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Soy sauce flavor type liquor with steamed fragrant grains and application thereof

The technology of Maotai-flavor liquor and fermented grains is applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., which can solve the problem of insufficient enrichment of liquor body and flavor components, reducing the quality of fermented wine, and reducing the style of Maotai flavor. and other problems, to achieve the effect of improving the utilization rate of raw materials and product quality, improving the distillation efficiency and shortening the production time.

Inactive Publication Date: 2015-03-18
贵州省轻工业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The 3rd, 4th, and 5th rounds of "Dahui Liquor" have better wine quality, the 6th round of "Small Huijiu" has an obvious burnt aroma, and the 7th round of wine not only has more miscellaneous flavors, The taste is uncoordinated, and the alcohol yield is low
In the past, mixed steaming and string steaming all had the lack of scientific rationality, which could not fully enrich the flavor components in the wine body and improve the quality of wine production. To a certain extent, it only saved the heat energy of steam and could not solve the purpose of improving wine quality , and even reduce the quality of fermented wine, because the addition of raw grains or grains in the original distillation process will bring the miscellaneous flavors in the raw grains and the dry grains in the grains into the wine body, which will make the wine The miscellaneous taste increases, the flavor of the sauce decreases, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A sauce-flavored liquor with steamed fermented grains, the preparation method of which comprises the following steps:

[0025] (1) Raw material pretreatment: After the wheat has been dedusted and impurity removed, add 2% of its mass in water at a temperature of 60°C, mix well and moisten for 2 hours, and crush it into "plum petal" flakes. The crushing degree requires coarse grains and oatmeal. Pass through a 20-mesh sieve to obtain crushed wheat; after the bran and rice husk are dedusted and impurity removed, add 3% water by mass, the water temperature is 60°C, mix well and moisten for 2 hours;

[0026] (2) Mixing and steaming ingredients: Weigh crushed wheat, bran, and rice husks, the mass ratio of which is 1:4:3, mix the ingredients well, add water, the amount of water added is 37% of the amount of raw materials, mix well, Pressure steamed material for 2h;

[0027] (3) Preparation of sauce-producing functional microorganisms: Bacillus licheniformis ( Bacillus lichen...

Embodiment 2

[0032] A sauce-flavored liquor with steamed fermented grains, the preparation method of which comprises the following steps:

[0033] (1) Raw material pretreatment: After the wheat has been dedusted and impurity removed, add 3% of its mass in water at a temperature of 80°C, mix well and moisten for 1 hour, and crush it into "plum petal" flakes. The crushing degree requires coarse grains and oatmeal not Pass through a 20-mesh sieve to obtain crushed wheat; after removing dust and impurities from the bran and rice husk, add 2% water by mass, the water temperature is 80°C, mix well and moisten for 1 hour;

[0034] (2) Mixing and steaming ingredients: Weigh crushed wheat, bran, and rice husks, the mass ratio of which is 1: 6: 2, mix the ingredients well, add water, the amount of water added is 40% of the raw material amount, mix well, and Pressure steamed material for 1h;

[0035] (3) Preparation of sauce-producing functional microorganisms: Bacillus licheniformis ( Bacillus lic...

Embodiment 3

[0040] A sauce-flavored liquor with steamed fermented grains, the preparation method of which comprises the following steps:

[0041] (1) Raw material pretreatment: After the wheat has been dedusted and impurity removed, add 2.5% of its mass in water at a temperature of 70°C, mix well and moisten for 1.5 hours, and crush it into "plum petal" flakes. The crushing degree requires coarse grains and oatmeal Do not pass through a 20-mesh sieve to obtain crushed wheat; after the bran and rice husks are dedusted and impurity removed, add 2.5% of their mass in water at a temperature of 70°C, mix well and moisten for 1.5 hours;

[0042](2) Mixing material and steaming material: Weigh crushed wheat, bran and rice husk, the mass ratio is 1:5:2.5, mix the material well, add water, the amount of water added is 38% of the raw material amount, mix well, often Pressure steamed material for 1.5h;

[0043] (3) Preparation of sauce-producing functional microorganisms: Bacillus licheniformis ( ...

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PUM

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Abstract

The invention discloses a maotai-flavored liquor mixed with steamed fermented grains and its application. Mix well, add water, the amount of water added is 37-40% of the amount of raw materials, mix well, and steam under normal pressure for 1-2 hours; the quality of Bacillus licheniformis, Bacillus subtilis and Bacillus amyloliquefaciens The ratio is 1.5~2.5:0.8~1.2:0.8~1.2; after the steamed material is out of the retort, the material is raised and spread to cool below 35°C, and the functional microorganisms that produce sauce flavor are added, and the dosage is 4-8% of the quality of the raw material, and mixed well; bed, the room temperature is kept at 34-37°C, when the product temperature reaches 55°C, it is flattened and cultured for 36 hours; after 2-3 days, the fermented grains are cultivated to produce aroma, and the temperature of the fermented grains is close to the room temperature, and the fermented grains are taken out of the room for storage 5-10 days to get the finished product. The invention improves the raw material utilization rate and product quality of the sauce-flavored liquor.

Description

technical field [0001] The invention belongs to the technical field of food, relates to a sauce-flavored liquor combined with steamed fermented grains, and also relates to the application of the sauce-flavored liquor combined with steamed grains in improving the quality and yield of the sauce-flavored liquor. Background technique [0002] Maotai-flavored liquor, represented by Kweichow Moutai, belongs to the Daqu liquor category. The Daqu used for production is ordinary high-temperature Daqu. The enzymes and microorganisms in Daqu are used to degrade, transform, and ferment the starch of the fermentation raw material to produce wine. Its wine body has the characteristics of colorless (slightly yellow) transparent, outstanding sauce aroma, full-bodied and full-bodied wine, elegant and delicate, long aftertaste, and fragrance left in an empty cup. [0003] Among all kinds of liquor, the production process of Maotai-flavored liquor is the most complicated. It is a scientific pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12R1/10C12R1/125C12R1/07C12H6/02
Inventor 黄永光黄平罗振兴
Owner 贵州省轻工业科学研究所