A processing method for sauce-flavored baijiu

Abstract

This application provides a method for processing Maotai-flavor liquor, including: Step 1: obtaining the liquor type of the liquor to be processed; Step 2: retrieving type tags matching the liquor type in an association model, and using the photon beam dose corresponding to the type tag as the target dose; Step 3: quantitatively irradiating the liquor to be processed with a photon beam of the target dose to obtain Maotai-flavor liquor. This application uses a photon beam to quantitatively irradiate the liquor to be processed. The photon beam generates free radicals through mechanisms such as the photoelectric effect and Compton scattering, which induce physicochemical reactions in the liquor to be processed. Because the energy release process of the photon beam is more gradual, it can gently promote physicochemical reactions without damaging the flavor skeletal structure, improving the smoothness and delicacy of the Maotai-flavor liquor. Furthermore, this application further retrieves the target dose photon beam suitable for the liquor to be processed through an association model, improving the conversion rate of flavor substances in the liquor and enhancing the quality of the Maotai-flavor liquor.

Description

Technical Field

[0001] This invention belongs to the field of alcoholic beverage processing technology, and specifically relates to a method for processing Maotai-flavor liquor. Background Technology

[0002] The flavor profile of Maotai-flavor baijiu is complex and layered, with a mellow and harmonious body. Its quality is mainly formed through physicochemical reactions such as alcoholization and esterification, which continuously generate key flavor compounds such as esters and alcohols, gradually optimizing the taste and aroma of the liquor and ultimately shaping its unique quality. The process of flavor compound formation can also be referred to as the aging process of the liquor.

[0003] Traditional natural aging relies primarily on slow chemical reactions and molecular association within the liquor to complete physicochemical processes and generate flavor compounds. The overall aging cycle can last for several years, resulting in high capital investment and storage costs, long capital turnover, and severely restricting the production capacity and stable market supply of Maotai-flavor liquor. To overcome the inherent shortcomings of traditional natural aging, high-energy particle irradiation technology, which combines high efficiency and cleanliness, has been introduced into the field of liquor aging. This technology can rapidly accelerate the aging process of the liquor, enrich high-quality flavor compounds, and improve the quality of the liquor in a short period.

[0004] Electron beam technology boasts advantages such as high dose rate and outstanding processing efficiency, enabling the rapid aging of large quantities of liquor in a short time, thus meeting the industrialized, large-scale, and efficient production needs of Maotai-flavor liquor. The electron beam can directly ionize the liquor, inducing the generation of numerous reactive free radicals. This effectively accelerates the internal oxidation and esterification processes of the liquor, promoting the directional conversion of alcohols into high-quality ester flavor compounds, and to a certain extent, replicating the long-term natural aging process of Baijiu.

[0005] However, the application of electron beams to accelerate the aging of Maotai-flavor liquor, especially low-alcohol Maotai-flavor liquor, still has significant technical shortcomings: First, the penetration depth of electron beams is limited. Taking a 10MeV electron beam as an example, its range in water is relatively short. When facing large-sized storage containers and complex fluid transport and processing conditions, it is difficult to achieve uniform irradiation of the entire liquor, which can easily lead to different reaction degrees and large differences in the conversion efficiency of flavor substances in different areas. This cannot guarantee the uniformity of the liquor components and affects the overall quality consistency of Maotai-flavor liquor. Second, the direct ionization method of electron beams generates free radical-driven reactions, making it difficult to accurately control the irradiation dosage. Under high dosage conditions, it is easy to damage the inherent flavor substances of the liquor, induce flavor deterioration, and affect the quality of Maotai-flavor liquor.

[0006] Furthermore, existing electron beam irradiation aging technology also faces the challenge of "retroactivity." While the taste of baijiu improved in the short term after electron beam treatment, its structure often becomes unstable during subsequent storage, making it prone to reverse reactions. This leads to the decomposition and loss of the high-quality flavor compounds already generated, and the reappearance of unpleasant tastes such as spiciness and harshness. This makes it difficult to maintain the aging effect, seriously affecting the product's shelf life stability and consumer experience. Summary of the Invention

[0007] This application is made in view of the above-mentioned problems, and its purpose is to provide a method for processing Maotai-flavor liquor. The Maotai-flavor liquor obtained by this method has improved quality characteristics and good stability, and is not prone to reversion.

