Method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste

Abstract

The invention discloses a method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste by liquid state fermentation taking waste produced in solid-state fermentation liquor production as composite strain. The composite strain comprises Clostridium butyricum with strain number SICC1.91, Klinefelter Clostridium with strain number SICC1.13 and Pap Acetobacter with strain number SICC1.2; the composite strain fermentation medium is yellow water: tail water: groove liquid: spent wash=7-8:0.5-1:0.5-1:0.5-1, sodium acetate 1.5%, dipotassium hydrogen phosphate 0.04%, adjusting pH of ammonium bicarbonate to 6.5-7.0, adding 2% 95 degrees ethanol after sterilization; sterilizing 20 minutes under 105 degrees centigrade. The invention solves the pollution problem of the waste produced in solid-state fermentation liquor production process to the water environment, the added liquor being more coordinated, avoids the shortcomings that the added monomer products being easy to produce floating fragrance; the liquor has strong natural sense; the recovered strain mud and other residual nutrients are recycled in fermentation process, which avoids the secondary pollution.

Description

technical field [0001] The invention relates to a method for preparing liquor seasoning wine or seasoning liquid used for edible liquor, in particular, the invention relates to a method of using bioengineering technology, using solid-state fermented wine-making waste as a raw material, and preparing a flavored liquor through liquid-state fermentation. The method of seasoning wine or seasoning liquid based on liquor. Background technique [0002] Chinese liquor has been produced for hundreds of years, but most still follow the ancient and traditional production process, which is completely different from the production methods of foreign whiskey, brandy, gin, vodka and other distilled spirits. [0003] The current production status of commercial liquor mainly includes the following types: 1. The wine steamed by removing the head and picking the tail, generally at 50° to 70°, initially combined to form the original wine with a basically balanced aroma, and stored for half a ye...

AI Technical Summary

Problems solved by technology

Sichuan Province, as a major wine-making province in China, has accounted for more than 67% of the country's total output of raw wine. In recent years, except for a few large-scale wine-making enterprises that have dealt with the "four waters" of waste, such as: using waste grains to produce white carbon black, Reuse of evaporated waste water, as well as biochemical treatment with anaerobic technology; or use waste and waste liquid to produce DDGS high-protein feed, but this method is due to high technology and energy consumption, poor feed palatability, poor sales prospects, and liquor companies basically give up ; There are also enterprises that use yellow water and other "four waters" to anaerobically produce biogas, but a large number of small and medium-sized enterprises basically discharge directly without treatment