Processing method and application of hovenia acerba

Abstract

The invention relates to a processing method of hovenia acerba. The processing method comprises the following steps: hovenia acerba pretreatment: sequentially carrying out fixation, first-time spreading and airing, first-time rolling, dehydration, second-time spreading and airing, second-time rolling, drying and fragrance extraction treatment on hovenia acerba; koji making raw material treatment: screening wheat, wetting the wheat, crushing, adding water, and stirring; and yeast pressing and fermentation: mixing the stirred wheat with the pretreated hovenia acerba to obtain a mixture, pressing the mixture into a yeast blank, and fermenting the pressed yeast blank in a room to obtain the hovenia acerba yeast block. According to the hovenia acerba processing method, aroma extraction is carried out through repeated operations such as fixation, rolling, dehydration and drying at different temperatures, the abnormal effect of improving the flavor of hovenia acerba is achieved, the hovenia acerba subjected to aroma extraction is added into the distillation step, flavor extraction is obvious, and meanwhile, the time for aging new wine after aging can be relatively shortened.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing, and in particular to a processing method of Hovenia acerba, specifically to a processing method of Hovenia acerba as a raw material that can enhance the characteristic flavor of Jiang-flavor liquor. Background Art

[0002] Hovenia acerba Lindl is recorded as a medicinal material of "relieving alcohol toxicity and promoting urination and defecation" in the Chinese Pharmacopoeia. Its fruits have long been used in folk to soak medicinal wines (such as Hovenia acerba hangover soup), which proves the feasibility of its compatibility with the alcohol system. Hovenia acerba is rich in active substances such as polysaccharides, calcium malate, amino acids, cellulose, flavonoids, etc., and has nutritional and health functions such as strengthening the stomach and enriching blood, enhancing immunity, antioxidation, anti-tumor, and reducing blood lipid.

[0003] In the prior art, Hovenia acerba is often used as one of the components of beverages due to its health attributes. CN 115197802A discloses a formula and processing technology for making liquor with Hovenia acerba koji, which includes three schemes, namely fermenting Hovenia acerba koji in the wine mash; distilling Hovenia acerba or Hovenia acerba koji in the wine mash; fermenting Hovenia acerba in the wine fermented grains. This scheme does not disclose the repeated treatment steps at different temperatures such as blanching, rolling, dehydration, and drying of Hovenia acerba, and its main purpose is to extract the sugar inside Hovenia acerba to solve the problem of differentiating the grade of liquor in the production of liquor with Hovenia acerba. CN104893896A discloses a Hovenia acerba liquor and its preparation method. This scheme uses Hovenia acerba fruits as raw materials, and then obtains Hovenia acerba liquor through fruit selection → raw material treatment → removing green → crushing → fermentation → separation → re-fermentation → storage. Its raw materials are treated by removing green to effectively remove the stinky green smell of Hovenia acerba fruits and increase the fresh fragrance of the original fruits at the same time; the fermentation link uses wild yeast on the fruits for natural fermentation to ensure that the taste is in a natural flavor; the fruit residues and fruit juice are fermented twice in total, and the liquor yield is greatly improved. The obtained Hovenia acerba liquor needs to be stored for at least 2 years to obtain the finished product.

[0004] The current processing technology of Hovenia acerba cannot further reduce the storage period while enhancing the aroma of the base liquor.

[0005] In addition, on the one hand, there are differences in the understanding of those skilled in the art; on the other hand, although the applicant has studied a large number of literatures and patents when making the present invention, all details and contents are not listed in detail due to space limitations. However, this does not mean that the present invention does not have the features of these prior arts. On the contrary, the present invention already has all the features of the prior arts, and the applicant reserves the right to add relevant prior arts in the background art. Summary of the Invention

[0006] In the current production process of Jiang-flavor liquor, it is common that the base liquor needs to be stored and aged for a long time to strengthen the "Jiang" flavor, such as fruity aroma, baking aroma, coffee flavor, and pyrazine flavor.

[0007] To address the deficiencies of the prior art, a first aspect of the present invention provides a processing method for Hovenia dulcis, which includes the following steps:

[0008] Pretreatment of Hovenia dulcis: Successively perform blanching, first spreading, first rolling, dehydration, second spreading, second rolling, drying, and flavor enhancement on Hovenia dulcis;

[0009] Treatment of koji-making raw materials: After screening wheat, perform wheat moistening, pulverization, and water-mixing on the wheat;

[0010] Koji pressing and fermentation: Mix the wheat after the water-mixing treatment with the pretreated Hovenia dulcis to obtain a mixture, then press the mixture into koji cakes, and ferment the pressed koji cakes in a room to obtain Hovenia dulcis koji blocks.

[0011] According to a preferred embodiment, the blanching temperature is 180 - 200 °C.

[0012] According to a preferred embodiment, the rotation speed during the blanching process is 40 - 50 r / min.

[0013] According to a preferred embodiment, the blanching time is 45 - 60 s.

[0014] According to a preferred embodiment, after blanching, the water loss rate of Hovenia dulcis is 5% - 10%.

