Composite costustoot-style liqueur
Through the steps of extracting, filtration, re-steaming, mixing, aging and freezing filtration, combined with Chinese herbal medicines such as sandalwood, red dates, polygonatum and arborvitae, a dew wine with a complex wood aroma style was prepared, which solved the problem of insufficient style and taste of the existing dew wine, and achieved a good taste and strong drinkability.
Patent Information
- Application Number
- CN202411914557.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-24
- Publication Date
- 2025-03-28
AI Technical Summary
The existing dew wine has shortcomings in style and taste, which is difficult to meet consumers' demand for compound wood fragrance styles.
Through the steps of leaching, filtration, re-steaming, mixing, aging and freezing filtration, combined with Chinese herbal medicines such as sandalwood, red dates, polygonatum and arborvitae, a dew wine with a complex woody aroma style is prepared.
It has achieved a composite wood-flavored wine with a good taste and strong drinkability, highlighting the aroma style and taste, and is efficient in craftsmanship, suitable for industrial production.
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Figure CN119709350A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of brewing, and more particularly to a composite woody-flavored liquor. Background Art
[0002] "Lujiu" refers to a wine beverage with a specific style that uses rice wine or white wine as the base, added with substances that are traditionally both food and Chinese medicinal materials or specific food raw materials or substances that comply with relevant regulations, and is made through processes such as extraction and (or) double distillation, or directly adding specific ingredients extracted from food, without directly or indirectly adding food additives.
[0003] Sandalwood (Santalum album L.), also known as white sandalwood and white sandalwood, is a Chinese medicine name. It is the dried heartwood of the trunk of Santalum album L., a plant of the genus Santalum in the family Santalaceae. It is best harvested in summer and is mainly produced in India and Indonesia. It is also produced in Hainan, Guangdong, Yunnan and Taiwan in my country. It is a variety included in the Chinese Pharmacopoeia. Sandalwood oil is included in the "List of Natural Flavors Allowed for Use in Food" in Appendix B of GB 2760 "National Food Safety Standard for the Use of Food Additives".
[0004] Platycladus orientalis is a tree of the genus Platycladus in the Cupressaceae family. Its scale leaves are alternately opposite and arranged in a plane, and its twigs are flat; the cones are monoecious, the cones mature in the same year, crack, and the seeds are wingless. Because the ancients believed that all trees grow towards the sun, only cypress branches face west. Among the five elements, the west belongs to gold, and its color is white, so it is named "cypress"; and because when cypress is used as medicine, "the leaves that are flat and grow sideways are taken", so it is named "Platycladus orientalis". Because it is evergreen all year round and has a beautiful tree shape, it has the reputation of "the leader of a hundred trees". Platycladus orientalis can be hundreds of years old, so it is also regarded as an "auspicious tree". "Compendium of Materia Medica" says that it is mainly used to treat hair loss and is used as a good medicine for hair growth. Modern research also shows that Platycladus orientalis leaf extract can promote local blood circulation and enhance the metabolic function of hair follicles.
[0005] The invention combines the characteristics of sandalwood and arborvitae to develop a composite woody-flavor liquor with good taste and strong drinkability. Summary of the invention
[0006] In order to achieve the above object, the present invention adopts the following technical solution:
[0007] A composite woody-flavored liquor, the preparation method of which comprises the following steps:
[0008] 1) Crush the Chinese herbal medicine and prepare the extract
[0009] Sandalwood, red dates, polygonatum, and arborvitae are crushed into 10-20 meshes respectively, and then soaked in Daqu fragrant base wine, soaked at 25±3℃ for 30-60d to obtain a first extract, and soaked at 50-60℃ for 4h to obtain a second extract;
[0010] 2) Preparation of filtrate
[0011] Using filter cloth to filter the first extract and the second extract to obtain a first filtrate and a second filtrate respectively;
[0012] 3) Preparation of distillate
[0013] Add water to reduce the alcohol content of the first filtrate and the second filtrate to 25-30% vol; then distill them separately, and cut the middle part of the distillate as the first distillate and the second distillate;
[0014] 4) Preparation of composite woody-flavored liquor
[0015] The filtrate and distillate obtained above are blended in the following weight proportions: 1 part of second filtrate of polygonatum, 1 part of second filtrate of arborvitae, 1 part of second filtrate of red dates, 1 part of second filtrate of sandalwood, 1 part of first distillate of sandalwood, 3 parts of first distillate of arborvitae, 1 part of second distillate of sandalwood, 1 part of second distillate of arborvitae, 1 part of second distillate of arborvitae, 1 part of first filtrate of red dates, 1 part of first filtrate of arborvitae, 1 part of first filtrate of polygonatum, 1 part of first filtrate of sandalwood, 1 part of yellow rice wine, 1 part of sauce-flavor base wine, 10 parts of water, and 20 parts of Daqu fragrance base wine;
[0016] 5) After aging, a complex woody-flavored liquor is obtained.
