CN103555539A - Facultative-flavor type liquor tablet and production method thereof - Google Patents
Facultative-flavor type liquor tablet and production method thereof Download PDFInfo
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- CN103555539A CN103555539A CN201310510796.0A CN201310510796A CN103555539A CN 103555539 A CN103555539 A CN 103555539A CN 201310510796 A CN201310510796 A CN 201310510796A CN 103555539 A CN103555539 A CN 103555539A
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- ethyl
- white spirit
- facultative
- acid
- tablet
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 title abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 33
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 22
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims abstract description 22
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims abstract description 22
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 22
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims abstract description 21
- 108010011485 Aspartame Proteins 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 16
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 16
- 229960003438 aspartame Drugs 0.000 claims abstract description 16
- 235000010357 aspartame Nutrition 0.000 claims abstract description 16
- 239000000605 aspartame Substances 0.000 claims abstract description 16
- 239000008103 glucose Substances 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims abstract description 13
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 11
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 claims abstract description 11
- 125000002777 acetyl group Chemical class [H]C([H])([H])C(*)=O 0.000 claims abstract description 11
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940116333 ethyl lactate Drugs 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 claims abstract description 6
- 125000003118 aryl group Chemical group 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 20
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 abstract description 2
- 235000019454 L-leucine Nutrition 0.000 abstract 1
- 239000004395 L-leucine Substances 0.000 abstract 1
- 229960003136 leucine Drugs 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- 235000020097 white wine Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- -1 35 °C of oven dry Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 238000003483 aging Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
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Abstract
The invention discloses a facultative-flavor type liquor tablet. The facultative-flavor type liquor tablet comprises the following components in parts by weight: 1.5-1.7 parts of ethyl caproate, 1-1.3 parts of ethyl acetate, 0.5-0.7 part of ethyl lactate, 0.1-0.2 part of ethyl butyrate, 0.4-0.6 part of acetic acid, 0.3-0.5 part of lactic acid, 0.2-0.4 part of caproic acid, 0.1-0.2 part of butyric acid, 0.6-0.8 part of normal propyl alcohol, 0.1-0.2 part of isopropyl alcohol, 0.1-0.2 part of acetal, 0.2-0.3 part of acetaldehyde, 0.05-0.1 part of aspartame, 1.5-2 parts of L-leucine, 8-12 parts of maltodextrin and 8-12 parts of glucose. The invention further discloses a production method of the facultative-flavor type liquor tablet. The facultative-flavor type liquor tablet disclosed by the invention is very convenient to post and carry; the solid tablet type product is not limited on various traffic tools; moreover, facultative-flavor type liquor is conveniently and quickly prepared by using the facultative-flavor type liquor tablet.
Description
Technical field
The invention belongs to food processing field, relate to a kind of white wine, relate in particular to a kind of double aromatic white spirit rectification sheet.
Background technology
White wine is the distinctive a kind of liquor of China.Be that to take amyloid cereal or saccharic be raw material, take distiller's yeast, distiller's yeast is saccharifying ferment, through boiling, saccharification, fermentation, distillation, ageing with blend and form, claims again liquor.White wine, fragrant odour, entrance is soft, and ethanol content is higher, and after storing, various white wine has the compound fragrant of difference separately and feature distinctness, has also just occurred the odor type of white wine.The odor type of white wine has tens kinds at present, and the raw material of every kind of aromatic white spirit, brewing process etc. are all different, and the aroma component kind of generation and quantity also difference are very large, and mechanism is very complicated.
Summary of the invention
The object of the present invention is to provide a kind of double aromatic white spirit rectification sheet.With it, make the aromatic white spirit of holding concurrently convenient, fast: first in cup, add a certain amount of edible ethanol and tap water, mix, add double aromatic white spirit rectification sheet of the present invention, dissolve, shake up, just become one glass of double aromatic white spirit.And its mailing and carry all very conveniently, on the various vehicles, can not limit this solid flaked product.
Another object of the present invention is to provide a kind of production method of double aromatic white spirit rectification sheet.
Double aromatic white spirit is that China is distinctive, can not have all over the world, the countries in the world but current edible ethanol has become basically universal, there is double aromatic white spirit rectification sheet of the present invention, as long as there is the place of edible ethanol and tap water, just can produce one glass of double aromatic white spirit that sweet perfumes are diffused all around, be very easy to personnel during the journey, the people going abroad of the double aromatic white spirit of hobby and live in external Chinese throughout the year.
