Method for aging and liquid-state fermenting distilled liquor by using chestnut shells with different baking degrees
Through screening, tailoring and temperature-controlled baking, chestnut shells are treated for the aging of liquid fermented and distilled liquors, the problems of chestnut shell resources and environmental pollution are solved, the quality of the wine is improved and the cost is reduced, and the special flavor wine is developed.
Patent Information
- Application Number
- CN202510515112.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-23
- Publication Date
- 2025-07-25
AI Technical Summary
In the prior art, chestnut shells are regarded as food waste disposal, resulting in environmental pollution and waste of resources, and fail to effectively utilize their biologically active substances to improve the flavor quality of beverage wine.
The chestnut shell is processed by screening, tailoring and temperature-controlled baking processes to make chestnut shells of different baking degrees, and used for the aging process of liquid fermented distilled liquor. The temperature and humidity are controlled and finally filtered and reduced.
The full utilization of chestnut shell resources has been achieved, the color, aroma and taste quality of liquid fermented distilled liquor has been improved, and the production cost has been reduced, and the unique flavor of liquid fermented distilled liquor products have been developed.
Smart Images
Figure CN120366008A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to a preparation process of roasted chestnut shells for aging liquid fermentation distilled liquor, and a method for aging liquid fermentation distilled liquor by using the same, belonging to the technical field of liquor brewing and processing. Background Art
[0002] Chestnut shells are solid wastes generated during the process of peeling chestnuts. They consist of an inner shell and an outer shell, accounting for about 15-20% of the total weight of the whole chestnut. At present, chestnut shells are mainly burned as food waste. However, this treatment method will cause environmental pollution. Therefore, it is crucial to establish a value evaluation and recycling strategy for chestnut shells. Research shows that there are abundant plant secondary metabolites in chestnut shells, such as phenolic acids, flavonoids, tannins, etc. From the perspective of bioactive substances, these substances are beneficial to human health; from the perspective of flavor-active substances, these substances can improve or enhance the flavor quality of beverage liquor. In addition, chestnut shells are also rich in lignin, with a mass fraction as high as 42% (dry weight). This substance is the only renewable resource with an aromatic structure in nature and has great application prospects in the pyrolysis and preparation of high-value aromatic compounds. Therefore, by using a baking process to treat chestnut shells, the lignin therein undergoes thermal cracking and can form abundant aromatic compounds. Therefore, applying the chestnut shells treated by the baking process to the aging of beverage liquor to promote the improvement of its color, aroma, and taste quality is a very worthwhile work to try and study.
[0003] The present technology intends to develop a preparation process of roasted chestnut shells for aging liquid fermentation distilled liquor, and a method for aging liquid fermentation distilled liquor by using the same. The invention of the present technology has important theoretical and practical values for reducing the waste of chestnut processing by-products resources, enriching the aging strategies of beverage liquor, and the research and development of characteristic flavor beverage liquor products. Summary of the Invention
[0004] In order to fully utilize the resources of chestnut processing by-products and at the same time enrich the aging strategies of liquid fermentation distilled liquor, the present invention provides a preparation process of roasted chestnut shells for aging liquid fermentation distilled liquor, and a method for aging liquid fermentation distilled liquor by using the same. The solutions are as follows:
[0005] The first object of the present invention is to provide a preparation method of roasted chestnut shells for aging liquid fermentation distilled liquor.
[0006] Further defined, the preparation method includes the following steps:
[0007] S1. Raw material pretreatment: Select fresh chestnut shells that are mature, bright, and mold-free, and cut them into thin slices;
[0008] S2. Baking: Use an oven to bake the chestnut shell thin slices.
[0009] S3, Finished product: After the baking is completed, cool down naturally to obtain the baked chestnut shells for aging liquid fermentation distilled liquor.