[0015] According to a preferred embodiment, the temperature of the first spreading is 25 - 35 °C.

[0016] According to a preferred embodiment, the first spreading time is 2 - 4 h.

[0017] According to a preferred embodiment, the temperature of the second spreading is 35 - 45 °C.

[0018] According to a preferred embodiment, the second spreading time is 2 - 4 h.

[0019] According to a preferred embodiment, the time for both the first rolling and the second rolling is 4 - 8 min.

[0020] According to a preferred embodiment, the rotation speed during both the first rolling and the second rolling processes is 40 - 80 r / min.

[0021] According to a preferred embodiment, the dehydration temperature of Hovenia dulcis is 100 - 120 °C.

[0022] According to a preferred embodiment, the dehydration time of Hovenia dulcis is 30 - 60 s.

[0023] According to a preferred embodiment, the drying temperature of Hovenia dulcis is 90 - 110 °C.

[0024] According to a preferred embodiment, the drying time of Hovenia dulcis is 10 to 15 minutes.

[0025] According to a preferred embodiment, the flavor-enhancing temperature of Hovenia dulcis is 50 to 60 °C.

[0026] According to a preferred embodiment, the flavor-enhancing time of Hovenia dulcis is 1 to 5 hours.

[0027] According to a preferred embodiment, the water temperature for wheat conditioning is ≥80 °C.

[0028] According to a preferred embodiment, the maximum temperature during fermentation in the koji room is ≤65 °C.

[0029] According to a preferred embodiment, the weight ratio of wheat after mixing treatment to pretreated Hovenia dulcis is 9:1.

[0030] The second aspect of the present invention provides Hovenia dulcis koji blocks obtained by the processing method provided in the first aspect of the present invention.

[0031] The third aspect of the present invention provides a preparation method of sauce-flavored liquor using Hovenia dulcis as a raw material. The preparation method includes the following steps:

[0032] Solid-state fermentation: Weigh sorghum and perform the operations of moistening grains and steaming grains. Add the Hovenia dulcis koji blocks prepared in the first aspect of the present invention to the treated sorghum, crush it and mix with koji for saccharification, stacking fermentation, and solid-state fermentation. After fermentation is completed, take out the fermented grains.

[0033] Distillation and extraction of Hovenia dulcis: Mix the flavor-enhanced Hovenia dulcis with the fermented grains after solid-state fermentation and then perform distillation to extract the first-round base liquor.

[0034] Multi-round distillation: Distill the fermented grains after taking out the liquor in the distillation and extraction step of Hovenia dulcis. After spreading and cooling, mix the fermented grains with the Hovenia dulcis koji blocks prepared in the first aspect of the present invention, perform stacking fermentation, pit entry fermentation, and pit exit distillation, and repeat the operation to obtain multi-round base liquor.

[0035] According to a preferred embodiment, the weight ratio of the flavor-enhanced Hovenia dulcis to the fermented grains after solid-state fermentation is 1:5 to 10.

[0036] According to a preferred embodiment, the temperature for each liquor taking is 40 to 45 °C.

[0037] According to a preferred embodiment, store the taken-round liquor in a pottery jar for more than 12 months and then perform blending.

[0038] The fourth aspect of the present invention provides sauce-flavored liquor prepared by the preparation method of sauce-flavored liquor using Hovenia dulcis as a raw material provided in the third aspect of the present invention.

[0039] The fifth aspect of the present invention provides the processing method of Hovenia dulcis Thunb. provided by the first aspect of the present invention, the Hovenia dulcis Thunb. koji block provided by the second aspect of the present invention, the preparation method of soy sauce-flavored liquor using Hovenia dulcis Thunb. as raw material provided by the third aspect of the present invention, and the application of the soy sauce-flavored liquor of the fourth aspect of the present invention in food.

[0040] Technical effects of the present invention:

[0041] Firstly, by subjecting Hovenia dulcis Thunb. to treatments such as fixation, rolling, drying, and flavor enhancement, the flavor of Hovenia dulcis Thunb. is significantly enhanced. After flavor enhancement treatment, the Hovenia dulcis Thunb. and wheat koji are subjected to solid-state fermentation and primary distillation together to strengthen the complementary effect of the two, making the base liquor have the flavor of Hovenia dulcis Thunb. The flavor of Hovenia dulcis Thunb. is harmonious and mellow, with typical soy sauce-flavored liquor flavor characteristics. The added Hovenia dulcis Thunb. is beneficial to enhancing the fruit flavor and baking aroma of the base liquor, and is beneficial to enriching the layer and nutritional value.

[0042] Secondly, the base liquor contains natural components of Hovenia dulcis Thunb., such as flavonoids, polysaccharides, amino acids, etc., which can improve the antioxidant capacity of the liquor.

