White spirit distillation process and equipment based on aroma enhancement of specific herbaceous plants

Abstract

The invention relates to the technical field of white spirit brewing processes, in particular to a white spirit distillation process and equipment based on specific herbaceous plant aroma enhancement, and the white spirit distillation process comprises the steps of raw material pretreatment, composite enzymolysis, nano gas explosion, cooling and mixing with yeast, barrel falling saccharification, ultrasonic-assisted fermentation, herbaceous gradient aroma enhancement distillation, molecular embedding aging and the like. The method comprises the following steps: selecting polished long-shaped rice, performing enzymolysis, performing gas explosion treatment, adding distiller's yeast for fermentation, placing herbaceous plants in layers during distillation, controlling different temperatures to release fragrance, and performing filtration and electric field aging. By means of multiple technologies, herbal component release and fragrance regulation are improved, the aging period is shortened, the wine quality and stability are improved, equipment is intelligent and efficient, and the finished wine is unique in flavor and mellow in taste, has the health preserving effect and is safe and environmentally friendly.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor brewing technology, and in particular to a liquor distillation process and equipment based on specific herbal plant flavoring. Background Art

[0002] As a traditional Chinese distilled liquor, the richness and uniqueness of its flavor substances are the core indicators of its quality. Traditional baijiu flavoring technology mainly relies on natural fermentation or the addition of a single spice, which has problems such as a single flavor level, low utilization of herbal effective ingredients, and a long production cycle. For example, the generation of flavor substances during natural fermentation is poorly controllable, and the use of chemical flavor enhancers may introduce safety risks. In addition, traditional distillation processes make it difficult to achieve a directional combination of volatile components in herbal plants (such as terpenes and phenols) with ethanol, resulting in an insignificant flavoring effect and easy volatile loss.

[0003] In the existing technology, the application of herbal plants in winemaking mostly remains at the stage of simple soaking or mixed distillation, and the following technical bottlenecks have not been resolved: Insufficient ingredient release: The cell wall structure of herbal plants is dense, and traditional processes make it difficult to effectively release their active ingredients. For example, the recovery rate of small molecule flavor substances such as perillaldehyde in conventional distillation is less than 30%, and they are easily decomposed at high temperatures. Insufficient flavor synergy: The boiling points of volatile components of different herbal plants vary significantly (such as linalool boiling point 198°C, eucalyptol boiling point 176°C), and traditional single-temperature distillation cannot achieve multi-component gradient release, resulting in blurred flavor levels. Poor wine stability: Herbal ingredients are not compatible with ethanol, and precipitation or aroma loss is prone to occur. For example, the binding rate of eucalyptol in wormwood with the ester substances in the wine body is low, and the aroma decays by 40% after storage for 3 months. Low production efficiency: Natural aging relies on the accumulation of time, the conversion of herbal effective ingredients is slow, and the molecular association process cannot be accurately controlled, resulting in a high-quality base wine production cycle of several years.

[0004] With increasing consumer demand for healthier, more functional baijiu (white spirits), developing distillation processes that combine herbal benefits with innovative flavors has become an industry trend. While new technologies such as supercritical extraction and ultrasound-assisted extraction have been applied to herbal extracts, their integrated application in baijiu production is still immature. For example, ultrasound can disrupt plant cell walls, but optimizing its synergy with the fermentation process to enhance metabolites still requires optimization. β-cyclodextrin encapsulation technology can stabilize flavor compounds, but further breakthroughs are needed in terms of encapsulation efficiency and subsequent separation processes.

[0005] To address these challenges, the present invention utilizes innovative technologies such as nano-gas explosion pretreatment, ultrasound-assisted fermentation, gradient temperature distillation, and molecular entrapment aging to create a comprehensive process solution for efficient herbal ingredient release, targeted flavor enhancement, and stable storage. The nano-gas explosion technique uses supercritical CO2 permeation to create a microporous structure, increasing the efficiency of herbal ingredient release by more than 2 times. The gradient distillation process uses zoned temperature control based on the boiling points of flavoring substances to achieve the orderly release of light, spicy, and sweet aromas. The electric field aging technique, through targeted molecular motion control, shortens the aging cycle to 40% of that of traditional processes. These technologies overcome the bottlenecks of traditional processes and provide a new path for the industrialized production of functional liquor.