[0010] In an embodiment of the present invention, the variety of the fresh chestnut shells in S1 is "Zi Qiu", and the cutting size of the chestnut shells is about 10mm×5mm×1mm; the baking temperature of the chestnut shell flakes in S2 is 150°C, 175°C, 200°C, 225°C, and the baking time is 30 min; the baking degree of the aged chestnut shells of the liquid fermentation distilled liquor obtained in S3 is mild, medium, medium-heavy, and heavy.
[0011] The second object of the present invention is to provide a method for aging liquid fermentation distilled liquor using baked chestnut shells.
[0012] Further limited, the preparation method includes the following steps:
[0013] S1, Pretreatment: Add the baked chestnut shells described in claim 1 to the liquid fermentation distilled liquor in proportion and mix well.
[0014] S2, Aging: Place the liquid fermentation distilled liquor mixed with the baked chestnut shells in a suitable temperature and humidity environment for aging, and perform a mixing operation every day during this period.
[0015] S3, Filtration: After the aging is completed, filter to remove the baked chestnut shells.
[0016] S4, Dilution: Dilute with pure water to obtain the aged liquid fermentation distilled liquor with baked chestnut shells.
[0017] In an embodiment of the present invention, the addition amount of the baked chestnut shells in S1 is 10 g / L, the liquid fermentation distilled liquor is whisky, the brewing raw material is Australian barley, the brewing yeast is Angel W19, the fermentation temperature is 28°C, the distillation method is pot-type batch distillation, and the alcohol content is 62±2% vol; the temperature of the aging environment in S2 is 20±2°C, the relative humidity is 50%, the aging time is 30 days, and the conditions for the mixing operation are 200 rpm and 3 min; the alcohol content of the aged whisky after dilution in S4 is 42-43% vol.
[0018] The beneficial effects of the present invention are:
[0019] Compared with the prior art, the beneficial effects of the present invention are:
[0020] The present invention provides a preparation process of roasted chestnut shells for aging liquid fermentation distilled spirits, and a method for aging liquid fermentation distilled spirits using the same. On the one hand, through screening, cutting, and temperature-controlled baking, fresh chestnut shells are made into roasted chestnut shells suitable for aging liquid fermentation distilled spirits, which can not only alleviate the environmental pollution and resource waste caused by traditional incineration of chestnut shells, but also broaden the application scope of chestnut shells and realize the full and reasonable utilization of chestnut processing by-products. On the other hand, by using roasted chestnut shells for aging liquid fermentation distilled spirits, it can not only enrich the aging strategies of liquid fermentation distilled spirits and develop unique-flavored liquid fermentation distilled spirit products, but also reduce production costs and achieve efficiency improvement. Description of the Drawings
[0021] Figure 1 It is the appearance diagram of chestnut shells with different roasting degrees of the present invention.
[0022] Figure 2 It is the appearance diagram of the original whisky of the present invention and the whisky aged with chestnut shells with different roasting degrees.
[0023] Figure 3 It is the radar chart of the electronic nose sensor response values of the original whisky of the present invention and the whisky aged with chestnut shells with different roasting degrees.
[0024] Figure 4 It is the PCA analysis chart of the original whisky of the present invention and the whisky aged with chestnut shells with different roasting degrees based on the electronic nose sensor response values;
[0025] Figure 5 It is the GC-IMS chromatogram of the original whisky of the present invention and the whisky aged with chestnut shells with different roasting degrees;
[0026] Figure 6 It is the GC-IMS fingerprint spectrum of the original whisky of the present invention and the whisky aged with chestnut shells with different roasting degrees.
[0027] Figure 7 It is the PCA analysis chart of the original whisky of the present invention and the whisky aged with chestnut shells with different roasting degrees based on the GC-IMS qualitative and quantitative results;
[0028] Figure 8 It is the production flow chart of the whisky aged with chestnut shells with different roasting degrees of the present invention. Detailed Embodiments
[0029] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.
[0030] The terms "first", "second", etc. in the description and claims of this application are used to distinguish similar objects, rather than to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged under appropriate circumstances, so that the embodiments of this application can be implemented in an order other than those illustrated or described herein, and the objects distinguished by "first", "second", etc. are usually of the same category, and the number of objects is not limited. For example, the first object can be one or more. In addition, "and / or" in the description and claims means at least one of the connected objects, and the character " / ", generally indicates an "or" relationship between the associated objects before and after.
