Ceramic jar capable of regulating and controlling content of flavor components of white spirit and preparation method of ceramic jar

Abstract

The invention discloses a pottery jar capable of regulating and controlling the content of flavor components of baijiu and a preparation method of the pottery jar, and belongs to the field of baijiu processing. The method for preparing the pottery jar capable of regulating and controlling the content of the flavor components of the Baijiu comprises the following steps: S1, uniformly mixing pottery clay and a catalyst, and adding mud to prepare a mud cake; s2, molding the mud cake to obtain a pottery jar green body; s3, drying the pottery jar green body; and performing high-temperature firing to obtain the pottery jar capable of regulating and controlling the content of the flavor components of the white spirit. According to the preparation method, the catalyst is added during preparation of the pottery jar, so that the content of flavor components, especially the content of pyrazine substances, furan substances and phenolic aldehyde substances, of the Baijiu can be regulated and controlled.

Description

Technical Field

[0001] The invention relates to a pottery jar capable of regulating the content of flavor components of liquor and a preparation method thereof, belonging to the field of liquor processing. Background Art

[0002] Newly brewed liquor tastes spicy, sour and astringent, which is very irritating in the mouth, and is called new liquor smell in the industry. It needs to be stored for one or several years before the new liquor smell disappears and the wine becomes mellow and soft with a long aftertaste. The storage process of eliminating the new liquor smell and increasing the mellowness of the wine is usually called liquor aging.

[0003] Storage containers play an important role in the storage of liquor. Pottery jars are one of the most common storage containers in the storage process of liquor. Pottery jars are made of sintered clay, and the inside and outside of the jars are coated with a layer of glaze to reduce the loss of liquor. The original liquor is stored in the pottery jar. After a period of storage, the spiciness and rough taste of the new liquor can become soft and harmonious, and the taste is comfortable.

[0004] However, it takes a long time to improve the content of flavor components by storing liquor in ceramic jars, at least three years, and the longer the time, the better the flavor and taste of the liquor. Summary of the invention

[0005] [Technical issues]

[0006] It takes a long time to store liquor in conventional ceramic jars to improve the content of flavor components.

[0007] [Technical solution]

[0008] In order to solve the above problems, the present invention uses the catalyst Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The ceramic jar is added into the clay, and then formed into a blank and fired at high temperature to obtain the ceramic jar. The ceramic jar prepared by the invention is beneficial for regulating the content of flavor components in the liquor.

[0009] The first object of the present invention is to provide a method for preparing a pottery jar capable of regulating the content of flavor components of liquor, wherein the method comprises adding a catalyst to the clay; wherein the catalyst is Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 One or more of the .

[0010] In one embodiment of the present invention, the Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 It is a nano material with a particle size of 0.01-1mm.

[0011] In one embodiment of the present invention, the method for preparing a ceramic jar capable of regulating the content of liquor flavor components comprises the following steps:

[0012] S1: Mix the clay and catalyst evenly and add mud to prepare mud cake;

[0013] S2: forming the mud cake into a pottery jar body;

[0014] S3: Drying the ceramic jar body; and then firing it at high temperature to obtain a ceramic jar capable of regulating the content of flavor components of liquor.

[0015] In one embodiment of the present invention, the mass ratio of clay, catalyst and slurry in S1 is 1:0.01-0.05:0.8-1.2.

[0016] In one embodiment of the present invention, Fe in S1 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The mass ratio is 1:0.5-1.5:0.5-1.5.

[0017] In one embodiment of the present invention, the mud in S1 is a cementite aqueous solution, the particle size of the cementite is 50-60 mesh, and the moisture content is 15-25% (mass percentage); the cementite is weathered cementite.

[0018] In one embodiment of the present invention, the forming in S2 is performed by an integrated roller forming device to form a ceramic jar blank.

[0019] In one embodiment of the present invention, the drying in S3 is performed so that the moisture content of the green body is less than 2% (mass percentage).

[0020] In one embodiment of the present invention, the high temperature firing in S3 is firing into a pottery jar at 800-1200°C.