[0017] Preferably, when preparing the extract in step 1), the weight volume ratio of sandalwood to Daqu light fragrance base wine is 5-10% W / V, the weight volume ratio of red dates to Daqu light fragrance base wine is 5-10% W / V, the weight volume ratio of polygonatum to Daqu light fragrance base wine is 2.5-5% W / V, and the weight volume ratio of cypress to Daqu light fragrance base wine is 2.5-5% W / V.
[0018] Preferably, the filter cloth in step 2) has a mesh size of 200 to 400.
[0019] Preferably, the amount of the body of the wine in step 3) is 60-70% of the volume of the filtrate before distillation.
[0020] Preferably, the post-aging in step 5) is to age the blended wine at a constant temperature of 18°C to 22°C and a humidity of 60% to 73% in the dark for 90 to 100 days, and then freeze the aged wine at -4 to -10°C, keep it for 7 to 10 days, and then filter it through a 0.2 to 0.6 μm membrane.
[0021] Preferably, the sandalwood is produced from the Kupang production area of Timor Island, and the content of sandalwood volatile oil is not less than 4.0% (mL / g); the arborvitae comes from Duocang, Qinghai Province, and has the smell that arborvitae should have, without any peculiar smell; the alcohol content of the Daqu light-fragrance base wine is 55%vol, the alcohol content of the rice wine is 10-15%vol, and the age is 10-20 years; the alcohol content of the sauce-flavor base wine is 50-60%vol, and the age is 10-20 years.
[0022] Preferably, the alcohol content of the composite woody-flavored style liquor is 40% vol.
[0023] It can be known from the above technical scheme that the present invention obtains a composite woody-style liquor with good taste and strong drinkability through the steps of extraction, filtration, re-distillation, blending, aging, freezing filtration, etc. The present invention utilizes the different characteristics of room temperature extraction and hot extraction, as well as the different characteristics of the extract and its corresponding distillate, and combines their respective characteristics to blend the product. The distillate can highlight the aroma style, the extract can highlight the taste, and the hot extraction can shorten the time and improve the efficiency, but the taste and aroma are relatively rough compared to the room temperature extraction. The present invention provides a liquor with a prominent and coordinated wine style and a composite woody-style by matching different extracts with distillates and base wines. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.
[0025] Figure 1 This is a sensory scoring chart of the composite woody-flavored style liquor prepared by the present invention. DETAILED DESCRIPTION
[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in 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 are within the scope of protection of the present invention.
[0027] The Daqu fragrant base wine of the present invention is a fragrant type liquor that meets the superior standard of GB / T10781.2 "Quality Requirements for Liquor Part 2: Fragrance Type Liquor", and the alcohol content is 55%vol. The alcohol content of yellow wine is 10-15%vol, and the age is 10-20 years. The alcohol content of the sauce-flavor base wine is 50-60%vol, and the age is 10-20 years. Sandalwood is produced in the Gubang production area of Timor Island, and the content of sandalwood volatile oil is not less than 4.0% (mL / g). Platycladus orientalis comes from Duocang, Qinghai Province, and has the smell that Platycladus orientalis should have, without any peculiar smell. The sources of other raw materials are not specifically limited.
[0028] Example 1
[0029] The preparation method of the composite woody-flavored liquor comprises the following steps:
[0030] 1) Crush the Chinese herbal medicine and prepare the extract
[0031] Sandalwood, red dates, polygonatum, and arborvitae are crushed into 10 meshes respectively, and then soaked in Daqu light-fragrance base wine, soaked at 25±3°C for 60 days to obtain a first extract, and soaked at 60°C for 4 hours to obtain a second extract. Among them, the weight volume ratio of sandalwood to Daqu light-fragrance base wine is 10% W / V, the weight volume ratio of red dates to Daqu light-fragrance base wine is 10% W / V, the weight volume ratio of polygonatum to Daqu light-fragrance base wine is 5% W / V, and the weight volume ratio of arborvitae to Daqu light-fragrance base wine is 5% W / V.