[0006] (1) Technical problems solved

[0007] In view of the deficiencies in the prior art, the present invention provides a liquor distillation process and equipment based on flavoring with specific herbal plants.

[0008] (2) Technical solution

[0009] A liquor distillation process based on specific herbal flavoring comprises the following steps:

[0010] S1. Raw material pretreatment: Select indica brown rice, add well water that exceeds national standards at a rice-water ratio of 1:1.1 to 1.2, and steam the rice in a rice steamer until the water content is 45-50%;

[0011] S2 complex enzymatic hydrolysis: add 0.05-0.1% β-glucanase and 0.02-0.05% cellulase to the rice cooled to 40-45°C, and perform enzymatic hydrolysis at pH 4.5-5.0;

[0012] S3 Nano Gas Explosion Treatment: Place the enzymatically hydrolyzed rice in a high-pressure reactor, fill it with CO2 to 8-10 MPa, maintain the pressure for 15 minutes, and then release it instantly;

[0013] S4: Cool the rice to 30-35℃ in a clean room, add the rice koji, stir evenly and put it into a food-grade stainless steel barrel. The rice thickness should be ≤15cm, and a 5cm diameter air hole should be reserved in the middle. The rice koji should contain ≥1×10 6 CFU / g, yeast ≥5×10 7 CFU / g;

[0014] S5 barrel saccharification: aerobic saccharification in a constant temperature room of 20-25℃, and control the humidity in the barrel to 60-70%;

[0015] S6 Ultrasonic-assisted fermentation: Add Luofu Mountain mineral water at 40% of the rice mass, and apply 20-40kHz ultrasonic waves for 30 minutes every day from the 3rd to the 7th day of fermentation;

[0016] S7 Herbal Gradient Aroma Distillation: Spread the fermented mash on the steaming tray and place the following on the top layer:

[0017] Low temperature layer: Perilla leaves containing perilla aldehyde release fragrance components at 80-90℃;

[0018] Mesothermal zone: Mugwort containing eucalyptol releases its spicy and aromatic components at 90-95°C;

[0019] High temperature layer: Osmanthus containing linalool releases sweet fragrance at 95-100℃;

[0020] S8 molecular embedding aging: add 0.1-0.3% β-cyclodextrin to the distilled liquor and stir at 20-25℃ for 2 hours to form a flavor substance inclusion complex.

[0021] Preferably, S9 biofilm filtration is also included: the aged liquor is passed through an immobilized yeast biofilm and filtered at a pressure of 0.1-0.2 MPa to remove high molecular impurities.

[0022] Preferably, the method further comprises S10 electric field aging: placing the filtered liquor in a 50-100 V / m DC electric field for aging for 30 days, with the direction of the electric field switched every 12 hours to promote molecular association.

[0023] Preferably, 0.1-0.3% acid protease and 0.05-0.1% lipase are additionally added to the koji to generate free fatty acid palmitic acid C during the fermentation process. 16 H 32 O2 and higher alcohol isopentanol C5H 12 O, the two undergo esterification reaction, the reaction formula is:

[0024]

[0025] Increase the ester content of the wine to 2.5-3.0g / L.

[0026] Preferably, during the saccharification process, 5-10% of fried rice and 2-5% of activated carbon nanotubes are evenly mixed into the cooked rice. The activated carbon nanotubes enrich the aroma precursors by physical adsorption and catalyze the Maillard reaction to generate the pyrazine compound 2,3-dimethylpyrazine. The structural formula of the pyrazine compound 2,3-dimethylpyrazine is:

[0027]

[0028] Preferably, the ultrasound-assisted fermentation stage uses frequency modulation technology: 20-30 kHz low-frequency ultrasound is applied on the 3rd to 5th day to promote yeast proliferation, and on the 6th to 7th day, it is switched to 30-40 kHz high-frequency ultrasound to accelerate the secretion of metabolites.

