Method for regulating and controlling sweet and fragrant flavor in Baijiu based on nano material

Abstract

The invention discloses a method for regulating and controlling sweet and fragrant flavor in Baijiu based on a nano material, and belongs to the technical field of Baijiu industry. According to the method, nano materials, argil and water are evenly mixed and formed, an argil model is obtained, and the nano materials are two or more of Fe2O3 coated SiO2-Al2O3, Fe2O3, SiO2 and Al2O3; and then adding an argil model in the process of storing the aged white spirit. The argil model is added in the storage and aging process of the white spirit for catalysis, so that sweet and fragrant flavor substances in the white spirit are increased; according to the present invention, with the application of the compound, the contents of the vanillin, the gamma-nonanolactone, the gamma-butyrolactone, the 2, 3-butanedione, the 3-hydroxy-2-butanone, the beta-damascone and the geranyl acetone can be significantly increased;

Description

Technical Field

[0001] The invention relates to a method for regulating the sweet and fragrant flavor in liquor based on nanomaterials, and belongs to the technical field of liquor industry. Background Art

[0002] Baijiu is a unique distilled liquor in China, which is obtained by distilling, aging and blending fermented grains. The aroma compounds of baijiu are very complex and varied, with the main aroma components being organic acids, esters, fusel oils (higher alcohols) and carbonyl compounds. The content of these components is generally very low, accounting for about 1-2%, but there are many types, and the ratio of their content is very important, which has a great impact on the quality and flavor of baijiu.

[0003] Sweet flavor is an important characteristic component of liquor. Sweet flavor is mainly produced during the brewing and aging process of liquor. Specifically, the combination of different raw materials in the brewing process (sorghum, corn, wheat, etc.) and microbial fermentation allow the aromatic substances in the grains to further react under the action of microorganisms and change into more aromas; more aromas are produced during the aging process. It can be seen that the sweet flavor of liquor is the result of the combined effect of multiple factors, including raw material selection, fermentation process, distillation technology and aging time.

[0004] At present, the methods for regulating the sweet and fragrant flavor of liquor include optimizing the ratio of raw materials in the brewing process, controlling the fermentation conditions during the fermentation process, such as temperature, time, pH value, etc. to promote the growth and metabolism of microorganisms that produce sweet and fragrant substances, using fortified koji to increase the content of volatile components in the mash to enhance the sweet aroma, blending flavored wine, etc. However, these methods are costly, have high technical requirements, unstable effects, and can easily lead to an unbalanced overall flavor of the liquor.

[0005] Therefore, there is an urgent need for an efficient, simple and convenient method for regulating the sweet and fragrant flavor in liquor. Summary of the invention

[0006] In order to solve the above problems, the present invention mixes nanomaterials, clay and water evenly, shapes them, and obtains a clay model, wherein the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3 Two or more of the above; and then adding the clay model during the storage of aged liquor. The method of the present invention can regulate the sweet and fragrant flavor of liquor, is simple to operate, does not introduce impurities, and has a stable effect.

[0007] The first object of the present invention is to provide a method for regulating the sweet and fragrant flavor of liquor based on nanomaterials, wherein the method comprises adding a clay model during the storage of aged liquor; wherein the clay model is obtained by uniformly mixing nanomaterials, clay and water, and forming the clay model; the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3 Two or more of the above.

[0008] In one embodiment of the present invention, the method for regulating the sweet flavor in liquor based on nanomaterials comprises the following steps:

[0009] (1) Mixing nanomaterials, clay and water uniformly, forming and firing to obtain a clay model; wherein the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3 Two or more of the above; nanomaterials account for 5-30% of the clay mass;

[0010] (2) Adding clay molds during the storage of aged liquor; wherein the amount of clay molds added is 1-15% of the liquor mass.

[0011] In one embodiment of the present invention, the particle size of the nanomaterial and clay in step (1) is 0.01-1 mm.

[0012] In one embodiment of the present invention, in step (1), the mass ratio of nanomaterial, clay and water is 5-30:100:10-30.