[0008] This application provides a method for processing Maotai-flavor liquor, including: Step 1: Obtain the type of beverage to be processed; Step 2: Retrieve type tags that match the type of beverage in the association model, and use the photon beam dose corresponding to the type tag as the target dose. The association model stores at least one type tag and the correspondence between each type tag and the photon beam dose required to achieve the maximum flavor substance conversion rate of the corresponding beverage. The flavor substance conversion rate is the ratio of the concentration of flavor substances after photon beam irradiation to the concentration of flavor substances before photon beam irradiation. Step 3: The wine to be treated is quantitatively irradiated with a photon beam of the target dose to produce a sauce-flavored liquor.

[0009] In some implementations, the irradiation time of the target dose photon beam on the wine to be treated is less than or equal to 700 ms.

[0010] In some embodiments, the step of quantitatively irradiating the liquor to be treated with a target dose to obtain a sauce-flavored liquor includes: A preset area is irradiated with a photon beam of the target dose so that the preset area is transformed into an irradiated area; By controlling the flow of the liquor to be treated through the irradiation area, a sauce-flavored baijiu is produced.

[0011] In some implementations, the linear flow velocity V of the beverage to be treated flowing through the irradiated area satisfies the following relationship: V=L / t, where L is the size of the irradiated area parallel to the flow direction of the wine to be treated, and t is the irradiation time of the wine to be treated by the photon beam of the target dose.

[0012] In some embodiments, the linear velocity V is between 30 m / s and 60 m / s, and the irradiation time is between 1 ms and 10 ms.

[0013] In some implementations, the type labels include 1-round wines, 2-round wines, 3-round wines, 4-round wines, 5-round wines, 6-round wines, and 7-round wines, and the association model includes at least one of the following: In some implementations, when the alcohol type is a single-round beverage, the target dose is between 3.0 kGy and 3.5 kGy; In some implementations, when the alcohol type is a two-round beverage, the target dose is between 3.0 kGy and 3.5 kGy; In some implementations, when the alcohol type is a 3-round beverage, the target dose is between 0.65 kGy and 4.55 kGy; In some implementations, when the alcohol type is a 4-round beverage, the target dose is between 1.0 kGy and 2.5 kGy; In some implementations, when the alcohol type is 5-round alcohol, the target dose is between 5.0 kGy and 9.0 kGy; In some implementations, when the alcohol type is a 6-round beverage, the target dose is between 3.9 kGy and 5.85 kGy; In some implementations, when the alcohol type is 7-round alcohol, the target dose is between 3.9 kGy and 5.85 kGy.

[0014] In some implementations, after step 3, the method further includes: step 4: applying an additional beam of radiation, which includes a photon beam and / or an electron beam.

[0015] In some embodiments, after step 4, the processing method further includes: step 5: introducing an inert gas into the soy sauce-flavored liquor.

[0016] In some implementations, the dose of the additional ray beam is 0.1 kGy to 0.5 kGy.

[0017] In some implementations, the volume percentage of ethanol is less than or equal to 40% of the volume of the beverage to be processed.

[0018] This application can achieve the following effects: This application employs a photon beam to quantitatively irradiate the liquor to be treated. The photon beam generates free radicals through mechanisms such as the photoelectric effect and Compton scattering. These free radicals induce physicochemical reactions in the liquor, generating flavor compounds. The energy release process of the photon beam is more gradual, which can gently promote physicochemical reactions without damaging the skeletal structure of flavor compounds, thus improving the smoothness and delicacy of the Maotai-flavor liquor. Furthermore, by using a correlation model to select a target dose of photon beam suitable for the liquor to be treated, the conversion rate of flavor compounds in the liquor is improved, thereby enhancing the quality of the Maotai-flavor liquor. In addition, by precisely controlling the irradiation time and introducing additional X-ray beams, the stability of the liquor can be effectively improved, and the occurrence of retrogradation can be inhibited. Attached Figure Description

[0019] Figure 1 This is a flowchart of a method for processing a type of soy sauce-flavored liquor provided in this application. Detailed Implementation

[0020] The following detailed description, with appropriate reference to the accompanying drawings, discloses an embodiment of a method for processing Maotai-flavor liquor according to this application. However, unnecessary detailed descriptions may be omitted. For example, detailed descriptions of well-known matters and repetitive descriptions of essentially identical structures may be omitted. This is to avoid unnecessarily lengthy descriptions and to facilitate understanding by those skilled in the art. Furthermore, the accompanying drawings and the following description are provided for the purpose of enabling those skilled in the art to fully understand this application and are not intended to limit the subject matter of the claims.

