Solid-state white spirit fermentation and brewing method by using white spirit raw materials extruded with enzyme or without enzyme

A processing method and liquor technology, applied in the field of solid-state fermented liquor brewing, can solve the problems of long production cycle, low production efficiency, and restricting development, and achieve the effects of increased raw material utilization, shortened fermentation cycle, unique flavor and

Inactive Publication Date: 2012-03-28
JIANGNAN UNIV
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, all kinds of famous and high-quality liquor in China are mostly produced by solid fermentation method. The production of solid fermentation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1:

[0017] Liquor raw materials before extrusion, moisture content <18%, after crushing, all passing through 1.0mm-7.0mm sieve, the water content of the crushed liquor raw material is adjusted to 20%-60%, and at the same time, without adding or adding appropriate amount of enzyme preparation, it is extruded by a twin-screw extruder The liquor raw materials without adding or adding appropriate amount of enzyme preparation, the temperature of the first section sleeve, the second section sleeve and the third section sleeve are respectively 30-60℃, 60-120℃ and 120-190℃, the temperature can be Self-control adjustment, screw speed is 30rpm-300rpm, adjustable, extruded liquor raw materials without adding or adding enzyme preparation, crushed for use.

[0018] The above-mentioned processing method prepares the processing method of extruding liquor without adding enzyme or adding enzyme for liquor brewing, wherein the liquor raw material is selected from sorghum, corn, rice,...

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Abstract

The invention relates to a solid-state white spirit fermentation and brewing method by using white spirit raw materials extruded with an enzyme or without the enzyme, which belongs to the technical field of brewing of white spirit. The invention firstly provides a processing method for extruding the white spirit raw materials with the enzyme or without the enzyme and further provides the solid-state white spirit fermentation and brewing method by using the white spirit raw materials extruded with the enzyme or without the enzyme. The method is mainly technically characterized by providing reasonable parameters for an extrusion system of the white spirit raw materials and providing the reasonable parameters for the solid-state process white spirit production by using the extruded white spirit raw materials. Compared with the prior art, during the fermentation process of fermented grains of the white spirit raw materials which are extruded with the enzyme or without the enzyme, the degradation of starch is thorough, the fermentation time is shorter and the flavor is thicker. Compared with the traditional solid-state white spirit fermentation and brewing process which is universally adopted at present, the solid-state white spirit fermentation and brewing method by using the white spirit raw materials extruded with the enzyme or without the enzyme of the invention can eliminate the process steps of heating, steam boiling, save energy consumption, reduce the cost, increase the utilization rate of the raw materials, increase the yield of the white spirit, shorten the fermentation period and realize the unique flavor.

Description

technical field [0001] The invention belongs to the technical field of a processing method for extruding and adding enzyme-free liquor raw materials and a solid-state fermented liquor brewing method in a liquor brewing process. Background technique [0002] At present, all kinds of famous and high-quality liquor in China are mostly produced by solid fermentation method, which still has the characteristics of high grain consumption, high energy consumption, long production cycle and low production efficiency, which restrict its development. [0003] Extrusion technology has been widely used in the food industry. In addition to being applied to snack food, breakfast food (Ana Laura, 2008; R A King, 2008), candy and chocolate food (Zhang Yuzhong, 1998; D J van Zuilichem, 1985; Mark Jury, 2000), textured protein food (Fengliang Chen, 2010 ; Crowe T W, 2001), fermentation raw material pretreatment (Shen Dechao, 2002; Ken`ichi Ohtsubo, 2005), etc. [0004] The extruded grain raw...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 金征宇李洪岩焦爱权徐学明谢正军赵建伟周星王金鹏杨哪田耀旗
Owner JIANGNAN UNIV
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