CN105154300A - Flavoring liquid as well as production method thereof and white spirit manufactured by flavoring liquid - Google Patents
Flavoring liquid as well as production method thereof and white spirit manufactured by flavoring liquid Download PDFInfo
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- CN105154300A CN105154300A CN201510679372.6A CN201510679372A CN105154300A CN 105154300 A CN105154300 A CN 105154300A CN 201510679372 A CN201510679372 A CN 201510679372A CN 105154300 A CN105154300 A CN 105154300A
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Abstract
The invention relates to the field of flavoring liquid, and particularly relates to flavoring liquid as well as a production method and white spirit manufactured by the flavoring liquid. The production method of the flavoring liquid comprises the following steps: removing insoluble substances from table vinegar, and then adding ammonium salt to perform the reaction to generate a reaction product containing a pyrazine compound; separating the reaction product, to obtain a mixed solution of the pyrazine compound and other volatile substances, namely, the flavoring liquid. According to the production method of the flavoring liquid, the table vinegar is treated to have low-temperature reaction with the ammonium salt under a given pressure to synthesize the pyrazine compound, so that the activity of active ingredients is maintained; moreover, less side reaction exists, and fewer byproducts are produced; the prepared flavoring liquid contains the pyrazine compound and volatile fragrant substances, the total amount of the pyrazine compound is 1000mg/L or more and the pyrazine compound has an effect for obviously improving the fragrance and taste of the white spirit, and the fragrance of the pyrazine compound has the sauce-like aged-like smell, so that the grade of the white spirit is enhanced; the human body is benefited.
Description
Technical field
The present invention relates to sauce field, in particular to a kind of sauce and production method thereof and obtained white wine.
Background technology
The seasoning of China's traditional liquor is always carry out rectification by flavouring wine.In recent years, people attempt fermented flavoring material with a long history from China, to be imbued with characteristic or other leavened foods and from abundant fruit, herbal medicine, wild plant, extract the sauce being applicable to liquor seasoning, this is new ideas with broad sense, is also to produce to have one of important channel of the novel style white wine of market outlook.
Existing sauce mainly contains:
1, sweet dense type sauce
Organoleptic features is sweet, dense outstanding, and fragrance is fine.In wine, ethyl hexanoate content is high, and oil of cognac, caproic acid, enanthic acid equal size are higher, and containing more much higher first alcohol.It can overcome that base liquor fragrance is poor, the short defect such as light of aftertaste.
2, aromatic type sauce
Organoleptic features be fragrance just, main body fragrant is outstanding, fragrant long, and front spray is clean afterwards.Ethyl hexanoate in wine, ethyl butyrate, acetic acid ethyl ester equal size are high.Meanwhile, oil of cognac, acetic acid, enanthic acid, acetaldehyde equal size are higher, and content of ethyl lactate is lower, can overcome the short defect such as light of the aromatic difference of base liquor, aftertaste.
3, fragrant refreshing type sauce
Organoleptic features is the mixing fragrance highlighting ethyl butyrate, ethyl hexanoate, and fragrant degree is large, tasty and refreshing.In wine, ethyl butyrate content is very high, and ethyl hexanoate content is also high, but content of ethyl lactate is low.Base liquor zone face grain can be overcome or lose poor gas, fragrant in advance.
4, other sauces
Comprise the sauces such as sister-in-law's perfume (or spice), sister-in-law's acid, the banksia rose.The organoleptic features of sister-in-law's odor type flavouring wine is that sister-in-law is fragrant, salubrious, or have ethyl hexanoate and acetal fragrant, in wine, acetal content is high, and ethyl hexanoate, ethyl butyrate, acetaldehyde equal size are also high, can overcome the defect such as vexed, not well of base liquor.But the dense taste preventing from watering down base liquor should be noted.The organoleptic features of banksia rose type flavouring wine is band banksia rose smell, and Valeric acid ethylester in wine, ethyl hexanoate, ethyl butyrate, furfural equal size are higher, can solve the new vinosity of base liquor, increase old taste.
