阅读说明：本技术 一种软糯调味酒制备方法及勾兑用途 (Preparation method and blending application of soft glutinous rice seasoning wine ) 是由 穆景信 贡献文 高连华 穆瑞颖 于 2021-08-13 设计创作，主要内容包括：本发明公开了一种一种软糯调味酒制备方法及勾兑用途,涉及一种酒勾兑及调味技术领域。本发明解决了目前对白酒调味及勾兑费时费力以及低度酒不耐储存的难题。该软糯调味酒制备方法包括淀粉糊化上清液的制备、基础酒的制备、浓调味酒的制备及软糯调味酒的制备,在基础酒中加入浓调味酒及淀粉糊化上清液,混合后用气泵循环8分钟,再沉淀5天后即成软糯调味酒。本发明具备多种传统调味酒的功能、省时省力、节约成本且能延长低度酒的稳定性。(The invention discloses a preparation method and blending application of a soft glutinous rice seasoning wine, and relates to the technical field of wine blending and seasoning. The invention solves the problems that the time and labor are wasted in the traditional white spirit seasoning and blending and the low-alcohol wine is not durable to store. The preparation method of the soft glutinous rice wine comprises the steps of preparing starch pasting supernatant, preparing base wine, preparing concentrated seasoning wine and preparing the soft glutinous rice wine, wherein the concentrated seasoning wine and the starch pasting supernatant are added into the base wine, mixed and circulated by an air pump for 8 minutes, and then precipitated for 5 days to obtain the soft glutinous rice wine. The invention has the functions of various traditional flavoring wines, saves time and labor, saves cost and can prolong the stability of low-alcohol wine.)

1. The preparation method and blending application of the soft glutinous rice flavoring wine are characterized in that the preparation method of the soft glutinous rice flavoring wine comprises the following steps:

the first step is the preparation of starch gelatinization supernatant:

22 to 25 g of wheat modified starch, 5 to 9 g of corn modified starch and 2 to 4 g of sweet potato starch are weighed and added into 1000 ml of water with the temperature of 50 ℃, stirred and heated until the temperature rises to 65 to 70 ℃, 80 to 100 g of activated carbon particles are added, then the heating is stopped, stirred and cooled, and then the mixture is kept stand for five to seven days, filtered, and the supernatant is taken for later use, thus completing the preparation of the starch gelatinization supernatant.

The second step is the preparation of the basic wine:

(1) 450 kilograms of corn alcohol with 50 percent vol content is filtered by a white spirit purifier for 1 hour to 2 hours;

(2) 450 kg of corn alcohol with 50% vol is mixed with 50 kg of grain wine with 50% vol after being filtered by a purifier;

(3) 450 kilograms of 50 percent vol corn alcohol and 50 kilograms of 50 percent vol grain wine are circulated in a wine jar by an oil-free air pump for 5 to 8 minutes to complete the preparation of the base wine;

the third step is the preparation of the concentrated flavoring wine:

(1) selecting 250 g of pepper and 100 g of liquorice, cleaning, removing impurities, airing, putting into soybean oil, soaking for 3-5 seconds, fishing out, completely spraying the soybean oil, then putting into a pot, and stir-frying with slow fire until the surfaces of the pepper and the liquorice are light yellow.

(2) Detecting the liquorice with light yellow surface from the pepper, placing the pepper into 2.5 kilograms of liquor with 65 percent vol for soaking for 72 hours to 84 hours, and filtering the pepper to obtain leachate containing fragrance-enhancing and flavor-enhancing substances such as sanshool and physiological active substances such as glycyrrhizin and glycyrol in the pepper;

(3) adding the flavoring and flavor-enhancing substances such as sanshool in fructus Zanthoxyli and physiological active substances such as glycyrrhizin and glycyrol to obtain concentrated flavoring wine;

the fourth step is the preparation of the soft glutinous rice flavoring wine:

adding 0.45-0.5% of 2.5 kg concentrated flavoring wine and 0.18-0.20% of 1 kg starch gelatinization supernatant into 500 kg base wine, mixing, circulating for 5-10 min with air pump, and precipitating for 5-7 days to obtain soft glutinous flavoring wine.

2. The preparation method and blending application of the soft glutinous rice wine according to claim 1, wherein the blending application of the soft glutinous rice wine is as follows: the soft waxy flavouring wine is added in the low wine of 28% vol to 41% vol according to one ten thousandth to three ten thousandth of the weight of the low wine, and the soft waxy flavouring wine is added in the high wine of 41% vol to 60% vol according to two ten thousandth to four ten thousandth of the weight of the high wine.