[0043] Thirdly, during the aging process of the base liquor, it is found that there are differences in the aging time between the base liquor treated with Hovenia dulcis Thunb. and the base liquor not treated with Hovenia dulcis Thunb. Specifically, in the base liquor of the same batch, the mud smell of the lower-layer base liquor is reduced, and the soy sauce flavor of the upper-layer and middle-layer base liquor is enhanced. In addition, after adding Hovenia dulcis Thunb., the soy sauce aroma, aged aroma, and grain aroma of the base liquor in the 1st to 4th rounds are the most obvious, and the aging time for aging new liquor can be relatively shortened, that is, adding Hovenia dulcis Thunb. can shorten the aging time of the soy sauce-flavored liquor.

[0044] In addition, after distillation of different-layer fermented grains and Hovenia dulcis Thunb. after flavor enhancement, the strengthening degree of flavor substances is different. In the lower-layer fermented grains, the more Hovenia dulcis Thunb. is added, the lower the flavor score; while in the upper-layer fermented grains, the more Hovenia dulcis Thunb. is added, the relatively higher the flavor score. The base liquor distilled from different-layer fermented grains can be blended and supplemented according to the flavor characteristics to strengthen the soy sauce aroma and aged aroma and reduce abnormal odors such as mud smell. Description of the drawings

[0045] Figure 1 Results of the flavor substance content of the 3rd-round base liquor steamed from Hovenia dulcis Thunb. and fermented grains (upper layer) provided by the present invention according to the ratio of 1:5;

[0046] Figure 2 Results of the flavor substance content of the 3rd-round base liquor steamed from Hovenia dulcis Thunb. and fermented grains (upper layer) provided by the present invention according to the ratio of 1:7;

[0047] Figure 3 Results of the flavor substance content of the 3rd-round base liquor steamed from Hovenia dulcis Thunb. and fermented grains (upper layer) provided by the present invention according to the ratio of 1∶10;

[0048] Figure 4 Sensory evaluation description of the base liquor of different rounds and grades of soy sauce flavor provided by the present invention. Detailed implementation manners

[0049] The present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be understood that these descriptions are exemplary and are not intended to limit the scope of the present disclosure. In the following detailed description, for the sake of explanation, many specific details are set forth to provide a comprehensive understanding of the embodiments of the present disclosure. However, obviously, one or more embodiments can also be implemented without these specific details. In addition, in the following description, descriptions of well-known technologies are omitted to avoid unnecessarily confusing the concepts of the present disclosure. To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. For those conditions not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. For the reagents or instruments whose manufacturers are not specified, they are all conventional products that can be obtained through commercial purchase. All terms (including technical and scientific terms) used herein have the meanings commonly understood by those skilled in the art, unless otherwise defined. It should be noted that the terms used here should be interpreted as having a meaning consistent with the context of this specification, and should not be interpreted in an idealized or overly rigid manner.

[0050] The current common method for the pretreatment of Hovenia dulcis is heating. The present invention stimulates and enhances the fruit acidity and baking aroma through the Maillard reaction. During the process of extracting the flavor of Hovenia dulcis, the present invention discovers that repeated operations at different temperatures such as blanching, rolling, dehydration, and drying for flavor enhancement have an abnormal effect on improving the flavor of Hovenia dulcis. After distilling the Hovenia dulcis with enhanced flavor, the flavor extraction is obvious.

[0051] For example, during the process of processing Hovenia dulcis, the present invention discovers that baking can significantly enhance the flavor of Hovenia dulcis. When the baking temperature reaches 80°C, the fruit acidity is significantly improved. Especially when the baking temperature reaches 100 - 120°C, various flavors also appear. If the baking temperature continues to rise, there will be a burnt smell.

[0052] The specific operations are as follows in the following embodiments:

[0053] In the following embodiments, the mass ratio of wheat to Hovenia dulcis is 10∶1, and the ratio of Hovenia dulcis to fermented grains is 1∶5 - 10. It can be converted that the ratio of wheat to fermented grains is 10∶5 - 10.

[0054] The appearance of liquor mainly refers to transparency, luster, etc. The base liquor of Maotai-flavor liquor is transparent and colorless. The possible difference in appearance is that after adding Hovenia dulcis, the flavor substances distilled out include both the liquor part and the Hovenia dulcis part, and the luster of the liquor becomes stronger.

[0055] Embodiment 1

[0056] This embodiment provides a processing method of Hovenia acerba Lindl. as raw material, which can increase the characteristic flavor of Jiang-flavor liquor. The processing method includes the following steps:

[0057] Step A: Making koji from Hovenia acerba Lindl. and solid-state fermentation

[0058] 1. Pretreatment of Hovenia acerba Lindl.

[0059] Select mature Hovenia acerba Lindl., remove impurities and fruit stalks.

[0060] Carry out blanching, the first airing, the first rolling, dehydration, the second airing, the second rolling, drying, and flavor enhancement in sequence.

[0061] According to this embodiment, the blanching temperature is 180-200 °C. The rotation speed during the blanching process is 40-50 revolutions per minute. The blanching time is 45-60 s. After blanching, the water loss rate of Hovenia acerba Lindl. is 5%-10%.

[0062] According to this embodiment, the temperature of the first airing is 25-35 °C. The first airing time is 2-4 h.

