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Production method of solid-state white wine fermentation and aroma production enhancer

A production method and technology of solid liquor, which is applied in the biological field, can solve problems such as rising production costs, and achieve the effects of saving consumption, increasing liquor yield, and increasing yield

Active Publication Date: 2014-03-19
JINAN RUIFENG BIO ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The addition of the above-mentioned flavor enhancers leads to an increase in production costs. As the national liquor standard stipulates that non-fermentable substances must not be added during the blending process of high-quality liquor, the use of the above-mentioned flavor enhancers is increasingly restricted

Method used

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  • Production method of solid-state white wine fermentation and aroma production enhancer

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0034] The technical solutions of the present invention will be further elaborated below in conjunction with the examples, and these examples shall not be used to explain the limitation of the protection scope of the present invention. `

[0035] Raw material description

[0036] The distiller's grains described in Examples 1, 3 and 4 were purchased from Jinan Baotu Spring Brewing Co., Ltd. (Shandong), and after testing, the indicators were as follows:

[0037] Total sugar 9.2%, reducing sugar 0.41wt%, total nitrogen 1.33t%, cellulose 14.6wt%, water content 64wt%, acidity .45wt%, the balance is crude fat, inorganic salt and impurities.

Embodiment 2

[0038] The distiller's grains described in Example 2 are purchased from Jiangsu Yanghe Wine Industry Co., Ltd. (Jiangsu), and after testing, the indicators are as follows:

[0039] Total sugar 8.9wt%, reducing sugar 0.48wt%, total nitrogen 1.45wt%, cellulose 13wt%, water content 64wt%, acidity 2.2wt%, the balance is crude fat, inorganic salt and impurities.

[0040] Defatted wheat germ was purchased from Heze Kangbaiyi Biotechnology Co., Ltd.;

[0041] Amylase was purchased from Shandong Longda Biological Engineering Co., Ltd.;

[0042] Glucoamylase (produced from Rhizopus) was purchased from Shandong Longda Biological Engineering Co., Ltd.;

[0043] Pullulanase purchased Shandong Longda Bioengineering Co., Ltd.;

[0044] Pentosanase Shandong Longda Biological Engineering Co., Ltd.;

[0045] Acid protease was purchased from Shandong Longda Biological Engineering Co., Ltd.;

[0046] CaCO 3 Purchased from Zibo Hainuo Chemical Co., Ltd., food grade;

Embodiment 1

[0048] A kind of solid liquor fermentation and the production method of aroma enhancer, the steps are as follows:

[0049](1) Stir and rinse 100kg distiller's grains with water at 85°C, using a three-stage countercurrent leaching process. The steps of the distiller's grains and the leaching liquid leaching process are reversed. Carry out the rinsing step to obtain the primary rinsing distiller's grains and the eluent; then the primary rinsing of the distiller's grains undergoes secondary leaching, and the primary eluent performs the leaching step to obtain the secondary rinsing distiller's grains and the secondary rinsing liquid; distiller's grains were rinsed twice and then rinsed three times, and then rinsed with water at 85°C to obtain distiller's grains waste residue and a first-level eluent, and 100 L of eluent with a solid concentration of 135 g / L was obtained;

[0050] Then add defatted wheat germ to the eluent in an amount of 50g / L, adjust the pH value to 5.8 with a so...

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Abstract

The invention relates to a production method of a solid-state white wine fermentation and aroma production enhancer. The method comprises the following steps of: (1) stirring and eluting vinasse with water to prepare an eluent, adding defatted wheat germ into the eluent, adjusting the pH value, and sterilizing; (2) decreasing temperature, adding the solution of CaCl2, adding amylase, preserving heat, carrying out reaction, decreasing temperature, adding glucoamylase and pullulanase, stirring, and preserving heat; (3) decreasing temperature, adding pentosanase, preserving heat, and saccharifying; (4) decreasing temperature, preserving heat, stirring, adding acid protease and CaCO3, stirring, dehydrating, increasing temperature, and concentrating in vacuum to obtain the solid-state white wine fermentation and aroma production enhancer. The solid-state white wine fermentation and aroma production enhancer contains nutrients needed by microorganisms during white wine fermentation, the white wine aroma component and the aroma component pre-extract and has the effects of promoting the metabolism of the aroma production components of the microorganisms and improving the yield of high-quality white wine.

Description

technical field [0001] The invention relates to a solid liquor fermentation and a method for producing an aroma enhancer, belonging to the field of biotechnology. Background technique [0002] Liquor distiller's grains are the largest by-products of liquor production, in which there are unutilized starch, protein, mineral elements, metabolites, such as amino acids, vitamins, microbial bacteria and other nutrients. In addition, liquor distiller's grains contain a large number of liquor aroma components and aroma components, among which hexanoic acid, lactic acid, butyric acid constitute the prerequisites of Luzhou-flavor liquor; furfural, ethyl linoleate, ethyl palmitate, ethyl oleate, 5-methyl-2- Furfural, phenylethyl alcohol, pyrrole-2-carbaldehyde, benzaldehyde, phenylacetaldehyde, 2-acetylfuran, furfuryl alcohol, 2,3,5,6-tetramethylpyrazine, ethyl 9-pentadecenoate, 2 -Hydroxy-3-phenylpropionic acid ethyl ester, ethyl stearate, 3-acetylpyrrole, phytane, etc. are the aroma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 陆奉勇王瑞明
Owner JINAN RUIFENG BIO ENG