The sauce kind of aroma daqu liquor is a lot, and as stored fragrant flavouring wine, poor fragrant flavouring wine, pure and sweet flavouring wine, old taste flavouring wine etc., feature is different, and effect is also different.The pattern that the making of flavouring wine and sauce is not fixed, is setting up in a wide range thinking, is being bold in innovation, and for the change of field consumption, find and adapt to consumer group's hobby, the product of exploitation unique style, to obtain better economic benefit.
In addition, in liquor industry, not yet enough attention are caused to the research of pyrazine compounds at present.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is the production method providing a kind of sauce, the method utilizes the sauce of vinegar synthesis using pyrazine compounds as main component, flavor and fragrance substance in addition containing other volatiles, this sauce has strong fragrance, and its fragrance loose property is good thoroughly, threshold concentration is extremely low.
The second object of the present invention is to provide a kind of production method of described sauce to produce the sauce obtained, containing the pyrazine compounds of more than 1000 milligrams in often liter of sauce, there is strong fragrance, and its fragrance loose property is good thoroughly, threshold concentration is extremely low, and the news obviously improving drinks is fragrant, has " like the non-sauce of sauce; like Chen Feichen " odor characteristics, and useful to human body.
The third object of the present invention is to provide the white wine containing described sauce.This sauce can be used to the news perfume and the mouthfeel effect that improve white wine, useful to HUMAN HEALTH, improves white wine class, can carry out scale operation, have larger economic benefit.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A production method for sauce, comprises the following steps:
Add ammonium salt after vinegar being removed insoluble substance to react, generate the reaction product containing pyrazine compounds;
Described reaction product is separated, obtains the mixed solution of pyrazine compounds and other volatile material, be described sauce.
The technique of vinegar and distilling liquor has much in common, and the composition of fragrance matter also has much similar, and is all genuine leavened prod.But vinegar complicated component, solid substance is more, and color is also very dark, therefore can not directly commodity vinegar is used for adjusting to white wine, must use after comprehensive treating process.In addition, in liquor industry, not yet enough attention are caused to the research of pyrazine compounds at present.
The production method of sauce provided by the invention, react after vinegar process with ammonium salt, the parting liquid that reaction product is isolated to is sauce, and this sauce contains the flavor and fragrance substance of pyrazine compounds and volatile.Effect that is fragrant and mouthfeel heard by this sauce tool white wine that has clear improvement, its fragrance has " like the non-sauce of sauce, like Chen Feichen " odor characteristics, raising white wine class; And it is useful to human body.
Pyrazine compounds is wherein 1,4 6-membered heterocyclic compound containing 2 nitrogen-atoms, extensively be present in the food after natural or processing, be a kind of widely distributed heterocyclic compound, this compounds has strong fragrance, and its fragrance loose property is good thoroughly, threshold concentration is extremely low.Further, pyrazine compounds is a kind of material useful to human body, in medicine, extensively synthesized utilization.As Tetramethylpyrazine, it, as the chief active alkaloid component of Chinese medicinal materials Rhizome of Ligusticum Sinense Oliv. Cv. Chuanxiong, can expand arteriole, improve microcirculation and cerebral blood flow, and the thrombocyte that platelet aggregation-against and depolymerization have been assembled, therefore, there is the pharmacological action for the treatment of cardiovascular and cerebrovascular diseases; In addition, it all has prophylactic effect to the oxidative stress of cisplatin induction, apoptosis and renal toxicity.
Preferably, the process of described reaction occurs in extraction stages, and the pressure in extraction stages is 8 ~ 13MPa, temperature 55 ~ 60 DEG C.Carry out low-temp reaction under adopting certain pressure, synthesis pyrazine compounds, in whole process, temperature is no more than 60 DEG C, the activity of composition of remaining valid, and side reaction is few, by product is few; Extraction limit, limit is reacted, reaction more abundant.
Preferably, extraction time is 2.5 ~ 3.0h.Through the extraction of 2.5 ~ 3.0h, reaction completes.