[0063] According to this embodiment, the temperature of the second airing is 35-45 °C. The second airing time is 2-4 h.

[0064] In this embodiment, the rolling of Hovenia acerba Lindl. refers to including light rolling and heavy rolling, and operating alternately repeatedly. The time of both the first rolling and the second rolling is 4-8 min. The rotation speed during both the first rolling and the second rolling is 40-80 r / min.

[0065] According to this embodiment, the dehydration temperature of Hovenia acerba Lindl. is 100-120 °C. The dehydration time of Hovenia acerba Lindl. is 30-60 S.

[0066] According to this embodiment, the drying temperature of Hovenia acerba Lindl. is 90-110 °C. The drying time of Hovenia acerba Lindl. is 10-15 min.

[0067] According to this embodiment, the flavor enhancement temperature of Hovenia acerba Lindl. is 50-60 °C. The flavor enhancement time of Hovenia acerba Lindl. is 1-5 h.

[0068] 2. Treatment of koji-making raw materials

[0069] Screen wheat: Remove soft and hard impurities in wheat.

[0070] Moisten wheat: The water temperature for moistening wheat is ≥80 °C, control the initial moisture content of wheat to be 12-14%, the moisture content after moistening to be 14-15%, and the sensory state of wheat after moistening is "hard inside, not sticky to the teeth when bitten".

[0071] Crushing and mixing materials: Carry out crushing treatment on the moistened wheat, and it can pass through a 20-mesh sieve. After crushing, add water and mix materials to keep the moisture content at 35-38%.

[0072] 3. Bending and Fermentation

[0073] Pressing into shape: The crushed wheat and the pretreated hovenia dulcis are mixed and blended in a weight ratio of 9:1. After blending, the mixed material has uniform water absorption, no ash hail lumps, and can be kneaded into a ball by hand without sticking to the hand. The mixed material is pressed into koji blocks, and the specifications of the koji blocks are: 35 - 37 cm in length, 28 cm in width, and 13 - 14 cm in height. The sensory quality requirements for shaping: The koji blocks have obvious hovenia dulcis fruit acid and mellow flavor.

[0074] Koji room fermentation: The pressed koji blocks are put into the room for fermentation, fermented in a micro-oxygen environment, the oxygen concentration range is preferably 16 - 19%, the highest product temperature ≤ 65°C, and the fermentation time of the koji blocks is 30d - 45d to obtain hovenia dulcis koji blocks.

[0075] 4. Solid-state Fermentation

[0076] Weigh 5.85 tons of sorghum for each cellar pit and add hot water in two times: The first time to add hot water: The water addition amount is 30% of the weight of sorghum, and mix evenly; The second time to add hot water: The water addition amount is 25% of the weight of sorghum. After fully stirring and mixing evenly, stack and moisten the grains for 16 hours. After moistening the grains, steam the grains. The water temperature for both times of adding hot water is above 95°C. Add the hovenia dulcis koji blocks to the sorghum after moistening and steaming the grains, and after crushing, mix with the koji to carry out saccharification, stacking fermentation, and solid-state fermentation. The solid-state fermentation time is 30 - 45d. After fermentation is completed, open the cellar pit to take out the fermented grains.

[0077] Step B: Distillation and Extraction of Hovenia Dulcis (First-round Base Wine)

[0078] Add the hovenia dulcis after enhancing the fragrance to the fermented grains of the rough sand. The hovenia dulcis and the fermented grains are mixed in a weight ratio of 1:5 - 10, and then distill and extract the first-round base wine.

[0079] Step C: Multi-round Distillation (2nd - 7th Round Base Wine)

[0080] Add grains for the second time and repeat the operations of stacking, fermentation, and distillation in a cycle to obtain the 2nd - 7th round base wine. Specifically, steam the fermented grains after taking out the wine in Step B, after spreading and cooling, mix the fermented grains with the hovenia dulcis koji blocks obtained in Step A, carry out stacking fermentation, pit fermentation, and pit steaming for distillation, and repeat the operation 6 times to obtain the 2nd - 7th round base wine. The temperature for taking out the wine each time is 25 - 35°C.

[0081] The steps and conditions for adding grains for the second time are the same as the first time, and the ratio is half of the first time, that is, half new fermented grains and half old fermented grains.

[0082] Step D: Classification, Storage and Blending of Base Wine

[0083] Classify and store the base wines of different rounds and different sampling distillations. The base wines of the 3rd and 4th rounds have the best effect, and the base wines of the other rounds are added to the finished wine for other purposes.

[0084] The flavor of the finished wine obtained after compounding is characterized by: full-bodied wine, full flavor, obvious baking aroma, obvious fruity acid aroma, and obvious sauce flavor.

[0085] According to this embodiment, the wine is stored in a pottery jar for more than 12 months and then blended.

[0086] Blank comparison

[0087] This blank control ratio provides a base wine without adding jujube as a blank group for comparative analysis, and the specific operation is as follows.

