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Method for preparing liquor by utilizing termite nests

A termite nest and termite technology, applied in the field of liquor brewing technology, can solve the problems of low dissolution rate of active ingredients, poor fermentation residue treatment, large waste of nutrients, etc., and achieve the effects of increasing dissolution surface area, enriching nutritional value and high value.

Inactive Publication Date: 2013-01-02
谢华鸣 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soaking method is made by directly soaking termite nests in white wine. The process is simple, the dissolution rate of active ingredients in termite nests is very low, and the nutritional value is lacking; the liquid fermentation method is shown in the Chinese patent "Application of termite main nest bacteria garden in wine" ( Patent No.: CN200710133650.1), this invention adds termite nests into the fermenting glutinous rice wine, and improves the dissolution rate of nutrients through the action of yeast. Due to the use of liquid fermentation, the proportion of termite nests added is generally lower than Controlling it below 1% limits the nutritional value of the termite wine, and simple yeast acts on termite nests for a short time, resulting in a large waste of nutrients; due to the use of liquid fermentation, it is not easy to carry out fermentation residue treatment

Method used

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  • Method for preparing liquor by utilizing termite nests

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Saccharification: Take 100 kg of rice as raw material, soak it in water, add 200 kg of water to boil it into a thick porridge, add 0.1 kg of amylase, add 0.1 kg of glucoamylase when the temperature drops to 50~60°C, and then add 25 kg of termite nest Stir evenly, keep warm and saccharify for 72 hours to obtain mash. The termite nest is processed by using the termite nest of the black-winged soil termite. The termite nest is dehydrated, dried, crushed, and impurities are removed, and then sterilized. In addition, the sugar content in the mash should be 20-30% to ensure the hyperosmotic effect of the sugar.

[0019] Fermentation: Mix the saccharified mash into the wine grains stored in cellars or pottery vats, add koji and mix well, compact and seal, turn over the grains after 15 days of fermentation, and ferment for another 15 days; the amount of koji added is 2.5% of the mass of rice %, the fermentation adopts the traditional solid-state fermentation process of liquor,...

Embodiment 2

[0023] Saccharification: Take 100 kg of rice as raw material, soak it in water, add 200 kg of water to boil it into a thick porridge, add 0.08 kg of amylase, add 0.08 kg of glucoamylase when the temperature drops to 50~60°C, then add 20 kg of termite nest and stir Evenly, heat preservation and saccharification for 72 hours to obtain mash. The sugar content in mash should be more than 20%.

[0024] Fermentation: Mix the saccharified mash into the wine grains stored in the cellar or ceramic vat, add koji and mix well, compact and seal, turn over the grains after 30 days of fermentation, and ferment for another 30 days; the amount of koji added is 2% of the mass of rice %, the fermentation adopts the traditional solid-state fermentation process of liquor, and the fermentation temperature is controlled at 28-35°C. In the fermentation stage, double-round bottom fermentation is adopted to fully release the nutrients in the termite nest.

[0025] Juice extraction: Put the fermented...

Embodiment 3

[0028] Saccharification: Take 100 kg of rice as raw material, soak it in water, add 200 kg of water to boil it into a thick porridge, add 0.12 kg of amylase, add 0.12 kg of glucoamylase when the temperature drops to 50~60°C, and then add 30 kg of termite nest Stir evenly, keep warm and saccharify for 72 hours to obtain mash. The termite nest is processed by using the termite nest of the yellow-winged termite. The termite nest is dehydrated, dried, crushed, and impurities are removed, and then sterilized. In addition, the sugar content in the mash should be 20-30% to ensure the hyperosmotic effect of the sugar.

[0029] Fermentation: Mix the saccharified mash into the wine grains stored in pits or pottery vats, add koji and mix well, compact and seal, turn over the grains after 15 days of fermentation, and ferment for another 15 days; the amount of koji added is 8% of the mass of rice %, the fermentation adopts the traditional solid-state fermentation process of liquor, and th...

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Abstract

The invention discloses a method for preparing liquor by utilizing termite nests, and belongs to the field of liquor brewing. The liquor is prepared by adopting the termite nests of edible termites as active ingredients, adding raw materials such as rice, wheat, sorghum, corn and the like, and leaching by the traditional solid fermentation process for liquor. The method comprises the steps of saccharifying, fermenting, taking juice, blending and packaging and the like. By the method, the using proportion of the termite nests is greatly improved, and the dissolution rate of nutrient componentsof the termite nests is greatly improved through the saccharification of solid fermentation, the turnover of fermenting grains in the fermentation process, and double bottom fermentation; meanwhile, the unique flavor is produced, and the liquor contains aromatic components of liquor obtained by solid fermentation.

Description

technical field [0001] The invention relates to a liquor brewing process, in particular to a method for making wine by utilizing termite nests. Background technique [0002] Termites are one of the five major pests recognized in the world. They harm forest trees and are of various varieties. People have carried out a lot of researches to termites, and also use the gallium fir fungus grown in the termite fungus garden as food. In China, the medicinal value of termites is also increasingly valued by people. It has been found that there are disease-resistant steroids in termites, mainly cholesterol and its derivatives, sitosterol, stigmasterol, etc., and some people think that these substances have an inhibitory effect on cancer cells. At the same time, oleic acid, palmitic acid and stearic acid contained in termite fat also have the effect of inhibiting tumor growth. Li Shizhen pointed out in "Compendium of Materia Medica" that the fungus garden of termite nests "smells swe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 谢华鸣谢鸣荣
Owner 谢华鸣
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