[0021] In one embodiment of the present invention, S3 may be glazed before high temperature firing, wherein the composition of the glaze is 69.9% SiO 2 、12.8%Al 2 O 3 、0.25%Fe 2 O 3 ,2%CaO,3.33%MgO,5%K 2 O 3 、0.58%Na 2 O, 4% ZnO, 2.14% TiO 2 , % is the mass percentage.

[0022] In one embodiment of the present invention, Fe 2 O 3 @SiO 2 -Al 2 O 3 The preparation method is as follows:

[0023] (1) 166 mg of 1,4-phthalic acid and 675 mg of ferric chloride hexahydrate were subjected to solvothermal reaction in 15 mL of N,N-dimethylformamide at 160° C. for 22 h to obtain MIL-101-Fe;

[0024] (2) dispersing 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mixing 300 μL of tetramethyl orthosilicate, 150 μL of the aluminum sec-butoxide solution, 20 μL of acetic acid and 10 μL of ethyl acetoacetate to obtain a mixed solution;

[0025] MIL-101-Fe was vacuum activated; then, it was immersed in the mixed solution at room temperature for 3 hours, taken out, filtered, and the obtained solid was dried at 80°C for 12 hours to form SiAl@MIL;

[0026] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O3 .

[0027] In one embodiment of the present invention, CuO@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0028] (1) 1-methyl-2-pyrrolidone, polyethersulfone and polyvinylpyrrolidone were mixed in a mass ratio of 1:1.5:1.5, and stirred at 60 rpm for 2.5 h in a sealed constant temperature water bath at 75°C to obtain a light yellow viscous liquid;

[0029] (2) Add 1500 mg SiO 2 , 3500 mg of alumina monohydrate, 2000 mg of CuO, fully dispersed at 25° C. and 180 rpm for 24 h to obtain a dispersion;

[0030] (3) The dispersion is squeezed into spherical particles of equal size, and then immersed in water at room temperature (25°C) for 3 days, during which the water is constantly changed to allow phase transformation to occur to form small solid particles;

[0031] (4) Sintering the solid small particles as follows:

[0032] The first stage (removal of free water): heating to 100 °C at a heating rate of 1.5 °C / min and maintaining for 2.5 h;

[0033] The second stage (removal of bound water and some organic matter): heating from 100°C to 200°C at a heating rate of 1.5°C / min and maintaining for 2.5h;

[0034] The third stage (removal of organic matter): the temperature was increased from 200°C to 400°C at a heating rate of 1.5°C / min and maintained for 2.5h;

[0035] The fourth stage (conversion of alumina monohydrate to activated alumina): finally, the temperature was increased from 400°C to 600°C at a heating rate of 1.5°C / min and maintained for 2.5h;

[0036] The catalyst CuO@SiO 2 -Al 2 O 3 ;

[0037] Among them, all the raw materials used need to be dried in an oven at 65°C overnight.

[0038] In one embodiment of the present invention, PtPb@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0039] (1) 150 μL of a mixed solution of aluminum sec-butoxide and sec-butanol (0.01 g of aluminum sec-butoxide dispersed in 150 μL of sec-butanol), 300 μL of tetramethyl orthosilicate, 20 μL of acetic acid, and 10 μL of ethyl acetoacetate were mixed to obtain a mixed solution A;

[0040] (2) Add 5 g of chloroplatinic acid (H 2 PtCl 6 6H 2 O) and 5g PdCl 2 Dissolve in 15 mL of 0.2 mol / L dilute hydrochloric acid aqueous solution to obtain mixed solution B; then mix mixed solution B with mixed solution A at a volume ratio of 1:1, and stir at 25°C (normal temperature) and 500 rpm for 3 h to obtain mixed solution C;

[0041] (3) The mixed solution C was dried under microwave for 30 min and then calcined in a muffle furnace (heated to 550 °C at 2 °C / min and maintained for 5 h) to obtain PtPb@SiO 2 -Al 2 O 3 .

[0042] The second object of the present invention is a ceramic jar prepared by the method of the present invention which can adjust the content of flavor components of liquor.

[0043] The third object of the present invention is to use the ceramic jar capable of regulating the content of liquor flavor components in the field of liquor processing.

[0044] The fourth object of the present invention is a white wine, which is obtained by storage and aging in the pottery jar capable of regulating the content of white wine flavor components as described in the present invention.