[0088] 1. Koji making process

[0089] Wheat tempering:

[0090] Take wheat and use 85℃ hot water to temper the wheat for more than 12 hours.

[0091] Crushing and forming:

[0092] The wheat after tempering is crushed to a suitable particle size and pressed into koji.

[0093] Fermentation:

[0094] The koji is placed in a micro-aerobic environment for natural fermentation, with an oxygen concentration preferably between 16% and 19%. The temperature is monitored at all times, with the highest temperature not exceeding 65°C. The fermentation cycle is 35 days to obtain koji blocks.

[0095] 2. Sorghum Pretreatment

[0096] Moisturizing grain:

[0097] Weigh 5.85 tons of sorghum into each pit and add hot water twice, with the temperature of the hot water above 95℃ both times:

[0098] Add hot water for the first time: add 30% of the weight of the sorghum and stir evenly;

[0099] Add hot water for the second time: add 25% of the weight of the sorghum, stir thoroughly, and pile up the grain to moisten it for 16 hours.

[0100] Steaming and drying:

[0101] After evenly turning the moistened sorghum, place it evenly in the steamer for 60-120 minutes at an optimal pressure of 0.1-0.2 MPa. When the grain is 70-80% cooked, pour 85-95°C hot water over it before removing it from the steamer. Spread the steamed grain in a drying hall and let it air dry to 25-35°C. Sprinkle an appropriate amount of liquor residue on it and add high-temperature Daqu for fermentation. When the fermentation temperature reaches a top temperature of 50-52°C, it can be put into the cellar for fermentation.

[0102] 3. Saccharification and fermentation

[0103] Mixing Qu and Saccharification: Mix the spread-out material and Qu blocks for saccharification.

[0104] Piling and Fermentation: The saccharified material is piled up for fermentation.

[0105] Cellar Fermentation: The piled material is transferred to the cellar for solid-state fermentation for 30 - 45 days.

[0106] 4. Distillation and Base Wine Treatment

[0107] Layered Distillation: After fermentation is completed, the fermented grains are taken out of the cellar, and distilled layer by layer (upper, middle, and lower layers). The steam pressure is preferably 0.1 - 0.2 Mpa. In this example, it is adjusted according to the wine outlet temperature and flow rate, controlling the wine outlet temperature at 40 - 45 °C, and the flow rate is preferably 0.2 - 0.3 kg / min, emphasizing "slow steam for wine output, high steam for tail chasing, and high steam for grain steaming". The wine is collected in segments, removing the head and tail, and collecting the base wine (main body wine) of rounds 1 - 7.

[0108] Base Wine Aging: Stored by rounds and flavors for aging and mellowing. The aging time is preferably more than 12 months.

[0109] Test Example 1

[0110] This test example explored the influence of repeated treatment at different temperatures on the flavor of Hovenia dulcis.

[0111] The existing processing technology of Hovenia dulcis generally uses direct extraction or fermentation of base wine to extract its flavor components. In this example, it was found in the processing technology of Hovenia dulcis that based on the characteristic of Hovenia dulcis being rich in polysaccharides, high-temperature baking can induce the Maillard reaction, generating Maillard flavor substances with caramel-like and toasty aromas. Further, it was found in this example that multi-stage variable temperature regulation can significantly enhance and stabilize the release intensity of natural fruit acid substances in Hovenia dulcis. The aroma characteristics of the Hovenia dulcis flavor base material processed by this technology highly match the typical flavor sensory profile of Maotai-flavor liquor.

[0112] Fixing is carried out by heat treatment to rapidly raise the temperature of fresh leaves, fresh flowers, and fresh fruits, thereby destroying the activity of enzymes and preventing oxidation. These treatments can play a role in fixing the aroma and color.

[0113] Rolling is to break the tissue by mechanical external force rubbing to release flavor precursor substances. After breaking, part of the liquid adheres to the surface to form a certain shape.

[0114] Spreading and Moisture Recovery: After the tissue is fixed and dehydrated and the fire is turned off, it is cooled and the moisture is recovered by spreading.

[0115] Drying is a process of dehydrating and drying the tissue by heating.

[0116] Aroma Enhancement is a process of making the aroma emit and stabilize by treatment at a specific temperature.

[0117] Table 1 shows the comparison results of flavor substances after the first spreading, the first rolling, the second spreading, and the drying and fragrance enhancing after the second rolling of Hovenia dulcis Thunb.

[0118] Table 1

[0119]

[0120]

[0121] As can be seen from Table 1, in the blank group without adding Hovenia dulcis Thunb., the contents of flavor substances such as ethylene glycol monobutyl ether, diethylene glycol diethyl ether, 2,2'-oxydiethanol, 5-methylfurfural, 2-acetylpyrrole, n-octanal, nonanal, benzaldehyde, 2-pyrrolecarboxaldehyde, octanoic acid, acetic acid, nonanoic acid, isovaleric acid, hexanoic acid, and n-heptanoic acid are lower than those in the base liquor added with Hovenia dulcis Thunb. On the other hand, the blank group without adding Hovenia dulcis Thunb. does not contain flavor substances such as 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, furfural, 2-acetylfuran, 5-methyl-2-acetylfuran, 1-methylpyrrole-2-carboxaldehyde, phenol, and eugenol.

