CN1109099C - Edible alcohol and improving agent of alcoholic drinks and its application - Google Patents

Abstract

The present invention discloses an improving agent of edible alcohol and alcoholic drinks and application thereof. The improving agent is liquid with tea soluble components, which is prepared by using tea as main raw material; the improving agent is mixed in edible alcohol or alcoholic drinks by the volume percentage of 0.01% to 25%. The present invention improves the quality of the edible alcohol or the alcoholic drinks, and can also be used for developing the alcoholic drinks with peculiar flavours.

Description

Modifier for edible alcohol and alcoholic beverage and application thereof

The invention relates to an improver for edible alcohol and alcoholic beverage and application thereof.

For a long time, people have made continuous efforts to reduce harmful substances in edible alcohol or alcoholic beverages and improve and enhance the quality of alcoholic beverages, and various methods for improving alcoholic beverages and additives special for alcoholic beverages have been invented. At present, the domestic wine brewing industry generally adopts the following improvement methods or additives:

1. in order to reduce harmful substances in edible alcohol or alcoholic beverages and slow down the pungent taste and alcoholic taste of the alcoholic beverages, domestic brewing manufacturers almost adopt activated carbon to treat the edible alcohol or the alcoholic beverages, although the pungent taste of the edible alcohol or the alcoholic beverages treated by the activated carbon is reduced, the alcoholic taste is reduced, the harmful substances are also properly reduced, but the loss of fragrant substances is larger, the wine body is thin, the residual fragrance is not available, the taste is short and bitter, the production period is long, the operation strength is high, the wine loss rate is higher, and the treated edible alcohol or the alcoholic beverages have the carbon taste.

2. In order to prepare the taste of the low-alcohol liquor and improve the sensory quality of the low-alcohol liquor, the liquor additive commonly used in the domestic liquor making industry is Langshi protein sugar which has certain masking effect on the taste of the low-alcohol liquor, but still fails to effectively solve the problems of short taste, bitter aftertaste, insufficient alcohol thickness and the like of the low-alcohol liquor, and simultaneously can not reduce harmful substances in alcoholic beverages.

3. In order to improve the quality of alcoholic beverages, the most improved method used at home and abroad at present is the natural aging method (ceramic wine jar or oak wine barrel storage) which is continued to the present for hundreds of years, can reduce the harmful substances of the alcoholic beverages and improve the quality of the alcoholic beverages. However, the natural aging method is not suitable for low-alcohol white spirit and compound wine, has high application technical requirements in the fruit juice wine, strict and complex operation requirements, and is easy to generate stale flavor and oxidized flavor by carelessness.

Up to now, there has been no alcoholic beverage modifier or modification method capable of comprehensively modifying the quality of alcoholic beverages of any color and flavor characteristics, and the existing alcoholic beverage modifiers or modification methods have some defects in different degrees and can only improve one or two qualities of alcoholic beverages.

The invention aims to overcome the defects of the prior art and provide an improver which can be applied to edible alcohol and alcoholic beverages with any color and flavor characteristics.

The invention mainly aims to provide the application of the modifier in edible alcohol or alcoholic beverages, which can be widely applied to the edible alcohol or alcoholic beverages with any chromaticity and flavor characteristics, can reduce harmful ingredients in the edible alcohol or alcoholic beverages, can promote aging and deodorization, eliminate foreign flavor and improve the sensory indexes and the quality of the edible alcohol or alcoholic beverages comprehensively, and can also be used for developing the alcoholic beverages with special flavor.

The modifier for edible alcohol and alcoholic beverage provided by the invention is a liquid containing tea soluble functional components, which is prepared by taking tea leaves and water as raw materials and adopting a physical method. It has obvious tea fragrance, is colorless or yellowish green transparent, and has turbidity lower than 10 deg; the quality is stable under acidic or alkaline conditions in the production process of wine products and under the possible oxidation-reduction condition; has good compatibility with the modified object at 5-30 ℃ or normal temperature, and does not damage the special flavor and quality of the modified object.

The modifier can be prepared by known and common cooking method, rectification method, concentration method or membrane separation method.

The process flow of the cooking method is generally as follows:

soaking tea leaves, placing the soaked tea leaves into a water bath kettle for cooking, condensing and recovering vaporized liquid in the cooking process, and packaging the collected vaporized liquid.