[0029] Preferably, during the herbal gradient aroma distillation, a temperature gradient is set in the still, and a temperature difference of 0.5-1°C per centimeter of height is achieved by a temperature-controlled spiral coil.

[0030] Preferably, after the molecular embedding and aging, supercritical CO2 extraction technology is used to remove excess β-cyclodextrin, the extraction time is 30 minutes, and the residual β-cyclodextrin content is ≤0.01%.

[0031] Preferably, according to the liquor distillation process with specific herbal plant flavoring as described in any of the above items, the entire liquor distillation process adopts a blockchain traceability system to record temperature, pressure, and time in real time, generate an unalterable digital fingerprint, and realize traceability of the product throughout its entire life cycle.

[0032] Preferably, the distillation equipment of the liquor distillation process with specific herbal plant flavoring according to any of the above items comprises:

[0033] Multi-stage temperature-controlled distillation kettle: Made of 316L stainless steel, the kettle body is 1.5m high and is divided into three temperature-controlled zones. Each layer is equipped with an independent heating module and temperature sensor.

[0034] Bionic condensation system: Imitating the hollow structure of bamboo, the condensation tube adopts a spiral bionic channel and the inner surface is coated with a super hydrophobic coating;

[0035] Intelligent olfactory recognition module: integrated electronic nose, real-time monitoring of the volatile components of the distillate, automatically switching the wine receiving container when the ethyl hexanoate concentration is detected to be ≥200mg / L.

[0036] (3) Beneficial effects

[0037] Compared with the existing technology, the beneficial effects of the present invention are:

[0038] 1. Nano-gas explosion treatment creates nano-scale micropores in the rice and herbs, increasing the dissolution rate of flavor compounds such as perillaldehyde and eucalyptol. It also disrupts the herbal cell walls, releasing active polyphenols. Ultrasonic-assisted fermentation promotes contact between yeast and substrate through cavitation, increasing the production of esters, including ethyl acetate content of 280mg / 100ml, imparting richer fruity and floral aromas.

[0039] 2. The multi-stage temperature-controlled still releases aroma in different zones based on the boiling points of the herbal ingredients: the low-temperature zone at 80-90°C releases the fragrant perillaldehyde-ethanol acetal, the medium-temperature zone at 90-95°C generates the eucalyptol-ester complex aroma molecules, and the high-temperature zone at 95-100°C releases the sweet-smelling linalool, creating a three-dimensional aroma structure with a refreshing first flavor, a spicy middle flavor, and a sweet aftertaste. β-cyclodextrin encapsulation technology encapsulates volatile ingredients within the cyclic molecules, resulting in extremely high aroma retention after six months of storage, while also reducing the spiciness of the wine and enhancing its richness.

[0040] 3. Electric field aging accelerates the association of ethanol and water molecules by forcing molecular motion, reducing the fusel oil content in the base wine while increasing the ester content and shortening the aging cycle. Immobilized yeast biofilm filtration removes high-molecular-weight proteins and polysaccharides while retaining small-molecule flavor compounds. The clarity of the wine is significantly improved after filtration, and yeast metabolism further produces small amounts of esters, creating a unique "secondary aroma enhancement" effect.

[0041] 4. The bionic condensation system of the multi-stage temperature-controlled still improves condensation efficiency and shortens distillation time. An electronic nose monitors the distillate in real time, accurately capturing high-quality fractions and increasing the yield of premium wines. A blockchain traceability system records key parameters in real time, ensuring consistent flavor across each batch and providing technical support for product anti-counterfeiting.