[0032] 2) Preparation of filtrate
[0033] The first extract and the second extract were filtered through a 200-mesh filter cloth to obtain a first filtrate and a second filtrate.
[0034] 3) Preparation of distillate
[0035] Water is added to reduce the alcohol content of the first filtrate and the second filtrate to 25-30% vol. Then, the filtrate is distilled separately using a kettle distiller. During the distillation process, 0.5% of the volume of the filtrate is taken as the head, 70% of the volume of the filtrate is taken as the body, and 30% of the volume of the filtrate is taken as the tail. The head and the tail are mixed into the next pot of filtrate to be distilled during the continuous distillation process. The 70% of the body obtained by filtration is used as the first distillate and the second distillate.
[0036] 4) Preparation of composite woody-flavored liquor
[0037] The filtrate and distillate obtained above are blended in the following weight proportions: 1 part of the second filtrate of polygonatum, 1 part of the second filtrate of arborvitae, 1 part of the second filtrate of red dates, 1 part of the second filtrate of sandalwood, 1 part of the first distillate of sandalwood, 3 parts of the first distillate of arborvitae, 1 part of the second distillate of sandalwood, 1 part of the second distillate of arborvitae, 1 part of the second distillate of arborvitae, 1 part of the first filtrate of red dates, 1 part of the first filtrate of arborvitae, 1 part of the first filtrate of polygonatum, 1 part of the first filtrate of sandalwood, 1 part of rice wine, 1 part of sauce-flavor base wine, 10 parts of water, and 20 parts of Daqu-fragrance base wine.
[0038] The blended wine is aged for 90 to 100 days at a constant temperature of 18 to 22 degrees Celsius and a humidity of 60 to 73 percent in the dark, and the physical and chemical properties of the wine are regularly checked.
[0039] The aged liquor is frozen (at about -4 to -10°C), kept for 7 to 10 days, and then filtered through a 0.2 to 0.6 μm membrane to obtain a composite woody-flavored liquor.
[0040] Example 2
[0041] The preparation method of the composite woody-flavored liquor comprises the following steps:
[0042] 1) Crush the Chinese herbal medicine and prepare the extract
[0043] Sandalwood, red dates, polygonatum, and arborvitae are crushed to 20 meshes respectively, and then soaked in Daqu light-fragrance base wine, soaked at 25±3°C for 30 days to obtain a first extract, and soaked at 50°C for 4 hours to obtain a second extract. Among them, the weight volume ratio of sandalwood to Daqu light-fragrance base wine is 5% W / V, the weight volume ratio of red dates to Daqu light-fragrance base wine is 5% W / V, the weight volume ratio of polygonatum to Daqu light-fragrance base wine is 2.5% W / V, and the weight volume ratio of arborvitae to Daqu light-fragrance base wine is 2.5% W / V.
[0044] 2) Preparation of filtrate
[0045] The first extract and the second extract were filtered through a 400-mesh filter cloth to obtain a first filtrate and a second filtrate.
[0046] 3) Preparation of distillate
[0047] Water is added to reduce the alcohol content of the first filtrate and the second filtrate to 25-30% vol. Then, the filtrate is distilled separately using a kettle distiller. During the distillation process, 0.5% of the volume of the filtrate is taken as the head, 70% of the volume of the filtrate is taken as the body, and 30% of the volume of the filtrate is taken as the tail. The head and the tail are mixed into the next pot of filtrate to be distilled during the continuous distillation process. The 70% of the body obtained by filtration is used as the first distillate and the second distillate.
[0048] 4) Preparation of composite woody-flavored liquor
[0049] The filtrate and distillate obtained above are blended in the following weight proportions: 1 part of the second filtrate of polygonatum, 1 part of the second filtrate of arborvitae, 1 part of the second filtrate of red dates, 1 part of the second filtrate of sandalwood, 1 part of the first distillate of sandalwood, 3 parts of the first distillate of arborvitae, 1 part of the second distillate of sandalwood, 1 part of the second distillate of arborvitae, 1 part of the second distillate of arborvitae, 1 part of the first filtrate of red dates, 1 part of the first filtrate of arborvitae, 1 part of the first filtrate of polygonatum, 1 part of the first filtrate of sandalwood, 1 part of rice wine, 1 part of sauce-flavor base wine, 10 parts of water, and 20 parts of Daqu-fragrance base wine.
