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Cool mouth liquor and preparation method thereof

A cool-mouth-type liquor technology, which is applied in the field of cool-mouth-type liquor and its preparation, can solve the problems of mint-flavored liquor with bitterness, lack of flavor substances of menthyl ester, and high menthol content, so as to increase the cool taste and be suitable for industrialization The effect of simple production and preparation methods

Active Publication Date: 2022-01-07
宜宾听花酒业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is: in the mint-flavored liquor currently produced, the menthol content is high, and there is a lack of flavor substances such as menthyl esters, resulting in the problem that the mint-flavored liquor has a bitter taste and poor taste

Method used

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  • Cool mouth liquor and preparation method thereof
  • Cool mouth liquor and preparation method thereof
  • Cool mouth liquor and preparation method thereof

Examples

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preparation example Construction

[0088] The present invention provides a preparation method of the above-mentioned white wine, including the following steps:

[0089] A, alcohol extraction

[0090] Natural plants containing menthol contain alcohol extraction, and concentrate the extract.

[0091] B, esterification reaction

[0092] An additional yellow water is added to the extract concentrated in step a, and the pH is adjusted to be 2 to 6.5, and the esterified enzyme is added to the esterification reaction;

[0093] C, segment distillation

[0094] The solution after esterification reaction was segmented, and the distillation liquid was collected in segments to obtain a base wine having a different amount of mint.

[0095] d, hook

[0096] The raw wine obtained by step c will be hooked as needed to get the cold mouth white wine.

[0097] The present invention employs a natural plant feedstock containing a menthol, an extract containing a menthol, which has a natural mint in natural mint, such as menthol and men...

Embodiment 1

[0166] Example 1 Preparation of cold and mouth white wine in yellow water with strong liquor

[0167] The thick fragrant yellow water was detected by 0.6% acetic acid content.

[0168] The specific steps are as follows:

[0169] A, raw material preparation

[0170] Pulling the mint leaflets 3 times, drained, and the homogeneous shining machine is pulverized, and the sieve is 10 sieves;

[0171] B, alcohol extraction

[0172] The homogenate was stirred in a volume ratio of 1: 3, and the extraction tank was mixed with eating alcohol (95% v / v). After 24 hours of normal temperature (25 ° C), after filtration, the residue was filtered and then used in a 5-volume eating alcohol ( 95% v / v) Extraction 12 hours of normal temperature (25 ° C);

[0173] C, concentrated extract

[0174] The extract was combined with a vacuum to reduce the distillation under 60 ° C, and the extract was concentrated under 60 ° C.

[0175] D, esterification reaction

[0176] The concentrate and yellow water ...

Embodiment 2

[0187] Example 2 Preparation of cold and white wine by yellow water with sauce

[0188] The sauce type of yellow water was detected by 0.8% acetic acid content.

[0189] The specific steps are as follows:

[0190] A, raw material preparation

[0191] The pulverizer is pulverized with a pulverizer, and a 5-point sieve;

[0192] B, alcohol extraction

[0193] The pulverized mint leaves were mixed according to the mass ratio of 1: 20 solid fermented liquor (68% v / v) to mix the extraction tank, heated to 60 ° C, extract for 2 hours; filtered residue, then use 10 times volume solid state Fermentation liquor extracts 2 times under the conditions of the same temperature and time;

[0194] C, concentrated extract

[0195] The extract was combined with 3 extracts, and concentrated with a film concentrator, concentrated under 60 ° C, concentrated extract, and concentrated the extract to a meantol concentration of 15.6%, and the amount concentration of the corresponding substance was 1 m; ...

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Abstract

The invention belongs to the technical field of liquor production, and in particular relates to a cool-mouth liquor and a preparation method thereof. Aiming at the problem that the mint-flavored liquor produced in the past has a stimulating cool taste, is not durable, has a bitter and astringent taste, and has a bad taste, the invention provides a refreshing liquor and a preparation method thereof. The preparation method of the cool-mouth liquor of the present invention comprises the following steps: extracting the natural plant containing menthol with alcohol and concentrating the extract; adding yellow water and esterifying enzyme to carry out esterification reaction; distilling the solution after the esterification reaction , to obtain the cool-mouth type base wine, and then blended to obtain the cool-mouth type liquor. The present invention adopts the yellow water produced by solid-state brewing as raw material, generates menthyl ester under the action of esterification enzyme, increases the flavor of liquor, not only retains the mellow aroma of the original liquor, but also increases the mellow and refreshing taste, which has a refreshing feeling without Miscellaneous taste, high market return rate, suitable for industrial production.

Description

Technical field [0001] The present invention belongs to the field of liquor manufacturing, which involves a cold-type liquor and a preparation method thereof. Background technique [0002] White wine refers to a beverage wine made of a glycated fermented agent with large curvature, small song or bran and alcohol, etc. In the history of long brewing wine, the variety and taste of the wine have derived various characteristic varieties and fragrances with the different geographies. In the case of drinking mode, the wine has the effect of refreshing, exciting, promoting blood, promoting blood circulation. But the wine is drinking, and the taste is spicy, and the hot weather is drinking even more hot and hurts the liver. In today's society, with the continuous improvement of living, the new healthy drinking concept is gradually formed. In order to adapt to new demand, cool and refreshing, non-spicy, non-mest stomach, is an important direction for the development of the future liquor i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 不公告发明人
Owner 宜宾听花酒业发展有限责任公司
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