The modifier can also be prepared by a rectification method: mixing tea dust (broken tea) with boiling water, and leaching; filtering to remove tea residue, concentrating tea liquid, placing the concentrated evaporated liquor into a normal pressure container, distilling at constant temperature, condensing and recovering redistilled vaporized liquid.

The inventor has studied and tested for several years, and found that the liquid containing tea soluble functional components can be used as an improver of edible alcohol or alcoholic beverage with any color and flavor characteristics, and the application method of the liquid in the edible alcohol or alcoholic beverage is as follows: the modifier is added into edible alcohol or alcoholic beverage together with other alcoholic liquor additives or sizing agents according to the mixing amount of 0.01 to 25 percent by volume percent and mixed; the modifier can also be mixed with other wine additives or pulp according to the mixing amount of 0.01 to 25 percent by volume percent and then mixed into edible alcohol or alcoholic beverages. Repeated tests by the inventor prove that the modifier can be used as a modifier for white spirit, liqueur, beer and edible alcohol and can also be used for preparing alcoholic beverages with special flavor.

The following examples further illustrate the use of the present invention to provide such an improver in edible alcohols or alcoholic beverages of any color and flavor profile.

The modifier can be prepared by the following method:

1. a cooking method: 5Kg of commercially available green tea is taken and mixed with 15 liters of water with the temperature of 35 ℃ for soaking for 1 hour, the soaked tea is placed into an interlayer of a water bath steamer for steaming, vapor in the tea steaming process is collected from a reserved opening at the top of the steamer, and condensation and recovery are carried out to obtain 5Kg of colorless tea vaporization condensate with obvious tea fragrance, namely the modifying agent, for later use.

2. A rectification method: 10Kg of tea dust (broken tea) is mixed with 100Kg of boiling water and leached for 25 minutes; filtering out tea residue, concentrating the tea liquid to 11 degree Be', putting 60Kg concentrated evaporated liquor into a normal pressure container, distilling at 80 deg.C constant temperature, condensing and recovering 10Kg heavy vaporized liquid-this modifier for use.

The modifier is applied to edible alcohol or alcoholic beverage with various color and flavor characteristics in the following embodiments:

example 1:

for treating white spirit: the modifier is mixed with white spirit according to the volume percentage of 0.01-1 percent, and then the mixture is kept stand and stored (to be filtered and packaged). The sensory index and quality of the white spirit treated by the modifier are greatly improved, and the aging of new wine can be accelerated. The mixture ratio is as follows:

white spirit (ml)	Incorporation of the book improver (ml)	White spirit (ml)	Incorporation of the book improver (ml)
				1000	0.1	2000	4
1000	0.3	2500	7.5
				1200	0.6	3000	15
1250	1	4000	32
				2000	2	5000	50

Example 2:

for processing edible alcohol: the modifier is added into edible alcohol with the pulp reducing degree of 40-60 degrees according to the volume percentage of 0.08-1.5 percent, evenly mixed and kept stand for 4-16 hours for standby. The mixture ratio is shown in the following table:

edible alcohol (ml)	Incorporation of the book improver (ml)	Edible alcohol (ml)	Incorporation of the book improver (ml)
				500	0.4	250	2
500	0.5	500	5
				600	1.2	600	7.2
700	2.1	700	9.1
				250	1	900	12.6
300	1.8	1000	15

Example 3:

for the treatment of liqueurs: the fruit juice wine is prepared by mixing the modifier 0.1-10 vol% into fruit juice wine, storing for 4 hr-15 days, and blending. The mixture ratio is as follows:

fruit juice wine (ml)	Incorporation of the book improver (ml)	Fruit juice wine (ml)	Incorporation of the book improver (ml)
				1000	1	2000	40
1000	0.2	2000	60
				1500	4.5	2500	125
2000	10	2500	175
				2000	16	3000	240
2000	20	3000	270
				2000	32	3000	300

Example 4:

for the treatment of beer: the modifier is added into unfiltered fresh beer in a blending way according to the volume percentage of 0.1-3 percent to be mixedAnd (4) homogenizing, standing and storing (to be filtered and packaged).