[0050] The blended wine is aged for 90 to 100 days at a constant temperature of 18 to 22 degrees Celsius and a humidity of 60 to 73 percent in the dark, and the physical and chemical properties of the wine are regularly checked.
[0051] The aged liquor is frozen (at about -4 to -10°C), kept for 7 to 10 days, and then filtered through a 0.2 to 0.6 μm membrane to obtain a composite woody-flavored liquor.
[0052] Example 3
[0053] The preparation method of the composite woody-flavored liquor comprises the following steps:
[0054] 1) Crush the Chinese herbal medicine and prepare the extract
[0055] Sandalwood, red dates, polygonatum, and arborvitae are crushed to 20 meshes respectively, and then soaked in Daqu light-fragrance base wine, soaked at 25±3°C for 30 days to obtain a first extract, and soaked at 50°C for 4 hours to obtain a second extract. Among them, the weight volume ratio of sandalwood to Daqu light-fragrance base wine is 5% W / V, the weight volume ratio of red dates to Daqu light-fragrance base wine is 5% W / V, the weight volume ratio of polygonatum to Daqu light-fragrance base wine is 2.5% W / V, and the weight volume ratio of arborvitae to Daqu light-fragrance base wine is 2.5% W / V.
[0056] 2) Preparation of filtrate
[0057] The first extract and the second extract were filtered through a 400-mesh filter cloth to obtain a first filtrate and a second filtrate.
[0058] 3) Preparation of distillate
[0059] Water is added to reduce the alcohol content of the first filtrate and the second filtrate to 25-30% vol. Then, the filtrate is distilled separately using a kettle distiller. During the distillation process, 1.5% of the volume of the filtrate is intercepted as the head, 60% of the volume of the filtrate is taken as the body, and 40% of the volume of the filtrate is taken as the tail. The head and the tail are mixed into the next pot of filtrate to be distilled during the continuous distillation process. The 60% of the body obtained by filtration is used as the first distillate and the second distillate.
[0060] 4) Preparation of composite woody-flavored liquor
[0061] The filtrate and distillate obtained above are blended in the following weight proportions: 1 part of the second filtrate of polygonatum, 1 part of the second filtrate of arborvitae, 1 part of the second filtrate of red dates, 1 part of the second filtrate of sandalwood, 1 part of the first distillate of sandalwood, 3 parts of the first distillate of arborvitae, 1 part of the second distillate of sandalwood, 1 part of the second distillate of arborvitae, 1 part of the second distillate of arborvitae, 1 part of the first filtrate of red dates, 1 part of the first filtrate of arborvitae, 1 part of the first filtrate of polygonatum, 1 part of the first filtrate of sandalwood, 1 part of rice wine, 1 part of sauce-flavor base wine, 10 parts of water, and 20 parts of Daqu-fragrance base wine.
[0062] The blended wine is aged for 90 to 100 days at a constant temperature of 18 to 22 degrees Celsius and a humidity of 60 to 73 percent in the dark, and the physical and chemical properties of the wine are regularly checked.
[0063] The aged liquor is frozen (at about -4 to -10°C), kept for 7 to 10 days, and then filtered through a 0.2 to 0.6 μm membrane to obtain a composite woody-flavored liquor.
[0064] Example 4
[0065] The sensory and physicochemical properties of the composite woody-flavored liquor obtained in Examples 1-3 were analyzed:
[0066] 1) Sensory evaluation
[0067] The sensory evaluation team was composed of 5 national wine tasters and 5 postgraduates who were screened and trained. The tasters evaluated each sample of the embodiment and scored the aroma of the wine according to the sensory requirements of GB / T 27588 "Lujiu". The sensory evaluation was mainly based on seven dimensions (sandalwood, woody, milky, smoky, fresh, floral, and fruity) according to Table 1, with a 9-point system. The sandalwood, woody, and smoky scores of Example 3 were higher, the fresh fragrance score of Example 1 was higher, the fruity and floral scores of Example 2 were higher, and the scores of other dimensions were in the middle. However, the overall sensory profiles of the three embodiments were relatively close, and they were quite different from the styles of the base wine (see Appendix). Figure 1 ).
