CN115044447A - Aging method for Maotai-flavor liquor by high-energy electron beam irradiation - Google Patents
Aging method for Maotai-flavor liquor by high-energy electron beam irradiation Download PDFInfo
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- CN115044447A CN115044447A CN202110402804.4A CN202110402804A CN115044447A CN 115044447 A CN115044447 A CN 115044447A CN 202110402804 A CN202110402804 A CN 202110402804A CN 115044447 A CN115044447 A CN 115044447A
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- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 claims description 4
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- 239000002253 acid Substances 0.000 description 17
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- 241001076416 Dendrobium tosaense Species 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
- G01N11/02—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material
- G01N11/04—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture
- G01N11/06—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by measuring flow of the material through a restricted passage, e.g. tube, aperture by timing the outflow of a known quantity
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- G01N27/06—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a liquid
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- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/16—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using titration
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- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
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- G01N33/14—Beverages
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Abstract
The invention discloses a method for accelerating aging of Maotai-flavor liquor by high-energy electron beam irradiation, which aims to solve the problem that the conventional literature does not adopt high-energy electron beam irradiation for accelerating aging of Maotai-flavor liquor, and comprises the following steps: (1) putting the Maotai-flavor liquor to be aged into a stainless steel container; (2) placing the stainless steel container filled with the Maotai-flavor liquor to be aged on a turntable in a high-energy electron accelerator, and driving the stainless steel container filled with the Maotai-flavor liquor to be aged to rotate through the turntable; while rotating, directly irradiating the Maotai-flavor liquor in the stainless steel container by high-energy electron beams through a high-energy electron accelerator; (3) and (3) transferring the Maotai-flavor liquor subjected to irradiation treatment in the stainless steel container in the step (2) into a glass bottle, sealing tightly, and standing at normal temperature for storage. The application firstly provides a method for accelerating aging of Maotai-flavor liquor by high-energy electron beam irradiation so as to ensure effective aging of Maotai-flavor liquor.
Description
Technical Field
The application relates to the field of food processing, in particular to the field of white spirit aging, and specifically relates to a method for aging Maotai-flavor white spirit by high-energy electron beam irradiation.
Background
The white spirit is a special distilled spirit in China, and is unique in the alcoholic product by the unique color, aroma and taste. The newly brewed white spirit is spicy in mouth and strong in stimulation because of containing more volatile sulfides such as hydrogen sulfide, mercaptan and dimethyl sulfide. After a certain period of storage, the evil flavor in the newly brewed white spirit can be gradually disappeared, and the spirit body becomes fragrant and pure in flavor, is sweet and clean in taste and has long aftertaste. Undoubtedly, storage is one of the production processes that are crucial to ensure the quality of liquor. The newly brewed white spirit is stored for a period of time, the pungent taste is removed, the white spirit is mellow and soft, the fragrance is increased, the spirit body is harmonious, and the process is called aging, also called aging or aging.
Generally, the time required for aging white spirit is long, which results in high cost and price of the wine for the year. In order to accelerate the aging speed of the white spirit and shorten the aging time of the white spirit, people begin to try to artificially accelerate the aging of the white spirit. There are many theories about the mechanism of natural aging of white spirit, and various literatures describe the mechanisms, such as "association", "esterification", "oxidation", "dissolution", "volatilization" and "condensation", and the aging accelerating technique is developed based on these theories. On the basis, methods such as ozone or oxygen aging, acid aging, lipase aging, microwave aging, electric field aging, magnetic field aging and the like are developed gradually.
By adopting the technical means, the aging speed of the white spirit can be improved, and the storage time is shortened, but the aging methods also have certain defects: the chemical aging method is easy to bring impurities to the wine quality; the biological aging accelerating technology has higher difficulty and is yet to be further developed and researched; when the physical method is adopted for aging of the white spirit, the low input energy is not enough to cause the stable physical and chemical reaction of related substances in the white spirit, the high input energy is easy to generate substances except for the expectation, and the reaction condition is not easy to control. The use of these aging methods is limited to a certain extent by the presence of the above-mentioned drawbacks.