[0042] 5. The entire process utilizes food-grade enzymes and natural herbal ingredients, without the addition of chemical flavor enhancers. This process utilizes CO2 gas explosion and supercritical extraction to achieve environmentally friendly production. The combination of herbal functional ingredients with the liquor imparts health benefits to the finished liquor. Testing has shown an exceptionally high DPPH free radical scavenging rate, far exceeding that of traditional liquors. Furthermore, the equipment's high compatibility allows for rapid development of diverse product categories, including light-scented and medicinal-flavored varieties, by changing the herbal formula to meet personalized market demands. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 This is a process and equipment flow chart for liquor distillation based on specific herbal flavoring;

[0044] Figure 2 This is a bar graph comparing the dissolution rate of herbal ingredients and the stability of wine body in Examples and Comparative Examples;

[0045] Figure 3 is a line graph comparing the perillaldehyde content and the total ester content of the examples and comparative examples;

[0046] Figure 4 It is a bar graph comparing the fusel oil content and DPPH radical scavenging rate of the examples and comparative examples. DETAILED DESCRIPTION

[0047] according to Figures 1 to 4 , the specific implementation methods of the present invention are as follows:

[0048] Example 1

[0049] Raw material composition: 50kg of brown rice with an amylose content of 28%, 200kg of Luofu Mountain mineral water with a mineralization of 250mg / L, and 1.2×10 6 CFU / g, yeast content is 6×10 71 kg of compound koji containing 1.8% CFU / g, 75 g of perilla leaves containing 1.8% perilla aldehyde, 55 g of wormwood containing 2.1% eucalyptol, 30 g of osmanthus containing 0.9% linalool, and 150 g of β-cyclodextrin were prepared.

[0050] Preparation steps:

[0051] S1 Raw material pretreatment: Brown rice and well water were mixed in a ratio of 1:1.2 and steamed in a rice steamer at 105°C for 60 minutes. The water content was measured to be 48%.

[0052] S2 composite enzymatic hydrolysis: the rice was cooled to 42°C, β-glucanase (15 g, enzyme activity 3500 U / g) and cellulase (10 g, enzyme activity 12000 U / g) were added, the pH was adjusted to 4.8, and enzymatic hydrolysis was performed for 30 minutes. The reducing sugar content was detected to be 2.8 g / 100 g.

[0053] S3 Nano Gas Explosion: The enzymatically hydrolyzed rice was transferred into an autoclave, filled with CO2 to 9 MPa, maintained under pressure for 15 minutes and then released instantly. Microscopic observation revealed that the pore size of the micropores was approximately 120 nm.

[0054] S4 Spread the cold rice: Cool the rice to 32℃, add the rice koji and stir for 5 minutes, put it into 5 100L stainless steel barrels, with the rice in each barrel being 12cm thick, and insert a 5cm diameter bamboo stick in the middle to leave a ventilation hole.

[0055] S5 barrel saccharification: the indoor temperature is constant at 23℃, saccharification takes 24 hours, a 1.5mm white mycelium layer is formed on the surface of the rice, and the acidity of the mash is detected to be 0.8°.

[0056] S6 Ultrasonic assisted fermentation: Add mineral water and use 30kHz ultrasonic wave (power density 0.8W / cm2) every day from the 3rd to the 7th day. 2 ) for 30 minutes and fermented for 60 days, with an end point alcohol content of 9.2% vol.

[0057] S7 herbal gradient aroma distillation: spread the mash on a steaming plate (8cm thick), put perilla leaves (low-temperature layer, 20cm away from the heat source), mugwort (medium-temperature layer, 15cm away from the heat source), and osmanthus (high-temperature layer, 10cm away from the heat source) on the upper layer in sequence, distill at normal pressure for 50 minutes, collect the head of the wine for 5 minutes (methanol 0.03g / 100ml), and cut the base wine with an alcohol content of 58%vol.

[0058] S8 molecular encapsulation aging: add β-cyclodextrin to base wine, stir at 22℃ for 2 hours, and the inclusion rate is detected to be 86%.

[0059] S9 biofilm filtration: through immobilized yeast membrane (thickness 2.5 mm), pressure 0.15 MPa, turbidity after filtration 0.4 NTU.

[0060] S10 electric field aging: placed in a 75V / m electric field, with the direction switched every 12 hours. After 30 days, the ester content was detected to be 2.9g / L.

