A method for preparing liqueur

Abstract

This invention relates to a method for preparing liqueur, belonging to the field of liqueur preparation technology. The method uses 50-60% vol baijiu (Chinese white liquor) as the base liquor and includes the following steps: soaking and diluting the base liquor to 45-50% vol, initial ultrasonic extraction, secondary ultrasonic extraction, filtration separation, ultrasonic recovery of medicinal residue, initial ultrafiltration, ultrasonic aging, static aging, secondary ultrafiltration, and aseptic bottling. This invention effectively improves the extraction rate of active ingredients and reduces base liquor waste by controlling the optimal extraction degree through staged water addition, combined with secondary ultrasonic extraction and medicinal residue recovery; double ultrafiltration ensures the clarity and stability of the liquor; synergistic treatment of ultrasonic aging and static aging significantly shortens the aging cycle and improves the mellowness of the taste; and aseptic bottling extends the product's shelf life without the need for preservatives. This invention has clearly defined process parameters, can be mass-produced, and features high extraction efficiency, high resource utilization, excellent liquor quality, and significant industrial application value.

Description

Technical Field

[0001] This invention relates to the field of liqueur preparation technology, specifically a method for preparing liqueur. Background Technology

[0002] Liqueurs, as a traditional medicinal and edible beverage, are typically prepared using baijiu (Chinese white liquor) as a base spirit. The medicinal and edible ingredients are mixed with the base spirit and then extracted through maceration. Current maceration processes mostly employ a single-proof, single-stage, room-temperature or heated soaking method, where the raw materials are directly immersed in the base spirit and left to stand for an extended period, relying on the concentration gradient to drive mass transfer. However, this traditional process has significant technical limitations: firstly, the proof of the base spirit lacks precise control; too high an proof can lead to excessive dissolution of bitter, astringent, and impurity components from the raw materials, affecting the product's taste; too low an proof results in insufficient extraction of active ingredients, leading to raw material waste. Secondly, the single static maceration method has low mass transfer efficiency, with extraction cycles typically lasting weeks or even months. Furthermore, a large amount of ethanol remains in the residue after extraction, and direct disposal not only wastes resources but also increases production costs and environmental pressure. In addition, traditionally produced liqueurs often suffer from problems such as cloudy appearance, easy sedimentation, long natural aging period (requiring months or even years), and short shelf life, which restrict the improvement of liqueur product quality and large-scale production.

[0003] To address the aforementioned problems, while attempts have been made in this field to improve the process by adjusting extraction temperature, extending extraction time, or employing cyclic extraction, a complete process solution has yet to be developed that simultaneously solves the comprehensive issues of extraction efficiency, ethanol recovery, liquor clarification, aging period, and shelf life. In particular, how to maximize ethanol recovery, achieve long-term stable clarification of the liquor, and significantly shorten the aging period while ensuring efficient extraction of active ingredients remains a pressing technical challenge. Therefore, developing a method for preparing liqueurs that is highly efficient in extraction, minimizes ethanol waste, ensures stable liquor clarification, has a short aging period, and can be mass-produced has significant industrial application value. Summary of the Invention

[0004] In order to solve the problems of the prior art, the present invention provides a method for preparing liqueur.

[0005] To solve the above-mentioned technical problems, the present invention is achieved through the following technical solution: Firstly, a method for preparing liqueur, comprising the following steps: S1. Soaking and dilution of base liquor: Take 50-60% vol of baijiu base liquor, add the medicinal and edible raw materials for soaking, then add purified water to dilute to 45-50% vol of base liquor, and let stand for later use; S2. First ultrasonic extraction: Add the remaining medicinal and edible raw materials to the mixture obtained in step S1, seal it, and perform ultrasonic treatment at 25-35℃ while turning on the stirrer and the extraction liquid circulation system. S3. Secondary ultrasound: After the ultrasound in step S2 is completed, let it stand and then perform ultrasound treatment again; S4. Filtration and separation: Filter the material obtained in step S3 to separate the wine and the medicinal residue; S5. Residue recovery: Add pure water to the residue obtained in step S4, perform ultrasonic treatment, filter again, and combine the wine obtained from the two filtrations. S6. First ultrafiltration: The combined wine liquid from step S5 is filtered through an ultrafiltration membrane to obtain a clarified wine liquid; S7. Ultrasonic aging: The clarified wine obtained in step S6 is subjected to ultrasonic aging treatment; S8. Static aging: Place the wine after ultrasonic aging in step S7 into a sealed container and allow it to age statically for 8-12 days at 25-30℃. S9. Second ultrafiltration: The wine liquid that has been statically aged in step S8 is filtered again through an ultrafiltration membrane; S10. Aseptic bottling: The wine filtered in step S9 is bottled and sealed under aseptic conditions to obtain the finished liqueur.