[0045] The fifth object of the present invention is to provide a method for regulating the content of flavor substances in liquor, which uses the ceramic jar capable of regulating the content of flavor components in liquor for storage and aging.

[0046] In one embodiment of the present invention, the method for regulating the content of liquor flavor substances comprises the following steps:

[0047] The newly distilled liquor is put into ceramic jars that can adjust the content of the liquor's flavor components, and stored and aged at room temperature to obtain liquor with a high content of flavor components.

[0048] In one embodiment of the present invention, the liquor is one or more of the following: sauce-flavor liquor, light-flavor liquor, strong-flavor liquor, phoenix-flavor liquor, rice-flavor liquor, sesame-flavor liquor, special-flavor liquor, Laobaigan-flavor liquor, mixed-flavor liquor, Dong-flavor liquor, rich-flavor liquor, and soy-flavor liquor.

[0049] In one embodiment of the present invention, the white wine flavor substances include pyrazines, furans, and phenolic substances; wherein the pyrazines include one or more of 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2.3-dimethyl-5-ethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine; the furanones include one or more of fenugreek lactone, furanone, and ethylfuranone; and the phenolic substances include one or two of vanillin and vanillyl ethyl ketone.

[0050] In one embodiment of the present invention, the room temperature storage and aging is storage and aging at 20-40°C for more than 2 months.

[0051] [Beneficial Effects]

[0052] The present invention adds a catalyst in the preparation of the pottery jar, which is beneficial to regulating the content of flavor components of liquor, so that pyrazine substances, furan substances and phenolic substances are greatly increased;

[0053] Among them, after aging at room temperature for 6 months, the content of 2-methylpyrazine in pyrazine substances can reach more than 125μg / L, the content of 2,3-dimethylpyrazine can reach more than 136μg / L, the content of 2,5-dimethylpyrazine can reach more than 195μg / L, the content of 2,6-dimethylpyrazine can reach more than 623μg / L, the content of 2-ethyl-6-methylpyrazine can reach more than 229μg / L, the content of 3-ethyl-2,5-dimethylpyrazine can reach more than 36μg / L, the content of 2.3-dimethyl-5-ethylpyrazine can reach more than 396μg / L, the content of 2,3,5-trimethylpyrazine can reach more than 496μg / L, and the content of 2,3,5,6-tetramethylpyrazine can reach more than 896μg / L;

[0054] The content of fenugreek lactone in furanone substances can reach more than 33μg / L, the content of furanone can reach more than 6μg / L, and the content of ethyl furanone can reach more than 5μg / L;

[0055] The content of vanillin in phenolic substances can reach more than 404μg / L, and the content of vanillyl ethyl ketone can reach more than 68μg / L. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] Figure 1 This is the spectrum of pyrazine substances in Example 5 (GC×GC-TOFMS2D spectrum).

[0057] Figure 2This is the spectrum of pyrazine substances in Example 5 (GC×GC-TOFMS1D spectrum).

[0058] Figure 3 This is the chromatogram of vanillin, vanillone and furanones in Example 5 (GC-MS-SIM mode spectrum). DETAILED DESCRIPTION

[0059] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0060] Test method:

[0061] 1. Detection of pyrazine substances:

[0062] (1) Pretreatment of liquor samples:

[0063] Dilute the liquor sample with ultrapure water to an alcohol content of 10% vol, then take 5 mL and add it to a 20 mL headspace bottle, then add 1.5 g NaCl and 10 μL of pyrazine isotope internal standard, 2-methylpyrazine-d6;

[0064] After the samples were mixed, HS-SPME was performed using a MPS2 (Gerstel, Germany) multifunctional autosampler. The conditions were as follows: the samples were equilibrated at 40°C for 5 minutes, stirred and extracted at 250 rpm for 40 minutes, and the extraction head model was DVB / CAR / PDMS (2 cm, 50 / 30 μm, Supelco, America). After the extraction, desorption was performed at 250°C for 5 minutes.

