Production method of sweet sorghum juice liquor

A production method and a technology for sweet sorghum, which are applied in the field of sweet sorghum juice liquor production, can solve the problems of rough taste, great harm to human body, and great loss in the fermentation process, so as to achieve easy industrialized production, ensure food safety, and improve liquor yield. Effect

Active Publication Date: 2014-04-23
INST OF MODERN PHYSICS CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, sweet sorghum is used as raw material to produce liquor, and the process is simple and extensive; sweet sorghum stalks are treated extensively, and all harmful substances with high, low, and medium boiling points enter the liquor during the distillation process, which is harmful to the human body and has a rough taste; at the same time, the

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  • Production method of sweet sorghum juice liquor

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Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 sweet sorghum juice liquor production method, comprises the following steps:

[0022] (1) Deleafing the harvested sweet sorghum stalks, removing soil, and then crushing and pressing to obtain sweet sorghum juice and residue A respectively.

[0023] (2) Sweet sorghum juice is heated indirectly with steam, sterilized at 75°C for 35 minutes, filtered to remove impurities, and the filtrate and residue B are obtained respectively; the filtrate is sent to a fermentation tank, and residue B and residue A are mixed as silage raw materials.

[0024] (3) Wet the silage raw material with tap water to make its moisture content reach 70%, and then spray the starter at room temperature according to 1 / 1000 of the mass of the silage raw material, and conduct closed anaerobic fermentation for 55 days to obtain silage with a protein content of more than 10%.

[0025] Among them: starter refers to the mixture of cellulase, yeast, and lactic acid bacteria mixed according to 2k...

Embodiment 2

[0030] Embodiment 2 production method of sweet sorghum juice liquor, comprises the following steps:

[0031] (1) Deleafing the harvested sweet sorghum stalks, removing soil, and then crushing and pressing to obtain sweet sorghum juice and residue A respectively.

[0032] (2) Sweet sorghum juice is heated indirectly with steam, sterilized at 90°C for 25 minutes, filtered to remove impurities, and the filtrate and residue B are obtained respectively;

[0033] (3) Wet the silage raw material with tap water to make its moisture content reach 75%, and then spray the starter at room temperature according to 1 / 2000 of the mass of the silage raw material, and conduct closed anaerobic fermentation for 65 days to obtain silage with a protein content of more than 10%.

[0034] Among them: starter refers to the mixture of cellulase, yeast, and lactic acid bacteria mixed according to 2kg: 1 kg: 1 kg.

[0035] ⑷Cultivation of strains: Inoculate the original strain of Aromatoyces yeast sele...

Embodiment 3

[0039] Embodiment 3 sweet sorghum juice liquor production method, comprises the following steps:

[0040] (1) Deleafing the harvested sweet sorghum stalks, removing soil, and then crushing and pressing to obtain sweet sorghum juice and residue A respectively.

[0041] (2) Sweet sorghum juice is heated indirectly with steam, sterilized at 80°C for 30 minutes, filtered to remove impurities, and the filtrate and residue B are obtained respectively;

[0042] (3) Wet the silage raw material with tap water to make its moisture content reach 73%, and then spray the starter at room temperature according to 1 / 1500 of the mass of the silage raw material, and conduct closed anaerobic fermentation for 60 days to obtain silage with a protein content of more than 10%.

[0043] Among them: starter refers to the mixture of cellulase, yeast, and lactic acid bacteria mixed according to 2kg: 1 kg: 1 kg.

[0044] ⑷Cultivation of strains: Inoculate the original strain of Aromatoyces yeast selecte...

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Abstract

The invention relates to a production method of sweet sorghum juice liquor. The method comprises the following steps: (1) crushing and squeezing sweet sorghum straw after harvesting to respectively obtain sweet sorghum juice and residue A; (2) performing steam indirect heating sterilization on the sweet sorghum juice, then filtering and removing impurities to respectively obtain a filtrate and residue B; and mixing the residue B with the residue A to be used as an ensiling raw material; (3) wetting the ensiling raw material, then spraying a fermenting agent, and performing closed anaerobic fermentation to obtain ensilage; (4) inoculating flavor-producing yeast original bacteria bred by heavy ions into a wort culture medium, performing culture by a shaking table, and then inoculating into a sweet sorghum juice culture medium to obtain a flavor-producing yeast strain; (5) inoculating the flavor-producing yeast strain into a fermentation tank placing filtrate, and performing anaerobic fermentation to obtain a mature mash; (6) distilling and grading the mature mash after fermentation for taking the liquor and obtaining the sweet sorghum liquor with the alcohol degree of 50-68 degrees; and (7) performing heavy ion irradiation aging acceleration, degree reduction and activated carbon treatment on the sweet sorghum liquor with the alcohol degree of 50-68 degrees, and packaging after passing a test. The production method disclosed by the invention has the advantages of simple process and easiness in industrial production.

Description

technical field [0001] The invention relates to a production method of liquor, in particular to a production method of sweet sorghum juice liquor. Background technique [0002] my country is a big country of liquor consumption, and the amount of grain consumed for brewing liquor is huge every year, the fermentation time is long, and the yield of liquor is low. At present, sweet sorghum is used as raw material to produce liquor, and the process method is simple and extensive; sweet sorghum stalks are treated extensively, and all harmful substances with high, low and medium boiling points enter the liquor during the distillation process, which is harmful to the human body and has a rough taste; at the same time, the fermentation cycle is long and the fermentation The process loss is large. Therefore, the liquor quality of making is relatively poor, and grassy smell is big, and mouthfeel is poor, and consumer is difficult to accept. [0003] In addition, domestic liquor produ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 肖国青张小林李文建张苗苗
Owner INST OF MODERN PHYSICS CHINESE ACADEMY OF SCI
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