Technical Field

The invention relates to a blending and seasoning technology of white spirit, in particular to a preparation method and blending application of soft glutinous seasoning wine.

Background

The flavoring wine is a special wine which is characterized by extra fragrance, extra sweet and extra mellow in fragrance and taste, and can be seasoned only by producing various high-quality flavoring wines. The common traditional flavoring wine can be divided into double-wheel flavoring wine, aged flavoring wine, old wine flavoring wine, wine head flavoring wine, wine tail flavoring wine, cellar fragrance flavoring wine, ester fragrance flavoring wine and the like due to different functions and different preparation methods. Before seasoning, trace components in the basic wine and the quality defects of the original wine must be found out, and the seasoning can be performed specifically, for example, a certain basic wine has poor aroma and insufficient old taste and has coarse and hot taste, so that the seasoning wine with the increased aroma is selected, the seasoning wine with the increased old taste is selected, and the coarse and hot taste is solved; sometimes, the problems are solved and new defects are generated, so that the original old problems are not solved, the situation is endurable when the situation occurs, the energy is not needed, the performances and the mutual relations of various flavoring wines are known again, the effects of different flavoring wines on base wine are known again, whether the flavoring wines are selected or not is checked, the characteristics and the performances of various flavoring wines and base wine are comprehensively controlled, proper flavoring wine is selected in a targeted manner, the defects and the defects of the base wine are solved, and the situation is continuously insisted on the end. Therefore, repeated debugging is needed, and white spirit seasoning is complex work, and wastes time and labor. In addition, the prior flavoring wine used by people does not solve the problems that the mild wine is easy to be acid-reversed and hydrolyzed after being stored, namely the storage is not durable.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide a preparation method and blending application of soft glutinous rice flavoring wine which has the functions of various traditional flavoring wines, is time-saving, labor-saving and cost-saving and can prolong the stability of low-alcohol wine.

In order to realize the aim, the invention provides a preparation method and blending application of a soft glutinous rice flavoring wine, which is characterized in that the preparation method of the soft glutinous rice flavoring wine comprises the following steps:

the first step is the preparation of starch gelatinization supernatant:

weighing 22 to 25 g of wheat modified starch, 5 to 9 g of corn modified starch and 2 to 4 g of sweet potato starch, adding the materials into 1000 ml of water at the temperature of 50 ℃, stirring, heating until the temperature rises to 65 to 70 ℃, adding 80 to 100 g of activated carbon particles, stopping heating, stirring, cooling, standing for five to seven days, filtering, and taking supernatant for later use to finish the preparation of starch gelatinization supernatant;

the second step is the preparation of the basic wine:

(1) 450 kilograms of corn alcohol with 50 percent vol content is filtered by a white spirit purifier for 1 hour to 2 hours;

(2) 450 kg of corn alcohol with 50% vol is mixed with 50 kg of grain wine with 50% vol after being filtered by a purifier;

(3) 450 kilograms of 50 percent vol corn alcohol and 50 kilograms of 50 percent vol grain wine are circulated in a wine jar by an oil-free air pump for 5 to 8 minutes to complete the preparation of the base wine;

the third step is the preparation of the concentrated flavoring wine:

(1) selecting 250 g of pepper and 100 g of liquorice, cleaning, removing impurities, airing, putting into soybean oil, soaking for 3-5 seconds, fishing out, completely spraying the soybean oil, putting into a pot, and stir-frying with slow fire until the surfaces of the pepper and the liquorice are light yellow;

(2) detecting the liquorice with light yellow surface from the pepper, placing the pepper into 2.5 kilograms of liquor with 65 percent vol for soaking for 72 hours to 84 hours, and filtering the pepper to obtain substances with fragrance enhancement and flavor enhancement functions such as sanshool and the like in the pepper and physiological active substance leachate with trace amount of glycyrrhizin, glycyrol and the like, namely the thick seasoning wine;

the fourth step is the preparation of the soft glutinous rice flavoring wine:

adding 0.45-0.5% of 2.5 kg concentrated flavoring wine and 0.18-0.20% of 1 kg starch gelatinization supernatant into 500 kg base wine, mixing, circulating for 5-10 min with air pump, and precipitating for 5-7 days to obtain soft glutinous flavoring wine.

The blending application of the soft glutinous rice flavoring wine is as follows: the soft waxy flavouring wine is added in the low wine of 28% vol to 41% vol according to one ten thousandth to three ten thousandth of the weight of the low wine, and the soft waxy flavouring wine is added in the high wine of 41% vol to 60% vol according to two ten thousandth to four ten thousandth of the weight of the high wine.