[0065] (2) Determination of the content of pyrazines in liquor samples by comprehensive two-dimensional gas chromatography:

[0066] Chromatographic conditions: The gas chromatograph was Agilent 7890B (Agilent, America), the first-dimension chromatographic column was a DB-FFAP capillary column (60m×0.25mm×0.25μm, Agilent, America), and the second-dimension chromatographic column was an Rx-17 Si capillary column (0.8m×0.25mm×0.36μm, Restek, America); the first-dimension chromatographic column and the second-dimension chromatographic column were connected in series through a four-nozzle two-stage thermal modulator, and the transmission temperature was 240°C; He (>99.999%) was used as the carrier gas, the flow rate was 1mL / min, and the injection port temperature was 250°C;

[0067] The temperature program of the one-dimensional column is mainly divided into four stages. The starting temperature of the first stage is set to 45℃ and maintained for 3min; the second stage is heated to 150℃ at a heating rate of 4℃ / min and then maintained for 2min; the third stage is heated to 200℃ at a heating rate of 6℃ / min; the last stage is heated to 230℃ at a heating rate of 10℃ / min and then maintained for 10min.

[0068] The total time of the entire analysis process was 53 minutes, and the temperature of the second-dimensional column oven was 5°C higher than that of the first-dimensional column oven throughout the process; the compensation temperature of the modulator was set to 20°C, the modulation cycle of the modulator was 4s, and the thermal pulse time was 0.8s. Mass spectrometry conditions: ion source voltage 70eV, temperature 230°C, transmission line temperature 240°C, ion scanning range 35-400amu, scanning frequency 100spestra / s.

[0069] (3) Drawing of standard curve:

[0070] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0071] Accurately weigh a certain amount of pyrazine compound standard and dissolve it in simulated liquor solution to prepare a series of standard solutions with different concentration gradients. The standard solution is treated according to the above sample pretreatment method and then analyzed by the instrument. The peak area ratio and concentration ratio of the target substance to the internal standard substance are used as the horizontal and vertical coordinates to prepare the standard curve.

[0072] (4) Detection:

[0073] The liquor to be tested is tested according to steps (1) and (2) to obtain the peak area, which is then substituted into the standard curve of step (3) to obtain the concentration of the substance to be tested.

[0074] 2. Detection of furanones and phenolic substances:

[0075] (1) Liquid-liquid extraction sample pretreatment:

[0076] 20 mL of liquor sample was diluted with saturated saline to an alcohol content of 10% vol, and then the isotope of fenugreek lactone and anisyl acetone were added as the quantitative internal standards of furanones and vanillin, respectively, and then 20 mL of dichloromethane was used as the extractant for extraction, and a total of 3 extractions were performed, each time for 5 min; a total of 60 mL of the extraction components were collected, 30 g of anhydrous sodium sulfate was added thereto, and stored at -20°C overnight; then 60 mL of the extraction components were concentrated to 200 μL by nitrogen blowing, and waited for injection;

[0077] (2) Sample analysis was performed using gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring mode (SIM);

[0078] The GC conditions are as follows:

[0079] Agilent 7890 gas chromatograph tandem with 5975 mass spectrometer was used;

[0080] The chromatographic column was DB-FFAP (60m×0.25mm×0.25μm, Agilent, America); the temperature program of the chromatographic column (DB-FFAP) was as follows: the initial temperature was 45°C and maintained for 2 min, then increased to 230°C at 6°C / min and maintained for 10 min; He (>99.999%) was used as the carrier gas, with a flow rate of 2mL / min and an injection port temperature of 230°C;

[0081] The MS conditions are as follows:

[0082] The sample solvent delay time was 8 min; the EI ionization source, ionization energy was 70 eV, ion source temperature was 230 °C, and the mass spectrometry ion scanning range was 35-350 amu;

[0083] The quantification of fenugreek lactone, furanone HDMF, and ethyl furanone HEMF was performed using the selected ion monitoring (SIM) mode, with characteristic ions at 128 m / z, 128 m / z, and 142 m / z, respectively;

[0084] Selective ions monitoring (SIM) mode was used for the quantification of vanillin and vanillyl ethyl ketone, and the characteristic ions were 152 m / z and 166 m / z, respectively;

[0085] (3) Drawing of standard curve:

[0086] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0087] Accurately weigh a certain amount of standard furanone compounds (trigonelline lactone, furanone HDMF and ethyl furanone HEMF) and phenolic substances (vanillin and vanillyl ethyl ketone) and dissolve them in a simulated liquor solution to prepare a series of standard solutions with different concentration gradients; treat the standard solutions according to the sample pretreatment method of step (1), perform instrumental analysis according to step (2), and prepare a standard curve based on the peak area ratio and concentration ratio of the target substance to the internal standard substance as the horizontal and vertical coordinates respectively;

[0088] (4) Detection:

[0089] The liquor to be tested is tested according to steps (1) and (2) to obtain the peak area, which is then substituted into the standard curve of step (3) to obtain the concentration of the substance to be tested.