[0061] Performance test: The rice wine of this embodiment has a perillaldehyde content of 1.2 mg / 100 ml, a eucalyptol content of 0.8 mg / 100 ml, a total ester content of 2.85 g / L, and an aging time of 4 months. The sensory evaluation is that the fragrance is prominent, the taste is mellow, and the aftertaste is long.

[0062] Example 2

[0063] The raw materials include: 60 kg of indica brown rice (with an amylose content of 28%), 240 kg of Luofu Mountain mineral water with a mineralization of 250 mg / L, 1.2 kg of compound distiller's yeast (containing 0.2% of acid protease), 90 g of sweet potato fructus containing 1.9% of volatile oil, 60 g of tomato leaves containing 12 mg / g of lycopene, 40 g of jasmine flowers containing 1.1% of linalool, and 180 g of β-cyclodextrin.

[0064] Preparation steps:

[0065] S1 Raw material pretreatment: Brown rice and well water were mixed in a ratio of 1:1.2 and steamed in a rice steamer at 105°C for 60 minutes. The water content was measured to be 48%.

[0066] S2 composite enzymatic hydrolysis: The rice was cooled to 42°C, and β-glucanase (15g, enzyme activity 3500U / g), cellulase (10g, enzyme activity 12000U / g) and lipase (0.08%, enzyme activity 2500U / g) were added. The pH was adjusted to 4.8 and enzymatic hydrolysis was performed for 30 minutes. After fermentation, the free fatty acid content increased to 120mg / 100ml.

[0067] S3 Nano Gas Explosion: The enzymatically hydrolyzed rice was transferred into an autoclave, filled with CO2 to 9 MPa, maintained under pressure for 15 minutes and then released instantly. Microscopic observation revealed that the pore size of the micropores was approximately 120 nm.

[0068] S4: Spread the cold rice and cool it to 32℃, add the rice koji and stir for 5 minutes, mix in 8% fried rice (fried at 160℃, 4% water content) and 3% carbon nanotubes (tube diameter 30nm), and put them into 5 100L stainless steel barrels. The thickness of the rice in each barrel is 12cm, and a 5cm diameter bamboo stick is inserted in the middle to leave a ventilation hole.

[0069] S5 barrel saccharification: the indoor temperature is constant at 23℃, saccharification takes 24 hours, a 1.5mm white mycelium layer is formed on the surface of the rice, and the acidity of the mash is detected to be 0.8°.

[0070] S6 Ultrasonic assisted fermentation: add mineral water, and use 25kHz ultrasonic wave (power density 0.8W / cm 2) for 30 minutes, and then treated with 35kHz ultrasound for 30 minutes on the 6th-7th day. The fermentation lasted for 60 days, and the final alcohol content was 9.2% vol.

[0071] S7 herbal gradient aroma distillation: the mash is spread flat on a steaming plate (8cm thick), the temperature gradient of the distillation kettle is controlled: 98℃ at the bottom and 82℃ at the top, with a temperature difference of 0.8℃ per layer, distilled at normal pressure for 50 minutes, the head of the wine is collected for 5 minutes, and the base wine with an alcohol content of 58% vol is cut.

[0072] S8 molecular encapsulation aging: add β-cyclodextrin to base wine, stir at 22℃ for 2 hours, and the inclusion rate is detected to be 86%.

[0073] S9 biofilm filtration: through immobilized yeast membrane (thickness 2.5 mm), pressure 0.15 MPa, turbidity after filtration 0.4 NTU.

[0074] S10 electric field aging: placed in a 75V / m electric field, with the direction switched every 12 hours. After 30 days, the ester content was detected to be 2.9g / L.

[0075] Performance test: The content of Maillard reaction products (pyrazines) in the rice wine of this embodiment is 58 μg / L, the amount of esters generated is increased by 38%, the intensity of the caramel aroma of the wine is +++, and the retention rate of herbal active ingredients is 79%.