[0006] In one specific embodiment of the first aspect, in step S1, the soaking time is more than 5 minutes and the standing time is more than 3 minutes.

[0007] In one specific embodiment of the first aspect, in step S1, the amount of purified water added is about 11% of the volume of 50-60% vol baijiu base liquor.

[0008] In one specific implementation of the first aspect, in step S2, the ultrasonic treatment time is 30-60 minutes; in step S3, the settling time is 2 hours, and the second ultrasonic treatment time is about 30 minutes.

[0009] In one specific embodiment of the first aspect, in step S4, the filtration is performed using gauze filtration.

[0010] In one specific embodiment of the first aspect, in step S5, the volume of purified water added during the recovery of the medicinal residue is about 16% of the volume of the 50-60% vol light-aroma baijiu base liquor, and the ultrasonic treatment time is 0-10 minutes.

[0011] In one specific embodiment of the first aspect, in steps S6 and S9, the ultrafiltration membranes are all cross-flow ultrafiltration membranes with a pore size of 0.22 μm; the ultrafiltration operating temperature is ≤35℃ and the operating pressure is 0.0-0.2 MPa.

[0012] In one specific embodiment of the first aspect, in step S7, the ultrasonic aging is carried out by continuous ultrasonic treatment in a pipeline, and the process conditions are: power density 40–60 W / L, ultrasonic frequency 20–40 kHz, temperature 25–35 °C, and treatment time 10–30 minutes.

[0013] In one specific embodiment of the first aspect, in step S7, the ultrasonic wave is subjected to intermittent ultrasonic treatment in a tank, and the process conditions are: ultrasonic frequency 20-40kHz, power density 40-100 W / L, temperature 25-35℃, and treatment time 30-60 minutes.

[0014] In one specific implementation of the first aspect, in step S8, the static aging time is more than 8 days, and the container is kept sealed and protected from vibration and direct sunlight during the static aging period.

[0015] The beneficial effects of this invention are as follows: 1. This invention precisely controls the alcohol content of the base liquor to the optimal extraction range through staged water addition, overcoming the shortcomings of traditional single-proof extraction, which results in insufficient dissolution of bitter substances or inadequate extraction of effective components. Furthermore, it employs a secondary ultrasonic extraction process, utilizing the cavitation effect of ultrasound to enhance mass transfer and significantly improve the extraction efficiency of effective components from medicinal and edible raw materials. Simultaneously, it combines this with an ultrasonic recovery step of the medicinal residue, allowing for the secondary recycling of residual ethanol in the extraction residue, greatly reducing ethanol waste. The synergistic effect of these technologies significantly increases the extraction rate of effective components with the same raw material input, while significantly reducing ethanol loss during production, achieving efficient resource utilization and a substantial reduction in production costs.

[0016] 2. This invention further integrates double ultrafiltration, ultrasonic aging, and static aging synergistic processing, along with aseptic bottling, after extraction, recovery, and filtration. The first ultrafiltration removes impurities and microorganisms from the wine, ensuring initial clarity. The second ultrafiltration removes trace amounts of precipitates after aging, ensuring long-term clarity and stability without the need for clarifying agents. Ultrasonic aging promotes esterification and molecular association in the wine through ultrasound, significantly shortening the aging cycle. This is followed by static aging, which further rearranges and balances the wine molecules, eliminating any potential harshness from ultrasonic treatment and synergistically achieving a smooth, mellow, and harmonious sensory quality. Finally, aseptic bottling effectively extends the product's shelf life without the need for preservatives. This complete closed-loop process allows this invention to achieve high-clarity, excellent-tasting, and long-shelf-life liqueur products while ensuring efficient extraction and low-consumption production, demonstrating significant industrial application value. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the process flow of the present invention. Detailed Implementation

[0018] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0019] like Figure 1 This illustrates a method for preparing liqueur.

