High-fat flavoring wine containing healthy flavor components and preparation method thereof

A technology of flavor components and seasoning wine, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of excessive alcohol body hygiene indicators such as fusel oil, and achieve a more typical style of wine body. Ease of popularization and application, remarkable effect of esterification

Active Publication Date: 2012-04-11
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the above method is used to carry out esterification reaction to produce esterification liquid or distillation to extract high-ester flavored wine, harmful substances will enter the wine body through distillation and other methods, resulting in excessive hygienic indicators such as fusel oil in the wine body

Method used

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  • High-fat flavoring wine containing healthy flavor components and preparation method thereof
  • High-fat flavoring wine containing healthy flavor components and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] 1. Raw and auxiliary materials

[0067] ① Yellow water: solid-state Luzhou-flavor liquor brewed and fermented normally without peculiar smell, fresh liquid, acidity 5.3, total ester 1.01g / 100ml;

[0068] ② Head and tail: the mixture of liquor and water distilled first and last during the distillation of solid Luzhou-flavor liquor, of which the alcohol content of the head is 67% vol, and the tail is 15% vol.

[0069] ③ Aspergillus: Aspergillus powder after crushing dried Aspergillus produced in the process of medium-to-high temperature Daqu production environment.

[0070] ④ Dust grain: the fine powder mixture produced during the crushing process of rice, wheat, sorghum, corn, and glutinous rice.

[0071] ⑤Dust koji: During the production process of Maotai-flavored Daqu medicine, due to handling and other activities, the koji pieces are not formed, and the fine powder produced by the koji medicine during the crushing process can pass through the 1mm sieve.

[0072] ...

Embodiment 2

[0107] 1. Raw and auxiliary materials

[0108] ①Yellow water: fresh liquor with no peculiar smell, acidity 5.0, total ester 0.56g / 100ml;

[0109] ② Liquor head and tail: the first and last distilled wine and water mixture in the distillation process of solid Maotai-flavored liquor, the alcohol content of the head is 68% vol, and the alcohol content of the tail is 19% vol.

[0110] ③ Aspergillus: Aspergillus powder after crushing dried Aspergillus produced in the high-temperature Daqu production environment.

[0111] ④ Dust grain: the fine powder mixture produced during the crushing process of rice, wheat, sorghum, corn, and glutinous rice.

[0112] ⑤Dust koji: During the production process of Maotai-flavored Daqu medicine, due to handling and other activities, the koji pieces are not formed, and the fine powder produced by the koji medicine during the crushing process can pass through the 1mm sieve.

[0113] ⑥ Rhizopus esterification, Monascus, Bacillus licheniformis, Prop...

Embodiment 3

[0143] 1. Raw and auxiliary materials

[0144] ①Yellow water: Fresh liquor with no peculiar smell and normal fermentation of Fen-flavor liquor by solid-state method, with an acidity of 5.0 and a total ester of 0.26g / 100ml;

[0145] ②Liquor head and tail: the first and last distilled wine and water mixture in the distillation process of solid-flavored liquor, of which the alcohol content of the head is 70% vol. The alcohol content of the tail is 15% vol.

[0146] ③ Aspergillus: Aspergillus powder after crushing dry Aspergillus produced in the process of making Daqu at medium temperature.

[0147] ④ Dust grain: the fine powder mixture produced during the crushing process of rice, wheat, sorghum, corn, and glutinous rice.

[0148] ⑤Dust koji: During the production process of Maotai-flavored Daqu medicine, due to handling and other activities, the koji pieces are not formed, and the fine powder produced by the koji medicine during the crushing process can pass through the 1mm ...

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Abstract

The invention discloses a high-fat flavoring wine containing healthy flavor components. The high-fat flavoring wine is prepared by a method comprising the following processes: pretreating raw materials; fermenting and removing lactic acid; burdening; acidifying and fermenting; and distilling and taking out wine. The preparation method comprises the following steps: mixing yellow water and foreshot with feint and then adding composite purification enzyme for sterilization and filtration to obtain a mixed liquor; inoculating propionibacterium in the mixed liquor for fermentation to remove lactic acid; adding powder starter, powder grain and starter pest powder; adding kiln bottom mud leach liquor for seal fermentation; preparing a composite esterified bacterium liquid with a fermented material; adding the composite esterified bacterium liquid in the remained fermented material for fermentation to obtain an esterified liquor; and preparing the high-fat seasoning wine by using overgauge wine and the esterified liquid, discarding stillage and distilling and taking out wine. Ethyl caproate, ethyl lactate, ethyl acetate, ethyl butyrate, Monacolin-K, tetramethylpyrazine, soy ketone, benzofuran, 5-hydroxymethyl-2-furfural and chitin are contained in distilled spirit with the alcohol strength of 50-68V/V%. After the flavoring wine is blended with the distilled spirit, the healthy flavorcomponents are duplicated. The high-fat flavoring wine in the invention can be used as a health distilled spirit.

Description

technical field [0001] The invention belongs to the field of liquor manufacturing, and in particular relates to a liquor seasoning wine and a preparation method thereof, in particular to a kind of wine-making concomitant yellow water, liquor head, liquor tail, etc. produced by the fermentation of solid liquor as raw materials. High-ester flavored wine with healthy flavor components and a preparation method thereof. Background technique [0002] In the fermentation production process of solid liquor in China, both ethanol and many organic substances (acid, sugar, amino nitrogen, etc.) Synthesizes an amber colored slurry that accompanies brewing output, known as Yellow Water. [0003] It is not difficult to see from the generation path of yellow water that yellow water is the liquid produced by long-term fermentation and metabolism of high-quality grain in the wine fermentation tank under the action of microorganisms. It contains 1-2% residual starch and 0.3%-0.7% residual s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/01C12R1/07C12R1/10C12R1/845C12R1/865C12H6/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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