Based on the skeleton flavor content and flavor ratio determined in step 1), a low drunkenness and high comfort Luzhou-flavor liquor body is designed, and Luzhou-flavor liquor cave storage base liquor with an aging rate of more than 6 years is selected and combined with Luzhou-flavor liquor base liquors of different grades for blending, and the skeleton flavor of Luzhou-flavor liquor is adjusted to form the first generation product;

[0011] 3) Conduct sensory evaluation, flavor physicochemical analysis, and consumer drinking comfort test on the first-generation product, and based on the results, optimize and adjust the backbone flavor structure of the first-generation product described in step 2) to achieve the final requirements of low drunkenness and high comfort, and determine the backbone flavor of the final product.

[0012] Preferably, the biological evaluation of low and medium drunkenness in step 1) is the unmetabolized ethanol content in serum, and the evaluation standard is that the serum unmetabolized ethanol content in the range of 2000mg / L-3000mg / L or below 2000mg / L is evaluated as low drunkenness, the serum unmetabolized ethanol content in the range of 3000mg / L-4000mg / L is evaluated as medium drunkenness, and the serum unmetabolized ethanol content in the range of 4000mg / L-5000mg / L or above 5000mg / L is evaluated as high drunkenness.

[0013] Preferably, the biological evaluation method in step 1) is: select a variety of Luzhou-flavor liquors with the same alcohol content on the market, divide the model animals into multiple groups, and inject different Luzhou-flavor liquors into the bodies of model animals in different groups, and measure the average unmetabolized ethanol content in the serum of each group of model animals after 2 hours.

[0014] Compared with the traditional technology, the beneficial effects produced by the present invention are as follows: the present invention is the first to create a low-intoxication and high-comfort Luzhou-flavor liquor product by biologically evaluating and setting the content and proportion of the flavor skeleton components of the Luzhou-flavor liquor product with low intoxication, blending with the base wine of cave-stored old wine, and adjusting the Luzhou-flavor liquor product with low intoxication and high comfort; through sensory and physical and chemical evaluation and consumer drinking comfort test, the skeleton flavor of the Luzhou-flavor liquor product is optimized and adjusted, the sensory flavor and physical and chemical quality of the product are guaranteed, while meeting the needs of consumers for healthy and comfortable drinking, creating a transformation in the liquor body design from the sole pursuit of aroma and taste to the focus on consumer drinking comfort, and also has a positive guiding significance for the healthy development of the consumer market. DETAILED DESCRIPTION

[0015] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0016] A method for designing a Luzhou-flavor liquor body with low drunkenness and high comfort, comprising the following steps:

[0017] 1) Through the animal drunkenness model, the Luzhou-flavor liquor on the market was biologically evaluated, and the Luzhou-flavor liquor with low drunkenness degree was evaluated. The low drunkenness degree ensured the comfort after drinking, and the skeleton flavor content of important esters, fusel alcohols, and organic acids in the Luzhou-flavor liquor, as well as the acid ester ratio and alcohol ester ratio of the total flavor ratio were determined, which accounted for 2%. In the liquor, the trace flavor components accounting for 2% not only play an important role in the formation of the liquor body style and comfort, but also affect the metabolic rate of the liquor after entering the human body and the comfort after drinking through the synergistic interaction with pure alcohol and water;

[0018] 2) Based on the skeleton flavor content and flavor ratio determined in step 1), a low-intoxication and high-comfort Luzhou-flavor liquor body is designed. Luzhou-flavor liquor cave storage base liquor with an aging rate of more than 6 years is selected and combined with Luzhou-flavor liquor base liquors of different grades for blending, and the skeleton flavor of Luzhou-flavor liquor is adjusted to form a first-generation product. The selection of Luzhou-flavor liquor with an aging rate of more than six years not only improves the sensory moderation, but also improves the comfort after drinking. Among a variety of liquor bases, the drinking comfort of matured liquor is better. In the combination blending method, the enterprise liquor body design center adopts its own experience and blending algorithm model and intelligent enough operation, and finally fine-tunes by chromatographic analysis of quantitative components and sensory evaluation by professional wine tasters;

[0019] 3) Conduct sensory evaluation, flavor physicochemical analysis and consumer drinking comfort test on the first-generation product. The test method is to select about 10 consumers, and evaluate them through a comfort scale questionnaire 1h-4h after drinking according to the standard drinking amount and maximum drinking amount to obtain a comfort test structure. Based on this result, the skeleton flavor structure of the first-generation product described in step 2) is optimized and adjusted. The optimization and adjustment method is to add different types of base wine and flavoring wine for fine-tuning, and control the trace flavor components within a reasonable range of comfort wine samples. The optimization and adjustment and comfort test are repeated until the final requirements of low drunkenness and high comfort are met, and the skeleton flavor of the final product is determined.

[0020] In this embodiment, the biological evaluation of low and medium drunkenness in step 1) is the unmetabolized ethanol content in serum, and the evaluation standard is that the serum unmetabolized ethanol content ranges from 2000mg / L to 3000mg / L or less than 2000mg / L is evaluated as low drunkenness, the serum unmetabolized ethanol content ranges from 3000mg / L to 4000mg / L is evaluated as medium drunkenness, and the serum unmetabolized ethanol content ranges from 4000mg / L to 5000mg / L or more than 5000mg / L is evaluated as high drunkenness.