[0020] I. General Process Instructions The liqueur preparation method provided by the present invention includes the following core process routes in sequence: base wine soaking and dilution (S1), first ultrasonic extraction (S2), second ultrasonic extraction (S3), filtration and separation (S4), dregs recovery (S5), first ultrafiltration (S6), ultrasonic aging (S7), static aging (S8), second ultrafiltration (S9), and aseptic filling (S10).

[0021] The inputs and outputs for each step are defined as follows: S1 (Base Liquor Infusion and Dilution): Input: 50-60% vol baijiu base liquor, first batch of medicinal and edible raw materials, and purified water. Procedure: Infuse for at least 5 minutes, dilute with purified water to 45-50% vol, and let stand for at least 3 minutes. Output: Infusion and dilution mixture.

[0022] S2 (Initial Ultrasonic Extraction): Input is the S1 mixture and remaining medicinal and edible raw materials. Operation: After sealing, sonicate at 25-35℃ for 30-60 minutes while simultaneously turning on the stirrer and the extraction solution circulation system. Output is the initial extraction solution.

[0023] S3 (Secondary Ultrasonication): Input is S2 extract. Procedure: Let stand for 2 hours, then sonicate again for about 30 minutes. Output is secondary extract.

[0024] S4 (Filtration and Separation): Input is the extract from S3. Operation: Gauze filtration. Output is wine (initial filtrate) and wet medicinal residue.

[0025] S5 (Dregs Recovery): Input: S4 wet dregs, purified water. Operation: Ultrasonication for 0-10 minutes, filtration again, and combination of the two batches of liquid. Output: Combined liquid.

[0026] S6 (First Ultrafiltration): Input is combined wine. Operation: Through a 0.22μm cross-flow ultrafiltration membrane, temperature ≤35℃, pressure 0.0-0.2MPa. Output is clarified wine.

[0027] S7 (Ultrasonic Aging): Input is clarified wine. Operation: Continuous ultrasonic in a pipeline or intermittent ultrasonic in a tank (parameters below). Output is ultrasonically aged wine.

[0028] S8 (Still Aging): Input is ultrasonically aged wine. Operation: Seal the container and let it stand at 25-30℃ for 8-12 days. Output is still-aged wine.

[0029] S9 (Second Ultrafiltration): Input is statically aged wine. Operation: Second 0.22μm cross-flow ultrafiltration (conditions same as S6). Output is finely filtered wine.

[0030] S10 (Aseptic Filling): Input is finely filtered wine. Operation: Aseptic filling and sealing in a Class 100,000 clean area. Output is finished liqueur.

[0031] Explanation of the range of key parameters and their rationality: S1 diluted to 45-50% vol: Experiments have verified that 45-50% vol is the optimal extraction degree for effective components such as flavonoids and polyphenols in food and medicinal materials. Below this degree, the extraction rate decreases, while above this degree, the dissolution of bitter substances increases.

[0032] S2 temperature 25-35℃: Too high a temperature during the ultrasonic process can easily lead to ethanol evaporation and damage to heat-sensitive components, while too low a temperature will result in slow extraction kinetics. 25-35℃ is the optimal range that balances extraction efficiency and component stability.

[0033] S2 / S3 sonication time: The first sonication is 30-60 minutes to ensure full extraction, and the second sonication is 35 minutes to enhance the extraction of undissolved components. The total time is controlled within 70-95 minutes to balance energy consumption and extraction rate.

[0034] The amount of water added to the S5 medicinal residue is about 16% of the volume of the base liquor. After optimization by orthogonal experiment, this amount of water can achieve a residual ethanol recovery rate of more than 85% in the medicinal residue without introducing too much water to affect the alcohol content.

[0035] S6 / S9 ultrafiltration pore size 0.22μm: can effectively retain bacteria (size 0.3-0.5μm and above) and suspended particles, achieving the dual purpose of sterilization and clarification, replacing traditional high temperature sterilization (avoiding flavor loss).

[0036] S7 ultrasonic aging parameters: Pipeline type (continuous) is suitable for large-scale production, tank type (intermittent) is suitable for small batches; frequency 20-40kHz generates cavitation effect to promote esterification reaction and shorten aging cycle.

[0037] S8 static aging for 8-12 days: After ultrasonic aging, the wine molecules are in a high-energy state. After 8-12 days of static aging, the molecules reassociate, and the taste changes from "spicy" to "smooth". Too short a time will not have enough effect, and too long a time will affect production efficiency.

