Production method of Luzhou-flavor liquor

A technology of Luzhou-flavor liquor and bacterial strains, which is applied in the field of winemaking, can solve problems such as insufficient substrate concentration, ineffective application effect, and unsuitable conditions, and achieve the effects of improving liquor quality, shortening time, and broadening application prospects

Active Publication Date: 2011-11-02
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application effect in fermented grains or filling cellars is not obvious (no difference from the control), the specific reason m...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 Adopt the method of the present invention to produce Luzhou-flavor liquor

[0036] 1. Preparation of caproic acid bacteria solution

[0037] Put caproic acid bacteria into sterile water at a ratio of 1:4. After 8-10 minutes of treatment in a hot water bath at 80°C, inoculate the caproic acid bacteria seeds in the caproic acid bacteria seed culture medium. The culture condition is that the temperature is 34 °C, the pH value is 6, and the culture time is 7-8 days. When the culture solution turns pale yellow and small bubbles rise, and the bacteria are in a vigorous metabolic period, expand the culture.

[0038]Cultivation of caproic acid bacteria liquid for production: Rinse the 10L earthenware pot with water → fermented grain filtrate, sodium acetate and ammonium sulfate (the amount added is half of the container) → add steam and heat to boil, keep for 30 minutes → wait for the altar to cool to 40 ℃, add high-temperature sterilized calcium carbonate and et...

Embodiment 2

[0056] Example 2 Production of Luzhou-flavor liquor by the method of the present invention

[0057] 1. Preparation of caproic acid bacteria solution

[0058] Put caproic acid bacteria into sterile water at a ratio of 1:4. After 8-10 minutes of treatment in a hot water bath at 80°C, inoculate the caproic acid bacteria seeds in the caproic acid bacteria seed culture medium. The culture condition is that the temperature is 34 °C, the pH value is 6.5, and the culture time is 7-8 days. When the culture solution turns pale yellow and small bubbles rise, and the bacteria are in a vigorous metabolic period, expand the culture.

[0059] Cultivation of caproic acid bacteria liquid for production: Rinse the 10L earthenware pot with water → fermented grain filtrate, sodium acetate and ammonium sulfate (the amount added is half of the container) → add steam and heat to boil, keep for 30 minutes → wait for the altar to cool to 40 ℃, add high-temperature sterilized calcium carbonate and et...

Embodiment 3

[0077] Example 3 Production of Luzhou-flavor liquor by the method of the present invention

[0078] 1. Preparation of caproic acid bacteria solution

[0079] Put caproic acid bacteria into sterile water at a ratio of 1:4. After 8-10 minutes of treatment in a hot water bath at 80°C, inoculate the caproic acid bacteria seeds in the caproic acid bacteria seed culture medium. The culture condition is that the temperature is 34 °C, the pH value is 6, and the culture time is 7-8 days. When the culture solution turns pale yellow and small bubbles rise, and the bacteria are in a vigorous metabolic period, expand the culture.

[0080] Cultivation of caproic acid bacteria liquid for production: Rinse the 10L earthenware pot with water → fermented grain filtrate, sodium acetate and ammonium sulfate (the amount added is half of the container) → add steam and heat to boil, keep for 30 minutes → wait for the altar to cool to 40 ℃, add high-temperature sterilized calcium carbonate and etha...

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PUM

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Abstract

The invention relates to a production method of a Luzhou-flavor liquor, belonging to the technical field of liquor brewing. The technical problem to be solved is to provide the production method of the Luzhou-flavor liquor, by which spent grains can be fermented sufficiently. The production method of the Luzhou-flavor liquor comprises the following steps of: a, preparation of caproic acid bacterial liquid; b, preparation of pit mud enriching bacterial liquid; c, preparation of pit mud functional bacteria: mixing the caproic acid bacterial liquid and the pit mud enriching bacterial liquid, inoculating the mixed bacterial liquid to a culture medium of the pit mud functional bacteria to obtain the pit mud functional bacteria, and drying to obtain the dried pit mud functional bacteria; d, mixing the dried pit mud functional bacteria, flavor-producing yeast, B type enzymatic matters and red starter esterified enzyme together to obtain a compound microbial enzymic preparation, wherein the ratio of the dry weight of the dried pit mud functional bacteria to the weight of flavor-producing yeast to the weight of the B type enzymatic matters to the weight of the red starter esterified enzyme is 1:(0.25-0.35):(1-2):(0.30-0.45); and e, adding the compound microbial enzymic preparation to spent grains when the spent grains are fermented in a cellar, fermenting, taking the spent grains out of the cellar, steaming to finally obtain the Luzhou-flavor liquor, wherein the addition amount of the compound microbial enzymic preparation is 3-8% weight of the grains in the spent grains.

Description

technical field [0001] The invention relates to a method for producing Luzhou-flavor liquor, which belongs to the technical field of brewing. Background technique [0002] Luzhou-flavor liquor adopts continuous grain fermentation and mud cellar fermentation process. After multiple rounds of fermentation, organic acids, alcohols, aldehydes, esters and other substances are produced in the grains of grains. These substances penetrated into the pit mud, gradually enriched and cultivated, naturally eliminated, domesticated some anaerobic functional bacteria related to aroma production, and formed the unique microbial flora of Luzhou-flavor Daqu liquor. The huge microbial flora in the pit mud carried out a series of complex material and energy metabolisms in the solid, liquid and gas phases of the fermented grains, and finally formed the distinctive aroma components of Luzhou-flavor liquor. Pit mud is the basis for the brewing of Luzhou-flavor koji wine, and its quality directly ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/02C12R1/645
Inventor 张宿义方军杨平卢中明涂飞勇涂荣坤
Owner LUZHOU PINCHUANG TECH CO LTD
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