An aromatic white spirit rectification sheet, it comprises the component of following weight part: ethyl hexanoate 1.5～1.7, ethyl acetate 1～1.3, ethyl lactate 0.5～0.7, ethyl butyrate 0.1～0.2, acetic acid 0.4～0.6, lactic acid 0.3～0.5, caproic acid 0.2～0.4, butyric acid 0.1～0.2, n-propyl alcohol 0.6～0.8, Virahol 0.1～0.2, acetal 0.1～0.2, acetaldehyde 0.2～0.3, aspartame 0.05～0.1, L-Leu 1.5～2, maltodextrin 8～12, glucose 8～12.
The method of preparing above-mentioned double aromatic white spirit rectification sheet comprises the following steps:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, acetic acid, lactic acid, caproic acid, butyric acid, n-propyl alcohol, Virahol, acetal, acetaldehyde, aspartame, L-Leu, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: agglomerating while holding to material is hand-tight to the double aromatic white spirit of material sprinkling mixing, the light pressure of finger fallen apart and be advisable, and material is sieved, is dried;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
In technique scheme, the volumetric concentration of the double aromatic white spirit described in step 3 is 45%～55%, and drying temperature is 35 ℃～40 ℃, and dry rear pellet moisture is controlled at 8%～12%.
The present invention has the following advantages: (1) utilize the aromatic white spirit of holding concurrently to work as wetting agent, be conducive to increase the various aroma components of holding concurrently in aromatic white spirit rectification sheet, especially the aroma component of trace; (2) adopted lower drying temperature, the volatilization loss that this is conducive to reduce various aroma components in ester class, organic acid and double aromatic white spirit, retains hold concurrently flavour substances and the characteristic feature of aromatic white spirit better.
Double aromatic white spirit rectification sheet using method of the present invention: 5～10 weight parts aromatic white spirit rectification sheet of holding concurrently is dissolved in the edible ethanol and tap water mixed solution of 90～95 weight parts, dissolves, shakes up.
Four, specific embodiment
Embodiment 1
Proportioning raw materials (weight part)
Ethyl hexanoate 1.5, ethyl acetate 1, ethyl lactate 0.5, ethyl butyrate 0.1, acetic acid 0.4, lactic acid 0.3, caproic acid 0.2, butyric acid 0.1, n-propyl alcohol 0.6, Virahol 0.1, acetal 0.1, acetaldehyde 0.2, aspartame 0.05, L-Leu 1.5, maltodextrin 8, glucose 8.
Preparation process:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, acetic acid, lactic acid, caproic acid, butyric acid, n-propyl alcohol, Virahol, acetal, acetaldehyde, aspartame, L-Leu, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: be 50% double aromatic white spirit to the material spray body volume concentrations mixing, agglomerating while holding to material is hand-tight, the light pressure of finger fallen apart and be advisable, sieves material, 35 ℃ of oven dry, and pellet moisture is controlled at 8%～12%;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
Embodiment 2
Proportioning raw materials (weight part)
Ethyl hexanoate 1.7, ethyl acetate 1.3, ethyl lactate 0.7, ethyl butyrate 0.2, acetic acid 0.6, lactic acid 0.5, caproic acid 0.4, butyric acid 0.2, n-propyl alcohol 0.8, Virahol 0.2, acetal 0.2, acetaldehyde 0.3, aspartame 0.1, L-Leu 2, maltodextrin 12, glucose 12.
Preparation process:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, acetic acid, lactic acid, caproic acid, butyric acid, n-propyl alcohol, Virahol, acetal, acetaldehyde, aspartame, L-Leu, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: be 45% double aromatic white spirit to the material spray body volume concentrations mixing, agglomerating while holding to material is hand-tight, the light pressure of finger fallen apart and be advisable, sieves material, 40 ℃ of oven dry, and pellet moisture is controlled at 8%～12%;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
Embodiment 3
Proportioning raw materials (weight part)
Ethyl hexanoate 1.6, ethyl acetate 1.2, ethyl lactate 0.6, ethyl butyrate 0.2, acetic acid 0.5, lactic acid 0.4, caproic acid 0.3, butyric acid 0.1, n-propyl alcohol 0.7, Virahol 0.2, acetal 0.2, acetaldehyde 0.2, aspartame 0.07, L-Leu 1.6, maltodextrin 10, glucose 10.
