White spirit flavor enhancer and application method thereof in wine production

A technology of flavor enhancer and liquor, which is applied in the field of liquor flavor enhancement and wine making, which can solve the problems of high value and no flavor enhancement of liquor, and achieve the effects of eliminating rough and spicy feeling, rich taste and shortening time

Active Publication Date: 2011-09-21
安徽绿微康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country has strict regulations on the varieties of edible spices used in wine. In 1986, the national standard (GB2760-86) promulgated the edible spice varieties for the first time. In 1988 and 1989, it was supplemented twice. These spice varieties can be used to prepare liquor, but Some varieties are expensive, and these spices are mostly chemicals
Chinese patent CN200510102201.3 discloses a winemaking process in which lipase is added in any step of the raw material pretreatment step, koji making and fermentation steps of wine making, but there is no report of adding lipase hydrolyzate for liquor aroma enhancement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Material: Refined lard, purchased from Shenzhen Simin Oil Trading Co., Ltd., Aspergillus niger lipase, commercial product produced by Shenzhen Lvweikang Bioengineering Co., Ltd., soybean lecithin, Shanghai Xirun Chemical Industry Co., Ltd.

[0024] Reagents: 0.2mol / L potassium phosphate buffer pH8.0.

[0025] 1.0mol / L NaOH

[0026] step:

[0027] Weigh 1 kg of refined lard with a balance, measure 2L of 0.2mol / L potassium phosphate buffer (pH8.0) with a graduated cylinder, add it to the reaction vessel, and add 200,000 units of Aspergillus niger lipase, with an enzyme activity of 20000U / g, need to add 10.0 g of Aspergillus niger lipase, adjust the pH value to 7.0 with sodium hydroxide solution, react for 10 hours at 40°C, stir continuously with the stirrer in the reaction tank during the reaction, the stirring speed is 400 rpm, Obtain the Aspergillus niger lipase enzymatic hydrolysis product, and the lipase is inactivated at 100°C for half an hour. Take 5 g of Aspergillus nig...

Embodiment 2

[0029] Material: Refined lard, purchased from Shenzhen Simin Oil Trading Co., Ltd., Aspergillus niger lipase, commercial product produced by Shenzhen Lvweikang Bioengineering Co., Ltd., soybean lecithin, Shanghai Xirun Chemical Industry Co., Ltd.

[0030] Reagents: 0.2mol / L potassium phosphate buffer pH8.0.

[0031] 1.0mol / L NaOH

[0032] step:

[0033] Weigh 1 kg of refined lard with a balance, measure 2L of 0.2mol / L potassium phosphate buffer (pH 8.0) with a graduated cylinder, add it to the reaction vessel, and add 500,000 units of Aspergillus niger lipase, with an enzyme activity of 20,000 U / g, need to add 25.0 grams of Aspergillus niger lipase, adjust the pH value to 7.0 with sodium hydroxide solution, react for 8 hours at 40°C, stir continuously with the stirrer in the reaction tank during the reaction, the stirring speed is 400 rpm, Obtain the Aspergillus niger lipase enzymatic hydrolysis product, and the lipase is inactivated at 100°C for half an hour. Take 5 g of lard Aspe...

Embodiment 3

[0035] Materials: Soybean oil, purchased from Shenzhen Simin Oil Trading Co., Ltd., Rhizopus lipase, purchased from Novozymes, sorbitan fatty acid ester, purchased from Shanghai Xirun Chemical Industry Co., Ltd.

[0036] Reagent: 0.2mol / L sodium phosphate buffer pH8.0.

[0037] 1.0mol / L NaOH

[0038] step:

[0039] Weigh 1 kg of soybean oil with a balance, measure 1.5L of 0.2mol / L sodium phosphate buffer (pH 8.0) with a graduated cylinder, add it to the reaction vessel, and add 100,000 units of Rhizopus lipase to the enzyme activity of 20000U / g, need to add 5.0 grams of Rhizopus lipase, adjust the pH value to 7.0 with sodium hydroxide solution, and react for 8 hours at 40°C. During the reaction, use the stirrer in the reaction tank to continuously stir at 300 revolutions / min. Obtain the soybean oil rhizozyme lipase enzymatic hydrolysis product, and the lipase is inactivated at 100°C for half an hour. Take 1 g of soybean oil rhizozyme lipase enzymatic hydrolysis product, add 0.1 g o...

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PUM

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Abstract

The present invention relates to the liquor brewing field, and provides novel liquor flavoring agent and an application method in the wine brewing. The preparation method of the novel liquor flavoring agent comprises the following steps of fat enzymolysis, lipase inactivation and fat enzymatic hydrolysate emulsification. The novel liquor flavoring agent provides the application method in the winebrewing that the novel liquor flavoring agent is added during the wine base ageing or adding process. The novel liquor flavoring agent of the present invention contains a great variety of fatty acids, fatty acid monoglyceryl ester, fatty acid diglyceride, fatty acid triglyceride, and diethyl hydrine, thereby decreasing the irritating sensation and the bitter and astringent flavor of the wine, leading the residual taste of a wine body to be plump, bufferring the water taste in the low alcohol wine, and the wine body more soft and sweet in taste and smoother. The liquor flavoring agent is addedin the aging period of the wine base, through the aging-acceleration for one month, the liquor can attain the effect that the wine base is stored for more years, the time used for adding the wine base is decreased, and the cost is reduced.

Description

Technical field [0001] The invention relates to the field of wine making, in particular to the field of liquor flavor enhancement. Background technique [0002] Liquor is a traditional Chinese distilled spirit. Its main components are ethanol and water. Alcohols, esters, acids, aldehydes and ketones, acetals, aromatic compounds and other types of trace organic compounds (accounting for 1%-2% of the total amount) as the aroma and taste substance of liquor, but it determines the style and quality of liquor; among them, esters play an important role in various flavor liquors, and are the main reason for the strong aroma of liquor. Factors, ethyl caproate, ethyl acetate and ethyl lactate are important flavor components of liquor. According to the regional characteristic production technology of liquor and the content and proportion of aroma substances in the wine body, liquor is generally divided into five types: sauce-flavor, fresh-flavor, luzhou-flavor, rice-flavor and other flavo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12P1/00
Inventor 张清辉杜明松王剑英翁雪清
Owner 安徽绿微康生物科技有限公司
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