[0038] S10 aseptic filling: Combining the dual ultrafiltration sterilization of S6 / S9, no preservatives are needed, and the shelf life can reach more than 18 months.

[0039] II. Implementation Examples Example 1: Pipeline Continuous Ultrasonic Aging Process (Small-scale) S1 base spirit maceration and dilution Input: 5000mL of 53% vol light aroma base liquor, medicinal and edible raw materials (first batch, accounting for 40% of the total), 521mL of purified water.

[0040] Procedure: Mix the base liquor with the first batch of raw materials and soak for 5 minutes; add purified water, stir well, dilute to 48% vol, and let stand for 2 minutes.

[0041] Output: Immersion diluted mixture, approximately 5521 mL in volume, 48% vol alcohol content.

[0042] S2 First Ultrasonic Extraction Input: S1 mixture, remaining medicinal and edible raw materials (second batch, accounting for 60% of the total).

[0043] Operation: Add the second batch of raw materials, seal and place in an ultrasonic device (1000W power, adjustable), control the temperature at 30℃, adjust the power to the maximum (100%), and sonicate for 35 minutes.

[0044] Output: First extract, temperature 30℃, alcohol content approximately 47.5% vol (slightly lower due to water absorption by the raw material).

[0045] S3 Secondary Ultrasound Input: S2 extract.

[0046] Procedure: Let stand for 2 hours (room temperature 25℃), then sonicate again for 35 minutes (under the same conditions as above).

[0047] Output: Secondary extract, alcohol content approximately 47% vol.

[0048] S4 filtration separation Input: S3 extract.

[0049] Procedure: Use double-layer gauze (200 mesh) for normal pressure filtration to separate the wine from the medicinal residue.

[0050] Output: Approximately 4800 mL of wine (initial filtrate) and approximately 1200 g of wet medicinal residue (liquid content approximately 40%).

[0051] S5 dregs recycling Input: S4 wet medicinal residue, 800mL of purified water (16% of the volume of base liquor).

[0052] Procedure: Add purified water to the dregs, stir well, sonicate for 15 minutes (temperature 30℃, power 100%), filter again with gauze, and combine the two liquids.

[0053] Output: Approximately 5450 mL of combined liquor, with an alcohol content of approximately 43% vol (due to water dilution).

[0054] S6 First Ultrafiltration Input: S5 merge wine.

[0055] Procedure: Pass through a 0.22 μm cross-flow ultrafiltration membrane (membrane area 0.2 m²). 2 Operating temperature 30℃, operating pressure 0.3MPa, circulating filtration until the permeate is clear.

[0056] Output: Approximately 5300 mL of clarified wine, with an alcohol content of 43% vol and a total bacterial count of <10 CFU / mL.

[0057] S7 Ultrasonic Aging (Continuous Pipeline Type) Input: S6 Clarified wine.

[0058] Operation: In-line ultrasonic equipment (ultrasonic frequency 20kHz, power density 40W / L), temperature control 30℃, processing time 15 minutes (calculated based on pipe length and flow rate).

[0059] Output: Ultrasonic-aged wine, alcohol content 43% vol, total ester content increased by about 12% compared to before aging.

[0060] S8 Static Aging Input: S7 ultrasonic aging wine liquid.

[0061] Procedure: Transfer to a sealed stainless steel container and place in a constant temperature warehouse at 25℃ for 10 days of static aging, avoiding vibration and direct sunlight during this period.

[0062] Output: Stagnant aged wine, 43% vol, smooth taste, no off-flavors.

[0063] S9 Second Ultrafiltration Input: S8 Static Aging Wine.

[0064] Procedure: Pass the material through a 0.22μm cross-flow ultrafiltration membrane again (under the same conditions as S6) to remove trace amounts of flocculent material generated during aging.

[0065] Output: Approximately 5200 mL of filtered wine, with an alcohol content of 43% vol and a light transmittance (620 nm) of ≥98%.

[0066] S10 Aseptic Filling Input: S9 filtered wine.

[0067] Procedure: In a Class 100,000 clean area, use an aseptic filling machine to fill the bottles into 500mL glass bottles and seal them immediately.

[0068] Output: 5200mL of finished liqueur (equivalent to 10.4 bottles), alcohol content 43% vol, shelf life estimated at 18 months.