The principle of supercritical carbon dioxide extraction (SFE) sepn process utilizes the dissolving power of supercutical fluid and the relation of its density, namely utilizes pressure and temperature to carry out the impact of supercutical fluid dissolving power.In the supercritical state, supercutical fluid is contacted with material to be separated, make it selectively the composition of polarity size, boiling point height and molecular size range be extracted successively.
Further, described extraction is supercritical carbon dioxide extraction.
Adopt supercritical carbon dioxide extraction, the mixing element proportioning obtained is suitable, has and better improves the effect that white wine hears perfume and mouthfeel.
Further, the pressure of described separation is 6.8 ~ 8MPa, and temperature is 40 ~ 60 DEG C.
Obtained the mixing element of optimum proportion by above-mentioned extraction, the method then by decompression, cooling makes supercutical fluid become common gases, is extracted material and then separates out completely or substantially, thus reach the object of separating-purifying.
Preferably, described reaction and separation processes carries out in CO 2 supercritical device.
Extract in CO 2 supercritical device, non-volatile substance such as solid acid and the amino acid etc. such as sugar, salt, protein, oxysuccinic acid then remain in extraction kettle, the pyrazine compounds generated and other volatile flavor and fragrance substance are extracted out, and are separated.Parting liquid, through gas chromatographic analysis with after tasting and appraising, can directly be used for carrying out seasoning to base liquor, or is used with after proper amount of white spirit dilution by parting liquid.
In addition, existing general non-enzyme' s catalysis pyrazine compound needs the temperature of about 140 degree, and the production method of sauce provided by the invention, low-temp reaction is carried out under adopting certain pressure, synthesis pyrazine compounds, in whole process, temperature is no more than 60 DEG C, the activity of composition of remaining valid, and have that side reaction is few, by product is few, sample be fragrant, advantage that taste is pure.
Adopt CO 2 supercritical device, whole process operation is easy, is separated the mix ingredients proportioning obtained suitable, has and better improves the effect that white wine hears perfume and mouthfeel.
Vinegar is divided into multiple, e.g., can be divided into Shanxi mature vinegar, zhenjiang vinegar, Sichuan bran vinegar, the special vinegar in Henan, Jiangsu and Zhejiang Provinces rose rice vinegar, the old vinegar of Fujian red colouring agent for food, also used as a Chinese medicine, pineapple vinegar, distillation light-coloured vinegar etc. according to the raw material producing vinegar.The present invention does not limit the kind of vinegar, as long as vinegar can reach be obtained by reacting pyrazine compounds with ammonium salt.
Preferably, described vinegar is Shanxi mature vinegar.In Shanxi mature vinegar, vinegar is fragrant, ester is fragrant, stacte, Chen Xiang set off mutually, strong, coordinate, fine and smooth; Eat and silk floss acid, mellow soft, moderately sour and sweet, micro-fresh, taste is long, has the individual style of Shanxi mature vinegar " fragrant, sour, silk floss, length ".Visible, Shanxi mature vinegar rich in nutrition content, fragrance is unique, thus makes the sauce fragrance that obtains unique, increases its mouthfeel.
Further, vinegar being removed insoluble substance adopts the mode of filtering to carry out.Adopt the insoluble substance filtering and remove in vinegar, removal effect is good, and cost is low.
The quantitative analysis filter paper of domestic production, point quick, middling speed, at a slow speed three classes, filter paper box is used respectively leukorrhea (fast), blue zone (middling speed), red tape (at a slow speed) are label category.Fast grade filter paper can remove insoluble substance, retains effective activeconstituents, and it is with low cost simultaneously.Preferably, described filtration adopts fast grade filter paper to carry out.
Further, described ammonium salt is any one in ammonium chloride, ammonium sulfate, ammonium nitrate.
Preferably, described ammonium salt is ammonium chloride.Learn through test, using ammonium chloride as reactant, the yield of pyrazine compounds is higher.
Further, the weight percentage in the vinegar of described ammonium salt after removing insoluble substance is 1.5%-2.5%.By adding the ammonium salt of certain content, be beneficial to fully react, the pyrazine compounds fragrance obtained is more superior.