[0013] In one embodiment of the present invention, the nanomaterial in step (1) contains Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3The mass ratio of is 1-3:1-3:1-3:1-3; preferably 1:1:1:1; the nanomaterial is preferably Fe 2 O 3 @SiO 2 -Al 2 O 3 、SiO 2 、Al 2 O 3 The combination of the three has a mass ratio of 1:1:1.

[0014] In one embodiment of the present invention, the pottery clay in step (1) can be a mixture of conventional pottery clay and purple clay, with a mass ratio of 1:0.1-1.

[0015] In one embodiment of the present invention, the forming in step (1) is performed by using a mold, and the shape can be a sheet, a sphere, a regular hexahedron, a cylinder, a cone, etc.

[0016] In one embodiment of the present invention, the firing in step (1) is performed at 800-1200° C. for 5-10 h.

[0017] In one embodiment of the present invention, the container used for storing the aged liquor in step (2) is a ceramic jar, a stainless steel tank, or a glass jar.

[0018] In one embodiment of the present invention, step (2) specifically comprises:

[0019] The newly distilled liquor is put into containers, and clay molds are added, and stored for aging to obtain a sweet and fragrant liquor.

[0020] In one embodiment of the present invention, the liquor in step (2) is a sauce-flavor liquor.

[0021] In one embodiment of the present invention, the storage and aging in step (2) is storage and aging at 10-40°C for more than 2 months; preferably, the storage and aging is storage and aging at 10-40°C for more than 3 months.

[0022] In one embodiment of the present invention, step (2) may be assisted by one or more of dissolved oxygen, irradiation, ultrasound, microwave, and electromagnetic; wherein, dissolved oxygen is ventilated 1-5 times per month; irradiation is irradiated by one or more of electron beam, ray, and ultraviolet light; the intensity of electron beam irradiation is 0.5-2.5 kGy, and the time is 10-60 days; the intensity of Co-γ ray is 0.5-4 kGy, and the time is 10-60 days; the ultraviolet light wavelength of ultraviolet light irradiation is 340-400 nm, the duration is 5-300 h, and the power is 0.6-5 kW.

[0023] In one embodiment of the present invention, the characteristic substance of sweet flavor is one or more of ethyl 2-phenylacetate, ethyl 2-methylbutyrate, 2,3-butanedione, ethyl octanoate, phenylacetaldehyde, vanillone, HDMF, HEMF, vanillin, γ-nonalactone, fenugreek lactone, γ-butyrolactone, 3-hydroxy-2-butanone, β-damascenone, acetal, phenylacetaldehyde, benzaldehyde, ethyl propionate, geranylacetone, and ethyl cinnamate.

[0024] In one embodiment of the present invention, in step (1), Fe 2 O 3 @SiO 2 -Al 2 O 3 The preparation method is as follows:

[0025] S1: 166 mg of 1,4-phthalic acid and 675 mg of ferric chloride hexahydrate were reacted in 15 mL of N,N-dimethylformamide at 160 °C for 22 h to obtain MIL-101-Fe;

[0026] S2: Disperse 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mix 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;

[0027] S3: MIL-101-Fe is vacuum activated; then, it is immersed in the mixed solution at room temperature for 3 hours, taken out, filtered, and the obtained solid is dried at 80°C for 12 hours to form SiAl@MIL;

[0028] S4: SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

[0029] The second object of the present invention is the sweet and fragrant liquor prepared by the method of the present invention.

[0030] The third object of the present invention is the application of the sweet and fragrant liquor of the present invention in the field of liquor processing.

[0031] The fourth object of the present invention is a finished liquor, which is obtained by blending the sweet and fragrant liquor described in the present invention.

[0032] The beneficial effects of the present invention are as follows:

[0033] The invention adds clay models for catalysis during the storage and aging process of liquor, thereby increasing the sweet and fragrant flavor substances in the liquor, especially vanillyl acetone, γ-nonalactone, γ-butyrolactone, 2,3-butanedione, 3-hydroxy-2-butanone, β-damascenone and geranyl acetone. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is the full two-dimensional chromatogram of the liquor obtained in Example 1.

[0035] Figure 2 This is the three-dimensional chromatogram of the liquor obtained in Example 1.

[0036] Figure 3 This is the GC-MS chromatogram obtained in Example 1. DETAILED DESCRIPTION

[0037] 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.