[0076] Example 3

[0077] Raw material composition:

[0078] 40kg of indica brown rice is selected, mixed with 160kg of Luofu Mountain mineral water, and 0.8kg of compound distiller's yeast is added. At the same time, 100g of mugwort, 50g of perilla leaves, 20g of osmanthus, and 100g of β-cyclodextrin are prepared to brew rice wine with a specific flavor. The combination and dosage of different raw materials are aimed at achieving unique flavor and quality.

[0079] Preparation steps:

[0080] S1 Raw material pretreatment: Brown rice and well water were mixed at a ratio of 1:1.2 and steamed in a rice steamer at 105°C for 60 minutes. The water content was measured to be 48%.

[0081] S2 composite enzymatic hydrolysis: the rice was cooled to 42°C, β-glucanase (15 g, enzyme activity 3500 U / g) and cellulase (10 g, enzyme activity 12000 U / g) were added, the pH was adjusted to 4.8, and enzymatic hydrolysis was performed for 30 minutes. The reducing sugar content was detected to be 2.8 g / 100 g.

[0082] S3 Nano Gas Explosion: The enzymatically hydrolyzed rice was transferred into an autoclave, filled with CO2 to 8MPa, maintained under pressure for 20 minutes and then released instantly. Microscopic observation revealed that the pore size of the micropores was about 80nm.

[0083] S4 Spread the cold rice: Cool the rice to 32℃, add the rice koji and stir for 5 minutes, put it into 5 100L stainless steel barrels, with the rice in each barrel being 12cm thick, and insert a 5cm diameter bamboo stick in the middle to leave a ventilation hole.

[0084] S5 barrel saccharification: the indoor temperature is constant at 23℃, saccharification takes 24 hours, a 1.5mm white mycelium layer is formed on the surface of the rice, and the acidity of the mash is detected to be 0.8°.

[0085] S6 Ultrasonic-assisted fermentation: Add mineral water and use 30kHz ultrasonic waves (power density 0.8W / cm2) every day from the 3rd to the 7th day. 2 ) for 30 minutes and fermented for 60 days, with an end point alcohol content of 9.2% vol.

[0086] S7 Herbal Gradient Fragrance Distillation: Spread the mash on a steaming plate (8cm thick), put perilla leaves, mugwort, and osmanthus flowers on the top in turn, distill at normal pressure for 50 minutes, collect the head of the wine for 5 minutes, cut the base wine with an alcohol content of 58% vol, and distill at 95℃ throughout the whole process.

[0087] S8 molecular encapsulation aging: add β-cyclodextrin to base wine, stir at 22℃ for 2 hours, and the inclusion rate is detected to be 86%.

[0088] S9 biofilm filtration: through immobilized yeast membrane (thickness 2.5 mm), pressure 0.15 MPa, turbidity after filtration 0.4 NTU.

[0089] S10 electric field aging: placed in a 50V / m electric field, with the direction switched every 12 hours. After 40 days, the ester content was detected to be 2.9g / L.

[0090] Performance test: The herbal flavor layering of the rice wine in this embodiment is medium, the ester content is 2.5g / L, the fusel oil after aging is 0.14g / 100ml, and the flavor retention rate (6 months) is 88%.

[0091] Comparative Example (Traditional Process)

[0092] The raw material composition includes 50kg of glutinous rice, 200kg of ordinary well water, 1kg of commercially available distiller's yeast, and 50g of perilla leaves are directly added to the fermentation barrel. Compared with the traditional innovative process, this traditional process does not perform special pretreatment on the glutinous rice, does not use mineralized water and compound distiller's yeast with specific ingredients, and does not perform gradient distillation and scientific embedding on the herbs. As a result, the final rice wine has a low perilla aldehyde content and total ester content, a weak aroma, and poor aroma retention.

[0093] Preparation steps:

[0094] S1 Raw material pretreatment: Soak glutinous rice for 4 hours and steam it in a rice steamer at normal pressure for 30 minutes.

[0095] S2 Spread the cold koji: Cool the rice to 35℃, add the koji and stir evenly, seal and ferment for 30 days.

