Ceramic jar capable of regulating and controlling stale fragrance and stale taste of white spirit and preparation method of ceramic jar

Abstract

The invention discloses a pottery jar capable of regulating and controlling stale fragrance and stale taste of white spirit and a preparation method thereof, and belongs to the technical field of white spirit aging. The preparation method comprises the following steps: uniformly mixing the two components to obtain a mixture; wherein the first component is prepared from two or three of Fe2O3 (at) SiO2-Al2O3, CuO (at) SiO2-Al2O3 and Pt-Pb (at) SiO2-Al2O3, and the second component is prepared from two or three of Fe2O3 (at) SiO2-Al2O3. The second component is one or more of Fe2O3 (ferric oxide), SiO2 (silicon dioxide), Al2O3 (aluminum oxide) and CuO (copper oxide); the mass ratio of the first component to the second component is (1-3): (1-6); and then adding the mixture into argil, and carrying out blank making and high-temperature firing, so as to obtain the pottery jar for regulating and controlling the stale aroma and stale taste of the white spirit. The pottery jar prepared by the invention can obviously improve the aged fragrance and the aged taste of the white spirit; and the operation is simple, and the efficiency is high.

Description

Technical Field

[0001] The invention relates to a pottery jar capable of regulating the aged aroma and taste of liquor and a preparation method thereof, belonging to the technical field of liquor aging. Background Art

[0002] With the continuous development of Chinese liquor culture and the growing demand for high-quality liquor from consumers, the aging process of liquor has become a key link in improving the quality of liquor. The aging of liquor means that various components in the liquor undergo slow physical and chemical changes through long-term storage, so as to improve the taste, increase the aroma and enhance the quality.

[0003] Traditionally, ceramic jars are used as containers for aging liquor, because of their good air permeability and adsorption properties, which are conducive to the natural aging of liquor. Although ceramic jars play an important role in the aging process of liquor, the existing technology still has the following problems:

[0004] (1) The aging effect is uncontrollable: The traditional pottery jar aging process lacks effective control methods. The aging effect is greatly affected by environmental factors such as temperature and humidity, resulting in unstable aging effects and difficulty in meeting the aging requirements of different types of liquor.

[0005] (2) Low aging efficiency: Due to the limited air permeability and adsorption capacity of the ceramic jar, the aging cycle of liquor is long and inefficient, which is not conducive to the rapid circulation and market response of liquor;

[0006] (3) Different types of liquor have different requirements for aging conditions, but the existing ceramic jar aging technology cannot provide personalized aging solutions for different types of liquor.

[0007] Therefore, there is an urgent need for an efficient, simple and convenient pottery jar for regulating the aged aroma and flavor of liquor and a preparation method thereof. Summary of the invention

[0008] [Technical issues]

[0009] The conventional method of enhancing the aroma and flavor of liquor through ceramic jars has the disadvantages of uncontrollable aging effect, low aging efficiency, and inability to specifically enhance a certain flavor.

[0010] [Technical solution]

[0011] In order to solve the above problems, the present invention mixes two components evenly to obtain a mixture; wherein the first component 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 Two or three of the following: 2 O 3 、SiO 2 、Al 2 O 3 , CuO; the mass ratio of the first component to the second component is 1-3:1-6; then the mixture is added to clay, and through molding and high-temperature firing, a pottery jar for regulating the aged aroma and flavor of liquor is obtained. The pottery jar prepared by the present invention can significantly improve the aged aroma and flavor of liquor; and the operation is simple and efficient.

[0012] The first object of the present invention is to provide a method for preparing a ceramic jar for regulating the aged aroma and flavor of liquor, comprising the following steps:

[0013] (1) The two components are mixed evenly to obtain a mixture; wherein the first component 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 Two or three of the following: 2 O 3 、SiO 2 、Al 2 O 3 , CuO; the mass ratio of the first component to the second component is 1-3:1-6;

[0014] (2) Mixing the clay and the mixture evenly, adding mud to prepare a mud cake; shaping the mud cake to obtain a pottery jar body; drying the pottery jar body; and then firing at high temperature to obtain a pottery jar for adjusting the aged aroma and flavor of the liquor.

[0015] In one embodiment of the present invention, the particle size of the first component and the second component in step (1) is 0.01-1 mm.

[0016] In one embodiment of the present invention, 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 mass ratio of Fe in the second component is 1-3:1-3:1-3; 2 O 3 、SiO 2 、Al 2 O 3 , and CuO are in a mass ratio of 1-3:1-6:1-6:1-3.

