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 the effects of improving extraction rate, significant effect, and saving labor hours

Active Publication Date: 2012-11-21
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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1 Solid state fermentation

[0051] Put the spent grains evenly in the liquor distiller, dry steam with 100℃ saturated steam for 20min, retort, spread out, wait until the temperature of the spent spent grains drops to 60℃, sprinkle the rehydrated glucoamylase, mix well; continue spreading and drying Cool down to 50°C, then sprinkle the activated cellulase after rehydration, add acid protease, and mix well; spread the temperature to 30°C, and then sprinkle the activated high-temperature active yeast saccharomyces cerevisiae activated liquid after rehydration. , And medium-temperature Daqu, which accounts for 2% of the weight of the lees, is mixed evenly, and fermented in the cellar at a temperature of 28~30℃ for 16 days to obtain the glutinous rice.

[0052] The residual sediment content of the spent grains was 9.2% (W / W).

[0053] The saccharification enzyme after rehydration activation is obtained by dissolving the saccharification enzyme that accounts for 200 u / g ...

Embodiment 2

[0059] Example 2 Solid-state fermentation stage

[0060] Put the spent grains evenly in the liquor distiller, steam for 15 minutes with saturated steam at 110°C, retort, spread out, wait until the temperature of the spent grains drops to 59°C, sprinkle the rehydrated glucoamylase, and mix well; continue to spread and dry Cool down to 45°C, then sprinkle the activated cellulase after rehydration, add acid protease, and mix well; further spread the temperature to 28°C, and then sprinkle the activated high-temperature active brewer's yeast activation solution after rehydration. , And the medium-temperature Daqu, which accounts for 2% of the weight of the glutinous rice, is mixed evenly, and fermented at 30~33℃ for 12 days to obtain the glutinous rice.

[0061] The residual sediment content of the spent grains was 9.2% (W / W).

[0062] The saccharification enzyme after rehydration activation is obtained by dissolving 240 u / g of saccharification enzyme in the spent grains in 20 times the ...

Embodiment 3

[0071] Example 3 Solid-liquid combined fermentation stage

[0072] In the fermented grains prepared in Example 1, 6% of the compound esterase and 8% of high-temperature Daqu were added by weight. After mixing, the mixture was piled at 35°C for 24 hours, and then 10% concentrated caproic acid was added for fermentation. Liquor and 15% lees are finally fermented in the cellar for 8 days to obtain the glutinous rice, the fermentation temperature is 36~40℃.

[0073] The compound esterification enzyme is formed by mixing Rhizopus and Monascus in a weight ratio of 7:4.

[0074] The caproic acid content of the concentrated caproic acid fermentation broth was 28 g / L, which was taken from the fermentation workshop of Sichuan Yinfan Biological Technology Co., Ltd.

[0075] The distilled grains liquor is 60% vol, and it is taken from the Baijiu Experimental Base of Sichuan Yinfan Biological Technology 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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Patent Type & Authority Patents(China)
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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