Present invention also offers the sauce that aforementioned production method is obtained.
Pyrazine compounds total amount in existing famous brand of wine is at about 4mg/L, and in sauce provided by the invention, containing the pyrazine compounds of more than 1000 milligrams in often liter of sauce, adjust the content of wherein pyrazine compounds by the addition of adjustment sauce in drinks.Pyrazine compounds is wherein 1,4 6-membered heterocyclic compound containing 2 nitrogen-atoms, extensively be present in the food after natural or processing, be a kind of widely distributed heterocyclic compound, this compounds has strong fragrance, and its fragrance loose property is good thoroughly, threshold concentration is extremely low.The news obviously improving white wine is fragrant, has " like the non-sauce of sauce, like Chen Feichen " odor characteristics.In addition, this sauce also has the effect of the mouthfeel changing white wine, improves white wine class further.Pyrazine compounds is wherein a kind of material useful to human body, in medicine, extensively synthesized utilization.As Tetramethylpyrazine, it, as the chief active alkaloid component of Chinese medicinal materials Rhizome of Ligusticum Sinense Oliv. Cv. Chuanxiong, can expand arteriole, improve microcirculation and cerebral blood flow, and the thrombocyte that platelet aggregation-against and depolymerization have been assembled, therefore, there is the pharmacological action for the treatment of cardiovascular and cerebrovascular diseases; In addition, it all has prophylactic effect to the oxidative stress of cisplatin induction, apoptosis and renal toxicity.
Further, the pyrazine compounds total amount in described sauce, at more than 1000mg/L, is preferably 1000-1300mg/L.
Sauce provided by the invention can be used for plurality of liquid beverage, as various beverage, drinks etc.Especially with to white wine Be very effective.
Present invention also offers the white wine containing above-mentioned sauce.The news of this white wine is fragrant obviously to be improved, and has " like the non-sauce of sauce, like Chen Feichen " odor characteristics; In addition, this sauce also has the effect of the mouthfeel changing white wine, improves white wine class further.
Compared with prior art, beneficial effect of the present invention is:
(1) production method of sauce provided by the invention, carries out low-temp reaction under adopting certain pressure, synthesis pyrazine compounds, in whole process, temperature is no more than 60 DEG C, to remain valid the activity of composition, and have that side reaction is few, by product is few, the advantage that sample is fragrant, taste is pure.
(2) sauce provided by the invention, containing the pyrazine compounds of more than 1000 milligrams in often liter of sauce, this compounds has strong fragrance, and its fragrance loose property is good thoroughly, threshold concentration is extremely low, coordinate with the flavor and fragrance substance of the volatile in sauce, add the news perfume and mouthfeel that in white wine, obviously can improve white wine in right amount, improve the class of white wine.
(3) sauce provided by the invention is for after modulating white wine, and the news of white wine is fragrant obviously to be improved, and has " like the non-sauce of sauce, like Chen Feichen " odor characteristics; In addition, this sauce also has the effect of the mouthfeel changing white wine, improves white wine class further.
Embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturers suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
A kind of sauce, adopts following steps preparation:
Shanxi mature vinegar fast grade filter paper is filtered, removes insoluble substance, obtain vinegar filtrate;
In vinegar filtrate, add ammonium chloride, the weight percentage of ammonium chloride in vinegar filtrate is 1.5%, obtains mixture;
Mixture is put into CO 2 supercritical device and carry out extraction and fractionation, the pressure in extraction stages is 13MPa, temperature 55 DEG C, and extraction time is 2.5h;
The pressure be separated is 8MPa, and temperature is 40 DEG C;
Be separated the liquid mixture obtained and be sauce.
This sauce contains the flavor and fragrance substance of pyrazine compounds and volatile, and measure through gas chromatograph-mass spectrometer, the content of the pyrazine compounds in this sauce is 1100mg/L.