[0017] In one embodiment of the present invention, Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 The mass ratio of Fe in the second component is 1-3:1-3; 2 O 3 、Al 2 O 3 The mass ratio is 1-3:1-6.

[0018] In one embodiment of the present invention, the first component of step (1) is CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The mass ratio of Fe in the second component is 1-3:1-3; 2 O 3 、SiO 2 The mass ratio is 1-3:1-6.

[0019] In one embodiment of the present invention, Fe 2 O 3 @SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The mass ratio of SiO in the second component is 1-3:1-3; 2 、Al 2 O 3 , and CuO are in a mass ratio of 1-6:1-6:1-3.

[0020] In one embodiment of the present invention, in step (2), the mass ratio of clay, mixture and slurry is 100:1-30:80-120.

[0021] In one embodiment of the present invention, the mud in step (2) 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.

[0022] In one embodiment of the present invention, the forming in step (2) is performed by an integrated roller forming device to form a ceramic jar blank.

[0023] In one embodiment of the present invention, the drying in step (2) is performed so that the moisture content of the green body is less than 2% (mass percentage).

[0024] In one embodiment of the present invention, the high temperature firing in step (2) is firing at 800-1200° C. to form a pottery jar.

[0025] In one embodiment of the present invention, the Fe in step (1) 2 O 3 @SiO 2 -Al 2 O 3 The preparation method is as follows:

[0026] (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;

[0027] (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;

[0028] 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;

[0029] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

[0030] In one embodiment of the present invention, the CuO@SiO 2 -Al 2 O3 The preparation method is as follows:

[0031] (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;

[0032] (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;

[0033] (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;

[0034] (4) Sintering the solid small particles as follows:

[0035] 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;

[0036] 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;

[0037] 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;

[0038] 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;

[0039] The catalyst CuO@SiO 2 -Al 2 O 3 ;

[0040] Among them, all the raw materials used need to be dried in an oven at 65°C overnight.

[0041] In one embodiment of the present invention, the Pt-Pb@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0042] (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;

[0043] (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;

[0044] (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 Pt-Pb@SiO 2 -Al 2 O 3 .

[0045] The second object of the present invention is a pottery jar for regulating the aged aroma and flavor of liquor, which is prepared by the method of the present invention.

[0046] The third object of the present invention is to use the pottery jar for regulating the aging aroma and taste of liquor in the field of liquor processing.

[0047] The fourth object of the present invention is to provide a white wine, which is obtained by storage and aging in the pottery jar for regulating the aged aroma and taste of the white wine as described in the present invention.

[0048] The fifth object of the present invention is to provide a method for regulating the aged aroma and flavor of liquor, which adopts the ceramic jar for regulating the aged aroma and flavor of liquor described in the present invention.

[0049] In one embodiment of the present invention, the method comprises the following steps:

[0050] The newly distilled liquor is put into a pottery jar for regulating the liquor's aging aroma and flavor, and stored at room temperature for aging to obtain liquor with aging aroma and flavor.

[0051] In one embodiment of the present invention, the liquor is one of Maotai-flavor liquor, Qing-flavor liquor, and Luzhou-flavor liquor.

[0052] In one embodiment of the present invention, the storage aging is storage aging at 10-40° C. for more than 1 month.

[0053] In one embodiment of the present invention, the storage and aging process can be assisted by one or more of dissolved oxygen, irradiation, ultrasound, and electromagnetic; wherein, dissolved oxygen is aerated 1-5 times a month; irradiation is irradiated by one or more of electron beam, ray, and ultraviolet light; the intensity of electron beam irradiation is 0.5-2.5kGy, and the time is 10-60 days; the intensity of Co-γ ray is 0.5-4kGy, and the time is 10-60 days; the ultraviolet light wavelength of ultraviolet light irradiation is 340-400nm, the duration is 5-300h, and the power is 0.6-5KW.

[0054] In one embodiment of the present invention, the characteristic substance of aged aroma and flavor is one or more of 2,3-butanedione, dimethyl trisulfide, methyl-2-methyl-3-furanyl disulfide, 4-methylguaiacol, vanillyl ethyl ketone, HDMF, HEMF, vanillin, γ-nonalactone, 2-ethylpyrazine, 2,5-dimethylpyrazine, fenugreek lactone, 2-methylpyrazine, 4-methylphenol, γ-butyrolactone, 2-acetyl-5-methylfuran, 2,3-dimethylpyrazine, 5-methylfurfural, 2,6-dimethylpyrazine, 2-acetylfuran, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-methylpropionic acid, 3-hydroxy-2-butanone, furfural, and 3-methyl-2,4-nonanedione.