[0090] The raw materials used in the examples are:

[0091] 1.Fe 2 O 3 @SiO 2 -Al 2 O 3 Preparation:

[0092] (1) 166 mg of 1,4-phthalic acid and 675 mg of ferric chloride hexahydrate were subjected to solvothermal reaction in 15 mL of N,N-dimethylformamide at 160° C. for 22 h to obtain MIL-101-Fe;

[0093] (2) dispersing 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mixing 300 μL of tetramethyl orthosilicate, 150 μL of the aluminum sec-butoxide solution, 20 μL of acetic acid and 10 μL of ethyl acetoacetate to obtain a mixed solution;

[0094] MIL-101-Fe was vacuum activated, then immersed in the mixed solution at room temperature (25°C) for 3 h, taken out, filtered, and the obtained solid was dried at 80°C for 12 h to form SiAl@MIL;

[0095] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

[0096] 2.CuO@SiO 2 -Al 2 O 3 Preparation:

[0097] (1) 1-methyl-2-pyrrolidone, polyethersulfone and polyvinylpyrrolidone were mixed in a mass ratio of 1:1.5:1.5, and stirred at 60 rpm for 2.5 h in a sealed constant temperature water bath at 75°C to obtain a light yellow viscous liquid;

[0098] (2) Add 1500 mg SiO 2 , 3500 mg of alumina monohydrate, 2000 mg of CuO, fully dispersed at 25° C. and 180 rpm for 24 h to obtain a dispersion;

[0099] (3) The dispersion is squeezed into spherical particles of equal size, and then immersed in water at 25°C for 3 days, during which the water is constantly changed to allow phase transformation to occur to form solid small particles;

[0100] (4) Sintering the solid small particles as follows:

[0101] The first stage (removal of free water): heating to 100 °C at a heating rate of 1.5 °C / min and maintaining for 2.5 h;

[0102] The second stage (removal of bound water and some organic matter): heating from 100°C to 200°C at a heating rate of 1.5°C / min and maintaining for 2.5h;

[0103] The third stage (removal of organic matter): heating from 200°C to 400°C at a heating rate of 1.5°C / min and maintaining for 2.5h;

[0104] The fourth stage (conversion of alumina monohydrate to activated alumina): finally, the temperature was increased from 400°C to 600°C at a heating rate of 1.5°C / min and maintained for 2.5h;

[0105] CuO@SiO 2 -Al 2 O 3 ;

[0106] All the raw materials used were dried in an oven at 65°C overnight.

[0107] 3. PtPb@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0108] (1) 150 μL of a mixed solution of aluminum sec-butoxide and sec-butanol (0.01 g of aluminum sec-butoxide dispersed in 150 μL of sec-butanol), 300 μL of tetramethyl orthosilicate, 20 μL of acetic acid, and 10 μL of ethyl acetoacetate were mixed to obtain a mixed solution A;

[0109] (2) Add 5 g of chloroplatinic acid (H 2 PtCl 6 6H 2 O) and 5g PdCl 2 Dissolve in 15 mL of 0.2 mol / L dilute hydrochloric acid aqueous solution to obtain mixed solution B, then mix mixed solution B with mixed solution A at a volume ratio of 1:1, and stir at 25°C (normal temperature) and 500 rpm for 3 h to obtain mixed solution C;

[0110] (3) The mixed solution C was dried under microwave for 30 min and then calcined in a muffle furnace (heated to 550 °C at 2 °C / min and maintained for 5 h) to obtain PtPb@SiO 2 -Al 2 O 3 .

[0111] 4.Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The particle size is 0.1 mm.

[0112] 5. Mud: A mud aqueous solution, the particle size of A mud is 50-60 mesh, and the moisture content is 20%; A mud is weathered A mud.

