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Original name record: 劲牌神农架酒业有限公司; 劲牌有限公司

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1 indexed patent records

№ CN121379764AInvention
Active

一种白酒调味酒制备方法

本发明公开了一种白酒调味酒的制备方法，包括炒制处理、浸泡浸提及过滤分离步骤：将脱壳小麦制备的高温大曲粉炒制至焦香显现，按（5:1）‑（10:1）质量比与酒精度≥42%vol的基酒混合，添加负载氧化锌的多孔硅藻土，于普通陶坛中常温密封浸泡2‑6个月后固液分离。本发明尊重原方案核心设计，通过从属权利要求优化实现进一步创新：微波预处理与分段控温炒制协同激活酶活，（6:1）‑（8:1）临界比例平衡风味与苦味，多孔硅藻土定向吸附单宁类物质。产品定向富集4‑乙烯基愈创木酚、四甲基吡嗪等风味物质，单宁类苦味物质去除率达68%，铅迁移量控制在0.002mg/L以下，浸提周期仅4个月。工艺无需改造现有生产线，适用于高品质白酒勾调。

❖劲牌神农架酒业有限公司; 劲牌有限公司赵礼明; 陈冰; 刘庭林; 张恒; 陈圣文; 李苗苗; 陈凤娇; 陈琦; 李雨点; 倪坤; 谷梦娴; 柯建军§ 2/9 ClaimsC12G 3/06 (2006.01)10