The irradiation ageing of white spirit is one new technology for solving the quality, storage and other problems of spirit production. Because the irradiation aging of the white spirit has the advantages of wide electron beam energy range, strong directivity, high energy utilization rate, short irradiation time of samples, vertical action on objects to be processed and the like, the white spirit is widely concerned. The irradiated white spirit can generate a large amount of high-activity free radicals, and the free radicals interact with organic compounds in the white spirit, so that the purposes of removing impurities, improving fragrance, accelerating aging and the like of the white spirit are achieved, the quality of the white spirit is improved, and the effect of shortening the cellar storage period is remarkable. For example, chinese patent application CN202011464593.9 discloses a maotai-flavor liquor capable of improving sleep quality and delaying aging, which is prepared by irradiating a first Chinese medicinal powder material, a second Chinese medicinal powder material and a dendrobium officinale powder material with electron beams, respectively, and mixing them uniformly after the irradiation is completed to obtain the irradiated Chinese medicinal materials.
At present, the existing documents only disclose the relevant contents of electron beam irradiation on the raw materials of the Luzhou-flavor liquor, and do not have the aging acceleration research of adopting high-energy electron beam irradiation on the Luzhou-flavor liquor. Therefore, the application provides a method for accelerating aging of Maotai-flavor liquor by high-energy electron beam irradiation, so as to solve the problems.
Disclosure of Invention
The invention of the present application aims to: aiming at the problems that the existing literature only discloses the electron beam irradiation related content of the raw materials of the Luzhou-flavor liquor and does not adopt the high-energy electron beam to irradiate the aging acceleration research of the Luzhou-flavor liquor, the aging acceleration method of the high-energy electron beam irradiation Luzhou-flavor liquor is provided.
In order to achieve the purpose, the following technical scheme is adopted in the application:
a method for accelerating aging of Maotai-flavor liquor by high-energy electron beam irradiation comprises the following steps:
(1) putting the Maotai-flavor liquor to be aged into a stainless steel container;
(2) placing the stainless steel container filled with the Maotai-flavor liquor to be aged on a turntable in a high-energy electron accelerator, driving the stainless steel container filled with the Maotai-flavor liquor to be aged to rotate through the turntable and sending the stainless steel container into an irradiation chamber of the high-energy electron accelerator; while rotating, directly irradiating the Maotai-flavor liquor in the stainless steel container by high-energy electron beams through a high-energy electron accelerator;
(3) transferring the Maotai-flavor liquor subjected to irradiation treatment in the stainless steel container in the step (2) into a glass bottle, sealing tightly, and standing and storing at normal temperature to obtain the Maotai-flavor liquor;
in the step (2), the energy of the high-energy electron accelerator is 6-10 MeV, the total irradiation dose is 8-12 KGy, and the single irradiation dose is 2 KGy/time.
In the step (2), the energy of the high-energy electron accelerator is 10MeV, the maximum beam power is 20kW, the beam intensity is 1.5mA, and the beam repetition rate is 260/s.
In the step (1), the alcohol content of the Maotai-flavor liquor to be aged is 50-56% vol.
In the step (1), the alcohol content of the Maotai-flavor liquor to be aged is 53% vol.
In the step 1, the Maotai-flavor liquor to be aged is placed in a 304 stainless steel container or a 316 stainless steel container.
And (2) while rotating, taking the Maotai-flavor liquor in the stainless steel container as an irradiation object, and directly performing high-energy electron beam irradiation on the Maotai-flavor liquor by using a high-energy electron accelerator.
In the step (3), the preservation time is more than 10 d.
In the step (3), the storage time is 30-900 d.
