Novel method for accelerating aging and impurity removal of white spirit by immobilized enzyme

Abstract

The invention discloses a novel method for accelerating aging and impurity removal of white spirit by immobilized enzyme. The method comprises the following steps: dissolving fermented mother starter of the white spirit in water to extract filtrate; directly filtering the fermented mother starter which is cultured in liquid state; adding triple 95 percent alcohol into the filtrate to keep standing; removing supernatant fluid; carrying out gel embedding on the obtained precipitate solution; dissolving agar by boiling water; adding enzyme solution with 50 to 80 percent of the gel solution into a water bath at a temperature of between 55 and 58 DEG C to obtain gel enzyme solution; mixing a rice hull taking as a carrier with the gel enzyme solution; drying enzyme to immobilize the enzyme on the carrier at a temperature of between 30 and 40 DEG C; and placing the rice hull in a column jacket or a vessel to lead the white spirit to be contacted with the immobilized enzyme, thereby aging the white spirit. The immobilization of the gel enzyme solution can be manufactured easily with simple operation, stable and reliable effect, so that the aging period of white spirit aging is shortened, the manufacturing efficiency is improved, and the manufacturing cost is reduced.

Description

Technical field

[0001] The invention relates to the technical field of post-mature aging of liquor brewing, and in particular to a new method for accelerating the aging and impurity removal of liquor by using immobilized enzymes. Background technique

[0002] At present, Chinese liquors, especially mid-to-high-end famous liquors, need long-term storage to make them mature naturally. The old liquors have a mellow and soft taste and can play a finishing touch in the blending. The taste of new liquors Violence is due to the unstable and lively molecules of various substances in wine. After a period of storage, the interaction between the molecules of various substances and the association reach equilibrium and stability. Of course, there is a slow organic reaction process, the taste becomes better, and the longer the time, the better the taste.

[0003] Over the years, because the storage of liquor takes up a lot of funds, the product turnover period is long, the capital turnover is...