[0038] Test method:

[0039] 1. Determination of compound content:

[0040] (1) Detection of Furanone Substances:

[0041] ① Liquid-liquid extraction sample pretreatment:

[0042] 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;

[0043] ②Use gas chromatography-mass spectrometry (GC-MS) to analyze samples in selected ion monitoring mode (SIM);

[0044] The GC conditions are as follows:

[0045] Agilent 7890 gas chromatograph tandem with 5975 mass spectrometer was used;

[0046] 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;

[0047] The MS conditions are as follows:

[0048] The sample solvent delay time was 8 min; the EI ionization source, ionization energy was 70 eV, ion source temperature was 230 °C, and mass spectrometry ion scanning range was 35-350 amu; the quantification of fenugreek lactone, furanone HDMF and ethyl furanone HEMF was carried out in the selective ions monitoring mode (SIM), and the characteristic ions were 128 m / z, 128 m / z, and 142 m / z, respectively;

[0049] ③ Standard curve drawing:

[0050] A simulated liquor matrix solution (pH=3.5, alcohol content of 53% vol) is prepared with chromatographic grade ethanol and ultrapure water for later use; a certain mass of standard furanone compounds (trigonelline lactone, HDMF and ethyl furanone HEMF) are accurately weighed and dissolved in the simulated liquor solution to prepare a series of standard solutions with different concentration gradients; the standard solutions are treated according to the sample pretreatment method of step ①, and instrumental analysis is performed according to step ②, and a standard curve is prepared according to the peak area ratio and concentration ratio of the target substance to the internal standard substance as the horizontal and vertical coordinates respectively;

[0051] ④Detection:

[0052] 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.

[0053] (2) Detection of other substances:

[0054] ①Pretreatment of liquor samples:

[0055] 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 linalool-d3 and 2-phenylethyl acetate-d3 as internal standards;

[0056] 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.

[0057] ② Determination of compound content in liquor samples by comprehensive two-dimensional gas chromatography:

[0058] 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;

[0059] 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.

[0060] 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.

[0061] ③ Standard curve drawing:

[0062] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0063] Accurately weigh a certain mass of compound standard and dissolve it in simulated liquor solution to prepare a series of standard solutions with different concentration gradients. After the standard solution is treated according to the above sample pretreatment method, the instrument analysis is performed, and 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;

[0064] ④Detection:

[0065] 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.

[0066] 2. Sensory test:

[0067] Standard substances with sweet aroma characteristics (ethyl acetate, ethyl butyrate, β-phenylethanol and β-damascenone, etc.) were prepared into a certain concentration and diluted to a certain concentration range. Then 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.

[0068] The assessors rated the intensity of the sweet aroma characteristics on a scale of 0 (none) to 100 (very strong).

[0069] The evaluation team consisted of 40 people (22 women and 18 men, aged 25 to 40) with rich sensory evaluation experience (national liquor judges or provincial liquor judges). All evaluators had previously received more than one year of training in odor attribute description.

[0070] Evaluators scored the sensory characteristics of liquor samples on three levels: color, aroma, and taste, using a 0-100 scale.

[0071] The score is calculated by removing the highest value, removing the lowest value, and then taking the average value as the final sensory score.

[0072] The raw materials used in the examples are:

[0073] 1.Fe 2 O 3 @SiO 2 -Al 2 O 3 Preparation:

[0074] (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;

[0075] (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;

[0076] 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;

[0077] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

[0078] 2.Fe 2 O 3 、SiO 2 、Al 2 O 3 The particle size is 0.1 mm and is commercially available.

[0079] 3. Clay: Clay used for preparing pottery jars, without modification or treatment, with a particle size of 0.1 mm.

[0080] 4. Purple clay: The purple clay used to prepare purple clay teapots is not processed in any way and has a particle size of 0.1 mm.

[0081] 5. Pottery powder and pottery fragments: They come from pottery jars and are the powder obtained by grinding the pottery jars. The particle size is 0.1mm. Pottery fragments are fragments of the pottery jars.

[0082] 6. The sauce-flavor liquor is new liquor that has not been stored and is purchased from Sichuan.