The evaluation method of the Maotai-flavor liquor prepared by the aging method comprises the following steps:
(a) irradiating the Maotai-flavor liquor by high-energy electron beams, measuring the contents of acetic acid and total acid, and judging whether the contents of acetic acid and total acid are increased;
(b) measuring the content of ethyl acetate, and judging whether the content of ethyl acetate is increased or not;
(c) measuring the content of the ethyl lactate, and judging whether the content of the ethyl lactate is reduced or not;
(d) measuring the acetal content of the product, and judging whether the acetal content is increased;
(e) measuring the furfural content of the sample, and judging whether the furfural content is reduced or not;
(f) if the steps a to e are all in accordance, the prepared Maotai-flavor liquor has an aging promoting effect.
For the irradiation of white spirit, the prior art has related disclosures, but most of the prior arts are based on research properties, and the actual application requirements cannot be met. The reason for this phenomenon is that irradiation of white spirit is a systematic project, and the key to aging and spoilage of white spirit involves multiple factors, such as the type of white spirit (the essential difference exists between Maotai-flavor white spirit and Luzhou-flavor white spirit), the selection of irradiation source, the selection of irradiation conditions, and the like, which are the difficult and core points of white spirit irradiation.
Aiming at the Maotai-flavor liquor, the application firstly provides a method for accelerating aging of the Maotai-flavor liquor by high-energy electron beam irradiation, and establishes a corresponding evaluation system so as to ensure effective aging of the Maotai-flavor liquor and effectively meet the requirements of practical application.
Drawings
FIG. 1 is a chart of evaluation scores of Maotai-flavor liquor.
FIG. 2 is a color change chart of Maotai-flavor liquor in example 1.
FIG. 3 is a graph showing the change of acetic acid content after the Maotai-flavor liquor irradiation in example 1.
FIG. 4 is a graph showing the change of the total acid content of the gas chromatogram after the Maotai-flavor liquor irradiation in example 1.
FIG. 5 is a graph showing the change in ethyl acetate content of Maotai-flavor Chinese liquor in example 1.
FIG. 6 is a graph showing the variation of the ethyl lactate content in Maotai-flavor liquor in example 1.
FIG. 7 is a graph showing the change of the total ester content of the Maotai-flavor liquor in example 1 by gas chromatography after irradiation.
FIG. 8 is a graph showing the change of acetal content in Maotai-flavor liquor in example 1.
FIG. 9 is a graph showing the change of furfural content in Maotai-flavor liquor in example 1.
FIG. 10 is a chart of chemical titration total acid content determination of Maotai-flavor liquor in example 1.
FIG. 11 is a chart of chemical titration total ester content determination of Maotai-flavor liquor in example 1.
FIG. 12 is a graph showing the viscosity change of Maotai-flavor liquor in example 1.
FIG. 13 is a graph showing the change in conductivity of Maotai-flavor liquor in example 1.
Detailed Description
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Any feature disclosed in this specification may be replaced by alternative features serving equivalent or similar purposes, unless expressly stated otherwise. That is, unless expressly stated otherwise, each feature is only an example of a generic series of equivalent or similar features.
Example 1
1 materials and methods
1.1 materials
The wine sample is Maotai-flavor liquor (53% vol of medium-quality commercial wine), the material of the irradiation container is 304 stainless steel, and a glass bottle is purchased from Xuzhou art color glass products Co., Ltd, Jiangsu province.
1.2 irradiation treatment of wine sample
Irradiation was carried out using a high-energy electron accelerator (VF-ProAcc-10/20, 10MeV, 20kW, beam intensity 1.5mA, beam repetition rate 260/s). 500mL of the irradiated wine sample is put into a 304 stainless steel container (with the length of 19.5cm, the width of 4.5cm, the height of 7.5cm and the thickness of 0.8mm), the container is placed on a rotary table, the rotary table (with the speed of 8m/min) is driven by a conveyor belt to enter an irradiation chamber for irradiation at room temperature (about 27 ℃), the irradiation dose of each group is respectively 0 (contrast), 2, 4, 6, 8, 10 and 12KGy, and the dose is 2 KGy/circle. And after irradiation, filling the mixture into a 500mL glass bottle, sealing tightly, standing at normal temperature for storage, and performing sensory evaluation and physicochemical analysis after storage for 30d, 90d and 180 d.
