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Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain

A sauce-flavored liquor and sauce-flavored technology, which is applied in the field of solid-state fermentation to produce typical sauce-flavored liquor, can solve the problems of not being effectively utilized, and achieve the effects of low production cost, simple method, and short fermentation period

Active Publication Date: 2013-04-03
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, this method has not effectively utilized or further strengthened the rich "sauce-flavored" trace components in the sauce-flavored waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] 1. Raw materials

[0071] Sorghum, fresh, free from mildew, commercially available;

[0072] The Maotai-flavored liquor is discarded. After a normal fermentation period, the Maotai-flavored liquor is fermented normally, and it is fresh without mold and discarded. The residue is 15%;

[0073] Edible alcohol, commercially available, conforms to national GB10343-89 superior edible alcohol.

[0074] Yellow water, wine head and wine tail of Maotai-flavored liquor are fresh and odorless wine-making companions produced by fermentation and distillation of Maotai-flavored liquor;

[0075] 2. Fermentation agent

[0076] Maotai-flavored Daqu, commercially available, moisture 9%, saccharification power 350 mg glucose / gram koji.hour, liquefaction power 0.6mg starch / gram koji.60℃.hour, fermentation power 6g carbon dioxide / gram.25℃.48 hours.

[0077] Rhizopus bran koji, commercially available, formed by inoculation and culture on wheat bran.

[0078] Esterified red yeast rice, c...

Embodiment 2

[0099] 1 ,Raw materials

[0100] Same as Example 1

[0101] 2 , leavening agent

[0102] Maotai-flavored Daqu, commercially available, moisture 7%, saccharification power 210 mg glucose / gram koji.hour, liquefaction power 0.5mg starch / gram koji.60℃.hour, fermentation power 7g carbon dioxide / gram koji.25℃.48 hours.

[0103] Rhizopus bran koji, commercially available, formed by inoculation and culture on wheat bran.

[0104] Esterified red yeast rice, commercially available, koji powder made by AS3.987 Monascus koji, amylase 280 U / g.

[0105] TH-AADY, commercially available, produced by Yichang edible yeast base.

[0106] Glucoamylase, commercially available, with a saccharifying power of 51000u / g.

[0107] ,crafting process

[0108] A. Raw material preparation

[0109] Crush sorghum to 20% fragmentation, sprinkle hot water at 100°C to moisten the grain for 6 hours, then add freshly fermented, mildew-free Maotai-flavor liquor to the grains at room temperature in a weigh...

Embodiment 3

[0125] 1、 Raw materials

[0126] Same as Example 1

[0127] 2 , leavening agent

[0128] Same as Example 2

[0129] 3. Process

[0130] A. Raw material preparation

[0131] Crush sorghum to 20% fragmentation, sprinkle hot water at 90°C to moisten the grains for 6 hours, then add freshly fermented, mildew-free Maotai-flavor liquor to the grains in a weight ratio of 1:5. Under normal pressure, steam the grain for 55 minutes until the gelatinization rate of the grain reaches 74%.

[0132] Add 22% gelatinized grain grains to the freshly fermented, mildew-free Maotai-flavor liquor grains, mix well and immediately sprinkle hot water at 100°C to make the water content of the grain grains reach 50% after water replenishment ;

[0133] B. The next song

[0134] Mix the sauce-flavored koji and rhizopus bran koji at a weight ratio of 1:9 to form a mixed koji powder, add grain to the grain grains after drying and replenishing water, that is, the weight of crushed high grain...

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PUM

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Abstract

The invention discloses a method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain. The method comprises the following steps of raw material preparation, distiller's yeast addition, pit entry and fermentation, secondary grain addition and liquor taking, and hot-pit fermentation. Auxiliary materials comprise edible alcohol, rhizopus bran-koji, esterified red yeast rice, TH-AADY, glucoamylase, yellow water of Maotai-flavor liquor, foreshot and distillation tails. In the secondary grain addition and liquor taking, moistened sorghum having a fragmentation degree of 30% and fermented grains taken from a pit are mixed into fermented sorghum; a mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into a distillation bottom pot; and the fermented sorghum is subjected to boiling gelatinization and then first liquor is taken from boiling gelatinization products. In the hot-pit fermentation, distiller's grain obtained after grain boiling andliquor taking is supplied with water; a composite starter is prepared; the fermented grains supplied with water is mixed with distiller's yeast and then the mixture is put into the pit and is fermented; the mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into the distillation bottom pot; the fermented grains are subjected to distillation and then second liquor is taken from distillation products; and the processes of the hot-pit fermentation are repeated so that third liquor is obtained. The method provided by the invention is simple, has a low cost, and can obviously improve a utilization rate of Maotai-flavor distiller's grain. The style of Maotai-flavor liquor obtained by the method is the same as that of the existing Maotai-flavor liquor.

Description

technical field [0001] The invention relates to a method for producing liquor, in particular to a method for producing typical Maotai-flavor liquor by solid-state fermentation using discarded grains of Maotai-flavor liquor as raw materials. Background technique [0002] In the production of solid liquor in China, waste is an inevitable product. According to incomplete statistics, about 2 to 4 tons of waste will be produced for every ton of liquor produced, and the annual output of liquor waste in the country is more than 30 million tons. [0003] Waste grains is the main by-product of liquor production, which has high acidity, water content above 55%, and contains a large amount of crude fat, crude protein, crude fiber, crude starch, vitamins, various trace elements and nitrogen-free extracts, etc. , has the characteristics of strong biodegradability, easy corruption, and inconvenient storage. If it is not disposed of in time, it will cause serious pollution to the environ...

Claims

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Application Information

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