The preparation method and blending application of the soft glutinous rice seasoning wine have the following advantages:

1. has the functions of a plurality of traditional flavoring wines: the soft glutinous seasoning wine can replace various traditional seasoning wines, overcomes the problem of singleness of the traditional seasoning wines, avoids the trouble that the traditional seasoning work needs to be repeatedly debugged, saves time and labor, and saves cost.

2. Directionally removing impurities from starch pasting supernatant and protecting beneficial components: in the process of preparing the starch gelatinization supernatant, the active carbon particles can be used for adsorbing more large branched starch molecules in the starch gelatinization liquid, other smaller amylose molecules are directly dissociated in the aqueous solution after starch gelatinization, the large branched starch molecules have an adsorption effect on the large molecular weight effective components such as ethyl butyrate in the white spirit, the small amylose molecules can adsorb the small molecular impurities such as aldehydes in the white spirit in a targeted manner, namely, the foreign flavor is removed, and the large branched starch molecules are adsorbed by the active carbon to protect the effective components such as ethyl butyrate in the white spirit.

3. The liquorice neutralizes the numb taste of the pepper and is added with physiological active substances: oily substances with numb taste, such as limonene and the like in the pepper, can be volatilized to a certain degree after being stir-fried, and sanshool in the pepper is easily dissolved in ethanol and has the functions of increasing aroma and flavor of white spirit; the glycyrrhizic acid, liquiritin and other main components in the liquorice have a good neutralizing effect on limonene and other oily substance components with numb taste in the pepper, so that the numb taste in the pepper is further eliminated, and the pepper can adsorb a large amount of glycyrrhizin, glycyrol and other physiological active substances in the liquorice, so that the white spirit has softer taste.

4. Solves the problem that the mild wine is not durable to store: the soft glutinous seasoning wine contains the starch gelatinized supernatant, and the gelatinized amylose molecules in the starch gelatinized supernatant have gel property and adsorbability, so that the fragrance with higher concentration is adsorbed and stabilized, and the effective components in the low alcohol wine are not subjected to acid reversion or hydrolysis, so that the long-term storage of the low alcohol wine can be ensured.

5. Effectively improve the quality of the high-alcohol wine: the soft glutinous rice flavoring wine is added into the high-alcohol according to the tasting effect according to the proportion of two ten-thousandth to four ten-thousandth of the weight of the high-alcohol, amylose molecules in starch pasting supernatant in the soft glutinous rice flavoring wine have gel property and adsorbability, and the dry and spicy taste in the white spirit can be effectively removed; the flavoring and flavor-enhancing substances such as sanshool and the like of the pepper in the soft glutinous rice seasoning wine make the wine body flavor of the high-alcohol wine more aromatic; the soft glutinous seasoning wine contains trace glycyrrhizin, glycyrol and other physiological active substances which enable the taste to be softer, and the high-alcohol soft glutinous seasoning wine has fine and smooth taste, soft glutinous taste and clean aftertaste.

6. Other chemically synthesized ester acid substances are not added, and effective components are directly extracted from the plants, so that the food safety standard is met.

Detailed Description

Preparation method of soft glutinous rice seasoning wine

The first step is the preparation of starch gelatinization supernatant:

22 to 25 g of wheat modified starch, 5 to 9 g of corn modified starch and 2 to 4 g of sweet potato starch are weighed and added into 1000 ml of water with the temperature of 50 ℃, stirred and heated until the temperature rises to 65 to 70 ℃, 80 to 100 g of activated carbon particles are added, then the heating is stopped, stirred and cooled, and then the mixture is kept stand for five to seven days, filtered, and the supernatant is taken for later use, thus completing the preparation of the starch gelatinization supernatant. In the process of preparing the starch pasting supernatant, the active carbon particles can be used for adsorbing more large branched starch molecules in the starch pasting liquid, other small amylose molecules are dissociated in an aqueous solution, the large branched starch molecules have an adsorption effect on effective components such as ethyl butyrate and the like in the white spirit with larger molecular weights, so that the small amylose molecules are dissociated in the solution by using the active carbon particles to adsorb more large branched starch molecules in the starch pasting liquid, the small amylose molecules are realized to adsorb small molecular impurities such as aldehydes and the like in the white spirit in a targeted manner, and the large branched starch molecules are adsorbed by the active carbon without losing the effective components such as ethyl butyrate and the like in the white spirit.

