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Strong plant aroma type white spirit and preparation process thereof

A technology of Luzhou-flavored liquor and plants, which is applied in the preparation of alcoholic beverages, etc., and can solve the problems of increasing the irritating taste of beverages and short aftertaste

Inactive Publication Date: 2004-06-09
SICHUAN SWELLFUN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing technology, it is generally used to charge CO at low temperature 2 The method for improving mouthfeel (CN99114315), which is also a common method for increasing the mouthfeel stimulation of beverages, but can not fundamentally change the low-alcohol Luzhou-flavor liquor with heavy taste and short aftertaste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Get 1000.0 kilograms of 72.8% (V / V) Luzhou-flavor liquor original degree liquor, add 100.0 kilograms of lemons, soak for 5 days, filter to obtain the supernatant, i.e. 978.0 kilograms of seasoning wine. Get 625.9 kilograms of 68% (V / V) Luzhou-flavor liquor original degree wine, 374.1 kilograms of seasoning wine, season and shape after mixing, obtain semi-finished base wine, then add pulp and reduce the degree to 13% (V / V), add 26.0 kilograms Activated carbon for impurity removal and adsorption for 5 days, filtered with diatomaceous earth until clear and transparent; filtered with composite microfiltration membrane, passed the inspection, stored for 15 days, and sterilized; aseptically filled, and can also be filled with CO at the same time 2 . If desired, an appropriate amount of edible natural plant lemon essence can also be added. The obtained Luzhou-flavor liquor with plant aroma not only has the characteristics of Luzhou-flavor liquor, but also has a pleasant lemon...

Embodiment 2

[0020] Get 1000.0 kilograms of 72.8% (V / V) Luzhou-flavor liquor original degree liquor, add 470.0 kilograms of fresh sweet-scented osmanthus, soak 7 days, filter, obtain supernatant, by distillation, remove pigment and impurity, obtain colorless transparent liquid, namely Flavored wine 702.0 kg. Get 582.7 kilograms of 68% (V / V) Luzhou-flavor liquor original degree liquor, 417.3 kilograms of seasoning wine, seasoning and shaping after mixing, obtain semi-finished base liquor, then add pulp and reduce the degree to 19% (V / V), add 15.5 kilograms Activated carbon removes impurities and adsorbs for 7 days, filters with diatomaceous earth until it is clear and transparent; filters with composite microfiltration membrane, passes the inspection, stores for 15 days, and sterilizes; aseptically fills, and can also be filled with CO at the same time 2 . If desired, an appropriate amount of edible natural plant sweet-scented osmanthus essence can also be added. The obtained Luzhou-flavo...

Embodiment 3

[0025] Get 1000.0 kilograms of 73.8% (V / V) Luzhou-flavor liquor original degree liquor, add 721.0 kilograms of peppermint, soak for 5 days, filter to obtain supernatant, i.e. 903.7 kilograms of seasoning wine. Get 400.0 kilograms of 68% (V / V) Luzhou-flavor liquor original alcohol, 600.0 kilograms of seasoning wine, season and shape after mixing to obtain semi-finished base wine, then add pulp to reduce the degree to 7% (V / V), add 41.5 kilograms Activated carbon removes impurities and adsorbs for 7 days, filters with diatomaceous earth until it is clear and transparent; filters with composite microfiltration membrane, passes the inspection, stores for 7 days, and sterilizes; aseptically fills, and can also be filled with CO at the same time 2 . If desired, an appropriate amount of peppermint essence can also be added. The obtained Luzhou-flavor liquor with plant aroma not only has the characteristics of Luzhou-flavor liquor, but also has a comfortable mint aroma. Its chromato...

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PUM

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Abstract

The present invention discloses a strong aromatic Chinese white liquor with plant fragrance. It contains (by wt%) 0.5%-60% of flavouring liquor and 40%-99.5% of strong aromatic Chinese white liquor with high alcohol content, and its taste is paratefull. Said invention also provides its preparation method.

Description

Technical field: [0001] The invention relates to a Luzhou-flavor liquor and a preparation method thereof, in particular to a Luzhou-flavor liquor with plant fragrance and a preparation method thereof. technical background: [0002] With the development of the economy, people are more and more advocating a healthy and natural way of life. Luzhou-flavor liquor is a traditional alcoholic beverage for our people. However, due to the damage to the human body caused by excessive drinking of strong alcohol, in recent years, liquor consumption has gradually tended to be low. Liquor consumption. Because in the Luzhou-flavor liquor below 36% (V / V), the solubility of ethyl caproate, ethyl acetate, ethyl lactate, ethyl butyrate, the characteristic substances of Luzhou-flavor liquor, decreases, resulting in low-level Luzhou-flavor liquor. Type baijiu has incomplete body, short aftertaste and heavy watery taste. In the existing technology, it is generally used to charge CO at low temper...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 刘琼
Owner SICHUAN SWELLFUN
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