[0069] Example 2: Tank-type intermittent ultrasonic aging process (pilot scale) S1: 10,000 mL of 53% vol light-aroma base liquor, medicinal and edible raw materials (first batch), and 1,042 mL of purified water. Soak for 5 minutes, dilute to 48% vol, and let stand for 2 minutes. Output approximately 11,042 mL of mixed liquid.

[0070] S2: Add the remaining raw materials, seal, and sonicate at 35°C for 60 minutes (maximum power). Output the first extract.

[0071] S3: Let stand for 2 hours, then sonicate again for 35 minutes (35℃). Output the secondary extract.

[0072] S4: Gauze filtration. Output: Approximately 9500 mL of wine and approximately 2500 g of wet medicinal residue.

[0073] S5: Add 1600mL of purified water (16% of the base liquor volume), sonicate for 20 minutes (35℃), filter, and combine the liquids. The output of the combined liquid is approximately 10800mL, with an alcohol content of approximately 42% vol.

[0074] S6: 0.22μm cross-flow ultrafiltration, operating temperature 28℃, pressure 0.2MPa. Output: approximately 10500mL of clarified wine.

[0075] S7 (Intermittent Ultrasonic Aging in Tanks): Transfer to a stainless steel aging tank, turn on the immersion ultrasonic transducer at a frequency of 20kHz, power density of 50 W / L, and temperature of 32℃ for 45 minutes. Output the ultrasonically aged wine, with a total ester content increase of approximately 15%.

[0076] S8: Seal the container and place it in a 28℃ environment for static aging for 10 days. Output the statically aged wine.

[0077] S9: Second 0.22μm cross-flow ultrafiltration (same as S6). Output: Approximately 10300mL of finely filtered wine, with a transmittance ≥98.5%.

[0078] S10: Aseptic filling in a Class 100,000 cleanroom. Output of finished liqueur: 10,300 mL, alcohol content: 42% vol.

[0079] Example 3: Scale-up production parameters (design values) Based on a base liquor input of 1000L, the parameters for each step are scaled up proportionally, and the key control points are as follows: S1: 1000L base liquor (53% vol), add 104.2L water, soak for 5 minutes, dilute to 48% vol, and let stand for 2 minutes.

[0080] S2: Ultrasound time 45 min (adjustable 35-60), temperature 30±2℃.

[0081] S3: Let stand for 2 hours, then sonicate twice for 35 minutes.

[0082] S4: Gauze filtration.

[0083] S5: Add 160L of water to the dregs and sonicate for 15-20 minutes.

[0084] S6 / S9: Ultrafiltration membrane pore size 0.22μm, operating pressure 0.3±0.05MPa, temperature ≤35℃.

[0085] S7: Ultrasonic flow rate in pipeline 2000L / h (multiple groups can be connected in parallel), frequency 20kHz, temperature 30±2℃.

[0086] S8: Let it stand still for 10 days at a temperature of 25-30℃.

[0087] S10: Aseptic filling in a Class 100,000 cleanroom.

[0088] III. Experimental Examples To verify the technical effectiveness of the process of this invention, the following comparative experiments were conducted. All experiments used the same batch and proportion of medicinal and edible raw materials (specific formulas omitted, only used as fixed variables), and the base liquor was the same batch of 53% vol light-aroma baijiu.

[0089] Experimental Example 1: Effect of different extraction degrees on the extraction rate of active ingredients Experimental Groups: Control group 1: Traditional process, the base wine is not diluted, and it is directly extracted at 53% vol and soaked at room temperature for 30 days.

[0090] Control group 2: diluted to 45% vol for extraction (other details are the same as in this invention).

[0091] Experimental group: The present invention S1 was diluted to 48% vol and then subjected to ultrasonic secondary extraction (S2+S3).

[0092] Detection index: Total flavonoid content (calculated as rutin, mg / L), determined by ultraviolet spectrophotometry.

[0093] Experimental results: Control group 1 (53% vol, soaked for 30 days): total flavonoid content 152 mg / L.

[0094] Control group 2 (45% vol, soaked for 30 days): total flavonoid content 128 mg / L.

[0095] Experimental group (48% vol, ultrasonic two-stage extraction for a total of 70-95 min): total flavonoid content 386 mg / L.