[0021] The "range" disclosed in this application is defined by a lower limit and an upper limit. A given range is defined by selecting a lower limit and an upper limit, which define the boundaries of a particular range. Ranges defined in this way can include or exclude endpoints and can be arbitrarily combined; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60-120 and 80-110 are listed for a specific parameter, it is expected that ranges of 60-110 and 80-120 are also included. Furthermore, if minimum range values ​​of 1 and 2 are listed, and if maximum range values ​​of 3, 4, and 5 are listed, then the following ranges are all expected: 1-3, 1-4, 1-5, 2-3, 2-4, and 2-5. In this application, unless otherwise stated, the numerical range "ab" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0-5" indicates that all real numbers between "0-5" have been listed in this article; "0-5" is simply a shortened representation of these numerical combinations. Furthermore, when a parameter is stated as an integer ≥2, it is equivalent to disclosing that the parameter is, for example, an integer such as 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0022] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions.

[0023] Unless otherwise specified, all technical features and optional technical features of this application may be combined to form new technical solutions.

[0024] Unless otherwise specified, all steps of this application may be performed sequentially or randomly, preferably sequentially. For example, if the method includes steps (a) and (b), it means that the method may include steps (a) and (b) performed sequentially, or it may include steps (b) and (a) performed sequentially. For example, if the method may also include step (c), it means that step (c) may be added to the method in any order. For example, the method may include steps (a), (b), and (c), or it may include steps (a), (c), and (b), or it may include steps (c), (a), and (b), etc.

[0025] Unless otherwise specified, the terms used in this application have the common meanings as commonly understood by those skilled in the art.

[0026] Unless otherwise specified, the values ​​of the parameters mentioned in this application can be determined using various testing methods commonly used in the art, for example, according to the testing methods given in this application.

[0027] Electron beam technology boasts advantages such as high dose rate and outstanding processing efficiency, enabling the rapid aging of large quantities of liquor in a short time, thus meeting the industrialized, large-scale, and efficient production needs of Maotai-flavor liquor. The electron beam can directly ionize the liquor, inducing the generation of numerous reactive free radicals. This effectively accelerates the internal oxidation and esterification processes of the liquor, promoting the directional conversion of alcohols into high-quality ester flavor compounds, and to a certain extent, replicating the long-term natural aging process of Baijiu.

[0028] However, the application of electron beams to the aging of Maotai-flavor liquor, especially low-alcohol Maotai-flavor liquor, still has significant technical shortcomings: First, the penetration depth of electron beams is limited. Taking a 10MeV electron beam as an example, its range in water is relatively short. When facing large-sized storage containers and complex fluid transport and processing conditions, it is difficult to achieve uniform irradiation of the entire liquor, which can easily lead to different reaction degrees and large differences in the conversion efficiency of flavor substances in different areas, making it impossible to guarantee the uniformity of liquor components and affecting the overall quality consistency of Maotai-flavor liquor. Second, the direct ionization method of electron beams generates free radical-driven reactions, making it difficult to accurately control the irradiation dosage. Under high dosage conditions, it is easy to damage the inherent flavor substances of the liquor, induce flavor deterioration, and affect the quality of Maotai-flavor liquor. In addition, existing electron beam irradiation aging technology also faces the challenge of "retroactivity". Baijiu that experiences a short-term improvement in taste after electron beam treatment often suffers from unstable structure during subsequent storage. This can lead to the decomposition and loss of high-quality flavor compounds, causing undesirable tastes such as spiciness and harshness to reappear. Consequently, the aging effect is difficult to maintain and seriously affects the product's shelf life stability and consumer experience.