Embodiment 2
A kind of sauce, adopts following steps preparation:
Shanxi mature vinegar fast grade filter paper is filtered, removes insoluble substance, obtain vinegar filtrate;
In vinegar filtrate, add ammonium sulfate, the weight percentage of ammonium sulfate in vinegar filtrate is 1.5%, obtains mixture;
Mixture is put into CO 2 supercritical device and carry out extraction and fractionation, the pressure in extraction stages is 8MPa, temperature 60 C, and extraction time is 2.5h;
The pressure be separated is 6.8MPa, and temperature is 60 DEG C;
Be separated the liquid mixture obtained and be sauce.
This sauce contains the flavor and fragrance substance of pyrazine compounds and volatile, and measure through gas chromatograph-mass spectrometer, the content of the pyrazine compounds in this sauce is 1000mg/L.
Embodiment 3
A kind of sauce, adopts following steps preparation:
Shanxi mature vinegar fast grade filter paper is filtered, removes insoluble substance, obtain vinegar filtrate;
In vinegar filtrate, add ammonium nitrate, the weight percentage of ammonium nitrate in vinegar filtrate is 2.5%, obtains mixture;
Mixture is put into CO 2 supercritical device and carry out extraction and fractionation, the pressure in extraction stages is 10MPa, temperature 58 DEG C, and extraction time is 3.0h;
The pressure be separated is 7.5MPa, and temperature is 45 DEG C;
Be separated the liquid mixture obtained and be sauce.
This sauce contains the flavor and fragrance substance of pyrazine compounds and volatile, and measure through gas chromatograph-mass spectrometer, the content of the pyrazine compounds in this sauce is 1200mg/L.
Embodiment 4
A kind of sauce, adopts following steps preparation:
Shanxi mature vinegar fast grade filter paper is filtered, removes insoluble substance, obtain vinegar filtrate;
In vinegar filtrate, add ammonium chloride, the weight percentage of ammonium chloride in vinegar filtrate is 2.0%, obtains mixture;
Mixture is put into CO 2 supercritical device and carry out extraction and fractionation, the pressure in extraction stages is 10MPa, temperature 55 DEG C, and extraction time is 3.0h;
The pressure be separated is 7MPa, and temperature is 48 DEG C;
Be separated the liquid mixture obtained and be sauce.
This sauce contains the flavor and fragrance substance of pyrazine compounds and volatile, and measure through gas chromatograph-mass spectrometer, the content of the pyrazine compounds in this sauce is 1200mg/L.
Embodiment 5
A kind of sauce, adopts following steps preparation:
Shanxi mature vinegar fast grade filter paper is filtered, removes insoluble substance, obtain vinegar filtrate;
In vinegar filtrate, add ammonium chloride, the weight percentage of ammonium chloride in vinegar filtrate is 2.5%, obtains mixture;
Mixture is put into CO 2 supercritical device and carry out extraction and fractionation, the pressure in extraction stages is 10MPa, temperature 58 DEG C, and extraction time is 3.0h;
The pressure be separated is 7.5MPa, and temperature is 40 DEG C;
Be separated the liquid mixture obtained and be sauce.
This sauce contains the flavor and fragrance substance of pyrazine compounds and volatile, and measure through gas chromatograph-mass spectrometer, the content of the pyrazine compounds in this sauce is 1300mg/L.
Embodiment 6
A kind of sauce, adopts following steps preparation:
Shanxi mature vinegar fast grade filter paper is filtered, removes insoluble substance, obtain vinegar filtrate;
In vinegar filtrate, add ammonium nitrate, the weight percentage of ammonium nitrate in vinegar filtrate is 2.0%, obtains mixture;
Mixture is put into CO 2 supercritical device and carry out extraction and fractionation, the pressure in extraction stages is 10MPa, temperature 55 DEG C, and extraction time is 3.0h;
The pressure be separated is 7MPa, and temperature is 48 DEG C;
Be separated the liquid mixture obtained and be sauce.
This sauce contains the flavor and fragrance substance of pyrazine compounds and volatile, and measure through gas chromatograph-mass spectrometer, the content of the pyrazine compounds in this sauce is 1100mg/L.