[0113] 6. Clay: Clay used for making pottery jars, without modification or treatment, with a particle size of 0.1 mm.

[0114] 7. Glaze: The composition is 69.9% SiO 2 、12.8%Al 2 O 3 、0.25%Fe 2 O 3 ,2%CaO,3.33%MgO,5%K 2 O 3 、0.58%Na 2 O, 4% ZnO, 2.14% TiO 2 , % is the mass percentage.

[0115] 8. Pottery powder: It comes from the pottery jar, which is the powder obtained by grinding the pottery jar, with a particle size of 0.1mm.

[0116] 9. Maotai-flavor liquor is new liquor that has not been stored.

[0117] Example 1

[0118] A method for preparing a ceramic jar capable of regulating the content of flavor components of liquor comprises the following steps:

[0119] S1: 5 kg of clay and 50 g of catalyst Fe 2 O 3 @SiO 2 -Al 2 O 3Mix well, then add 4 kg of mud to prepare a mud cake;

[0120] S2: forming the mud cake into a pottery jar body through an integrated roller forming device;

[0121] S3: drying the ceramic jar body so that the moisture content of the body is less than 2%; glazing; and then firing at a high temperature of 1000° C. to obtain a ceramic jar capable of adjusting the content of liquor flavor components.

[0122] Example 2

[0123] Adjust the catalyst Fe in S1 of Example 1 2 O 3 @SiO 2 -Al 2 O 3 CuO@SiO 2 -Al 2 O 3 , the rest are the same as in Example 1 to obtain a pottery jar.

[0124] Example 3

[0125] Adjust the catalyst Fe in S1 of Example 1 2 O 3 @SiO 2 -Al 2 O 3 Pt-Pb@SiO 2 -Al 2 O 3 , the rest are the same as in Example 1 to obtain a pottery jar.

[0126] Example 4

[0127] Adjust the catalyst Fe in S1 of Example 1 2 O 3 @SiO 2 -Al 2 O 3 Pt-Pb@SiO 2 -Al 2 O 3 and CuO@SiO 2 -Al 2 O 3 The mass ratio of the two is 1:1, and the rest is consistent with Example 1 to obtain a pottery jar.

[0128] Example 5

[0129] Adjust the catalyst Fe in S1 of Example 1 2 O 3 @SiO 2 -Al 2O 3 Pt-Pb@SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 and Fe 2 O 3 @SiO 2 -Al 2 O 3 The mass ratio of the three is 1:1:1, and the rest is consistent with Example 1 to obtain a pottery jar.

[0130] Comparative Example 1

[0131] The catalyst Fe in S1 of Example 1 was omitted. 2 O 3 @SiO 2 -Al 2 O 3 , the rest are the same as in Example 1 to obtain a pottery jar.

[0132] Comparative Example 2

[0133] Adjust the catalyst Fe in S1 of Example 1 2 O 3 @SiO 2 -Al 2 O 3 The mass ratio of Fe is 1:10:20 2 O 3 、SiO 2 、Al 2 O 3 A mixture of nanomaterials (0.1 mm) and other conditions were the same as in Example 1 to obtain a pottery jar.

[0134] Comparative Example 3

[0135] Adjust the catalyst Fe in S1 of Example 1 2 O 3 @SiO 2 -Al 2 O 3 The powder is pottery powder (0.1 mm), and the rest is consistent with Example 1 to obtain a pottery jar.

[0136] Example 6

[0137] A method for regulating the content of liquor flavor substances, comprising the following steps:

[0138] The newly distilled sauce-flavor liquor was put into the pottery jars prepared in Examples 1-5 and Comparative Examples 1-3, and stored at room temperature (25° C.) for aging for 6 months to obtain liquor.