[0055] [Beneficial Effects]

[0056] The ceramic jar for regulating the aged aroma and flavor of liquor prepared by the present invention can help improve the aged aroma and flavor of stored liquor, especially the contents of 3-hydroxy-2-butanone, 4-methylguaiacol, vanillyl ethyl ketone, HDMF, HEMF, vanillin, fenugreek lactone, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine and 2,3,5,6-tetramethylpyrazine are improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 This is the full two-dimensional chromatogram of the liquor obtained in Example 1.

[0058] Figure 2 This is the GC×GC-TOFMS1D spectrum of the liquor obtained in Example 1. 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. Determination of compound content:

[0062] (1) Detection of furanones:

[0063] ① Liquid-liquid extraction sample pretreatment:

[0064] 20 mL of liquor sample was diluted with saturated saline to an alcohol content of 10% vol, and then the isotope internal standard of fenugreek lactone was added, followed by extraction with 20 mL of dichloromethane as an extractant, and extracted 3 times in total, each time for 5 min; 60 mL of the extracted components were collected, 30 g of anhydrous sodium sulfate was added thereto, and stored at -20°C overnight; 60 mL of the extracted components were then concentrated to 200 μL by nitrogen blowing and waited for injection;

[0065] ②Use gas chromatography-mass spectrometry (GC-MS) to analyze samples in selected ion monitoring mode (SIM);

[0066] The GC conditions are as follows:

[0067] Agilent 7890 gas chromatograph tandem with 5975 mass spectrometer was used;

[0068] The chromatographic column was DB-FFAP (60 m × 0.25 mm × 0.25 μm, Agilent, America);

[0069] Chromatographic column (DB-FFAP) temperature program:

[0070] The initial temperature was 45 °C for 2 min, then increased to 230 °C at 6 °C / min and maintained for 10 min;

[0071] He (>99.999%) was used as the carrier gas; the flow rate was 2 mL / min, and the injection port temperature was 230°C.

[0072] The MS conditions are as follows:

[0073] The sample solvent delay time was 8 min;

[0074] EI ionization source, ionization energy of 70 eV, ion source temperature of 230 ° C, mass spectrometry ion scanning range of 35-350 amu;

[0075] 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;

[0076] ③ Standard curve drawing:

[0077] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0078] Accurately weigh a certain amount of standard furanone compounds (trigonelline lactone, HDMF and ethyl furanone HEMF) and dissolve them in simulated liquor solution to prepare a series of standard solutions with different concentration gradients;

[0079] The standard solution is treated according to the sample pretreatment method of step ①, and the instrument analysis is performed according to step ②. The standard curve is prepared according to the peak area ratio and concentration ratio of the target substance and the internal standard substance as the horizontal and vertical coordinates respectively;

[0080] ④Detection:

[0081] 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.

[0082] (2) Detection of other substances:

[0083] ①Pretreatment of liquor samples:

[0084] 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 2-methylpyrazine-d6, guaiacol-d3, and diisopropyl disulfide as internal standards;

[0085] After the samples were mixed, HS-SPME was performed using a MPS2 (Gerstel, Germany) multifunctional autosampler, and the conditions were set as follows:

[0086] The sample was balanced at 40°C for 5 minutes, and extracted at 250 rpm for 40 minutes. The extraction head model was DVB / CAR / PDMS (2 cm, 50 / 30 μm, Supelco, America). After the extraction, the sample was desorbed at 250°C for 5 minutes.

[0087] ② Determination of compound content in liquor samples by comprehensive two-dimensional gas chromatography:

[0088] Chromatographic conditions:

[0089] 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;

[0090] The temperature rise program of the one-dimensional chromatographic column is mainly divided into four stages:

[0091] The initial temperature of the first stage was set at 45°C and maintained for 3 min;

[0092] In the second stage, the temperature was raised to 150°C at a rate of 4°C / min and then maintained for 2 min;

[0093] In the third stage, the temperature was raised to 200 °C at a rate of 6 °C / min;

[0094] The last stage was a heating rate of 10 °C / min up to 230 °C and then maintained for 10 min;

[0095] 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 4 seconds, and the heat pulse time was 0.8 seconds.