1.3 gas chromatography detection analysis
Chemical components of the wine sample before and after irradiation are analyzed by an Agilent8890 gas chromatograph (Agilent, America and Agilent), 10mL of the wine sample to be detected is put into a 10mL volumetric flask, 0.1mL of internal standard solution is added, 1 mu L of the wine sample is taken after uniform mixing, and the gas chromatography analysis is carried out by adopting a direct sample introduction mode. Detecting the changes of volatile components such as acid ester aldehyde ketone alcohol in the white spirit by an internal standard method.
Chromatographic conditions are as follows: the temperature of a sample inlet is 240 ℃, and the carrier gas is He; in the constant-current mode, the total flow is 34mL/min, and the spacer purging flow is 3 mL/min; split mode, split ratio 30: 1; the initial column temperature is 35 ℃, the temperature is kept for 2min, the temperature is raised to 60 ℃ at the speed of 2 ℃/min, the temperature is raised to 110 ℃ at the speed of 9 ℃/min, and the temperature is raised to 230 ℃ at the speed of 6 ℃/min and the temperature is kept for 4 min.
1.4 sensory evaluation
All wine samples were tasted and scored by a professional taster who acquired the qualifications of the taster. And (3) carrying out rating and scoring according to the taste rating and scoring standard of the China wine industry Association, namely carrying out taste rating and scoring according to nine items of color and luster, aroma quality, softness, mellowness, harmony, cleanness, aftertaste, old taste and personality of the wine sample, wherein the total score is in percentage. Wherein the color and luster is 5 points, the aroma quality is 20 points, the softness is 20 points, the alcohol and sweet is 10 points, the coordination is 10 points, the refreshing and cleaning is 10 points, the aftertaste is 10 points, the old taste is 5 points, the personality is 10 points, and the scoring table is shown in table 1.
TABLE 1 white spirit taste scoring table
1.5 other methods of analysis
1.5.1 determination of Total acid Total esters
The determination of the total acid content refers to an acid-base neutralization titration method in the national standard GB/T10345-2007 white spirit analysis method; the total ester content is measured by an indicator method in the national standard GB/T10345-2007 white spirit analysis method.
1.5.2 determination of white spirit viscosity
Putting a beaker filled with water into the water bath kettle, and adjusting the temperature of the water bath kettle to ensure that the temperature of the water in the beaker is 25 ℃ and is constant for 10 min. Then 10mL of the wine sample to be measured is sucked into the Ubbelohde viscometer, the liquid storage part at the bottom of the Ubbelohde viscometer is immersed below the liquid level of the beaker, and the temperature is kept for 10min before measurement. And (3) carrying out parallel determination, calculating the average value, and calculating the value t, wherein the viscosity of the wine sample to be measured is calculated by a formula 1:
η＝Kρt (1)，
in the formula, eta is the viscosity of the wine sample to be measured, K is a viscometer constant, rho is the density of the wine sample to be measured, and t is the flowing time of the wine sample to be measured.
2.5.3 conductivity measurement
The conductivity of the wine sample is measured by a conductivity meter (thunder magnetic DDS-307), and is measured in parallel for three times, and an average value is taken.
2 results and analysis
2.1 sensory evaluation analysis of Maotai-flavor liquor irradiated at different doses
The evaluation scores of the Maotai-flavor liquor after being subjected to the irradiation treatment for 30d, 90d and 180d are shown in figure 1, and the sensory evaluation is shown in table 2.