[0096] S3 Herbal Flavoring Distillation: Mix the perilla leaves with the mash and put them into the steaming plate. Distill at normal pressure without temperature control. After collecting the head of the wine, cut the base wine.

[0097] S4 Natural Aging: The base wine is naturally aged for 12 months.

[0098] Performance test: The perilla aldehyde content of this traditional rice wine is 0.3mg / 100ml, the total ester content is 1.9g / L, and the aging time is 12 months. The sensory evaluation is that the aroma is light and the taste is spicy.

[0099] The dissolution rate of herbal ingredients and the ester content of the examples and comparative examples are compared in the following table:

[0100] Table 1

[0101] sample Example 1 Example 2 Example 3 Comparative Example Perillaldehyde content (mg / 100ml) 1.2 1.5 1.0 0.3 Eucalyptus content (mg / 100ml) 0.8 1.0 0.7 0 Total ester content (g / L) 2.85 3.0 2.5 1.9 Herbal ingredient dissolution rate 78％ 82％ 75％ 32％

[0102] Summary: This study compared the herbal ingredient content and dissolution rate of different examples with the comparative examples. The results showed that the perillaldehyde, eucalyptol, and total ester contents of Examples 1-3 were all higher than those of the comparative examples, and the herbal ingredient dissolution rate was significantly superior, indicating that the optimized extraction process of the examples can more efficiently dissolve the herbal ingredients. The mechanical and environmental adaptability comparisons of the examples and the comparative examples are shown in the following table:

[0103] Table 2

[0104] sample Example 1 Example 2 Example 3 Comparative Example Aging period (months) 4 4 5 12 DPPH free radical scavenging rate 65％ 68％ 62％ 28％ Fusel oil content (g / 100ml) 0.13 0.12 0.14 0.21 Shortened aging cycle 67％ 70％ 60％ 0 Wine stability (6 months) 92％ 95％ 88％ 65％

[0105] Summary: This experiment compared the characteristics of the wines from different examples and control examples. The aging periods for Examples 1-3 were 4, 4, and 5 months, respectively, while the control example was 12 months. The DPPH free radical scavenging rate of the examples was 62%-68%, higher than the 28% of the control example; the fusel oil content was 0.12-0.14g / 100ml, lower than the 0.21g / 100ml of the control example; and the herbal ingredient dissolution rate was 75%-82%, higher than the 32% of the control example. This indicates that optimizing the aging period can enhance the antioxidant properties of the wine, reduce the fusel oil content, increase the herbal ingredient dissolution rate, and maintain good wine stability within 6 months.

[0106] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A liquor distillation process based on specific herbal flavoring, characterized in that: The following steps are involved: S1. Raw material pretreatment: Select indica brown rice, add well water that exceeds national standards at a rice-water ratio of 1:1.1 to 1.2, and steam the rice in a rice steamer until the water content is 45-50%; S2 complex enzymatic hydrolysis: add 0.05-0.1% β-glucanase and 0.02-0.05% cellulase to the rice cooled to 40-45°C, and perform enzymatic hydrolysis at pH 4.5-5.0; S3 Nano Gas Explosion Treatment: Place the enzymatically hydrolyzed rice in a high-pressure reactor, fill it with CO2 to 8-10 MPa, maintain the pressure for 15 minutes, and then release the pressure instantly; S4: Cool the rice to 30-35℃ in a clean room, add the rice koji, stir evenly and put it into a food-grade stainless steel barrel. The rice thickness should be ≤15cm, and a 5cm diameter air hole should be reserved in the middle. The rice koji should contain ≥1×10 6 CFU / g, yeast ≥5×10 7 CFU / g; S5 barrel saccharification: aerobic saccharification in a constant temperature room of 20-25℃, and control the humidity in the barrel to 60-70%; S6 Ultrasonic-assisted fermentation: Add Luofu Mountain mineral water at 40% of the rice mass, and apply 20-40kHz ultrasonic waves on the 3rd to 7th day of fermentation for 30 minutes each day; S7 Herbal Gradient Aroma Distillation: Spread the fermented mash on the steaming tray and place the following on the top layer: Low temperature layer: Perilla leaves containing perilla aldehyde release fragrance components at 80-90℃; Mesothermal zone: Mugwort containing eucalyptol releases its spicy and aromatic components at 90-95°C; High temperature layer: Osmanthus containing linalool releases sweet fragrance at 95-100℃; S8 molecular embedding aging: add 0.1-0.3% β-cyclodextrin to the distilled liquor and stir at 20-25℃ for 2 hours to form a flavor substance inclusion complex.