Preparation process:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, acetic acid, lactic acid, caproic acid, butyric acid, n-propyl alcohol, Virahol, acetal, acetaldehyde, aspartame, L-Leu, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: be that 55% aromatic white spirit of holding concurrently is agglomerating while holding to material is hand-tight to the material spray body volume concentrations mixing, finger is light presses i.e. loose being advisable, sieves material, 37 ℃ of oven dry, and pellet moisture is controlled at 8%～12%;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (3)
1. a double aromatic white spirit rectification sheet, it comprises the component of following weight part: ethyl hexanoate 1.5～1.7, ethyl acetate 1～1.3, ethyl lactate 0.5～0.7, ethyl butyrate 0.1～0.2, acetic acid 0.4～0.6, lactic acid 0.3～0.5, caproic acid 0.2～0.4, butyric acid 0.1～0.2, n-propyl alcohol 0.6～0.8, Virahol 0.1～0.2, acetal 0.1～0.2, acetaldehyde 0.2～0.3, aspartame 0.05～0.1, L-Leu 1.5～2, maltodextrin 8～12, glucose 8～12.
2. a production method for double aromatic white spirit rectification sheet as claimed in claim 1, is characterized in that comprising the following steps:
(1) sieve: aspartame, L-Leu, maltodextrin, glucose are sieved respectively;
(2) premix: ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, acetic acid, lactic acid, caproic acid, butyric acid, n-propyl alcohol, Virahol, acetal, acetaldehyde, aspartame, L-Leu, maltodextrin, glucose are mixed according to the weight part of each component;
(3) granulation: agglomerating while holding to material is hand-tight to the double aromatic white spirit of material sprinkling mixing, the light pressure of finger fallen apart and be advisable, and material is sieved, is dried;
(4) whole: rub the material of opening caking with the hands, make it to be dispersed into uniform particle;
(5) compressing tablet: add by weight ratio L-Leu in dried particles, send into tabletting machine compacting after mixing in flakes;
(6) pack: by the lattice wrapped product of establishing rules.
3. the production method of double aromatic white spirit rectification sheet according to claim 2, is characterized in that: the volumetric concentration of the double aromatic white spirit of step described in is (3) 45%～55%, and drying temperature is 35 ℃～40 ℃, dry after pellet moisture be controlled at 8%～12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510796.0A CN103555539A (en) | 2013-10-27 | 2013-10-27 | Facultative-flavor type liquor tablet and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510796.0A CN103555539A (en) | 2013-10-27 | 2013-10-27 | Facultative-flavor type liquor tablet and production method thereof |
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| Publication Number | Publication Date |
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| CN103555539A true CN103555539A (en) | 2014-02-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310510796.0A Pending CN103555539A (en) | 2013-10-27 | 2013-10-27 | Facultative-flavor type liquor tablet and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116814350A (en) * | 2023-06-05 | 2023-09-29 | 茅台学院 | Instant wine powder with typical variety flavor and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86107485A (en) * | 1986-10-29 | 1988-05-11 | 陈黄平 | Technology of Blending Ordinary Liquor into Famous Liquor-flavored Liquor |
| CN1287160A (en) * | 2000-07-03 | 2001-03-14 | 李家明 | White spirit blending method |
| CN1347977A (en) * | 2000-10-11 | 2002-05-08 | 薛山 | Method of raising the grade of common white spirit |
| CN101445778A (en) * | 2007-11-26 | 2009-06-03 | 天津市金圭谷木糖醇有限公司 | Wine regulator for regulating color, smell and taste of wine |
-
2013
- 2013-10-27 CN CN201310510796.0A patent/CN103555539A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86107485A (en) * | 1986-10-29 | 1988-05-11 | 陈黄平 | Technology of Blending Ordinary Liquor into Famous Liquor-flavored Liquor |
| CN1287160A (en) * | 2000-07-03 | 2001-03-14 | 李家明 | White spirit blending method |
| CN1347977A (en) * | 2000-10-11 | 2002-05-08 | 薛山 | Method of raising the grade of common white spirit |
| CN101445778A (en) * | 2007-11-26 | 2009-06-03 | 天津市金圭谷木糖醇有限公司 | Wine regulator for regulating color, smell and taste of wine |
Non-Patent Citations (1)
| Title |
|---|
| RENJIBO: "白酒勾兑", 《百度文库》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116814350A (en) * | 2023-06-05 | 2023-09-29 | 茅台学院 | Instant wine powder with typical variety flavor and preparation method thereof |
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Application publication date: 20140205 |