TABLE 2 Soy sauce flavor type irradiation Chinese liquor sensory comment
It can be seen from table 2 that the soy sauce flavor type white spirit after irradiation treatment generally has promoted to a certain extent in the aspect of the taste quality, and soy sauce flavor and fruit flavor promote obviously, and burnt flavor descends more, and 180d the phenomenon of returning to life does not appear.
FIG. 1 shows evaluation scores of Maotai-flavor liquor. As can be seen from FIG. 1, the white spirit after high-dose irradiation treatment has a high evaluation score, the effect of irradiation dose of 12KGy in a short time is good, and the effect of irradiation dose of 8KGy becomes better with the increase of time, and the reason for this phenomenon may be that substances in the white spirit tend to be stable after a period of time of reaction.
Sensory identification also shows that the irradiated white spirit has prominent stale flavor (the stale flavor is difficult to quantify) at the optimal dose, and the effect of half a year and more can be achieved.
Fig. 2 shows a color change chart of Maotai-flavor liquor. As can be seen from FIG. 2, the color of the Maotai-flavor liquor after irradiation changes in a gradient manner (white → yellow) along with the dose gradient, which conforms to the color change of the Maotai-flavor liquor during the aging process, and thus, the high-energy electron beam irradiation has a large influence on the color of the Maotai-flavor liquor and accelerates the aging process of the Maotai-flavor liquor.
2.2 analysis of skeleton composition of Chinese liquor before and after irradiation
2.2.1 acid Change
Maotai-flavor liquor is different from Luzhou-flavor liquor or fen-flavor liquor, the total amount of organic acid is high, the content of acetic acid is high, the content of lactic acid is high, and the variety of organic acid is also large. When the Maotai-flavor liquor is tasted, the taste is obviously sour, which has a direct relation with the total acid content and the absolute content of acetic acid and lactic acid.
FIG. 3 shows the variation of acetic acid content after irradiation of Maotai-flavor liquor. As can be seen from FIG. 3, the acetic acid content is greatly increased after irradiation, the maximum increase of the 30d relative content is 3.3% at 8KGy, the acetic acid content of 90d is obviously reduced at 4KGy, the specific reason is not clear, and the maximum increase of the 180d relative content is 4.8% at 10 KGy.
FIG. 4 shows a graph of the change in total acid content of a gas chromatograph. In general, the total acid of the irradiated white spirit is increased, which is beneficial to improving the taste of the Maotai-flavor white spirit.
2.2.2 esters variations
The ester compounds of Maotai-flavor liquor are various in component, and the highest content is ethyl acetate and ethyl lactate. The other ester compounds do not show outstanding fragrance in Maotai-flavor liquor.
FIG. 5 shows the variation of ethyl acetate content in Maotai-flavor Chinese liquor. As can be seen from FIG. 5, after the irradiation treatment, the ethyl acetate content increased more, the relative content increase of 30d was 5.6% at the maximum of 4KGy, the relative content increase of 90d was 6.3% at the maximum of 2KGy, and the relative content increase of 180d was 3.0% at the maximum of 8 KGy.
FIG. 6 shows the variation of ethyl lactate content in Maotai-flavor liquor. As can be seen from FIG. 6, after the irradiation treatment, the content of ethyl lactate was greatly reduced, the relative content of 30d was reduced by 4.7% at the maximum in 12KGy, the relative content of 90d was reduced by 8.7% at the maximum in 12KGy, and the relative content of 180d was reduced by 2.1% at the maximum in 10 KGy.
FIG. 7 shows the gas chromatography total ester content variation chart of Maotai-flavor liquor. In general, after irradiation treatment, the total ester content of the Maotai-flavor liquor detected by gas chromatography has no obvious change rule, but has a tendency of reduction.
2.2.3 aldehyde species Change
FIG. 8 shows the acetal content change of Maotai-flavor Chinese liquor. The acetal is generated by the reaction of ethanol and acetaldehyde, is also an important mark of the aging of the white spirit, and can endow the white spirit with a harmonious and rich style. As can be seen from FIG. 8, the acetals of the irradiated Maotai-flavor liquor greatly increase and reach maximum values at 12KGy, and the maximum increases of 30d, 90d and 180d are respectively 18.4%, 22.6% and 25.0%, which further illustrates that the irradiated liquor can accelerate the aging process of the liquor and greatly reduce the irritation caused by acetaldehyde.