[0096] Conclusion: The total flavonoid extraction rate of this invention, using 48% vol combined with ultrasonic secondary extraction, is about 2.5 times that of the traditional soaking method, and the extraction time is shortened from 30 days to a few hours.

[0097] Experimental Example 2: The effect of the residue recycling step on reducing ethanol waste Experimental Groups: Control group: No residue recycling step (i.e., the residue is discarded directly after S4 and no further processing is performed).

[0098] Experimental group: Ultrasonic recovery of S5 medicinal residue in this invention (water added at 16% of the base liquor volume, ultrasonic treatment for 15 min).

[0099] Detection method: The amount of residual ethanol in the residue of the control group (by distillation) and the amount of ethanol in the recovered wine of the experimental group were measured respectively, and the ethanol recovery rate was calculated.

[0100] Experimental results: Control group (base wine 5000mL): wet weight of medicinal residue 1250g, residual ethanol in medicinal residue about 180mL.

[0101] Experimental group (5000mL base liquor): Approximately 155mL of ethanol was recovered, with an ethanol recovery rate of 86.1%.

[0102] Conclusion: The ultrasonic recovery process for medicinal residues can recover approximately 86% of the residual ethanol, significantly reducing production costs and minimizing ethanol waste.

[0103] Experimental Example 3: Effects of Dual Ultrafiltration on Clarity and Microbiological Indicators of Wine Experimental Groups: Control group: filtered only through S4 gauze, without S6 and S9 ultrafiltration.

[0104] Experimental Group 1: Ultrafiltration only once (filling immediately after S6, no S9).

[0105] Experimental Group 2: The dual ultrafiltration (S6+S9) of this invention.

[0106] Test indicators: transmittance (620nm, %), total bacterial count (CFU / mL), and whether precipitation occurs after 6 months of storage.

[0107] Experimental results: Control group: initial transmittance 68.5%, total bacterial count 100 CFU / mL, after 6 months a large amount of sediment appeared and the wine became cloudy.

[0108] Experimental group 1: Initial transmittance 95.2%, total bacterial count <10 CFU / mL, after 6 months, a small amount of flocculation and slight precipitation appeared.

[0109] Experimental group 2: Initial transmittance was 98.7%, total bacterial count was not detected, and after 6 months it became clear and transparent with no sediment.

[0110] Conclusion: Dual ultrafiltration (S6+S9) can completely remove microorganisms and trace precipitates produced during aging, ensuring long-term clarity and stability of the wine without the need for clarifying agents.

[0111] Experiment Example 4: The effect of synergistic ultrasonic aging and static aging on taste Experimental Groups: Control group A: No aging process, directly filled after S6.

[0112] Control group B: Static aging for 30 days only (without ultrasonic aging).

[0113] Control group C: Ultrasonic aging only (no static aging).

[0114] Experimental group: S7 (ultrasonic aging) of this invention + S8 (static aging for 10 days).

[0115] Evaluation method: Ten certified professional sommeliers were hired to conduct blind tastings of the wine samples, scoring them on four aspects: "smoothness", "fullness", "harmony" and "spiciness". Each aspect was scored from 1 to 10 (the lower the spiciness, the better), and the average score was taken.

[0116] Experimental results: Control group A: Softness 3.2, richness 4.1, harmony 3.8, spiciness 8.5, overall score 3.2.

[0117] Control group B: Softness 6.5, richness 6.8, harmony 6.2, spiciness 4.2, overall score 6.3.

[0118] Control group C: Softness 7.0, richness 6.5, harmony 6.9, spiciness 3.5, overall score 6.7.

[0119] Experimental group: Softness 8.8, richness 8.5, harmony 8.7, spiciness 1.8, overall score 8.6.

[0120] Conclusion: Ultrasonic aging and static aging have a significant synergistic effect. While ultrasonic aging alone can quickly reduce the spiciness, it lacks richness; static aging alone, with its long cycle (30 days), is still less effective than the synergistic effect of the two (total aging time is only 10 days + 45 minutes). The combined process of this invention significantly shortens the aging cycle while achieving optimal taste.

[0121] Experimental Example 5: The Effect of Aseptic Filling + Two-Step Ultrafiltration on Shelf Life Experimental Groups: Control group: S6 single ultrafiltration + ordinary filling (non-sterile).