[0031] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention.
[0032] In the description of the present invention, it should be noted that unless otherwise clearly specified and limited, the terms "installed", "connected", "set" should be understood in a broad sense. For example, it can be fixedly connected, set, or detachably connected, set, or integrally connected, set. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.
[0033] Please refer to Figures 1-7 , the present invention provides a technical solution, including a preparation process of roasted chestnut shells for aging liquid fermentation distilled spirits, and a method for aging whisky using the same.
[0034] Example 1. Preparation of chestnut shells with different roasting degrees for aging liquid fermentation distilled spirits
[0035] (1) Raw material pretreatment: Select fresh chestnut shells that are mature, bright, and mold-free, and cut them into thin slices of about 10mm×5mm×1mm;
[0036] (2) Roasting: Use an oven to roast the chestnut shell slices at 150°C for 30 minutes; 175°C for 30 minutes; 200°C for 30 minutes; 225°C for 30 minutes;
[0037] (3) Finished product: After roasting, cool naturally to obtain chestnut shells for aging liquid fermentation distilled spirits with mild, medium, medium-heavy, and heavy roasting degrees. The appearance is shown inFigure 1 .
[0038] (4) The colorimetric values (L*, a*, b*) of chestnut shells with different roasting degrees were measured using a color difference meter, and the results are shown in Table 1.
[0039] Table 1 Preparation process of chestnut shells with different roasting degrees and the colorimetric values of the finished product epidermis
[0040]
[0041] Example 2. Production of aged whisky with chestnut shells of different roasting degrees
[0042] (1) Raw material pretreatment: Select Australian barley malt with 4 - 5 EBS and crush it with a roller mill.
[0043] (2) Saccharification: Add pure water to the saccharification pot at a material - to - water ratio of 1:4. After heating up to 65 °C, add the crushed malt and control the temperature at 68 °C for 60 - 90 min until there is no iodine solution reaction.
[0044] (3) Filtration: After saccharification, filter and separate the spent grains to obtain the first - run wort.
[0045] (4) Spent grain washing: Wash the spent grains with hot pure water at 75 °C to obtain the second - run wort.
[0046] (5) Cooling: Mix the first - run wort and the second - run wort and quickly cool it to 30 °C.
[0047] (6) Yeast activation and inoculation: Inoculate the activated whisky yeast (Angel W19) at an addition amount of 0.5 g / L.
[0048] (7) Fermentation: Control the fermentation temperature at 28 °C, measure the sugar content once a day, and end the fermentation when the sugar content values measured continuously twice are constant (about 3 days). Remove the precipitate to obtain the raw wine.
[0049] (8) Distillation: Distill the raw wine using a small - scale stainless - steel distiller. When distilling for the first time, stop when the alcohol content reaches 1% vol. When distilling for the second time, intercept 2% of the distillate volume of the distillation mash as the "heads", intercept the distillate with a mixed alcohol content of 61 - 63% vol as the "body" (for subsequent aging), and the subsequent distillate as the "tails".
[0050] (9) Aging pretreatment: Add the roasted chestnut shells to the original whisky at 62 ± 2% vol at a ratio of 10 g / L and mix well.
[0051] (10) Aging: Age the liquid - fermented distilled wine mixed with roasted chestnut shells in an environment with a temperature of 25 ± 2 °C and a relative humidity of 50% for 30 days, and perform a mixing operation once a day (200 rpm, 3 min) during this period.
[0052] (11) Filtration: After the aging is completed, filter to remove chestnut shells.
[0053] (12) Finished product: Dilute to 42 - 43% vol with purified water to obtain the finished product of aged whisky with roasted chestnut shells. Its basic physical and chemical indexes are shown in Table 2, and the appearance is shown in Figure 2 .