[0083] 7. Ceramic jars, stainless steel tanks, and glass jars: Ceramic jars, stainless steel tanks, and glass jars are commonly used to store liquor.

[0084] Example 1

[0085] A method for regulating the sweet aroma in liquor based on nanomaterials, comprising the following steps:

[0086] (1) 5 g Fe 2 O 3 @SiO 2 -Al 2 O 3 , 5g SiO 2 、5gAl 2 O 3, 100g of clay (80g of conventional clay + 20g of conventional purple clay) and 25g of water were mixed evenly, put into a cylindrical mold (radius 0.5cm, height 2cm) for molding, and fired at 1000℃ for 8h to obtain a clay model;

[0087] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and 5% (relative to the mass percentage of the liquor) of clay mold is added. The jar is stored and aged at 30°C for 3 months. At the same time, oxygen is passed through the jar once a month until the liquor is saturated with oxygen to obtain a sweet and fragrant liquor.

[0088] The obtained sweet and fragrant liquor was subjected to performance test, and the test results are as follows:

[0089] Table 1

[0090]

[0091]

[0092] Example 2

[0093] Adjust the "5 g Fe 2 O 3 @SiO 2 -Al 2 O 3 , 5g SiO 2 , 5g Al 2 O 3 ” is “4gFe 2 O 3 @SiO 2 -Al 2 O 3 , 5g SiO 2 、6gAl 2 O 3 ", the rest is consistent with Example 1, and a sweet and fragrant liquor is obtained.

[0094] Example 3

[0095] Adjust the "5 g Fe 2 O 3 @SiO 2 -Al 2 O 3 , 5g SiO 2 , 5g Al 2 O 3 ” is “5gFe 2 O 3 @SiO 2 -Al 2 O 3 , 5g Fe 2O 3 、5gAl 2 O 3 ", the rest is consistent with Example 1, and a sweet and fragrant liquor is obtained.

[0096] Example 4

[0097] The "ceramic jar" in step (1) of Example 1 is adjusted to a "glass jar", and the rest is kept consistent with Example 1 to obtain a sweet and fragrant white wine.

[0098] Example 5

[0099] The "ceramic jar" in step (1) of Example 1 is adjusted to a "stainless steel tank", and the rest is kept consistent with Example 1 to obtain a sweet and fragrant white wine.

[0100] Example 6

[0101] The amount of clay model added in step (2) of Example 1 was adjusted to 1%, and the other steps were kept consistent with Example 1 to obtain a sweet and fragrant liquor.

[0102] Example 7

[0103] The amount of clay model added in step (2) of Example 1 was adjusted to 10%, and the other steps were kept consistent with Example 1 to obtain a sweet and fragrant liquor.

[0104] Example 8

[0105] The dissolved oxygen in the storage aging process of step (2) of Example 1 was adjusted to irradiation (ultraviolet light wavelength 350nm, power 1KW, time 10 days), and the rest was kept consistent with Example 1 to obtain a sweet and fragrant liquor.

[0106] Example 9

[0107] The storage aging in step (1) of Example 1 was adjusted by increasing irradiation (ultraviolet light wavelength 350nm, power 1KW, time 10 days), and the rest was kept consistent with Example 1 to obtain a sweet and fragrant liquor.

[0108] Example 10

[0109] The dissolved oxygen in the storage aging process of step (2) of Example 1 was omitted, and the other steps were kept the same as in Example 1 to obtain a sweet and fragrant liquor.

[0110] The obtained liquor was subjected to performance test, and the test results are as follows:

[0111] Table 2 Test of characteristic substances of sweet aroma

[0112]

[0113] Table 3 Test of characteristic substances of sweet aroma

[0114]

[0115] Table 4 Sensory test results

[0116]

[0117] Comparative Example 1

[0118] The amount of clay model added in step (2) of Example 1 was adjusted to 0, and the other steps were kept consistent with Example 1 to obtain liquor.

[0119] Comparative Example 2

[0120] Adjust the "5 g Fe" in step (1) of Example 1 2 O 3 @SiO 2 -Al 2 O 3 , 5g SiO 2 、5gAl 2 O 3 ” is “15gAl 2 O 3 ", the rest is consistent with Example 1 to obtain white wine.

