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Method for producing natural essence for Luzhou-flavor wine from fermented grain waste of wine by solid/liquid combined fermentation

A technology of Luzhou-flavor liquor and natural essence, which is applied in the field of preparation of essence and fragrance for liquor, can solve the problems of low economic benefits and no related reports, and achieve improved extraction rate, remarkable effect, and enhanced natural and solid feeling Effect

Active Publication Date: 2011-10-26
SICHUAN YINFAN BIOTECH LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The above methods have a certain effect on solving the environmental pollution of winemaking solid waste, but the economic benefits are very small
In China, which has a very large liquor consumption group, the production of fermented and brewed seasoning liquid (natural essence) through the by-products and wastes of liquor self-fermentation will undoubtedly have a huge effect on social and economic benefits, especially the use of liquor There are no related reports at home and abroad on the production of natural flavors for Luzhou-flavor liquor by solid-liquid combined fermentation

Method used

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  • Method for producing natural essence for Luzhou-flavor wine from fermented grain waste of wine by solid/liquid combined fermentation
  • Method for producing natural essence for Luzhou-flavor wine from fermented grain waste of wine by solid/liquid combined fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1 solid-state fermentation stage

[0051] Put the discarded grains evenly in the liquor distiller, dry-steam them with 100°C saturated steam for 20 minutes, put them in a retort, and spread them in the air. When the temperature of the discarded grains drops to 60°C, sprinkle them with rehydrated and activated glucoamylase, and mix well; continue to spread in the air Cool down to 50°C, then sprinkle the cellulase after rehydration and activation, add acid protease, mix well; spread it out to cool down to 30°C, and then sprinkle the rehydration-activated high-temperature-resistant active dry yeast Saccharomyces cerevisiae activation solution , and the middle-temperature Daqu, which accounts for 2% of the weight of the grains, are mixed evenly, put into the cellar and fermented at a temperature of 28-30°C for 16 days to obtain grains.

[0052] The residue content of the discarded grains was 9.2% (W / W).

[0053] The rehydrated and activated glucoamylase is obtai...

Embodiment 2

[0059] Embodiment 2 solid-state fermentation stage

[0060] Put the discarded grains evenly in the liquor distiller, dry-steam with 110°C saturated steam for 15 minutes, place in a retort, and spread to dry. When the temperature of the discarded grains drops to 59°C, sprinkle the rehydrated activated glucoamylase and mix well; continue to spread to dry Cool down to 45°C, then sprinkle the rehydrated and activated cellulase, add acid protease, mix well; spread it out to cool down to 28°C, and then sprinkle the rehydrated and activated high temperature-resistant active dry yeast Saccharomyces cerevisiae activation solution , and the middle-temperature Daqu, which accounts for 2% of the weight of the grains, are mixed evenly, put into the cellar and fermented at a temperature of 30-33°C for 12 days to obtain grains.

[0061] The residue content of the discarded grains was 9.2% (W / W).

[0062] The rehydrated and activated glucoamylase is obtained by dissolving 20 times the glucoa...

Embodiment 3

[0071] Embodiment 3 solid-liquid combined fermentation stage

[0072] In the fermented grains prepared in Example 1, add 6% compound esterase and 8% high-temperature Dakoji by weight, mix well, stack at 35°C for 24 hours, then add 10% concentrated hexanoic acid to ferment liquid and 15% distilled grains wine, and finally fermented in the cellar for 8 days to get the fermented grains, the fermentation temperature is 36~40°C.

[0073] The complex esterifying enzyme is prepared by mixing rhizopus and monascus enzyme in a weight ratio of 7:4.

[0074] The caproic acid content of the concentrated caproic acid fermentation liquid is 28g / L, which is obtained from the fermentation workshop of Sichuan Yinfan Biotechnology Co., Ltd.

[0075] The distilled grains liquor is 60% vol, which is taken from the liquor experiment base of Sichuan Yinfan Biotechnology Co., Ltd.

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Abstract

The invention discloses a method for producing natural essence for Luzhou-flavor wine from fermented grain waste of wine by solid / liquid combined fermentation, which comprises the following steps: adding saccharifying enzyme, acid protease, high-temperature-resistant active dry yeast, medium-temperature yeast and cellulase into fermented grain waste of wine; carrying out solid-state fermentation in a cellar; adding rhizopus, red yeast rice, high-temperature yeast, fermented grain waste wine and concentrated hexanoic acid fermentation liquid; carrying out solid / liquid combined fermentation in the cellar; and carrying out extractive distillation on the fermented unstrained wine, carrying out sectionalized concentration, blending and compounding to obtain the natural essence product for Luzhou-flavor wine. The invention has the advantages of low cost and short production cycle, and can treat 35000t of fermented grain waste per year if a production scale of 8000t / a is formed, thereby performing a huge function on regional environmental protection; and meanwhile, the natural essence can be used as a seasoning liquid for brewage so as to avoid temporary fragrance caused by adding synthetic monomer essence, thereby enhancing the natural sensation and solid-state sensation of wine and enhancing the quality of wine.

Description

technical field [0001] The invention relates to a method for preparing essence and fragrance for liquor, in particular to a method for producing natural essence for Luzhou-flavor liquor by solid-liquid combined fermentation of discarded liquor. Background technique [0002] Most of the wine flavors currently used are compound flavors with various wine aromas and tastes, which are produced by simulating the aroma of various alcohols through the compounding technology of various edible monomer spices through flavoring and seasoning. [0003] We know that the production of traditional solid liquor is a multi-step process with a long production cycle. For every ton of 60% raw wine produced, 3-4 tons of waste will be thrown away. Due to the strong adsorption of precipitation, cellulose and hemicellulose in the waste grains, water and many organic matters are wrapped in the waste grains. Generally, after 2 days of waste dumping, due to the action of air and microorganisms, a larg...

Claims

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Application Information

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IPC IPC(8): C11B9/00C12G3/02C12G3/12A23K1/06C12J1/08C12R1/865A23K10/38C12H6/02
CPCY02P60/87
Inventor 季良威李平王领钟秀训
Owner SICHUAN YINFAN BIOTECH LTD
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