Fresh beer (ml)	This improver (ml)	Fresh beer (ml)	This improver (ml)
				500	0.5	1800	27
800	2.4	2000	36
				1000	5	2000	40
1000	8	2000	50
				1000	10	3000	84
1000	12	3000	90

Example 5

The modifier can also be used for preparing alcoholic beverages with special flavor: taking base wine or edible alcohol with proper alcohol content, adding pulp to reduce the alcohol content according to the requirement, mixing the modifier with the edible alcohol or the base wine according to the volume percentage of 5-25 percent uniformly, blending, standing and storing. The mixture ratio is shown in the following table:

alcoholic beverage (ml)	This improver (ml)	Alcoholic beverage (ml)	This improver (ml)
				1000	50	2000	320
1000	80	2500	450
				1500	150	3000	600
2000	240	3000	690
				2000	280	3000	750

Tests, detection analysis and sensory index evaluation prove that the method has the following advantages compared with the existing wine improvement method and modifier:

1. the present invention can be used for any edible alcohol or alcoholic beverage with color and flavor characteristics.

2. Can remove harmful substances (methanol, fusel oil and aldehydes substances) in edible alcohol or alcoholic beverage, has effects of aging and deodorizing edible alcohol or alcoholic beverage, removing foreign flavor, promoting association of ethanol molecules and water molecules, coordinating sweet, sour, bitter, astringent and alcoholic tastes of alcoholic beverage, enhancing flavor, and improving fragrance.

1) The product can remove harmful substances in edible alcohol or alcoholic beverage: the harm of methanol, fusel oil (calculated as isobutanol and isoamyl alcohol) and aldehydes in edible alcohol or alcoholic beverages to human bodies is large, and the analysis and sensory evaluation results in the following tables 1 and 2 show that the invention can effectively reduce the methanol, fusel oil (calculated as isobutanol and isoamyl alcohol) and aldehydes in the edible alcohol or alcoholic beverages. It also can improve the quality of edible alcohol and alcoholic beverage.

a) Taking 1000 ml of edible alcohol, adding the pulp to reduce the alcohol content to 60 degrees, adding 15 ml of the modifying agent, mixing uniformly, standing and storing for 72 hours, and then carrying out detection analysis and sensory evaluation, wherein the results are shown in table 1:

table 1 units: mg/100ml

Detecting items	Edible alcohol			Treatment of wine activated carbon			Adding the modifier
										A	B	C	A1	B1	C1	A2	B2	C2
	Acetaldehyde	0.95	1.00	0.98	0.888	0.941	0.92	0.30	0.35										0.32
Methanol										12.74	13.00	14.98	11.91	12.15	14.064	7.44	7.52	8.2
	Isobutanol	0.234	0.264	0.89	0.188	0.206	0.534	0.094	0.158										0.188
Isoamyl alcohol										0.117	0.099	0.165	0.082	0.075	0.107	Not detected out	Not detected out	Not detected out
	N-propanol	0.335	0.517	0.428	0.287	0.431	0.353	0.094	0.22										0.18
Producing fragrance										Heavy alcohol with pungent and nasal sensation			The alcohol smell is reduced, and the pungent taste and the charcoal smell are generated			Slightly alcoholic smell, no irritation, and obvious fragrance
	Flavor development	Has obvious pungent taste and bitter taste			Pungent and slightly bitter			Covering up pungent taste, sweet taste and good aftertaste
Loss of alcohol														2.5％-5％			0.3％-0.5％

Comparison of Process methods

Proportionally adding → stirring for 30min → standing for 2-3 days → filtering

Adding the raw materials in proportion, and uniformly mixing, wherein the process takes about 1 min.

b) 5000 ml of unblended liquor (38 ℃) was mixed with 50ml of the modifier, mixed uniformly and allowed to stand for 96 hours, and subjected to sensory evaluation and comparative detection analysis with the liquor treated with activated carbon, and the results are shown in Table 2.

Table 2 units: mg/100ml

Detecting items	Wine base (basic wine)	JT-205 type activated carbon treatment	Treatment with the present modifying agent
				Acetaldehyde	6.9	6.1	2.5
Methanol	2.78	2.04	0.72
				Isobutanol	80.72	46.34	19.03
Isoamyl alcohol	105.67	65.70	Not detected out
				Loss of flavor		It is evident that the ester volatilizes 0.13g/l	Not obvious, the ester volatilized 0.08g/l
Alcohol loss		2-4％	0.2-0.5％
				Sensory analysis		Less pungent taste than mellow and mild	The pungent taste is obviously reduced, and the product is mellow and sweet

3) It has effect in promoting aging of new wine.