[0029] To solve the above-mentioned technical problems, this application provides a method for processing Maotai-flavor liquor. The Maotai-flavor liquor obtained by this method has improved quality characteristics and good stability, and is not prone to reversion.

[0030] Please see, Figure 1 This application provides a method for processing Maotai-flavor liquor, including: Step 1: Obtain the type of beverage to be processed; In this application, "type of liquor" is a category of liquor to be treated, based on the characteristics of the brewing cycle of Maotai-flavor liquor. It is the core classification basis for matching the corresponding irradiation process parameters in this method, specifically including liquor from the 1st cycle, liquor from the 2nd cycle, liquor from the 3rd cycle, liquor from the 4th cycle, liquor from the 5th cycle, liquor from the 6th cycle, and liquor from the 7th cycle.

[0031] In this application, "first-round liquor" refers to the first-round distillation of sauce-flavored baijiu using the 12987 process. The liquor has a relatively high alcohol content, the sauce aroma is initially apparent, the raw grain aroma and sourness are quite prominent, the taste is somewhat stimulating, and the overall flavor is fresh but slightly astringent. It is mostly used as an auxiliary liquor for blending, and a small amount is blended to add sour and aromatic layers to the liquor.

[0032] In this application, "second-round liquor" refers to the base liquor taken after the second round of steaming and fermentation. The sourness and astringency are significantly weakened, the grain aroma becomes purer, the liquor has a sweet taste, the soy sauce aroma gradually becomes prominent, and the taste is cleaner and smoother. It is between raw and mellow, and is a transitional base liquor that connects the flavors of the previous and subsequent rounds.

[0033] In this application, the "3rd round liquor" belongs to the golden round of the sauce-flavor process, with a prominent and upright sauce aroma, a harmonious blend of grain and yeast aromas, a mellow and smooth body, a clean and refreshing finish, no off-flavors, a balanced taste, and a high yield. It is the core base liquor that constitutes the framework of sauce-flavor baijiu.

[0034] In this application, the "4th round of liquor" is the same golden round of liquor, with a rich and pure soy sauce aroma, a mellow and long body, harmonious five flavors, and a full and rich flavor. It has ripe fruit and complex caramel sweet aroma. It is the main base liquor with the best overall flavor performance and the largest amount used, which determines the purity and fullness of the soy sauce aroma liquor.

[0035] In this application, the "5th round of liquor" is the final round of the golden round of liquor, with a rich and full-bodied soy sauce aroma, an elegant and prominent caramel aroma, a peak in body, a long and lasting aftertaste, and a rich and complex aroma. It is the key base liquor for enhancing the body and aftertaste of high-end soy sauce-flavored liquor.

[0036] In this application, the "6th round wine" is also known as Xiao Hui wine. The aroma of soy sauce is somewhat restrained, while the aroma of caramel and burnt is prominent. The color of the wine is slightly yellow, the taste is heavy and slightly bitter, and the flavor is mellow and restrained. It is mainly used for blending to supplement the caramel aroma and enrich the flavor layers of the wine.

[0037] In this application, the "7th round of liquor" is also known as the "chasing lees liquor". It is the last round of liquor extraction. The aroma of soy sauce is significantly weakened, while the aroma of lees and burnt aroma is strong. The liquor is slightly yellow and has a sour and bitter taste. It has a unique and heavy style. Only a small amount is used in blending to give the liquor a lees aroma and a retro feel.

[0038] Step 2: Retrieve type tags that match the type of beverage in the association model, and use the photon beam dose corresponding to the type tag as the target dose. The association model stores at least one type tag and the correspondence between each type tag and the photon beam dose required to achieve the maximum flavor substance conversion rate of the corresponding beverage. The flavor substance conversion rate is the ratio of the concentration of flavor substances after photon beam irradiation to the concentration of flavor substances before photon beam irradiation. In this application, the "association model" is a parameter matching database that pre-stores several types of labels and the one-to-one correspondence between each type of label and the photon beam dose required for the corresponding wine to achieve the maximum conversion rate of flavor substances. It is used to retrieve the photon beam dose that is suitable for the wine to be processed.

