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Preparation method for safe faint-scent flavoring wine

A fragrant, flavored wine technology, applied in the field of liquor blending and flavoring, can solve the problem that the production volume of distilled liquor cannot meet the market demand, etc., and achieve the effects of improving the quality of new liquor, saving investment, and achieving significant technological effects.

Inactive Publication Date: 2018-03-27
GANZHOU FCNG LIQUOR LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, distilled wine is a unique traditional product produced by my country's wine industry. With the increasing consumption of people, the production of traditional distilled wine is difficult to meet the market demand. Therefore, on the basis of the original traditional distilled wine, more is produced new liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Select 8 kg of Sichuan pepper, wash and remove debris, then dry it and stir-fry it with edible oil at a temperature of 200°C until the surface of Sichuan pepper turns light yellow;

[0026] (2) Put the above-mentioned light yellow Shu pepper on the surface into 4% edible alkali solution and soak for 9 minutes, stir for 4 to 5 times and rinse the Shu pepper with clean water after the edible oil attached to the Shu pepper is cleaned, until The edible alkali in Sichuan pepper is cleaned and dried;

[0027] (3) Select 1 kg of magnolia flower and 0.3 kg of amomum, wash and remove impurities, soak in warm water at a temperature of 35°C for 9 minutes, and then dry;

[0028] (4) Put the cleaned Sichuan pepper in the above step (2) and the cleaned magnolia flower and amomum in the step (3) into 50 kg of 70% distilled wine and 50 kg of 70% edible alcohol mixture for immersion 7 days;

[0029] (5) Filter the 70% distilled wine and 70% edible alcohol mixture soaked in Sichuan...

Embodiment 2

[0031] (1) Select 10 kg of Sichuan pepper, wash and remove debris, then dry it and stir-fry it with cooking oil at a temperature of 220°C until the surface of Sichuan pepper turns light yellow;

[0032] (2) Place the light yellow Shu pepper on the surface into 5% edible alkali solution and soak for 10 minutes, stir 4 to 5 times and rinse the Shu pepper with water until the edible oil attached to the Shu pepper is cleaned. The edible alkali in Sichuan pepper is cleaned and dried;

[0033] (3) Select 1.5 kg magnolia flower and 0.5 kg amomum to wash and remove impurities, then soak in warm water at 40°C for 10 minutes and then dry;

[0034] (4) Put the cleaned Sichuan pepper in the above step (2) and the cleaned magnolia flower and amomum in the step (3) into 50 kg of 70% distilled wine and 50 kg of 70% edible alcohol mixture for immersion 10 days;

[0035] (5) Filter the 70% distilled wine and 70% edible alcohol mixture soaked in Sichuan pepper, magnolia flower and amomum in t...

Embodiment 3

[0037] (1) Select 12 kg of Sichuan pepper, wash and remove debris, then dry it and stir-fry it with edible oil at a temperature of 240°C until the surface of Sichuan pepper turns light yellow;

[0038] (2) Place the light yellow Shu pepper on the surface into 5% edible alkali solution and soak for 10 minutes, stir 4 to 5 times and rinse the Shu pepper with water until the edible oil attached to the Shu pepper is cleaned. The edible alkali in Sichuan pepper is cleaned and dried;

[0039] (3) Select 2 kg of magnolia flower and 1 kg of amomum, wash and remove debris, soak in warm water at 45°C for 11 minutes, and then dry;

[0040] (4) Put the cleaned Sichuan pepper in the above step (2) and the cleaned magnolia flower and amomum in the step (3) into 50 kg of 70% distilled wine and 50 kg of 70% edible alcohol mixture for immersion 12 days;

[0041] (5) Filter the 70% distilled wine and 70% edible alcohol mixture soaked in Sichuan pepper, magnolia flower and amomum in the above ...

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PUM

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Abstract

The invention discloses a method for preparing a safe fragrance-flavored seasoning wine, and relates to a blending and seasoning method of the seasoning wine. The invention solves the problems that the addition of chemically synthesized ester substances is forbidden in the current distilled liquor and needs safe flavored liquor to enhance the aroma and flavor of the liquor. The preparation method of the Luzhou-flavor seasoning wine is to obtain the Luzhou-flavor seasoning wine of the present invention by soaking Sichuan pepper, magnolia flower and amomum in a mixed solution of 70% distilled wine and 70% edible alcohol. The preparation method of the Luzhou-flavor seasoning wine of the invention can remove the alcohol smell, has a clean aftertaste and has a strong fragrance.

Description

technical field [0001] The invention relates to a liquor blending and seasoning technology, in particular to a preparation method of a safe fragrance-flavored seasoning wine. Background technique [0002] The main components of liquor are ethanol and water, and there are many kinds of alcohols, esters, acids, aldehydes, ketones, acetals and aromatic compounds dissolved in liquor, accounting for 1% to 2% of the total amount of liquor. Organic compounds, as the aroma substances of liquor, determine the style and quality of liquor. Among them, esters play an important role in various flavor liquors. Esters are the main factors that form the strong aroma of liquor. Ethyl caproate and ethyl acetate Ester and ethyl lactate are important aroma components, and the appropriate content and coordinated ratio of various aroma substances are the basic guarantees for high-quality liquor. [0003] An important process in the liquor production process is blending. Blending is also called c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 赖丙光李远清
Owner GANZHOU FCNG LIQUOR LLC
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