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Distillation method and combined ageing method of solid state brewed liquor

A solid-state brewing and solid-state distillation technology, which is applied in the field of liquor brewing, can solve the problems of slow cycle operation, long storage time, poor process controllability and easy introduction of impurities, etc., and achieve the effects of reducing processing costs, mellow flavor, and great prospects for industrial use

Inactive Publication Date: 2015-04-01
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the existing technical defects of long storage time and slow cycle operation in the traditional liquor aging method, and poor process controllability and easy introduction of impurities in the existing liquor aging method, the present invention provides a new solid-state brewing liquor distillation method And its combined aging method, the aging method has a short operation period, does not introduce other impurities, and has low operating costs, and is suitable for large-scale application of liquor aging

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  • Distillation method and combined ageing method of solid state brewed liquor
  • Distillation method and combined ageing method of solid state brewed liquor

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Embodiment 1

[0028] Embodiment 1 The present invention solid-state brewing liquor distillation method and its combined aging method

[0029] Put the fermented grains to be distilled into a solid-state distillation retort, and pass clean air into the retort with a ventilation volume of 1m 3 / h / 1000kg and heat the fermented grains under normal pressure to maintain the temperature of the fermented grains at 80°C, collect the distillate to obtain distilled liquor, named as base liquor, and take a certain volume according to production requirements as the waiting Handle liquor. Store the wine to be treated in a closed wine storage tank, adjust the alcohol content of the wine to 4 degrees, add glutinous rice saccharification liquid to the wine to make the sugar content of the fermentation liquid 10°Be', add soybeans with 3.00g / 100ml of total nitrogen Hydrolyze 10% of the protein solution, add an enzyme composition containing dextranase, mannase and lipase to the wine so that the contents of th...

Embodiment 2

[0030] Example 2 Distillation method of solid-state brewing liquor and its combined aging method of the present invention

[0031] Put the fermented grains to be distilled into a solid-state distillation retort, and pass clean air into the retort with a ventilation volume of 1m 3 / h / 1000kg and heat the fermented grains under normal pressure to maintain the temperature of the fermented grains at 100°C, collect the distillate to obtain the distilled liquor, which is named as the base liquor, and a certain volume is taken as the waiting time according to the production requirements. Handle liquor. Store the wine liquid to be treated in a closed wine storage tank, adjust the alcohol content of the wine liquid to 12 degrees, add glutinous rice saccharification liquid to the wine liquid to make the sugar content of the fermentation liquid 8 ° Be ', add total nitrogen to be 3.00g / 100ml Soybean hydrolyzed protein solution 7%, add enzyme composition containing dextranase, mannase an...

Embodiment 3

[0032] Example 3 Distillation method of solid-state brewing liquor and its combined aging method of the present invention

[0033] Put the fermented grains to be distilled into a solid-state distillation retort, pass clean air into the retort with a ventilation rate of 1m3 / h / 1000kg, heat the fermented grains under normal pressure to maintain the temperature of the fermented grains at 82°C, collect the distillate Can obtain the distilled liquor, name it as base liquor, get certain volume according to production requirements as liquor to be treated. Store the wine liquid to be treated in a closed wine storage tank, adjust the alcohol content of the wine liquid to be 10 degrees, add glutinous rice saccharification liquid to the wine liquid to make the sugar content of the fermentation liquid 8 ° Be ', add total nitrogen to be 3.00g / 100ml Soybean hydrolyzed protein solution 8%, add enzyme composition containing dextranase, mannase and lipase to the wine liquid, control the tempe...

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Abstract

The invention discloses a distillation method and a combined ageing method of solid state brewed liquor, and belongs to the field of liquor brewage. In order to overcome the defects of an existing ageing method, such as long ageing time and insufficient flavor after ageing, the invention provides the distillation method and the combined ageing method of the solid state brewed liquor. The method combines distillation ventilation treatment, enzyme treatment, heating temperature control, ultrasonic treatment and micro-oxygenation to promote association of molecules in the liquor and bump of molecular energy while accelerating generation of flavor substances, so as to promote ageing of the liquor. The ageing method can obviously shorten the ageing of liquor, and the total acid and total ester in the liquor reach the national standard; in addition, the method effectively reduces the content of harmful substances in the liquor, and is suitable for demands of large-scale industrialization. Accordingly, the invention has quite wide market prospects.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and relates to a distillation method for solid-state brewed liquor and a combined aging method thereof. Background technique [0002] Solid liquor distillation adopts atmospheric distillation retort. The principle is to create a thermodynamically separated environment in the distillation retort. According to the different boiling points of the components in the fermented grains, the low boiling point components are evaporated and then condensed to separate them. Alcohol and aroma and taste components are extracted from it. The liquor obtained by this distillation process contains more impurities, is pungent, has strong alcohol irritation, and is mixed with bad taste and bitter taste. It needs a long storage and aging process to become mellow and soft. And white wine has the shortcoming of long storage time and slow turnover in the aging process of storage, and takes up a large number of workshops a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12H1/18C12H1/16C12H1/12C12H6/02
Inventor 曹荣冰何松贵刘幼强余剑霞卫云路
Owner 广东省九江酒厂有限公司
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