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Method for preparing Fen-flavor liquor containing wholesome flavor ingredients

A technology of fragrance-flavored liquor and flavor components, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of not being able to drink directly, having no typical personality style, poor taste, etc., to reduce re-use The effect of input, high content of beneficial functional ingredients, and stable content of functional ingredients

Active Publication Date: 2014-04-16
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But utilize the white wine prepared by this method, belong to the novel white wine of liquid state fermentation, can only be used as seasoning wine to increase the beneficial function component in the white wine, the wine body itself does not have typical personality style, mouthfeel is poor, can not drink directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] 1. Raw materials

[0054] Sorghum: purchased in the Northeast, the seeds are full, the skin is thin, and the husk is few.

[0055] Qingxiang Daqu: commercially available, with 2% water, saccharification power of 800 mg glucose / gram of koji.hour, liquefaction power of 1.0g starch / gram of koji.60℃.hour, fermentation power (carbon dioxide) of 12g carbon dioxide / gram of koji. 25°C. 48 hours.

[0056] Bacillus natto: Commercially available light yellow powder, the number of live bacteria is 13.5 billion / g.

[0057] 2. Process

[0058] Raw material pretreatment: the sorghum is cleaned to remove impurities, and then crushed, so that the fine powder passing through the 1.5mm sieve accounts for 38% of the total crushed sorghum, the whole grain sorghum accounts for 0.3%, and the rest is sorghum meal;

[0059] Pulverize Qingxiang Daqu, so that the fine powder that can pass through the 1.5mm sieve accounts for 60%, and the rest is coarse powder;

[0060] Add Bacillus natto into...

Embodiment 2

[0076] 1. Raw materials

[0077] Sorghum: purchased in the Northeast, the seeds are full, the skin is thin, and the husk is few.

[0078] Qingxiang Daqu: commercially available, with 3% water, saccharification power of 950 mg glucose / gram of koji.hour, liquefaction power of 1.0g starch / gram of koji.60℃.hour, fermentation power (carbon dioxide) of 16g ​​carbon dioxide / gram of koji. 25°C. 48 hours.

[0079] Bacillus natto: Commercially available light yellow powder, the number of live bacteria is 13 billion / g.

[0080] 2. Process

[0081] Raw material pretreatment: the sorghum is cleaned to remove impurities, and then crushed, so that the fine powder passing through the 1.5mm sieve accounts for 45% of the total crushed sorghum, the whole grain sorghum accounts for 0.2%, and the rest is sorghum meal;

[0082] Pulverize Qingxiang Daqu, so that the fine powder that can pass through the 1.5mm sieve accounts for 68%, and the rest is coarse powder;

[0083] Add Bacillus natto into...

Embodiment 3

[0099] 1. Raw materials

[0100] Sorghum: purchased in the Northeast, the seeds are full, the skin is thin, and the husk is few.

[0101] Fenxiang Daqu: commercially available, with 3% water, saccharification power of 1020 mg glucose / gram of koji.hour, liquefaction power of 0.9g starch / gram of koji.60℃.hour, fermentation power (carbon dioxide) of 11g carbon dioxide / gram of koji. 25°C. 48 hours.

[0102] Bacillus natto: Commercially available light yellow powder, the number of live bacteria is 12 billion / g.

[0103] 2. Process

[0104] Raw material pretreatment: the sorghum is cleaned to remove impurities, and then crushed, so that the fine powder passing through the 1.5mm sieve accounts for 36% of the total crushed sorghum, the whole grain sorghum accounts for 0.5%, and the rest is sorghum meal;

[0105] Pulverize Qingxiang Daqu, so that the fine powder that can pass through the 1.5mm sieve accounts for 65%, and the rest is coarse powder;

[0106] Add Bacillus natto into h...

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Abstract

The invention discloses a method for preparing a Fen-flavor liquor containing wholesome flavor ingredients, which sequentially comprises the following steps of pre-treating raw materials, moisturing, steaming grits, drying crushed grains, primary accumulation, placing koji, secondary accumulation, placing crushed grains abundantly added in the distilland into a cylinder, fermenting the crushed grains abundantly added in the distilland, taking the crushed grains abundantly added in the distilland from the cylinder for distillation, fermenting crushed grains strictly added in the distilland, distilling the crushed grains strictly added in the distilland and recovering, aging and blending. The pure grain solid is naturally fermented, the prepared health-care liquor has high and stable content of wholesome ingredients, and the controllability of preparation process is good; the prepared Fen-flavor liquor not only keeps the typical style of the traditional Fen-flavor liquor which is fragrant and pure, elegant and coordinating, and mellow, but also contains a variety of wholesome ingredients, has a health-care efficacy, and can meet the taste hobby of consumers. The used equipment is traditional ordinary production equipment of Fen-flavor liquor, and no new equipment needs to be replaced, so that the investment is reduced, the production process is simple, the cost is low, the cycle is short, and the popularization is easy.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and relates to a preparation method of health-care liquor, in particular to a preparation method of light-flavor liquor containing health-promoting flavor components. Background technique [0002] Liquor is a unique traditional wine with a long history in my country. Together with the world's spirits brandy, whiskey, vodka, rum and gin, it is called the world's six major distilled wines. my country's liquor production has a long history, thousands of years of liquor history, contains a profound cultural heritage. Liquor, as a carrier, carries all the beautiful emotions of human beings, affects people's daily life, and occupies a very important position in people's minds. However, since ancient times, people have mixed evaluations of liquor. On the one hand, it is said that "wine is the best of all medicines", which has the functions of "passing the blood and dispersing dampness", "doin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12R1/07C12H6/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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