[0121] Comparative Example 3

[0122] Adjust the "5 g Fe 2 O 3 @SiO 2 -Al 2 O 3 , 5g SiO 2 、5gAl 2 O 3 ” is “15g SiO 2 ", the rest is consistent with Example 1 to obtain white wine.

[0123] Comparative Example 4

[0124] Step (1) of Example 1 is omitted, and the clay model in step (2) is adjusted to a pottery piece (50×50 mm). The rest is kept consistent with Example 1 to obtain liquor.

[0125] Comparative Example 5

[0126] Adjust the "5 g Fe 2 O 3 @SiO 2 -Al 2 O 3 , 5g SiO 2 、5gAl 2 O 3” is “15g of pottery powder”, and the rest is consistent with Example 1 to obtain white wine.

[0127] The obtained liquor was subjected to performance test, and the test results are as follows:

[0128] Table 5 Test of characteristic substances of sweet aroma

[0129]

[0130] Table 6 Sensory test results

[0131]

[0132] 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 regulating the sweet flavor of liquor based on nanomaterials, characterized in that: The method is to add a clay model during the storage of aged liquor; wherein the clay model is obtained by uniformly mixing nanomaterials, clay and water and molding; the nanomaterials are two or more of Fe2O3@SiO2-Al2O3, Fe2O3, SiO2 and Al2O3.

2. The method according to claim 1, characterized in that The method for regulating the sweet flavor of liquor based on nanomaterials comprises the following steps: (1) mixing nanomaterials, clay and water uniformly, shaping and firing to obtain a clay model; wherein the nanomaterials are two or more of Fe2O3@SiO2-Al2O3, Fe2O3, SiO2 and Al2O3; and the nanomaterials account for 5-30% of the clay mass; (2) Adding clay molds during the storage of aged liquor; wherein the amount of clay molds added is 1-15% of the liquor mass.

3. The method according to claim 2, characterized in that In step (2), the liquor is one or more of sauce-flavor liquor, light-flavor liquor, and strong-flavor liquor.

4. The method according to claim 2, characterized in that: In step (2), the storage and aging is performed at 10-40° C. for more than 2 months; preferably, the storage and aging is performed at 10-40° C. for more than 3 months.

5. The method according to claim 2, characterized in that: The mass ratio of Fe2O3@SiO2-Al2O3, Fe2O3, SiO2 and Al2O3 in the nanomaterial of step (1) is 1-3:1-3:1-3:1-3; preferably 1:1:1:1; the nanomaterial is preferably a combination of Fe2O3@SiO2-Al2O3, SiO2 and Al2O3, and the mass ratio of the three is 1:1:

1.

6. The method according to claim 2, characterized in that In step (2), one or more of dissolved oxygen, irradiation, ultrasound, microwave, and electromagnetic radiation may be used as auxiliary. The dissolved oxygen is 1-5 times per month. The irradiation is one or more of electron beam, ray, and ultraviolet light. The intensity of electron beam irradiation is 0.5-2.5 kGy and the time is 10-60 days. The intensity of Co-γ ray is 0.5-4 kGy and the time is 10-60 days. The wavelength of ultraviolet light in ultraviolet irradiation is 340-400 nm, the duration is 5-300 h, and the power is 0.6-5 KW.

7. The method according to claim 2, characterized in that The characteristic substances of sweet flavor are one or more of ethyl 2-phenylacetate, ethyl 2-methylbutyrate, 2,3-butanedione, ethyl octanoate, phenylacetaldehyde, vanillyl acetone, HDMF, HEMF, vanillin, γ-nonalactone, fenugreek lactone, γ-butyrolactone, 3-hydroxy-2-butanone, β-damascenone, acetal, phenylacetaldehyde, benzaldehyde, ethyl propionate, geranylacetone, and ethyl cinnamate.

8. The sweet and fragrant liquor prepared by the method according to any one of claims 1 to 7.

9. Use of the sweet and fragrant liquor according to claim 8 in the field of liquor processing.

10. A finished liquor, characterized in that: The sweet and fragrant liquor according to claim 8 is used for blending.

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