[0068] Table 1 Sensory evaluation scoring table
[0069]
[0070]
[0071] 2) Physical and chemical analysis
[0072] The flavor components of Examples 1-3 were analyzed by headspace solid phase extraction-gas chromatography-mass spectrometry. The results are shown in Table 2.
[0073] Table 2
[0074]
[0075]
[0076] Through sensory evaluation and combined with process characteristics, it can be found that increasing the degree of material crushing can increase the scores of sandalwood, woody, smoky and other dimensions of the composite woody style liquor, and from the flavor data, it can be seen that the increase in the content of α-santalol and β-santalol that reflect the sandalwood flavor, and increasing the proportion of head interception during distillation can reduce the score of the fragrance, but the floral and fruity aromas will also be reduced. For example, the content of ester substances such as ethyl acetate in the flavor substances is reduced.
[0077] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.
[0078] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A composite woody-flavored liquor, characterized in that: The preparation method comprises the following steps: 1) Crush the Chinese herbal medicine and prepare the extract Sandalwood, red dates, polygonatum, and arborvitae are crushed into 10-20 meshes respectively, and then soaked in Daqu fragrant base wine, soaked at 25±3℃ for 30-60d to obtain a first extract, and soaked at 50-60℃ for 4h to obtain a second extract; 2) Preparation of filtrate Using filter cloth to filter the first extract and the second extract to obtain a first filtrate and a second filtrate respectively; 3) Preparation of distillate Add water to reduce the alcohol content of the first filtrate and the second filtrate to 25-30% vol; then distill them separately, and cut the middle part of the distillate as the first distillate and the second distillate; 4) Preparation of composite woody-flavored liquor The filtrate and distillate obtained above are blended in the following weight proportions: 1 part of second filtrate of polygonatum, 1 part of second filtrate of arborvitae, 1 part of second filtrate of red dates, 1 part of second filtrate of sandalwood, 1 part of first distillate of sandalwood, 3 parts of first distillate of arborvitae, 1 part of second distillate of sandalwood, 1 part of second distillate of arborvitae, 1 part of second distillate of arborvitae, 1 part of first filtrate of red dates, 1 part of first filtrate of arborvitae, 1 part of first filtrate of polygonatum, 1 part of first filtrate of sandalwood, 1 part of yellow rice wine, 1 part of sauce-flavor base wine, 10 parts of water, and 20 parts of Daqu fragrance base wine; 5) After aging, a complex woody-flavored liquor is obtained.
2. The composite woody-flavored liquor according to claim 1, characterized in that: When preparing the extract in step 1), the weight volume ratio of sandalwood to Daqu light fragrance base wine is 5-10% W / V, the weight volume ratio of red dates to Daqu light fragrance base wine is 5-10% W / V, the weight volume ratio of polygonatum to Daqu light fragrance base wine is 2.5-5% W / V, and the weight volume ratio of cypress to Daqu light fragrance base wine is 2.5-5% W / V.
3. The composite woody-flavored liquor according to claim 1, characterized in that: The filter cloth in step 2) has a mesh size of 200 to 400.
4. The composite woody-flavored liquor according to claim 1, characterized in that: The amount of the body of the wine in step 3) is 60-70% of the volume of the filtrate before distillation.
5. The composite woody-flavored liquor according to claim 1, characterized in that: The post-aging in step 5) is to age the blended wine at a constant temperature of 18° C. to 22° C., maintain the humidity at 60% to 73%, and age it in the dark for 90 to 100 days, then freeze the aged wine at -4 to -10° C., keep it for 7 to 10 days, and then filter it through a 0.2 to 0.6 μm membrane.
6. The composite woody-flavored liquor according to claim 1, characterized in that: The sandalwood is produced in the Kupang production area of Timor Island, and the content of sandalwood volatile oil is not less than 4.0% (mL / g); the arborvitae comes from Duocang in Qinghai Province, and has the smell that arborvitae should have, without any peculiar smell; the alcohol content of the Daqu light-fragrance base wine is 55 vol%, the alcohol content of the yellow wine is 10-15% vol, and the age is 10-20 years; the alcohol content of the sauce-flavor base wine is 50-60% vol, and the age is 10-20 years.
7. The composite woody-flavored liquor according to claim 1, characterized in that: The alcohol content of the composite woody-flavored liquor is 40% vol.