Taking 5000 ml of 52-degree fresh wine, adding 40 ml of the modifier, mixing with the fresh wine uniformly, and performing detection analysis and sensory evaluation on the fresh wine and the naturally stored wine within a set time, wherein the results are shown in Table 3

Table 3 units: mg/100ml

Analysis time	Detecting items	Natural aging accelerating	Accelerated aging by the modifier
				Stored for 48 hours analysis	Alcohol content	52°	52°
Total acid	0.37	0.37
			Total esters		1.57	1.57
Sense organ	The new wine has heavy taste, slight pungent feeling and bitter aftertaste	The new wine has light taste, no prickling, and slight aftertaste
			Storing for 30 days for analysis		Alcohol content	51.8°	51.9°
Total acid	0.37	0.43
				Total esters	1.58	1.65
Sense organ	The new wine is heavy in flavor and bitter aftertaste	The wine is mellow and has no aftertaste

Storage for 10 months analysis	Alcohol content	51.6	51.9
				Total acid	0.46	0.48
	Total esters	1.6	1.65
				Fragrance	Is relatively pure	Pure and elegant
	Taste of the product	Mellow and bitter aftertaste	Mellow, sweet, refreshing and tail cleaning
				Flavor (I) and flavor (II)	Has the style of the product	Has obvious style of the product

4) Can eliminate aldehyde odor and foreign flavor in alcoholic beverage.

10000 ml of the fruit juice wine is mixed with 200 ml of the modifying agent, the mixture is evenly mixed, after standing for 7 days at normal temperature, the fruit juice wine is compared with a group treated by active carbon, and the result is shown in table 4 through sensory evaluation and detection analysis:

table 4 units: g/l

Detecting items	Original fruit juice wine	JT-203 type activated carbon treatment	Treatment with the present modifying agent
				Total aldehyde amount	0.28	0.19	0.06
Smell(s)	Has obvious pungent stale flavor	Has obvious stale flavor	No stale flavor and typical character
				Taste of the product	Has obvious sour, bitter, astringent and peculiar smell, and foreign flavor	With obvious foreign flavor and bitter taste	No peculiar smell, good aftertaste and obvious fruity flavor
Evaluation of	Can not be used	Can not be used	Slightly bitter

5) The application of the plant extract in the fruit juice wine can effectively harmonize the taste of the fruit juice wine, has the function of improving fragrance, and solves the convergence of fruit wine.

a) Taking 2000 ml of grape wine base with a storage period of about two years, adding 32 ml of the modifier, uniformly mixing, standing for 7 days, and performing sensory evaluation as shown in table 5:

TABLE 5

Evaluation item	Grape wine base	Wine treated by the modifier
			Fragrance	Has pure, pleasant and harmonious fruit flavor and wine flavor	Has thick fragrance, delicate and harmonious fruit fragrance and bouquet
Taste of the product	Mellow, palatable sour and sweet, better aftertaste, coarser mouthfeel and slightly different foreign flavor	Has pure, elegant and refreshing taste, fresh and pleasant fruity flavor, mellow and sweet wine body

b) And taking 1000 ml of grape wine base with the storage period of about two months, adding 10 ml of the modifying agent, uniformly mixing, standing for 15 days, and performing sensory evaluation, wherein the results are shown in a table 6:

TABLE 6

Evaluation item	Grape wine base	Wine treated by the modifier
			Fragrance	Has pure, pleasant and fresh fruit flavor	Has pure, elegant, pleasant and harmonious fruit flavor and bouquet
Taste of the product	Palatable sweet and sour taste, short aftertaste, coarse, slightly foreign taste, bitter taste	Fresh, harmonious, refreshing and clean astringent feeling, mellow and sweet wine body

6) The diacetyl content in the beer can be reduced, the taste of the soft beer is harmonious, and the pure taste is achieved.

The content of diacetyl in beer exceeds the smell value, which can spoil the taste of beer. The modifier is added into unfiltered fresh beer according to the volume percentage of 1.2 percent, the mixture is evenly mixed and then stands for 24 hours, and sensory evaluation and physicochemical comparison detection are carried out on the mixture and the untreated fresh beer, so that the diacetyl content of the beer treated by the modifier is obviously reduced, and the table 7 shows that.