[0122] In addition, after fixation, the contents of flavor substances after the first rolling are lower than those after the second rolling. After fixation, the surface of the fresh fruit hardens (high temperature causes epidermal shrinkage). The rolling time for the first rolling is 4 - 8 min, and the rotation speed during rolling is 40 - 80 r / min. Only the surface cells can be destroyed after the first rolling, and a small amount of flavor precursors are released. After the first spreading, the external force of the second rolling (the rolling time is 4 - 8 min, and the rotation speed during rolling is 40 - 80 r / min) can destroy the internal cells deeper, promoting the exudation of more flavor substances. Although the oxidase is destroyed during fixation, some heat-resistant enzymes still remain active. The glycosidase is activated during the first spreading stage, promoting the cleavage of glycosidic bonds and releasing the bound aroma components. After the fruit body softens, the second rolling accelerates the contact between the enzyme and the substrate, and combined with the high temperature in the subsequent drying and fragrance enhancing stage, further triggers the Maillard reaction (condensation of sugars and amino acids), generating the characteristic flavor substances of Jiang-flavor liquor. The flavor difference between the two rollings is the result of the synergy of physical destruction, biochemical reactions, and material migration. The treatment steps in this example improve the release efficiency of flavor substances and finally achieve an accurate match with the flavor of Jiang-flavor liquor.

[0123] Experimental Example 2

[0124] This experimental example explored the influence of different addition amounts of Hovenia dulcis Thunb. on the flavor of the base liquor.

[0125] In Example 1, during the process of making Qu with Hovenia dulcis, the ratio of the addition amount of Hovenia dulcis to the addition amount of wheat is 1:9, the water temperature for moistening wheat is ≥80°C, and the fermentation time of the Qu bricks is 30d to 45d. The sensory quality requirement for the formed Qu bricks is that the Qu bricks have obvious Hovenia dulcis fruit acid. It can be seen that the addition amount of Hovenia dulcis has an impact on the formation of the flavor of the Qu bricks. Specifically, when the ratio of the addition amount of Hovenia dulcis to the addition amount of wheat exceeds 1:9, the sour taste of the Qu bricks is too strong; when the ratio of the addition amount of Hovenia dulcis to the addition amount of wheat is lower than 1:9, the flavor of the Qu bricks is not obvious.

[0126] Secondly, during the first-round base liquor distillation process, after adding the Hovenia dulcis with enhanced aroma and the fermented grains in a weight ratio of 1:5 to 10, the base liquor distilled from the lower-layer fermented grains has a muddy taste; when the Hovenia dulcis with enhanced aroma and the fermented grains are mixed in a weight ratio of 1:5 to 10 and then added, the distillation can reduce the muddy taste.

[0127] The following Comparative Example 1, Comparative Example 2, and Comparative Example 3 use the distilled liquor from the upper-layer fermented grains as a reference, and there are significant differences in the flavor substances of the base liquor distilled at different ratios.

[0128] Comparative Example 1

[0129] This comparative example provides a processing method for Hovenia dulcis. The processing method includes the following steps:

[0130] Step A: Making Qu with Hovenia dulcis and solid-state fermentation

[0131] 1. Pretreatment of Hovenia dulcis

[0132] Select mature Hovenia dulcis and remove impurities and fruit stalks.

[0133] Fixing treatment: Carry out fixing treatment at 180°C for 45s;

[0134] First spreading and airing: Spread and air at 25°C for 4h;

[0135] Rolling: Mechanically roll for 4 min, with a rotation speed of 40 r / min;

[0136] Dehydration: Carry out dehydration at 100°C for 30s;

[0137] Second spreading and airing: Spread and air at 30°C for 4h;

[0138] Rolling: Mechanically roll for 4 min, with a rotation speed of 40 r / min;

[0139] Drying: Dry at 90°C for 10 min;

[0140] Enhancing aroma: Treat at 50°C for 1h to obtain Hovenia dulcis with enhanced aroma.

[0141] 2. Treatment of Qu-making raw materials

[0142] Moistening wheat: The selected wheat is moistened, where the water temperature for moistening is 85°C.

[0143] Crushing and mixing: The moistened wheat is crushed, and the crushed wheat is mixed and blended with the above-mentioned fructus hippophae after flavor enhancement according to a weight ratio.

[0144] 3. Qu cake pressing and fermentation

[0145] Pressing into shape: The crushed wheat is mixed and blended with the above-mentioned fructus hippophae after flavor enhancement in a weight ratio of 10:1, and the blended mixture is pressed into shape.

[0146] Qu room fermentation: The pressed qu cake is put into the qu room for fermentation. Fermentation is carried out in a micro-oxygen environment (the oxygen concentration range is preferably 16-19%), the highest product temperature ≤ 65°C, and the fermentation time of the qu cake is 28 days to obtain the fructus hippophae qu cake.