[0096] Mass spectrometry conditions:

[0097] The ion source voltage was 70 eV, the temperature was 230 °C, the transfer line temperature was 240 °C, the ion scanning range was 35-400 amu, and the scanning frequency was 100 spestra / s.

[0098] ③ Standard curve drawing:

[0099] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0100] Accurately weigh a certain mass of the compound standard and dissolve it in the simulated liquor solution to prepare a series of standard solutions with different concentration gradients.

[0101] The standard solution was treated according to the above sample pretreatment method and then subjected to instrumental analysis. The peak area ratio and concentration ratio of the target substance to the internal standard substance were used as the horizontal and vertical coordinates to prepare the standard curve.

[0102] ④Detection:

[0103] 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.

[0104] 2. Sensory test:

[0105] Standard substances with aged aroma characteristics (trigonelline lactone, HDMF, vanillin, etc.) were prepared into a certain concentration and diluted to a certain concentration range. An intensity scale was established. A unified scale was reached through discussion by the tasting panel, and a scale test was conducted after two weeks of training.

[0106] Evaluators rated the intensity of the aged aroma characteristics on a scale of 0 (none) to 100 (very strong).

[0107] The evaluation team consisted of 40 people (22 women and 18 men, aged 25 to 40) with extensive sensory evaluation experience. All evaluators had previously received more than one year of training in odor attribute description.

[0108] Evaluators scored the sensory characteristics of the liquor samples on three levels: color, aroma, and taste, on a scale of 0 (none) to 100 (very strong).

[0109] The score is calculated by removing the highest value, removing the lowest value, and then taking the average value as the final sensory score.

[0110] The raw materials used in the examples are:

[0111] 1.Fe 2 O 3 @SiO 2 -Al 2 O 3 Preparation:

[0112] (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;

[0113] (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;

[0114] 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;

[0115] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

[0116] 2.CuO@SiO 2 -Al 2 O 3 Preparation:

[0117] (1) 1-methyl-2-pyrrolidone, polyethersulfone and polyvinylpyrrolidone were mixed in a mass ratio of 1:1.5:1.5, and the mixture was sealed in a constant temperature water bath at 75° C. and stirred at 60 rpm for 2.5 h to obtain a light yellow viscous liquid;

[0118] (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;

[0119] (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;

[0120] (4) Sintering the solid small particles as follows:

[0121] 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;

[0122] 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;

[0123] 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;

[0124] 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;

[0125] CuO@SiO 2 -Al 2 O 3 ;

[0126] All the raw materials used were dried in an oven at 65°C overnight.

[0127] 3. Pt-Pb@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0128] (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;

[0129] (2) Add 5 g of chloroplatinic acid (H 2PtCl 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;

[0130] (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 Pt-Pb@SiO 2 -Al 2 O 3 .

[0131] 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 , Fe 2 O 3 、SiO 2 、Al 2 O 3 , the particle size of CuO is 0.2mm.

[0132] 5. Clay: Clay used for preparing pottery jars, without modification or treatment, with a particle size of 0.2 mm.

[0133] 6. Pottery powder: It comes from pottery jars. It is a powder obtained by grinding regular commercially available pottery jars. The particle size is 0.2mm.

[0134] 7. The sauce-flavor liquor, light-flavor liquor, and strong-flavor liquor are new liquors that have not been stored and are purchased from Sichuan.

[0135] 8. Mud: A mud aqueous solution, the particle size of A mud is 60 mesh, and the water content is 15% (mass percentage); A mud is weathered A mud.

[0136] Example 1

[0137] A method for preparing a ceramic jar for regulating the aged aroma and flavor of liquor comprises the following steps:

[0138] (1) mixing the two components uniformly to obtain a mixture;

[0139] The first group consists of Fe and 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 mixture of

[0140] The second group is composed of Fe 2 O 3 、SiO 2 、Al 2 O 3 , CuO;

[0141] The mass ratio of the first component to the second component is 1:2;

[0142] (2) mixing the clay and the mixture evenly, adding the slurry to prepare a mud cake; molding the mud cake through an integrated roller forming device to obtain a pottery jar body; drying the pottery jar body so that the moisture content of the body is less than 2%; and then high-temperature firing at 1000° C. for 72 hours to obtain a pottery jar with a controlled aged aroma and flavor of liquor;

[0143] Among them, the mass ratio of clay, mixture and mud is 100:25:100.