[0054] Table 2 Colority of whisky aged with chestnut shells of different roasting degrees
[0055]
[0056] (13) Use an electronic nose (E-Nose) and gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the aroma profiles and volatile compound compositions of the original whisky and whisky aged with chestnut shells of different roasting degrees.
[0057] The response values of the original whisky and whisky aged with chestnut shells of different roasting degrees on the electronic nose sensors are shown in Figure 3 , and the PCA analysis results based on the response values of the electronic nose sensors are shown in Figure 4 .
[0058] The GC-IMS chromatograms of the original whisky and whisky aged with chestnut shells of different roasting degrees are shown in Figure 5 .
[0059] The GC-IMS fingerprint spectra of the original whisky and whisky aged with chestnut shells of different roasting degrees are shown in Figure 6 .
[0060] The volatile compound compositions of the original whisky and whisky aged with chestnut shells of different roasting degrees are shown in Table 4, and the PCA analysis results based on the relative contents of volatile compounds are shown in Figure 7 .
[0061] Table 3 Relative contents of volatile compounds in whisky aged with chestnut shells of different roasting degrees
[0062]
[0063]
[0064]
[0065] From the above results, it can be seen that chestnut shells of different roasting degrees made from fresh chestnut shells through screening, cutting, and temperature-controlled roasting are suitable for aging liquid fermentation distilled spirits. After aging with roasted chestnut shells, the colority index and aroma quality of liquid fermentation distilled spirits have been significantly improved and enhanced. There are also significant differences in the colority index and aroma quality of liquid fermentation distilled spirits aged with chestnut shells of different roasting degrees.
[0066] It should be noted that in this text, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprising", "including" or any other variant thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements not only includes those elements, but also includes other elements not expressly listed, or also includes elements inherent to such process, method, article or device.
[0067] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A preparation method of roasted chestnut shells for aging liquid fermented distilled liquor, characterized in that, The preparation method comprises the following steps: S1. Raw material pretreatment: Select fresh chestnut shells that are mature, shiny, and mold-free, and cut them into thin slices; S2. Baking: Use an oven to bake the thin slices of chestnut shells; S3. Finished product: After baking, cool naturally to obtain baked chestnut shells for aging liquid fermented distilled spirits.
2. The preparation method according to claim 1, characterized in that, In S1, the size of the thin slices of chestnut shells is approximately 10mm×5mm×1mm.
3. The preparation method according to claim 1, characterized in that, In S2, the baking conditions for the thin slices of chestnut shells are 150°C for 30 minutes; 175°C for 30 minutes; 200°C for 30 minutes; 225°C for 30 minutes.
4. The preparation method according to claim 3, characterized in that, After corresponding baking treatments, lightly baked, moderately baked, moderately severely baked, and severely baked chestnut shells are obtained.
5. A method for aging liquid fermentation distilled liquor using roasted chestnut shells, characterized in that, The aging method comprises the following steps: S1. Pretreatment: Add the baked chestnut shells described in claim 1 to the liquid fermented distilled spirits in proportion and mix well; S2. Aging: Place the liquid fermented distilled spirits mixed with the baked chestnut shells in a suitable temperature and humidity environment for aging, and perform a mixing operation every day during this period; S3. Filtration: After aging, filter to remove the baked chestnut shells; S4. Dilution: Dilute with pure water to obtain liquid fermented distilled spirits aged with baked chestnut shells.
6. The aging method according to claim 5, characterized in that, In S1, the addition amount of the baked chestnut shells is 10 g / L; the liquid fermented distilled spirits used is whisky, the brewing raw material is Australian barley, the brewing yeast is Angel W19, the fermentation temperature is 28°C, the distillation method is pot still batch distillation, and the alcohol content is 62±2% vol.
7. The aging method according to claim 5, wherein In S2, the aging environmental temperature is 20±2°C, the relative humidity is 50%; the aging time is 30 days; the mixing operation conditions are 200 rpm for 3 minutes.
8. The aging method according to claim 5, wherein In S4, the alcohol content of the aged liquid fermented distilled spirits after dilution is 42 - 43% vol.