Furfural has strong fragrance of grains, similar to that of almond, has burnt smell and bitter taste. When the furfural content is too high, the bitter taste of the coke is extremely heavy, so that the taste is unpleasant and harmful to human bodies. Pure furfural is a colorless oily liquid with an almond taste, and rapidly turns yellow upon exposure to air. After irradiation, more oxygen exists in the liquor due to the action of the electron beams, and furfural is rapidly reduced, which is probably the reason why the color of the Maotai-flavor liquor after irradiation changes in a gradient manner along with the dosage.
Fig. 9 shows a diagram of the change of the furfural content of Maotai-flavor liquor. As can be seen from fig. 9, the furfural content increased slightly with time, but after the irradiation treatment, the content decreased significantly, reaching a maximum decrease at 12 KGy. The relative content of 30d is reduced by 90.1% at most, the relative content of 90d is reduced by 87.6% at most, and the relative content of 180d is reduced by 89.1% at most.
By combining the changes of the acetal content and the furfural content, the contents of the acetal content and the furfural content are similar to those of sensory evaluation, namely the acetal content is high, the furfural content is low, and the sensory score is higher.
2.2.4 changes in ketones and alcohols
Representative n-propanol in ketones and alcohols in the Maotai-flavor liquor is subjected to irradiation treatment, so that the content of the n-propanol is not greatly changed, and no obvious change rule is generated.
2.3 other physical and chemical indexes of irradiated spirit
2.3.1 Total acid Total ester chemical titration content
FIG. 10 shows a diagram for measuring the chemical titration total acid content of Maotai-flavor liquor.
FIG. 11 shows a chart for measuring the chemical titration total ester content of Maotai-flavor liquor. The total acid total esters measured by the chemical titration method are shown in fig. 10 and fig. 11, wherein the total acid content of the irradiated white spirit is increased compared with the control group, and the total ester content has no obvious change rule but has a trend of decreasing.
2.3.2 viscosity analysis of irradiated spirit
The viscosity is one of macro physical indexes reflecting the magnitude of interaction force among various substances in the liquor and is also an important factor for representing the association strength of hydrogen bonds, the viscosity of the liquor is low, the resistance of the liquor flowing through the tongue and the oral cavity is small, and the refreshing feeling can be generated. Meanwhile, the fragrance of the perfume easily volatilizes to stimulate nasal mucosa, so that people feel that the fragrance smells the nose. Has small viscosity, and has short contact time with the tongue surface, no aftertaste, and is clear, cool and clean. The white spirit has high viscosity and large resistance when flowing through the tongue and the oral cavity, so that the white spirit has thick and mellow taste, is in contact with the tongue surface for a long time, can generate aftertaste and has mellow and full feeling.
FIG. 12 shows a graph of the viscosity change of Maotai-flavor Chinese liquor. As can be seen from FIG. 12, the viscosity of the white spirit is low in a short time, and increases and decreases with time, probably because the commercial white spirit is new, the storage period of the base spirit is short, the storage period of the bottle after blending is short, and the spirit body is unstable. After the irradiation treatment, the viscosity of the white spirit is slightly reduced, which corresponds to sensory evaluation, gives people a clear, distinct, cool and clean feeling, and also enables the taste of the white spirit to be adapted to the taste of modern young people.
2.3.3 law of conductivity change
Fig. 13 shows a graph of conductivity change of Maotai-flavor liquor. The conductivity can be used as an important index for evaluating the stability of the liquor, the conductivity of the white liquor is closely related to the storage time, and the previous researches find that the white liquor tends to be stable again along with the increase of years. As can be seen from FIG. 13, the electrical conductivity of the irradiated white spirit is generally increased, the maximum increase of the relative content of 90d is 14.3% at 12KGy, and the maximum increase of the relative content of 180d is 5.6% at 2 KGy.