[0144] Example 2

[0145] A method for preparing a ceramic jar for regulating the aged aroma and flavor of liquor comprises the following steps:

[0146] (1) mixing the two components uniformly to obtain a mixture;

[0147] Among them, the first group is composed of Fe with a mass ratio of 1:2 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 mixture of

[0148] The second group is composed of Fe with a mass ratio of 1:2 2 O 3 、SiO 2 mixture of

[0149] The mass ratio of the first component to the second component is 1:2;

[0150] (2) mixing the clay and the mixture evenly, adding the slurry to prepare a mud cake; molding the mud cake through an integrated roller forming device to obtain a pottery jar body; drying the pottery jar body so that the moisture content of the body is less than 2%; and then high-temperature firing at 1000° C. for 72 hours to obtain a pottery jar with a controlled aged aroma and flavor of liquor;

[0151] Among them, the mass ratio of clay, mixture and mud is 100:25:100.

[0152] Example 3

[0153] A method for preparing a ceramic jar for regulating the aged aroma and flavor of liquor comprises the following steps:

[0154] (1) mixing the two components uniformly to obtain a mixture;

[0155] Among them, the first group is composed of Fe with a mass ratio of 2:1 2 O 3 @SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 mixture of

[0156] The second group is composed of SiO 2 、Al 2 O 3 , CuO;

[0157] The mass ratio of the first component to the second component is 1:1;

[0158] (2) mixing the clay and the mixture evenly, adding the slurry to prepare a mud cake; molding the mud cake through an integrated roller forming device to obtain a pottery jar body; drying the pottery jar body so that the moisture content of the body is less than 2%; and then high-temperature firing at 1000° C. for 72 hours to obtain a pottery jar with a controlled aged aroma and flavor of liquor;

[0159] Among them, the mass ratio of clay, mixture and mud is 100:25:100.

[0160] Example 4

[0161] A method for preparing a ceramic jar for regulating the aged aroma and flavor of liquor comprises the following steps:

[0162] (1) mixing the two components uniformly to obtain a mixture;

[0163] The first group consists of Fe with a mass ratio of 1:3:1 2 O3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 mixture of

[0164] The second group is composed of Fe in a mass ratio of 2:3:2:1 2 O 3 、SiO 2 、Al 2 O 3 , CuO;

[0165] The mass ratio of the first component to the second component is 1:3;

[0166] (2) mixing the clay and the mixture evenly, adding the slurry to prepare a mud cake; molding the mud cake through an integrated roller forming device to obtain a pottery jar body; drying the pottery jar body so that the moisture content of the body is less than 2%; and then high-temperature firing at 1000° C. for 72 hours to obtain a pottery jar with a controlled aged aroma and flavor of liquor;

[0167] Among them, the mass ratio of clay, mixture and mud is 100:25:100.

[0168] Example 5

[0169] A method for preparing a ceramic jar for regulating the aged aroma and flavor of liquor comprises the following steps:

[0170] (1) mixing the two components uniformly to obtain a mixture;

[0171] Among them, the first group is composed of Fe with a mass ratio of 2:1 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 mixture of

[0172] The second group is composed of Fe 2 O 3 、SiO 2 、Al 2 O 3 , CuO;

[0173] The mass ratio of the first component to the second component is 1:2;

[0174] (2) mixing the clay and the mixture evenly, adding the slurry to prepare a mud cake; molding the mud cake through an integrated roller forming device to obtain a pottery jar body; drying the pottery jar body so that the moisture content of the body is less than 2%; and then high-temperature firing at 1000° C. for 72 hours to obtain a pottery jar with a controlled aged aroma and flavor of liquor;

[0175] Among them, the mass ratio of clay, mixture and mud is 100:25:100.

[0176] Comparative Example 1

[0177] The first component in step (1) of Example 1 is omitted, and only the second component is used; the rest is kept consistent with Example 1 to obtain a pottery jar.

[0178] Comparative Example 2

[0179] The second component in step (1) of Example 1 is omitted, and only the first component is used; the rest is kept consistent with Example 1 to obtain a pottery jar.

[0180] Comparative Example 3

[0181] The first component in step (1) of Example 1 is adjusted to pottery powder; the rest is kept consistent with Example 1 to obtain a pottery jar.

[0182] Comparative Example 4

[0183] Adjust the first component in step (1) of Example 1 to be only Fe 2 O 3 @SiO 2 -Al 2 O 3 ; The rest is consistent with Example 1 to obtain a pottery jar.

[0184] Comparative Example 5

[0185] Step (1) of Example 1 is omitted, and the rest of the steps remain the same as in Example 1 to obtain a pottery jar.