[0039] In this application, "flavor substance conversion rate" is a quantitative indicator used to characterize the effect of photon beam irradiation on the conversion of flavor substances in soy sauce-flavored liquor. It refers to the ratio of the concentration of flavor substances in the liquor after photon beam irradiation to the concentration of flavor substances before photon beam irradiation.

[0040] In this application, "flavor substances" refer to trace organic substances in Maotai-flavor liquor that determine its aroma, taste, and flavor characteristics. These include esters, aldehydes, acids, ketones, and heterocyclic compounds (such as pyrazines). They are core components constituting the flavor quality of Maotai-flavor liquor and can be transformed and their content optimized through photon beam irradiation, thereby improving the liquor's flavor. Unless otherwise specified, this application uses esters as the definition of flavor substances.

[0041] Step 3: The wine to be treated is quantitatively irradiated with a photon beam of the target dose to produce a sauce-flavored liquor.

[0042] This application employs a photon beam to quantitatively irradiate the liquor to be treated. The photon beam generates free radicals through mechanisms such as the photoelectric effect and Compton scattering. These free radicals induce physicochemical reactions in the liquor, generating flavor compounds. The energy release process of the photon beam is more gradual, which can gently promote physicochemical reactions without damaging the skeletal structure of flavor compounds, thus improving the smoothness and delicacy of the Maotai-flavor liquor. Furthermore, a correlation model is used to select a target dose of photon beam suitable for the liquor to be treated, thereby increasing the conversion rate of flavor compounds and improving the quality of the Maotai-flavor liquor.

[0043] In some implementations, the photon beam irradiates the liquor to be treated for a time of less than or equal to 700 ms. Releasing the photon beam within a timescale of 700 ms or even shorter can instantaneously induce the generation of high concentrations of free radicals in the liquor, accelerating the formation of flavor compounds and maintaining the liquor at a stable equilibrium with high flavor compound content, thereby improving the overall quality of Maotai-flavor liquor.

[0044] In some embodiments, the step of quantitatively irradiating the liquor to be treated with a target dose to produce Maotai-flavor liquor includes: irradiating a preset area with a photon beam of the target dose to transform the preset area into an irradiated area; and controlling the flow of the liquor to be treated through the irradiated area to produce Maotai-flavor liquor. This implementation adopts a fluidized design of "fixed-point irradiation + liquor flow". On the one hand, the photon beam only needs to act on the preset area, avoiding the problem of different conversion efficiency of flavor substances in the liquor due to differences in the depth of the liquor in traditional whole irradiation, resulting in poor uniformity of liquor composition. On the other hand, the liquor flows through the irradiated area in a continuous flow manner, and the irradiation time received by a unit volume of liquor is precisely controlled by the flow rate. This makes it easy to achieve precise control of the irradiation dose received by the liquor by adjusting the flow rate, which significantly improves the processing efficiency and process stability.

[0045] In some implementations, the linear flow velocity V of the liquor to be treated flowing through the irradiation area satisfies the following relationship: V = L / t, where L is the size of the irradiation area parallel to the flow direction of the liquor to be treated, and t is the irradiation time of the liquor to be treated by the photon beam of the target dose. By setting the linear flow velocity of the liquor to be treated in the irradiation area to the ratio of the size of the irradiation area along the liquor flow direction to the irradiation time corresponding to the target dose, each portion of liquor to be treated flowing through the irradiation area can obtain a uniform and stable irradiation dose. This avoids insufficient irradiation dose and limited flavor compound generation caused by excessively fast flow rate, while also preventing excessive irradiation caused by excessively slow flow rate, which leads to deterioration of flavor compounds, thereby improving the overall quality of Maotai-flavor liquor.

[0046] In some implementations, the linear flow velocity V is between 30 m / s and 60 m / s, and the irradiation time is between 1 ms and 10 ms. By limiting the linear flow velocity of the wine to be processed to 30 m / s to 60 m / s and setting the photon beam irradiation time to 1 ms to 10 ms, the wine maintains a high-speed continuous flow while receiving uniform irradiation within a very short irradiation time. This improves processing efficiency while effectively reducing the risk of insufficient flavor compound formation or irradiation damage, thus balancing wine processing efficiency and finished wine quality.