After the Maotai-flavor liquor is irradiated by electron beams, the content of acid substances in the liquor generally tends to increase, the content of ester substances tends to decrease, and the change rule is not obvious; acetal in aldehyde substances presents an increasing trend, has obvious dosage effect and changes regularly; the content of furfural in Maotai-flavor liquor is far higher than that of other flavor liquor, the contribution degree of furfural to the aroma of Maotai-flavor liquor is not certain, but the furfural has great influence on the color of Maotai-flavor liquor in our research, and the furfural has scorched bitter taste when the furfural content is too much in the taste, so that the content of furfural can be greatly reduced through irradiation of high-energy electron beams, and the taste color and luster are improved; the alcohol substances are not obviously changed. The changes are basically consistent with the change trend of the skeleton components of the Maotai-flavor liquor after natural aging, which shows that the electron beam irradiation technology has a certain aging accelerating effect on the Maotai-flavor liquor.
In conclusion, the method of the invention can obviously improve the taste of the white spirit, and the influence of different irradiation dose treatments on the white spirit is different, which shows that the effect of accelerating aging can be achieved by irradiating the white spirit with electron beams. Meanwhile, the aging acceleration judgment standard of the Maotai-flavor liquor is established, and the aging acceleration effect of the Maotai-flavor liquor can be better judged.
The invention is not limited to the foregoing embodiments. The invention extends to any novel feature or any novel combination of features disclosed in this specification and any novel method or process steps or any novel combination of features disclosed.
Claims (8)
1. A method for accelerating aging of Maotai-flavor liquor by high-energy electron beam irradiation is characterized by comprising the following steps:
(1) putting the Maotai-flavor liquor to be aged into a stainless steel container;
(2) placing the stainless steel container filled with the Maotai-flavor liquor to be aged on a turntable in a high-energy electron accelerator, driving the stainless steel container filled with the Maotai-flavor liquor to be aged to rotate through the turntable and sending the stainless steel container into an irradiation chamber of the high-energy electron accelerator; while rotating, directly irradiating the Maotai-flavor liquor in the stainless steel container by high-energy electron beams through a high-energy electron accelerator;
(3) transferring the Maotai-flavor liquor subjected to irradiation treatment in the stainless steel container in the step (2) into a glass bottle, sealing tightly, and standing and storing at normal temperature to obtain the Maotai-flavor liquor;
in the step (2), the energy of the high-energy electron accelerator is 6-10 MeV, the total irradiation dose is 8-12 KGy, and the single irradiation dose is 2 KGy/time.
2. A maturing method according to claim 1, wherein in the step (2), the energy of the high-energy electron accelerator is 10MeV, the maximum beam power is 20kW, the beam intensity is 1.5mA, and the beam repetition rate is 260/s.
3. A ripening method according to claim 1, wherein in step (1), the alcohol content of the Maotai-flavor liquor to be ripened is 50-56% vol.
4. A ripening method according to claim 3, wherein in step (1), the alcohol content of the Maotai-flavor liquor to be aged is 53% vol.
5. A ripening method according to any of claims 1 to 4, wherein in step 1, the Maotai-flavor liquor to be ripened is placed in a 304 stainless steel container or a 316 stainless steel container.
6. A ripening method according to any one of claims 1 to 5, wherein in step (2), the Maotai-flavor liquor in the stainless steel container is used as an irradiation object while rotating, and a high-energy electron accelerator is used to directly perform high-energy electron beam irradiation on the Maotai-flavor liquor.
7. A staling method as claimed in any one of claims 1 to 6, wherein in step (3) the shelf life is 10 days or more.
8. A staling method according to claim 7, wherein in step (3), the preservation time is 30-900 days.
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