[0139] The obtained liquor was subjected to performance test, and the test results are as follows:

[0140] Table 1 Content of pyrazines in Examples 1-5

[0141] Content (μg / L) Example 1 Example 2 Example 3 Example 4 Example 5 2-Methylpyrazine 188±31 139±12 125±26 159±30 145±22 2,3-Dimethylpyrazine 211±15 136±14 145±18 169±22 155±19 2,6-Dimethylpyrazine 801±51 623±34 665±40 701±41 785±42 2,5-Dimethylpyrazine 353±22 223±18 195±26 301±20 288±15 2-Ethyl-6-methylpyrazine 325±13 256±15 229±19 291±22 268±12 3-Ethyl-2,5-dimethylpyrazine 85±11 36±14 49±10 71±10 62±9 2,3-Dimethyl-5-ethylpyrazine 483±29 396±22 401±26 450±28 423±39 2,3,5-Trimethylpyrazine 671±55 496±40 521±33 630±15 603±32 2,3,5,6-Tetramethylpyrazine 1280±68 896±39 961±52 1130±30 1003±86

[0142] Table 2 Content of pyrazines in Comparative Examples 1-3

[0143] Content (μg / L) Comparative Example 1 Comparative Example 2 Comparative Example 3 2-Methylpyrazine 102±11 142±20 100±23 2,3-Dimethylpyrazine 121±8 149±15 115±18 2,6-Dimethylpyrazine 558±46 683±23 535±42 2,5-Dimethylpyrazine 193±12 213±11 200±20 2-Ethyl-6-methylpyrazine 200±18 242±32 188±16 3-Ethyl-2,5-dimethylpyrazine 35±8 52±11 40±10 2.3-Dimethyl-5-ethylpyrazine 380±25 421±12 400±22 2,3,5-Trimethylpyrazine 480±21 550±32 500±51 2,3,5,6-Tetramethylpyrazine 900±68 1020±81 915±74

[0144] Table 3 Content of furanic substances in Examples 1-5 and Comparative Examples 1-3

[0145]

[0146]

[0147] Table 4 Content of aldehydes and ketones in Examples 1-5 and Comparative Examples 1-3

[0148] example Vanillin(μg / L) Vanillyl acetone (μg / L) Example 1 404±11 68±5 Example 2 411±18 60±6.5 Example 3 521±25 99±10 Example 4 455±22 75±9 Example 5 480±31 83±6 Comparative Example 1 390±28 56±6 Comparative Example 2 403±17 59±10 Comparative Example 3 375±25 46±11

[0149] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing a ceramic jar capable of regulating the content of flavor components of liquor, It is characterized in that The method is to add a catalyst to clay, wherein the catalyst is Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 One or more of the .

2. The method according to claim 1, It is characterized in that The method for preparing a ceramic jar capable of regulating the content of liquor flavor components comprises the following steps: S1: Mix the clay and catalyst evenly and add mud to prepare mud cake; S2: forming the mud cake into a pottery jar body; S3: Drying the ceramic jar body; and then firing it at high temperature to obtain a ceramic jar capable of regulating the content of flavor components of liquor.

3. The method according to claim 2, It is characterized in that The mass ratio of clay, catalyst and mud in S1 is 1:0.01-0.05:0.8-1.

2.

4. The method according to claim 2, It is characterized in that Fe in S1 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The mass ratio is 1:0.5-1.5:0.5-1.

5.

5. A ceramic jar capable of regulating the content of flavor components of liquor. It is characterized in that The invention is prepared by the method according to any one of claims 1 to 4.

6. Use of the ceramic jar capable of regulating the content of liquor flavor components as claimed in claim 5 in the field of liquor processing.

7. A kind of liquor, It is characterized in that The liquor is obtained by using the pottery jar capable of regulating the content of flavor components of liquor as claimed in claim 5 for storage and aging.

8. A method for regulating the content of flavor substances in liquor, It is characterized in that The pottery jar capable of regulating the content of flavor components of liquor as claimed in claim 5 is used for storage and aging.

9. The method according to claim 8, It is characterized in that The method for regulating the content of liquor flavor substances comprises the following steps: The newly distilled liquor is put into ceramic jars that can enhance the flavor components of the liquor, and stored and aged at room temperature to obtain liquor with a high content of flavor components.

10. The method according to claim 8, It is characterized in that The flavor substances of liquor include pyrazines, furans and phenolic substances; among them, pyrazines include one or more of 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2.3-dimethyl-5-ethylpyrazine, 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine; furanones include one or more of fenugreek lactone, furanone and ethylfuranone; phenolic substances include one or two of vanillin and vanillyl ethyl ketone.

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