[0047] In some implementations, the type labels include 1st round wine, 2nd round wine, 3rd round wine, 4th round wine, 5th round wine, 6th round wine, and 7th round wine. In some implementations, when the beverage type is a single-run beverage, the target dose is between 3.0 kGy and 3.5 kGy; this helps to reduce the risk of insufficient or destroyed flavor compounds.

[0048] In some implementations, when the beverage is a two-round beverage, the target dose is between 3.0 kGy and 3.5 kGy; this helps to reduce the risk of insufficient or destroyed flavor compounds.

[0049] In some implementations, when the liquor is a three-round liquor, the target dose is between 0.65 kGy and 4.55 kGy; this can avoid insufficient transformation of flavor substances and prevent flavor substances from being destroyed by irradiation, and can also make the resulting sauce-flavored liquor mellow and smooth with a full texture, while weakening the bland, thin and spicy sensation.

[0050] In some implementations, when the beverage is a four-round beverage, the target dose is between 1.0 kGy and 2.5 kGy; this helps to reduce the risk of insufficient or destroyed flavor compounds.

[0051] In some implementations, when the beverage type is a 5-round beverage, the target dose is between 5.0 kGy and 9.0 kGy; this helps to reduce the risk of insufficient or destroyed flavor compounds.

[0052] In some implementations, when the beverage type is a 6-round beverage, the target dose is between 3.9 kGy and 5.85 kGy; this helps to reduce the risk of insufficient or destroyed flavor compounds.

[0053] In some implementations, when the wine type is a 7-round wine, the target dose is between 3.9 kGy and 5.85 kGy. This avoids the problems of insufficient transformation of flavor substances and component destruction, and effectively suppresses the burnt taste and bitterness of the wine.

[0054] In some embodiments, after step 3, the method further includes: step 4: applying an additional ray beam, which includes a photon beam and / or an electron beam. This solution, by adding an additional ray beam composed of a photon beam and / or an electron beam, can effectively suppress the reversion of liquor, enhance the anti-reversion ability of the irradiated liquor, and enable the Maotai-flavor liquor to maintain a high conversion rate of flavor substances and a rich body during long-term storage.

[0055] In this application, "regeneration of liquor" refers to the phenomenon that a Maotai-flavor liquor that has developed mature and mellow characteristics after irradiation treatment gradually reverts to a state close to that of a new liquor in terms of the content and taste of flavor substances during subsequent storage or shelf life, accompanied by the decomposition of esters, the return of acidity, and the reappearance of off-flavors.

[0056] In some embodiments, after step 4, the processing method further includes: Step 5: Introducing inert gas into the Maotai-flavor liquor. Introducing inert gas into the Maotai-flavor liquor can isolate the liquor from contact with oxygen in the air, inhibit the occurrence of oxidation reactions, further reduce the oxidation and decomposition of flavor substances in the liquor, and delay the aging, off-flavor, and degradation phenomena of the liquor; at the same time, it can stabilize key flavor substances such as lactones and alcohols in the liquor, lock in the body and aroma coordination of the liquor formed by irradiation aging, reduce the risk of off-flavors generated during storage, effectively maintain the consistency of Maotai-flavor liquor quality, and further improve the stability of the liquor during long-term storage.

[0057] In some implementations, the dose of the additional radiation beam is between 0.1 kGy and 0.5 kGy. A dose within this range helps suppress the reversion of the wine while avoiding excessive radiation that could damage flavor-active substances such as esters and alcohols, thus reducing the risk of flavor degradation and taste imbalance.

[0058] In some embodiments, the volume percentage of ethanol in the wine to be treated is less than or equal to 40%. Compared to the shortcomings of electron beams in terms of poor compatibility and treatment effect with low-alcohol wines, this application uses photon beams to irradiate and accelerate the aging of low-alcohol wines (ethanol volume percentage less than or equal to 40%). The penetrability and energy action mode of photon beams are more suitable for systems with low ethanol content, avoiding the problems of excessive absorption by the aqueous components of the wine, uneven action, weak aging effect, and easy occurrence of flavor imbalance caused by electron beams. Photon beams can act uniformly on the flavor precursors in low-alcohol wines, effectively promoting the generation and transformation of flavor substances, enhancing the body of low-alcohol wines, and making up for the technical shortcomings of electron beams in irradiating low-alcohol wines.

