Formula of Baijiu composite blending and flavoring liquid

Abstract

The invention provides a formula of Baijiu composite blending and flavoring liquid and relates to the technical field of production of Baijiu. The formula comprises the following components in parts by weight: 26 to 30 parts of ethyl hexanoate, 14 to 18 parts of ethyl lactate, 0.6 to 1 part of ethyl formate, 12 to 16 parts of ethyl acetate, 0.1 to 0.3 part of ethyl propionate, 2.5 to 2.9 parts ofethyl butyrate, 0.6 to 0.8 part of ethyl valerate, 3 to 4 parts of hexanoic acid, 5 to 6 parts of lactic acid, 0.2 to 0.4 part of formic acid, 10 to 11 parts of acetic acid, 0.05 to 0.15 part of propionic acid, 1 to 3 parts of butyric acid, 0.1 to 0.3 part of pentanoic acid, 0.5 to 1.5 parts of normal propyl alcohol, 0.2 to 0.4 part of normal butanol, 0.5 to 0.7 part of isobutanol, 0.15 to 0.2 part of sec-butyl alcohol, 2.5 to 3.5 parts of isoamylol, 0.1 to 0.15 part of hexyl alcohol, 4 to 6 parts of acetaldehyde, 4 to 6 parts of acetal, 0.1 to 0.3 part of 2,3-butanedione and 0.05 to 0.15 partof 3-hydroxy-2-butanone. The Baijiu with various flavors such as strong flavor, faint scent, soy sauce flavor and all flavors can be prepared by the flavoring liquid and is suitable for different groups of users.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a formula of liquor compound flavoring and seasoning liquid. Background technique [0002] Some composite flavoring and flavoring products used in the liquor production process today have the problems of few effective trace components and unreasonable ratios between various components, resulting in poor flavoring and flavoring effects. Modern detection technology has found that there are more than 300 types of trace components in liquor, which can be divided into five categories: esters, acids, alcohols, aldehydes, and ketones. The unique aroma and taste of liquor are composed of more than 50 active ingredients. It is produced by a reasonable combination in the quantity ratio relationship. However, some manufacturers of liquor compound flavoring and seasoning products and some liquor factories lack research and understanding on the mechanism of action of many trace com...

AI Technical Summary

Problems solved by technology

However, some manufacturers of liquor compound flavoring and seasoning products and some liquor factories lack research and understanding on the mechanism of action of many trace components in liquor to produce aroma and taste and the relationship between them. Therefore, in their flavoring and seasoning products Only a dozen or even seven or eight kinds of esters and acids are added, and many alcohols, aldehydes and ketones that are relatively small in content in liquor but play an important role in aroma and taste are almost absent. The root cause of poor flavoring effect