[0147] 4. Sorghum pretreatment

[0148] Moistening grains: Weigh 5.85t of sorghum per pit and place it in the drying yard. Add hot water (temperature above 95°C) accounting for 30% of the sorghum weight, stir well, and stack for moistening grains for 16h.

[0149] Adding koji medicine: After moistening the grains, add koji medicine. Among them, the amount of koji medicine added is 6% of the total sorghum weight. After turning evenly, immediately put it into the steamer.

[0150] 5. Fermentation and distillation

[0151] Putting into the steamer for steaming;

[0152] Taking out of the steamer and spreading for cooling;

[0153] Mixing with koji for saccharification: After spreading and cooling the materials are mixed with the fructus hippophae qu cake for saccharification, and the saccharification time is 4-5 days;

[0154] Stacking for fermentation;

[0155] Solid-state fermentation: Put into the pit for solid-state fermentation for 30d.

[0156] Layered distillation: After fermentation is completed, the fermented grains are taken out of the pit. The fermented grains are distilled layer by layer. The upper layer, middle layer, and lower layer are distilled separately. When distilling, add the fructus hippophae qu cake. Among them, the weight ratio of fructus hippophae to the fermented grains is 1:10.

[0157] Taking wine in segments: Cut off the head and tail to obtain the base wine of rounds 1-7.

[0158] Aging and maturing: Store in grades to promote flavor integration and stability. The aging time is preferably more than 12 months.

[0159] Comparative example 2

[0160] In this comparative example, the weight ratio of Hovenia dulcis Thunb. to fermented grains is 1∶7, and the remaining steps are the same as those in Comparative Example 1.

[0161] Comparative Example 3

[0162] In this comparative example, the weight ratio of Hovenia dulcis Thunb. to fermented grains is 1∶5, and the remaining steps are the same as those in Comparative Example 1.

[0163] Take the base liquor of Comparative Example 1, Comparative Example 2 and Comparative Example 3 for GC content detection and sensory evaluation. Sensory evaluation description of base liquor of different rounds and grades of Maotai-flavor liquor Figure 4 As shown, among the round base liquors of Maotai-flavor liquor, the base liquors of the 3rd and 4th rounds have the best quality. In this case, the base liquor of the 3rd round is used for illustration and comparison. Among them, the influence of the weight ratio of Hovenia dulcis Thunb. to fermented grains on the content of flavor substances in the distilled base liquor of the 3rd round is shown in Table 2. The sensory evaluation method is as follows: the evaluation panel consists of 18 provincial judges of liquor and 3 national judges of liquor. The sensory evaluation criteria are shown in Table 3. In this example, the color, taste and aroma of the base liquor are scored separately according to the criteria in Table 3, and the average score is used as the score of a single index. Table 4 shows the sensory evaluation score results of the blank group without Hovenia dulcis Thunb. and the base liquors of Comparative Examples 1-3.

[0164] Table 2

[0165]

[0166]

[0167] It can be seen from Table 2 that as the amount of Hovenia dulcis Thunb. increases, the content of flavor substances in the base liquor increases. In particular, compared with the ratio of Hovenia dulcis Thunb. to fermented grains of 1∶10 and the ratio of Hovenia dulcis Thunb. to fermented grains of 1∶7, when the ratio of Hovenia dulcis Thunb. to fermented grains is 1∶5, the content of flavor substances is more.

[0168] Table 3

[0169]

[0170] Table 4

[0171]

[0172] According to Table 4 and Figures 1 to 3As can be seen from the results, the base wines added with Hovenia dulcis (Comparative Examples 1-3) have higher scores in terms of taste and flavor than the blank group, and the total sensory scores of Comparative Examples 1-3 all exceed that of the blank group without Hovenia dulcis. On the other hand, as the addition amount of Hovenia dulcis increases, the scores of taste and flavor increase accordingly, and the total sensory score also increases. Among them, when the ratio of Hovenia dulcis to fermented grains is 1:5, the total sensory score is the highest. In addition, there are obvious differences in the contents of compound components such as ethyl lactate, ethyl butyrate, n-butanol, and isoamyl alcohol in Comparative Examples 1, 2, and 3, which contribute to the sauce aroma, aged aroma, mellow aroma, aftertaste, etc. of the sauce-flavored liquor.

[0173] Furthermore, in this embodiment, the third-round base wines obtained by sampling and distilling the lower layers of Comparative Examples 1, 2, and 3, that is, the lower-layer base wines, were also compared with the lower-layer distilled wines of the blank group 1 in terms of sensory evaluation. The results are shown in Table 5. It was found in this embodiment that the mud flavor of the lower-layer base wines in Comparative Examples 1-3 was reduced, and the fruit acidity increased to varying degrees, indicating that the addition of Hovenia dulcis components has a reducing effect on the mud flavor.

