New method for producing sesame-aroma white spirit
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A sesame-flavored and new method technology, applied in the field of winemaking, can solve the problems of unstandardized process methods, non-uniform fermentation pits, low utilization rate of raw materials, etc., and achieves the advantages of being conducive to wide popularization and application, scientific and reasonable nutritional components, and scientific production facilities. reasonable effect
Active Publication Date: 2011-10-12
CHENGDU SHUZHIYUAN WINE
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[0002] As far as the production method of sesame-flavored liquor is concerned, the brewing industry is very familiar with it. Over the years, a mature technology has been formed, that is, Aspergillus kawachii Kita must be used as the fermentation method for the production of sesame-flavored liquor. Bacterial strains, the acid protease activity of this strain is low, and its acid protease activity unit is only 50-60 units; at the same time, it is necessary to add high temperature resistant bacterial koji and compound aroma yeast koji, and the fermentation cellar used is not uniform, and the process The method is not standardized enough
To sum up, its deficiencies, defects and disadvantages are: traditional cumbersome and irregular process methods, low acid protease activity of fermentation strains, many types of artificially cultured microorganisms added, cumbersome operation and high cost, and traditional fermentation cellars. And not uniform, resulting in the low utilization rate of raw materials, poor quality of wine products, high production costs and other inherent deficiencies
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[0041] Preparation of the As3.951 Aspergillus oryzae bran koji: use the As3.951 Aspergillus oryzae strain as the fermentation strain of the As3.951 Aspergillus oryzae bran koji, and prepare the As3.951 Aspergillus oryzae strain after purely expanding culture To make As3.951 Aspergillus oryzae pure box-species koji, 1500 kg of bran was boiled in moist water, and when the temperature dropped to 30-36°C, 4.5 kg of As3.951 Aspergillus oryzae pure box-species koji was added, and mixed evenly to prepare For koji, spread the koji with a thickness of 28-30 cm. Under the state of circulating air, insert three thermometers into the middle of the koji in a balanced three-point 45° oblique manner and keep the koji at 30°C Carry out static culture, ventilate once every hour after 6-8 hours and keep the temperature at 30-36°C, and ventilate continuously for 14-16 hours after 10 hours, so that the mycelium will proliferate in large quantities, agglomerate and turn white, and enter the logarit...
specific Embodiment approach 2
[0045] Carry out according to specific embodiment 1, only on the specific implementation basis of specific embodiment 1, carry out with shrinking 10,8,5,3,2,1 times respectively, also expand 1,3,5,8, respectively 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 70, 80, 90, 100, 150, 200, 250, 300, 500, 600, 800, 1000 times to implement, thus Experiments of different scales, such as small-scale experiment, a fermentation cellar-scale experiment, medium-scale experiment, large-scale experiment, and productive experiment, have been carried out, all of which have obtained expected good results. The present invention obtains the solid foundation for the implementation of the different-scale tests, and creates solid conditions for future production promotion and application.
[0046] After the production of the present invention, a trial assessment was carried out. After passing the trial assessment, experts in the industry agreed that this production method is a great innovation in the ...
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Abstract
The invention provides a new method for producing sesame-aroma white spirit and relates to the technical field of brewing. In the method, an As3.951 Aspergillus oryzae strain of Aspergillusoryzae as well as a corresponding process and facility technology are adopted. The method comprises the following steps: on the basis of utilizing the crushed sorghum, wheat and bran as main materials, adding water accounting for 8wt% of the main materials into the main materials so as to obtain a moistened material; mixing the moistened material with the fermented wine obtained through the distillation of the sesame-aroma white spirit to prepare new fermented wine; steaming the new fermented wine, spreading for cooling, adding high-temperature Daqu accounting for 15wt% of the new fermented wine, medium-temperature Daqu accounting for 10wt% of the new fermented wine and As3.951 Aspergillus oryzae bran koji which accounts for 20wt% of the new fermented wine and is used to replace Kawachi Aspergillus oryzae bran koji, and culturing the accumulation fermented wine which is prepared by controlling the temperature of the mixed product at 28-32 DEG C in a piling-up manner, wherein the pile is turned over once in the culturing process; and when the temperature of the product is 46-49 DEG C, placing the product into a fermentation pit to ferment, and respectively storing the layered distillation raw wines obtained through layered distillation. The method is used for producing the sesame-aroma white spirit. In the new method, the new strain is selected, the new process is formulated, raw materials are fully utilized, and the standardized production is realized.
Description
technical field [0001] The invention relates to a new method for producing sesame-flavored liquor, which relates to the technical field of brewing; in particular, it relates to the technical field of a production method of sesame-flavored liquor; in particular, it relates to the technical field of a new method for producing sesame-flavored liquor. Background technique [0002] As far as the production method of sesame-flavored liquor is concerned, the brewing industry is very familiar with it. Over the years, a mature technology has been formed, that is, Aspergillus kawachii Kita must be used as the fermentation method for the production of sesame-flavored liquor. Bacterial strains, the acid protease activity of this strain is low, and its acid protease activity unit is only 50-60 units; at the same time, it is necessary to add high temperature resistant bacterial koji and compound aroma yeast koji, and the fermentation cellar used is not uniform, and the process The method ...
Claims
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