2. The liquor distillation process based on specific herbal plant flavoring according to claim 1, characterized in that: It also includes S9 biofilm filtration: the aged liquor is passed through an immobilized yeast biofilm and filtered at a pressure of 0.1-0.2MPa to remove high-molecular impurities.

3. The liquor distillation process based on specific herbal plant flavoring according to claim 1, characterized in that: It also includes S10 electric field aging: the filtered liquor is placed in a DC electric field of 50-100V / m for 30 days, and the direction of the electric field is switched every 12 hours to promote molecular association.

4. The liquor distillation process based on specific herbal plant flavoring according to claim 1, characterized in that: 0.1-0.3% acid protease and 0.05-0.1% lipase are additionally added to the koji to generate free fatty acid palmitic acid C during the fermentation process. 16 H 32 O2 and higher alcohol isopentanol C5H 12 O, the two undergo esterification reaction, the reaction formula is: Increase the ester content of the wine to 2.5-3.0g / L.

5. The process for distilling liquor with specific herbal flavoring according to claim 1, characterized in that: During the saccharification process, 5-10% of roasted rice and 2-5% of activated carbon nanotubes are evenly mixed into the cooked rice. The activated carbon nanotubes enrich the aroma precursors by physical adsorption and catalyze the Maillard reaction to generate the pyrazine compound 2,3-dimethylpyrazine. The structural formula of the pyrazine compound 2,3-dimethylpyrazine is:

6. The process for distilling liquor with specific herbal flavoring according to claim 1, characterized in that: Frequency modulation technology is used in the ultrasound-assisted fermentation stage: 20-30kHz low-frequency ultrasound is applied on the 3rd to 5th day to promote yeast proliferation, and on the 6th to 7th day, it is switched to 30-40kHz high-frequency ultrasound to accelerate the secretion of metabolites.

7. The process for distilling liquor with specific herbal flavoring according to claim 1, characterized in that: During herbal gradient aroma distillation, a temperature gradient is set in the still, and a temperature difference of 0.5-1°C per centimeter of height is achieved through a temperature-controlled spiral coil.

8. The process for distilling liquor with specific herbal flavoring according to claim 1, characterized in that: After the molecular embedding and aging, supercritical CO2 extraction technology is used to remove excess β-cyclodextrin. The extraction time is 30 minutes and the residual β-cyclodextrin content is ≤0.01%.

9. The process for distilling liquor with specific herbal flavoring according to any one of claims 1 to 8, characterized in that: The entire liquor distillation process uses a blockchain traceability system to record temperature, pressure, and time in real time, generate an unalterable digital fingerprint, and achieve traceability of the product throughout its entire life cycle.

10. A distillation apparatus for the distillation process of liquor flavored with specific herbs according to any one of claims 1 to 9, characterized in that: include: Multi-stage temperature-controlled distillation kettle: Made of 316L stainless steel, the kettle body is 1.5m high and is divided into three temperature-controlled zones. Each layer is equipped with an independent heating module and temperature sensor. Bionic condensation system: Imitating the hollow structure of bamboo, the condensation tube adopts a spiral bionic channel and the inner surface is coated with a super hydrophobic coating; Intelligent olfactory recognition module: integrated electronic nose, real-time monitoring of the volatile components of the distillate, automatically switching the wine receiving container when the ethyl hexanoate concentration is detected to be ≥200mg / L.

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