[0059] Example The following describes embodiments of this application. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application. Unless otherwise stated, all reagents used are commercially available, and all equipment used is conventional equipment.

[0060] Example 1 For the 5th round of wine (wine to be processed), its characteristics are elegant soy sauce aroma, obvious caramel aroma, and delicate body. Based on the root correlation model, the target dose set in this embodiment is 7.0 kGy, and a 5 MeV X-ray rotating target accelerator is used for irradiation.

[0061] During the treatment, the wine to be treated flows through the irradiation area at a linear flow velocity of 0.43 m / s. The effective irradiation length (the size of the irradiation area in the direction parallel to the flow of the wine to be treated) is L = 0.30 m, the dose rate is D = 10 kGy / s, and the residence time (the irradiation time of the wine to be treated by the photon beam of the target dose) is 700 ms.

[0062] Performance testing (1) Test of flavor compound conversion rate The selected liquor was divided into two portions. One portion served as a blank sample before irradiation (i.e., the liquor to be treated), and the other portion was irradiated with a photon beam of a set target dose as a sample to be tested after irradiation (i.e., soy sauce-flavored liquor). Both samples were equilibrated for the same amount of time under the same constant temperature and sealed standing conditions to eliminate the interference of the environment and standing time on the flavor components. Pre-treatment was performed on wine samples before and after irradiation to obtain samples before and after irradiation, respectively. Equal amounts of samples before and after irradiation were taken, and the two sets of test solutions were injected sequentially into the GC-MS (Gas Chromatography-Mass Spectrometry) instrument for separation, qualitative and quantitative detection under uniform detection parameters. Flavor compounds (esters) are qualitatively identified by comparing mass spectrometry libraries with the retention time of standards. Flavor substance conversion rate = C2 / C1, where C2 is the concentration of esters in Maotai-flavor liquor and C1 is the concentration of esters in the liquor to be treated.

[0063] (1) The decrease in ester content Take soy sauce-flavored baijiu and divide it into two groups: initial sample and naturally stored sample. The initial sample was pretreated immediately, and the concentration of ester flavor compounds (C3) was determined by GC-S. The sample was stored naturally in a sealed container for 6 months, and then detected under the same pretreatment and GC-S conditions to obtain the ester concentration C4. The decrease in ester content = (C3-C4) / C3.

[0064] Examples 2 to 9 Irradiation was carried out using a method similar to that in Example 1, except that the irradiation was adjusted according to the description in Table 1.

[0065] Comparative Example 1 Irradiation was carried out using a method similar to that in Example 1, except that the irradiation was adjusted according to the description in Table 1.

[0066] At least one of the wines and spirits of sauce-flavored liquors from Examples 2-9 and Comparative Example 1 was tested using methods similar to those used in Example 1. The test results are recorded in Table 1.

[0067] Table 1

[0068] This application employs a photon beam to quantitatively irradiate the liquor to be treated. The photon beam generates free radicals through mechanisms such as the photoelectric effect and Compton scattering. These free radicals induce physicochemical reactions in the liquor, generating flavor compounds. The energy release process of the photon beam is more gradual, which can gently promote physicochemical reactions without damaging the skeletal structure of flavor compounds, thus improving the smoothness and delicacy of the Maotai-flavor liquor. Furthermore, by using a correlation model to retrieve the target dose of photon beam appropriate for the liquor to be treated, the conversion rate of flavor compounds in the liquor is improved, thereby enhancing the quality of Maotai-flavor liquor. Experiments have shown that the liquor treated with this transient effect exhibits a much smaller decrease in the content of key esters during long-term storage compared to that treated with the photon beam.

[0069] In particular, by adding an additional ray beam composed of photon beams and / or electron beams, it is possible to effectively inhibit the reversion of liquor and enhance the anti-reversion ability of liquor after irradiation, so that Maotai-flavor liquor can maintain a high conversion rate of flavor substances and a richness of liquor during long-term storage.