Embodiment 1-6 has only been described in detail using Shanxi mature vinegar as vinegar, and the vinegar of other kinds also can reach similar effect, just illustrates no longer one by one.
In a word, sauce provided by the invention, wherein the content of pyrazine compounds is more than 1000mg/L, and pyrazine compounds is wherein 1,4 6-membered heterocyclic compound containing 2 nitrogen-atoms, is extensively present in the food after natural or processing, it is a kind of widely distributed heterocyclic compound, this compounds not only has strong fragrance, and its fragrance loose property is good thoroughly, threshold concentration is extremely low, add in white wine base wine and make it have " like the non-sauce of sauce, like Chen Feichen " odor characteristics; Pyrazine compounds coordinates with the flavor and fragrance substance of other volatiles, and the tool white wine that has clear improvement hears effect that is fragrant and mouthfeel, raising white wine class.
In addition, pyrazine compounds is a kind of material useful to human body, in medicine, extensively synthesized utilization.As Tetramethylpyrazine, it, as the chief active alkaloid component of Chinese medicinal materials Rhizome of Ligusticum Sinense Oliv. Cv. Chuanxiong, can expand arteriole, improve microcirculation and cerebral blood flow, and the thrombocyte that platelet aggregation-against and depolymerization have been assembled, therefore, there is the pharmacological action for the treatment of cardiovascular and cerebrovascular diseases; In addition, it all has prophylactic effect to the oxidative stress of cisplatin induction, apoptosis and renal toxicity.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a production method for sauce, is characterized in that, comprises the following steps:
Add ammonium salt after vinegar being removed insoluble substance to react, generate the reaction product containing pyrazine compounds;
Described reaction product is separated, obtains the mixed solution of pyrazine compounds and other volatile material, be described sauce.
2. production method according to claim 1, is characterized in that, the process of described reaction occurs in extraction stages, and the pressure in extraction stages is 8 ~ 13MPa, temperature 55 ~ 60 DEG C.
3. production method according to claim 2, is characterized in that, extraction time is 2.5 ~ 3.0h;
Described extraction is preferably supercritical carbon dioxide extraction.
4. production method according to claim 2, is characterized in that, the pressure of described separation is 6.8 ~ 8MPa, and temperature is 40 ~ 60 DEG C.
5. the production method according to any one of claim 1-4, is characterized in that, described reaction and separation processes carries out in CO 2 supercritical device;
Preferably, described vinegar is Shanxi mature vinegar.
6. production method according to claim 1, is characterized in that, vinegar is removed insoluble substance and adopts the mode of filtering to carry out; Described filtration preferably adopts fast grade filter paper to carry out.
7. the production method according to any one of claim 1-4, is characterized in that, described ammonium salt is any one in ammonium chloride, ammonium sulfate, ammonium nitrate, is preferably ammonium chloride;
Weight percentage in the vinegar of described ammonium salt after removing insoluble substance is 1.5%-2.5%.
8. the sauce that the production method described in any one of claim 1-7 is obtained.
9. sauce according to claim 8, is characterized in that, the pyrazine compounds total amount in described sauce, at more than 1000mg/L, is preferably 1000-1300mg/L.
10. the white wine containing sauce according to claim 9.
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| JP2019004721A (en) * | 2017-06-21 | 2019-01-17 | アサヒビール株式会社 | Mixed barley shochu, and method for producing mixed barley shochu |
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| CN101503657A (en) * | 2009-03-17 | 2009-08-12 | 江南大学 | Method for brewing health care edible vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019004721A (en) * | 2017-06-21 | 2019-01-17 | アサヒビール株式会社 | Mixed barley shochu, and method for producing mixed barley shochu |
| JP2021118750A (en) * | 2017-06-21 | 2021-08-12 | アサヒビール株式会社 | Mixed barley shochu, and method for producing mixed barley shochu |
| JP7185726B2 (en) | 2017-06-21 | 2022-12-07 | アサヒビール株式会社 | Mixed barley shochu and method for producing mixed barley shochu |
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