The second step is the preparation of the basic wine:

(1) 450 kilograms of corn alcohol with 50 percent vol content is filtered by a white spirit purifier for 1 hour to 2 hours;

(2) 450 kg of corn alcohol with 50% vol is mixed with 50 kg of grain wine with 50% vol after being filtered by a purifier;

(3) 450 kilograms of 50 percent vol corn alcohol and 50 kilograms of 50 percent vol grain wine are circulated in a wine jar by an oil-free air pump for 5 to 8 minutes to complete the preparation of the base wine;

the third step is the preparation of the concentrated flavoring wine:

(1) selecting 250 g of pepper and 100 g of liquorice, cleaning, removing impurities, airing, putting into soybean oil, soaking for 3-5 seconds, fishing out, completely spraying the soybean oil, then putting into a pot, and stir-frying with slow fire until the surfaces of the pepper and the liquorice are light yellow. Oily substances with numb taste, such as limonene and the like in the pepper, can be volatilized to a certain degree after being stir-fried, and sanshool in the pepper is easily dissolved in ethanol and has the functions of increasing aroma and flavor of white spirit; on the other hand, the glycyrrhizic acid, liquiritin and other main components in the liquorice have a better neutralization effect on oily substance components with rough mouthfeel, such as limonene and the like in the pepper, so that the rough taste in the pepper is further eliminated, and the pepper can adsorb more glycyrrhizin, glycyrol and other physiological active substances in the liquorice, so that the mouthfeel of the white spirit is softer.

(2) Detecting the liquorice with light yellow surface from the pepper, placing the pepper into 2.5 kilograms of liquor with 65 percent vol for soaking for 72 hours to 84 hours, and filtering the pepper to obtain leachate containing fragrance-enhancing and flavor-enhancing substances such as sanshool and physiological active substances such as glycyrrhizin and glycyrol in the pepper;

(3) adding the flavoring and flavor-enhancing substances such as sanshool in fructus Zanthoxyli and physiological active substances such as glycyrrhizin and glycyrol to obtain concentrated flavoring wine;

the fourth step is the preparation of the soft glutinous rice flavoring wine:

adding 0.45-0.5% of 2.5 kg concentrated flavoring wine and 0.18-0.20% of 1 kg starch gelatinization supernatant into 500 kg base wine, mixing, circulating for 5-10 min with air pump, and precipitating for 5-7 days to obtain soft glutinous flavoring wine.

Blending application of soft glutinous rice seasoning wine

The application in low-alcohol wine is as follows: the soft waxy flavoured wine is added to the low alcohol wine at 28% vol to 41% vol in an amount of one ten thousandth to three ten thousandth of the weight of the low alcohol wine. The wine body of the low alcohol wine is low in alcohol content, low in taste and less in aromatic components, the low alcohol wine is sequentially tasted according to the quality of the low alcohol wine and three ten thousandth of the weight of the low alcohol wine and then added into the low alcohol wine, and the soft glutinous seasoning wine contains aroma-enhancing and flavor-enhancing substances such as sanshool and the like in pepper and trace physiological active substances such as glycyrrhizin, glycyrol and the like, so that the aroma of the low alcohol wine is coordinated, and the original wine style can be kept; the soft glutinous seasoning wine contains the starch gelatinized supernatant, and the gelatinized amylose molecules in the starch gelatinized supernatant have gel property and adsorbability, so that the fragrance with higher concentration is adsorbed and stabilized, and the effective components in the low alcohol wine are not subjected to acid reversion or hydrolysis, so that the long-term storage of the low alcohol wine can be ensured.

The application in high-alcohol wine is as follows: the soft waxy flavoured wine is added to the high wine at 41% vol to 60% vol in an amount of two to four ten thousandths of the weight of the high wine. The soft glutinous rice flavoring wine is added into the high-alcohol according to the tasting effect according to the proportion of two ten-thousandth to four ten-thousandth of the weight of the high-alcohol, amylose molecules in starch pasting supernatant in the soft glutinous rice flavoring wine have gel property and adsorbability, and the dry and spicy taste in the white spirit can be effectively removed; the flavoring and flavor-enhancing substances such as sanshool and the like of the pepper in the soft glutinous rice seasoning wine can strongly highlight the flavor of ethyl butyrate in the high-alcohol-content wine, so that the wine body of the high-alcohol-content wine has rich fragrance and the feeling of the taste of the koji wine; the soft glutinous seasoning wine contains trace glycyrrhizin, glycyrol and other physiological active substances which enable the taste to be softer, and the high-alcohol soft glutinous seasoning wine has fine and smooth taste, soft glutinous taste and clean aftertaste.