[0122] Experimental group: This invention uses S6+S9 dual ultrafiltration + aseptic filling.

[0123] Testing method: The finished product was placed in a 37℃ constant temperature incubator for accelerated aging (1 month is equivalent to 6 months at room temperature), and the total bacterial count and sensory properties were tested at 0, 1, 2 and 3 months.

[0124] Experimental results (accelerated for 3 months, equivalent to 18 months at room temperature): Control group: Total bacterial count 1.2 × 10⁻⁶ 4 CFU / mL, with a rancid odor, is unacceptable.

[0125] Experimental group: Total bacterial count not detected (<1 CFU / mL), pure aroma, no change in taste.

[0126] Conclusion: The process of this invention can ensure the microbial safety and flavor stability of the finished liqueur within an 18-month shelf life, meeting the requirements for commercialization.

[0127] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a liqueur, characterized in that, Includes the following steps: S1. Soaking and dilution of base liquor: Take 50-60% vol of baijiu base liquor, add the medicinal and edible raw materials for soaking, then add purified water to dilute to 45-50% vol of base liquor, and let stand for later use; S2. First ultrasonic extraction: Add the remaining medicinal and edible raw materials to the mixture obtained in step S1, seal it and perform ultrasonic treatment at 25-35℃, while turning on the stirrer and the extraction liquid circulation system. S3. Secondary ultrasound: After the ultrasound in step S2 is completed, let it stand and then perform ultrasound treatment again; S4. Filtration and separation: Filter the material obtained in step S3 to separate the wine and the medicinal residue; S5. Residue recovery: Add pure water to the residue obtained in step S4, perform ultrasonic treatment, filter again, and combine the wine obtained from the two filtrations. S6. First ultrafiltration: The combined wine liquid from step S5 is filtered through an ultrafiltration membrane to obtain a clarified wine liquid; S7. Ultrasonic aging: The clarified wine obtained in step S6 is subjected to ultrasonic aging treatment; S8. Static aging: Place the wine after ultrasonic aging in step S7 into a sealed container and allow it to age statically for 8-12 days at 25-30℃. S9. Second ultrafiltration: The wine liquid that has been statically aged in step S8 is filtered again through an ultrafiltration membrane; S10. Aseptic bottling: The wine filtered in step S9 is bottled and sealed under aseptic conditions to obtain the finished liqueur.

2. The method for preparing liqueur according to claim 1, characterized in that, In step S1, the soaking time is more than 5 minutes and the standing time is more than 3 minutes.

3. The method for preparing liqueur according to claim 1, characterized in that, In step S1, the amount of purified water added is about 11% of the volume of the 50-60% vol baijiu base liquor.

4. The method for preparing liqueur according to claim 1, characterized in that, In step S2, the ultrasonic treatment time is 30-60 minutes; in step S3, the resting time is 2 hours, and the ultrasonic treatment time is about 30 minutes.

5. The method for preparing liqueur according to claim 1, characterized in that, In step S4, the filtration is performed using gauze filtration.

6. The method for preparing liqueur according to claim 1, characterized in that, In step S5, the volume of purified water added during the recovery of the medicinal residue is about 16% of the volume of the 50-60% vol baijiu base liquor, and the ultrasonic treatment time is 10-20 minutes.

7. The method for preparing liqueur according to claim 1, characterized in that, In steps S6 and S9, the ultrafiltration membranes are all cross-flow ultrafiltration membranes with a pore size of 0.22 μm; the operating temperature of the ultrafiltration is ≤35℃ and the operating pressure is 0.0-0.2 MPa.

8. The method for preparing liqueur according to claim 1, characterized in that, In step S7, the ultrasonic aging process is carried out using a continuous ultrasonic treatment in a pipeline. The process conditions are: power density 40–60 W / L, ultrasonic frequency 20–40 kHz, temperature 25–35℃, and treatment time 10–30 minutes.

9. The method for preparing liqueur according to claim 1, characterized in that, In step S7, the ultrasonic waves are treated with intermittent ultrasonic treatment in a tank. The process conditions are: ultrasonic frequency 20-40kHz, power density 40-100 W / L, temperature 25-35℃, and treatment time 10-60 minutes.

10. The method for preparing liqueur according to claim 1, characterized in that, In step S8, the static aging time is more than 8 days. During the static aging period, the container is kept sealed and vibration and direct sunlight are avoided.

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