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
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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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