[0070] The excellent penetrability of the photon beam solves the problem of dose uniformity in large-scale containers or continuous fluid processing, ensuring that the dose distribution inside the beverage medium remains highly consistent even with an annual production capacity of thousands of tons.

[0071] Meanwhile, this method achieves systematic, quantifiable, and highly reliable processing of all specifications of Maotai-flavor liquor by precisely controlling the linear flow rate matching mechanism of the liquor and adapting to different doses of photon beams.

[0072] It should be noted that this application is not limited to the above-described embodiments. The above embodiments are merely examples, and any embodiments with the same structure and effect as the technical concept within the scope of this application are included in the technical scope of this application. Furthermore, various modifications that can be conceived by those skilled in the art to the embodiments, and other ways of constructing by combining some of the constituent elements of the embodiments, without departing from the spirit of this application, are also included in the scope of this application.

Claims

1. A method for processing a type of soy sauce-flavored baijiu, characterized in that, include: Step 1: Obtain the type of beverage to be processed; Step 2: Retrieve type tags that match the type of beverage in the association model, and take the photon beam dose corresponding to the type tag as the target dose. The association model stores at least one type tag and the correspondence between each type tag and the photon beam dose required to achieve the maximum flavor substance conversion rate of the corresponding beverage. The flavor substance conversion rate is the ratio of the concentration of flavor substances after photon beam irradiation to the concentration of flavor substances before photon beam irradiation. Step 3: The wine to be treated is quantitatively irradiated with the target dose of photon beam to obtain soy sauce-flavored liquor.

2. The processing method according to claim 1, characterized in that, The irradiation time of the target dose photon beam on the wine to be treated is less than or equal to 700 ms.

3. The processing method according to claim 1, characterized in that, The step of quantitatively irradiating the wine to be treated with the target dose to obtain Maotai-flavor liquor includes: The preset area is irradiated with a photon beam of the target dose so that the preset area is transformed into an irradiated area; The wine to be treated is controlled to flow through the irradiation area to produce the sauce-flavored liquor.

4. The processing method according to claim 3, characterized in that, The linear velocity V of the wine to be treated flowing through the irradiation area satisfies the following relationship: V=L / t, where L is the size of the irradiated area parallel to the flow direction of the wine to be treated, and t is the irradiation time of the wine to be treated by the photon beam of the target dose.

5. The processing method according to claim 4, characterized in that, The linear velocity V is between 30 m / s and 60 m / s, and the irradiation time is between 1 ms and 10 ms.

6. The processing method according to claim 1, characterized in that, The type labels include 1-round wine, 2-round wine, 3-round wine, 4-round wine, 5-round wine, 6-round wine, and 7-round wine, and the association model includes at least one of the following: When the type of alcoholic beverage is the first round of alcohol, the target dose is between 3.0 kGy and 3.5 kGy; When the type of alcoholic beverage is the second round of alcohol, the target dose is between 3.0 kGy and 3.5 kGy; When the type of alcoholic beverage is the three-round beverage, the target dose is between 0.65 kGy and 4.55 kGy; When the type of alcoholic beverage is the 4th round of alcoholic beverage, the target dose is between 1.0 kGy and 2.5 kGy; When the type of alcoholic beverage is the 5th round of alcohol, the target dose is between 5.0 kGy and 9.0 kGy; When the type of alcoholic beverage is the 6th round of alcoholic beverage, the target dose is between 3.9 kGy and 5.85 kGy; When the type of alcoholic beverage is the 7th round of alcoholic beverage, the target dose is between 3.9 kGy and 5.85 kGy.

7. The processing method according to any one of claims 1 to 6, characterized in that, Following step 3, the processing method further includes: Step 4: Apply an additional beam of radiation, which includes a photon beam and / or an electron beam.

8. The processing method according to claim 7, characterized in that, Following step 4, the processing method further includes: Step 5: Inert gas is introduced into the soy sauce-flavored liquor.

9. The processing method according to claim 7, characterized in that, The dose of the additional ray beam is 0.1 kGy to 0.5 kGy.

10. The processing method according to any one of claims 1 to 6, characterized in that, Based on the volume of the beverage to be processed, the volume percentage of ethanol is less than or equal to 40%.

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