[0186] Example 6

[0187] A method for regulating the aged aroma and flavor of liquor comprises the following steps:

[0188] The newly distilled sauce-flavor liquor was put into the pottery jars prepared in Examples 1-5 and Comparative Examples 1-5, and stored at room temperature (25° C.) for aging for 3 months to obtain liquor.

[0189] The obtained liquor was subjected to performance test, and the test results are as follows:

[0190] Table 1 Characteristic material test results of Example 1

[0191] Characteristic substances Concentration (μg / L) 2,3-Butanedione 1233 Dimethyl trisulfide 102 Methyl-2-methyl-3-furyl disulfide 1.81 4-Methylguaiacol 30.57 Vanillyl acetone 32.52 HDMF 46.22 HEMF 91.93 Vanillin 316 γ-Nonalactone 301 2-Ethylpyrazine 166 2,5-Dimethylpyrazine 302 Trigonella Lactone 211 2-Methylpyrazine 297 4-Methylphenol 95 γ-Butyrolactone 693 2-Acetyl-5-methylfuran 922 2,3-Dimethylpyrazine 842 5-Methylfurfural 1766 2,6-Dimethylpyrazine 989 2-Acetylfuran 1655 2,3,5-Trimethylpyrazine 2986 2,3-Dimethyl-5-ethylpyrazine 2547 2,3,5,6-Tetramethylpyrazine 20331 2-Methylpropionic acid 6756 3-Hydroxy-2-butanone 78485 Furfural 255240 3-Methyl-2,4-nonanedione 16.18

[0192] Table 2 Characteristic substances test of aged aroma and taste

[0193]

[0194] Table 3 Sensory test results

[0195]

[0196] Table 4 Characteristic substances test of aged aroma and taste

[0197]

[0198] Table 5 Sensory test results

[0199]

[0200] Example 7

[0201] A method for regulating the aged aroma and flavor of liquor comprises the following steps:

[0202] The newly distilled Maotai-flavor liquor, Qing-flavor liquor, and Luzhou-flavor liquor were put into the pottery jar prepared in Example 1, and stored and aged at room temperature (25° C.) for 3 months to obtain liquor.

[0203] The obtained liquor was subjected to performance test, and the test results are as follows:

[0204] Table 6 Characteristic substances test of aged aroma and taste

[0205]

[0206] Table 7 Sensory test results

[0207]

[0208] 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 for regulating the aged aroma and flavor of liquor, characterized in that: The steps include: (1) mixing two components uniformly to obtain a mixture; wherein the first component is two or three of Fe2O3@SiO2-Al2O3, CuO@SiO2-Al2O3, and Pt-Pb@SiO2-Al2O3; the second component is one or more of Fe2O3, SiO2, Al2O3, and CuO; and the mass ratio of the first component to the second component is 1-3:1-6; (2) Mixing the clay and the mixture evenly, adding mud to prepare a mud cake; shaping the mud cake to obtain a pottery jar body; drying the pottery jar body; and then firing at high temperature to obtain a pottery jar for adjusting the aged aroma and flavor of the liquor.

2. The method according to claim 1, characterized in that In step (2), the mass ratio of clay, mixture and slurry is 100:1-30:80-120.

3. The method according to claim 1, characterized in that In step (1), the particle size of the first component and the second component is 0.01-1 mm.

4. The method according to claim 1, characterized in that: In step (2), the high temperature firing is performed at 800-1200° C. to form a pottery jar.

5. A ceramic jar for regulating the aged aroma and flavor of liquor prepared by the method described in any one of claims 1 to 4.

6. Application of the pottery jar for regulating the aged aroma and flavor of liquor as claimed in claim 5 in the field of liquor processing.

7. A liquor, characterized in that: The liquor is obtained by storing and aging the liquor in the pottery jar for regulating the aged aroma and flavor of the liquor as described in claim 5.

8. A method for regulating the aged aroma and flavor of liquor, characterized in that: It adopts the pottery jar for regulating the aged aroma and flavor of liquor as described in claim 5.

9. The method according to claim 8, characterized in that The method comprises the following steps: The newly distilled liquor is put into a pottery jar for regulating the liquor's aging aroma and flavor, and stored at room temperature for aging to obtain liquor with aging aroma and flavor.

10. The method according to claim 9, characterized in that Baijiu is a type of liquor including sauce-flavor liquor, light-flavor liquor and strong-flavor liquor.

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