[0021] In this embodiment, the biological evaluation method in step 1) is: select a variety of strong-flavor liquors with the same alcohol content on the market, divide the model animals into multiple groups, and inject different strong-flavor liquors into the bodies of model animals in different groups, and measure the average unmetabolized ethanol content in the serum of each group of model animals after 2 hours.

[0022] The following is a specific implementation method for the body design of Luzhou-flavor liquor.

[0023] 1) Conduct biological evaluation of Luzhou-flavor liquor on the market through the model animal drunkenness model:

[0024] Four types of strong-flavor liquor were selected from the market, namely A, B, C, and D, and the alcohol content was 53% v / v. The mice were divided into four groups accordingly. Each group of mice was C57 / Bl21 mice, male, with an average weight of 20g, and the number of mice in each group was five. The mice in each group were gavaged with 0.2ml of the same liquor. The four liquors were respectively poured into the four groups. After 2 hours, the average unmetabolized ethanol content in the serum of each group of mice was measured to evaluate their drunkenness degree. The measurement results are shown in Table 1:

[0025] Table 1 The serum unmetabolized ethanol content and intoxication degree of four kinds of Luzhou-flavor liquors in model animals (mice) after intragastric administration

[0026]

[0027] Finally, according to Table 1, Wine B is determined to be a representative product of Luzhou-flavor liquor with low drunkenness and high comfort. Wine B is analyzed by content, and its content is shown in Table 2:

[0028] Table 2 Main skeleton flavor content of Luzhou-flavor liquor B (mg / L)

[0029]

[0030]

[0031] Table 2 determined the skeleton flavor contents of important esters, fusel alcohols, and organic acids in Luzhou-flavor liquor B and the total flavor ratios of acid esters and alcohol esters.

[0032] 2) Based on the skeleton flavor content and flavor ratio determined in step 1), a low drunkenness and high comfort Luzhou-flavor liquor body is designed, and Luzhou-flavor liquor cave storage base liquor with an aging rate of more than 6 years is selected and combined with Luzhou-flavor liquor base liquors of different grades for blending, and the skeleton flavor of Luzhou-flavor liquor is adjusted to form the first generation product;

[0033] 3) Conduct sensory evaluation, flavor physicochemical analysis, and consumer drinking comfort test on the first-generation product, and based on the results, optimize and adjust the backbone flavor structure of the first-generation product described in step 2) to achieve the final requirements of low drunkenness and high comfort, and determine the backbone flavor of the final product.

[0034] The present invention is the first to create a method of biologically evaluating and setting the content and proportion relationship of the flavor skeleton components of a low-intoxication Luzhou-flavor liquor product, blending it with a base liquor stored in caves to adjust a Luzhou-flavor liquor product with low intoxication and high comfort. The present invention optimizes and adjusts the skeleton flavor of the Luzhou-flavor liquor product through sensory and physicochemical evaluations and consumer drinking comfort tests, thereby ensuring the sensory flavor and physicochemical quality of the product, while meeting the needs of consumers for healthy and comfortable drinking. It creates a transformation in liquor body design from the sole pursuit of aroma and taste to the focus on consumer drinking comfort, and it also has a positive guiding significance for the healthy development of the consumer market.

[0035] The above description is only by way of illustration of certain exemplary embodiments of the present invention. It is undoubted that, for those skilled in the art, the described embodiments can be modified in various ways without departing from the spirit and scope of the present invention. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A method for designing a Luzhou-flavor liquor body with low drunkenness and high comfort, characterized by: The steps include: 1) Conduct biological evaluation on Luzhou-flavor liquors on the market through a model animal drunkenness model, evaluate Luzhou-flavor liquors with low drunkenness, and determine the skeleton flavor content of important esters, fusel alcohols, and organic acids in the Luzhou-flavor liquors, as well as the acid ester ratio and alcohol ester ratio of the total flavor ratio; 2) Based on the skeleton flavor content and flavor ratio determined in step 1), a low drunkenness and high comfort Luzhou-flavor liquor body is designed, and Luzhou-flavor liquor cave storage base liquor with an aging rate of more than 6 years is selected and combined with Luzhou-flavor liquor base liquors of different grades for blending, and the skeleton flavor of Luzhou-flavor liquor is adjusted to form the first generation product; 3) Conduct sensory evaluation, flavor physicochemical analysis, and consumer drinking comfort test on the first-generation product, and based on the results, optimize and adjust the backbone flavor structure of the first-generation product described in step 2) to achieve the final requirements of low drunkenness and high comfort, and determine the backbone flavor of the final product.

2. The method for designing a Luzhou-flavor liquor body with low drunkenness and high comfort according to claim 1, characterized in that: The biological evaluation of low and medium drunkenness in the step 1) is the unmetabolized ethanol content in the serum, and the evaluation standard is that the serum unmetabolized ethanol content in the range of 2000mg / L-3000mg / L or lower than 2000mg / L is evaluated as low drunkenness, the serum unmetabolized ethanol content in the range of 3000mg / L-4000mg / L is evaluated as medium drunkenness, and the serum unmetabolized ethanol content in the range of 4000mg / L-5000mg / L or higher than 5000mg / L is evaluated as high drunkenness.

3. The method for designing a body of a Luzhou-flavor liquor with low drunkenness and high comfort according to claim 2, characterized in that: The biological evaluation method in step 1) is: select a variety of strong-flavor liquors with the same alcohol content on the market, divide the model animals into multiple groups, and inject different strong-flavor liquors into the bodies of model animals in different groups, and measure the average unmetabolized ethanol content in the serum of each group of model animals after 2 hours.

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