Table 7 units: mg/l

Assessment item	Fresh beer		Wine treated by the modifier
					A	B	A1	B1
	Diacetyl	0.25	0.20	0.19					0.15
Sense organ					Has common taste and obvious peculiar smell		Pure taste, coordination and softness, no peculiar smell

7) The problems of light and thin wine body, short taste and insufficient alcohol thickness of the low-alcohol white wine can be effectively solved, and the quality of the low-alcohol white wine is improved.

The modifier is added into low-alcohol liquor according to the volume percentage of 0.03 percent, is uniformly mixed and then is kept stand for 72 hours, and the modifier is compared with the low-alcohol liquor treated by Langerhans proteoglycan for sensory evaluation, and the conclusion is as follows:

TABLE 8

Assessment item	Adding 100ml Langerhans protein sugar solution according to 1%	0.03 percent of the modifier is added
			Color	Colorless and transparent, no suspended matter and no precipitate	Colorless, clear and transparent, no suspended matter and no precipitate
Fragrance	Is more positive than alcohol	Pure and fragrant
			Taste of the product	Mellow, sweet and bitter	Mellow, sweet and refreshing
Style of a book	With the product style	With obvious style of this product
			Evaluation of	Good taste, sweet taste, short flavor and bitter aftertaste	Good smell, thick taste, sweet taste and clean end

3. The modifier can also be prepared into alcoholic beverages with unique flavor.

Mixing 200 ml of 90-degree edible alcohol and 200 ml of the modifying agent uniformly, adding 4 g of citric acid and 30 g of white sugar, and adding pulp to 1000 ml to obtain 18-degree tea liqueur; after mixing, the mixture was stored for 2 months with a sample analysis as shown in Table 9.

TABLE 9

Analysis item	Test results or evaluation opinions
		Alcohol content%	18
Sugar portion	30
		Total acid	3.5
Various sanitary indexes	All conform to the regulations of GB2757 and GB2758
		Color	Colorless, transparent, clear, and free of suspended matter or precipitate
Fragrance	Has pure and harmonious tea aroma and wine aroma
		Taste of the product	Mellow, soft, smooth and harmonious, palatable sour and sweet, good aftertaste, refreshing and clean astringing feeling and sweet taste
Style of a book	With outstanding style and strong typicality

4. The invention is applied to edible alcohol or alcoholic beverage, can generally improve the quality of non-staple grain edible alcohol or alcoholic beverage, and is beneficial to reducing the staple grain loss in the wine making industry; the operation is simple and convenient, the control is easy, and the quality of the application product is stable; the compatibility with the traditional wine-making industrial production technology is strong, and the investment transformation of the existing wine-making equipment and facilities is not needed; does not generate energy consumption, can reduce the energy consumption and waste material discharge of the traditional wine making industry, and is beneficial to environmental protection.

5. The modifier is prepared from tea and water, and can be used as beverage, so it has no toxicity, no side effect, and high safety.

Claims (5)

1. Use of an improver in an edible alcohol or alcoholic beverage, characterized in that the improver is incorporated in the edible alcohol or alcoholic beverage in an amount of 0.01-25% by volume, wherein said improver is prepared by the following method:

1) a cooking method: soaking green tea in hot water, steaming the soaked tea in the interlayer of a water bath kettle, collecting the vapor generated in the steaming process through a reserved opening at the top of the steaming kettle, and condensing and recovering; or,

2) a rectification method: mixing tea dust or broken tea with boiling water, leaching, filtering to remove tea residue, and concentrating tea solution; and distilling the obtained concentrated evaporated liquid, and condensing and recovering.

2. The use of the improver according to claim 1 in edible alcohol or alcoholic beverages, characterized in that the improver is mixed with white spirit in a volume percentage of 0.01% to 1%, and then left to stand for storage.

3. The use of the improver according to claim 1 in edible alcohol or alcoholic beverages, characterized in that the improver is added to edible alcohol having a pulp-adding reduction degree of 40-60 degrees in an amount of 0.08-1.5% by volume, mixed, and left to stand for storage.

4. The use of the improver according to claim 1 in edible alcohol or alcoholic beverages, characterized in that the improver is mixed with liqueur in a volume percentage of 0.1% to 10%, and then left to stand for storage.

5. Use of the improver according to claim 1 in edible alcohol or alcoholic beverages, characterized in that the improver is blended with unfiltered fresh beer in a volume percentage of 0.1 to 3% and then left to stand for storage.