Method for preparing starter for improving content of health flavor components of white spirit

A flavor ingredient, health technology for the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc.

Active Publication Date: 2012-02-01
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the Monacolin-K contained in general liquor cannot reach the dosage of inhibiting cholesterol synthesis at all.
Li Jiamin, Shehong, Sichuan, invented a health-care liquor (ZL200710048333.1) containing beneficial functional ingredients by improving the traditional brewing process, which contains maltol (C6H6 sub>O3), borneol (C10H18O), cedrol (C16H 26O), dimethyl trisulfide (C2H6S3), dimethyl Disulfide (C2H6S3), ligustrazine (C8H12 N2), Soy Isoflavones (C15H10O5), Chitin (C8H13NO5), Puerarin (C21H20O9) and other 22 kinds of health-enhancing functional ingredients. Compared with traditional liquor, the content of beneficial functional ingredients has increased, but some ingredients still cannot reach the effective dose or the general effective level is low. Such as Ligustrazine (C8H12N2), the content is 0.1~1.5mg / L, soybean isoflavone (C 15H10O5), the content is 0.5~5mg / L, chitin (C8H13 NO5), the content is 0.2~3mg / L, ferulic acid (C10H10O4 ), the content is 2.5~8.0mg / L, vanillic acid (C8H8O4), the content is 1.0 ~5.0ug / L

Method used

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  • Method for preparing starter for improving content of health flavor components of white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Raw and auxiliary materials

[0037] ①Soybeans: Northeast soybeans are commercially available without mildew.

[0038] ② Red yeast rice: commercially available, functional red yeast rice.

[0039] ③Fresh natto: commercially available. Fresh natto produced by Prince Food Industry Co., Ltd. of Japan.

[0040] ④ Bacillus licheniformis powder: commercially available, the number of viable bacteria is 12-15 billion / g.

[0041] ⑤ Maotai-flavored Daqu: Commercially available, the highest product temperature of cultivation is 68 ℃, crushed into fine powder.

[0042] ⑥ Maotai-flavored accumulation of grains: During the fermentation process of traditional Maotai-flavored liquor, fresh grains of grains are collected outside the cellar and fermented to the highest temperature.

[0043] ⑦ Maotai-flavored grains in the cellar: During the fermentation process of Maotai-flavored liquor, the high-quality mother's grains from the middle layer of undistilled wine after three times o...

Embodiment 2

[0059] 1. Raw and auxiliary materials

[0060] ①Soybeans, red yeast rice, fresh natto, Bacillus licheniformis, Maotai-flavored Daqu, Maotai-flavored grains, and Maotai-flavored grains in the pit are the same as in Example 1.

[0061] ,crafting process:

[0062] Raw material pretreatment:

[0063] Soybeans were washed and soaked in warm water at 28°C for 15 hours until the volume of the soybeans expanded to twice its original size, then the water was removed and dried, and then high-pressure steamed for 38 minutes, and the soybeans broke when lightly squeezed.

[0064] Crush the wheat into plum petals, add hot water to moisten the ingredients, cook with steam until soft, and knead into balls by hand.

[0065] The bacillus licheniformis powder is activated by adding 35 times the total weight of hot water at 20° C. to prepare the bacillus licheniformis liquid.

[0066] Preparation of natto bacteria liquid: When the cooked soybeans cool down to 40°C, add natto directly ...

Embodiment 3

[0076] 1. Raw and auxiliary materials

[0077] All with embodiment 1.

[0078] ,crafting process

[0079] Raw material pretreatment: Soybeans were washed and soaked in warm water at 18°C ​​for 48 hours until the volume of the soybeans expanded to twice its original size. Then, the water was removed and dried, and then high-pressure steamed for 30 minutes. The soybeans broke when lightly squeezed.

[0080] Crush the wheat into plum petals, add hot water to moisten the ingredients, cook with steam until soft, and knead into balls by hand.

[0081] The bacillus licheniformis powder is activated by adding 32 times the total weight of hot water at 15° C. to prepare the bacillus licheniformis liquid.

[0082] Preparation of natto bacteria liquid: After the steamed soybeans are cooled down to 42°C, add the natto directly to the cooked soybeans according to the weight percentage of natto and soybeans before soaking at a ratio of 1:30, mix evenly in a sterilized container, an...

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Abstract

The invention discloses a method for preparing a starter for improving content of health flavor components of a white spirit. The method sequentially comprises the following steps of: pretreating raw materials; preparing Bacillus natto liquid; mixing; forming a starter blank; putting in a room; airing mildew; taking the cultured starter out of the room; and keeping temperature for fermentation. The process is matched with the traditional daqu starter, the aroma type and style of the original white spirit cannot be changed, the spirit yield and high-quality rate are basically kept and can be improved by 1 to 2 percent, and the process has the advantages of short period, low cost, good effect and the like. The starter is suitable for various aroma types of Chinese spirits, has obvious effect, is used for fermented liquor such as yellow wine and traditional fermented foods such as soy sauce and table vinegar, and makes the content of tetramethylpyrazine and other health flavor components increased.

Description

technical field [0001] The invention belongs to the field of liquor production, and in particular relates to a preparation method of Daqu medicine, in particular to a preparation method of Daqu medicine which can increase the content of healthy flavor components in liquor. technical background [0002] "Music is the bone of wine". Daqu medicine is a kind of saccharification and fermentation that uses raw wheat (or mixed with barley, peas) as raw material, and inoculates and ferments microorganisms in an open natural environment (including raw materials, air, water, ground, coverings such as straw, etc.). , Flavoring agents, containing bacteria, molds, yeasts and other microorganisms in various quantities and varieties. Numerous microorganisms not only bring complexity to brewing fermentation, but also form the diversity of their metabolites. [0003] At present, according to reports, using modern detection technology to analyze liquor, there are more than 1,000 trace flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/10
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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