[0174] Table 5

[0175]

[0176] As can be seen from Table 5, in Comparative Examples 1-3, the sensory scores of the lower-layer fermented grains are in the opposite trend to those of the upper-layer fermented grains in Table 4. Among the lower-layer fermented grains, the more Hovenia dulcis is added, the lower the scores of taste and flavor; while in the upper-layer fermented grains, the more Hovenia dulcis is added, the relatively higher the scores. Therefore, the final liquor body group can be combined and blended according to the situation of the base wines distilled from different fermented grains, reducing the ineffective base wines and increasing the utilization rate of the base wines.

[0177] In addition, in this embodiment, the third-round base wines obtained by sampling and distilling the lower layers of Comparative Examples 1, 2, and 3, that is, the lower-layer base wines, were also stored together with the lower-layer distilled wines of the blank group 1. The results showed that: for the base wines of Comparative Examples 1-3 and the blank group after one year of storage, the sauce aroma of the base wines in Comparative Examples 1-3 is stable and mellow. The base wine of Comparative Example 1 can reach the sensory level of the base wine of the blank group stored for 3 years after one year of storage, and the base wines of Comparative Examples 2 and 3 can reach the sensory level of the base wine of the blank group stored for 1 year after 1-2 years of storage, that is, the base wines added with Hovenia dulcis have a shorter storage period. On the one hand, it reduces the inventory pressure, and on the other hand, it accelerates the utilization rate of the base wines. Compared with the traditional sauce-flavored base wine that requires a storage transition period of more than 3 years, the base wine provided by the present invention significantly shortens the storage time, can effectively reduce the storage pressure of white liquor, and increase the fluidity of the application of the base wine.

[0178] It should be noted that the above specific embodiments are exemplary. Those skilled in the art can come up with various solutions inspired by the disclosure of the present invention, and these solutions also fall within the scope of the disclosure of the present invention and within the protection scope of the present invention. Those skilled in the art should understand that the specification and drawings of the present invention are illustrative and do not constitute a limitation on the claims. The protection scope of the present invention is defined by the claims and their equivalents. The specification of the present invention contains multiple inventive concepts. For example, "according to a preferred embodiment" indicates that the corresponding paragraph discloses an independent concept. The applicant reserves the right to file divisional applications based on each inventive concept. Throughout the text, the features guided by "according to a preferred embodiment" are only optional ways and should not be understood as being necessarily provided. Therefore, the applicant reserves the right to waive or delete the relevant preferred features at any time.

Claims

1. A processing method of Hovenia dulcis, characterized in that, The processing method includes the following steps: Hovenia dulcis pre-treatment: Hovenia dulcis is successively subjected to fixation by heating, the first airing, the first rolling, dehydration, the second airing, the second rolling, drying, and flavor enhancement treatment; Processing of koji-making raw materials: After screening wheat, the wheat is subjected to wheat moistening, pulverization, and water-adding and mixing treatment; Koji pressing and fermentation: The wheat after the mixing treatment and the pre-treated Hovenia dulcis are mixed and stirred to obtain a mixture, and then the mixture is pressed into koji cakes. The pressed koji cakes are put into a room for fermentation to obtain Hovenia dulcis koji blocks.

2. The processing method according to claim 1, wherein The fixation temperature by heating is 180 - 200 °C.

3. The processing method according to claim 1, characterized in that, The temperature of the first airing is 25 - 35 °C.

4. The processing method according to claim 1, wherein The temperature of the second airing is 35 - 45 °C.

5. The processing method according to claim 1, characterized in that, The dehydration temperature of Hovenia dulcis is 100 - 120 °C.

6. The processing method according to claim 1, wherein The drying temperature of Hovenia dulcis is 90 - 110 °C.

7. The processing method according to claim 1, characterized in that, The flavor enhancement temperature of Hovenia dulcis is 50 - 60 °C.

8. A preparation method of Jiang-flavor liquor using Hovenia dulcis as a raw material, the preparation method includes the following steps: Solid-state fermentation: After weighing sorghum, it is subjected to grain moistening and steaming operations. The Hovenia dulcis koji blocks prepared by the processing method according to any one of claims 1 - 7 are added to the treated sorghum, pulverized, and then mixed with koji for saccharification, stacking fermentation, and solid-state fermentation. After fermentation is completed, the fermented grains are taken; Distillation and extraction of Hovenia dulcis: The Hovenia dulcis after flavor enhancement and the fermented grains after solid-state fermentation are mixed and then distilled to extract the base liquor of the first round; Multi-round distillation: The fermented grains after taking the liquor in the Hovenia dulcis distillation and extraction step are steamed for liquor. After airing, the fermented grains are mixed with the Hovenia dulcis koji blocks prepared by the processing method according to any one of claims 1 - 7, stacked for fermentation, put into a cellar for fermentation, and taken out of the cellar for steaming liquor. The operation is repeated to obtain base liquor of multiple rounds.

9. The preparation method according to claim 8, characterized in that, The weight ratio of the Hovenia dulcis after flavor enhancement to the fermented grains after solid-state fermentation is 1:5 - 10.

10. A Jiang-flavor liquor, which is prepared according to the preparation method described in claim 8 or 9.

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