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Luzhou-flavor Daqu liquor pit mud and preparation method thereof

A strong-flavor, wine cellar technology, applied in the field of food fermentation, can solve the problems of old mud in the new cellar and inability to meet the needs of modern production.

Inactive Publication Date: 2011-01-19
刘怀颖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production situation of "good wine produced in a hundred-year-old cellar" cannot meet the needs of modern production. How to configure new cellar mud and how to make new cellar mud ripen as soon as possible are problems that have not been solved in the wine industry for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take 22.6% of yellow mud, 1% of fermented grains, 60% of pit mud, 4% of Daqu powder, 2% of alcohol, 10% of compound bacterial strain prepared by conventional methods, K 2 HPO 4 0.2%, MgSO 4 0.1%, NaAc 0.1%, and then add water according to 25% of the above total weight. First, smash the yellow mud and pit mud and sieve it, then crush the fermented grains, then mix the above-mentioned raw materials well, put them in the tank for 30-35 days at about 35°C and ferment in a sealed manner. The compound strain liquid contains 1% of methanogen, 7% of caproic acid bacteria, 2% of propionic acid bacteria and 1% of actinomycetes.

[0030] The content of N element, P element and K element in the fermented material was detected, and the content of N element reached 1900ppm, the content of P element reached 1600ppm, and the content of K element reached 6000ppm. Detect the pH value of material simultaneously, and its pH value is 6.5. The moisture content of the material is 55%.

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PUM

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Abstract

The invention discloses Luzhou-flavor Daqu liquor pit mud and a preparation method thereof, and the pit mud comprises the following raw materials by weight percent: 10-50% of yellow mud, 0.2-1.5% of fermented grains, 35-70% of pit skin mud, 1-5% of vegetable garden soil, 2-8% of lotus root pond mud, 2.5-5% of Daqu powder, 1-3% of ethanol, 0.01-0.05% of water-retaining functional agent, 8-15% of compound strain liquid and 20-35% of water and is prepared by mixing and fermentation. 0.1-0.3% of K2HPO4, 0.05-0.2% of MgSO4 and 0.05-0.2% of NaAc are further added. The Luzhou-flavor Daqu liquor pit mud can effectively prevent the hardening of the pit mud, delay the aging of the pit mud, lead the water-retaining capacity to be more than 42% and significantly improve the activity of microbes in the pit mud.

Description

Technical field: [0001] The invention relates to the field of food fermentation, in particular to pit mud for koji wine fermentation and a preparation method thereof. Background technique: [0002] Along with the raising of people's living standard, rest at home, friends get together all be unable to do without wine, add to the fun with wine, communicate with wine and become fashion, therefore, the consumption of wine, especially liquor is increasing. The production of Luzhou-flavor Daqu wine is inseparable from the process of pit mud fermentation. Pit mud is the carrier and nutrient bank for the microorganisms that produce esters and aroma. New cellar mud is required for new pits to be put into production and for renovation of aging cellars. The traditional production situation of "good wine produced in a hundred-year-old cellar" cannot meet the needs of modern production. How to configure new cellar mud and how to make new cellar mud ripen as soon as possible are problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘怀颖
Owner 刘怀颖