Method for producing fen-flavor liquor by liquid fermentation

A technology of liquid-state fermentation of fragrance-flavored liquor, which is applied in the field of wine-making, and can solve problems such as hidden safety hazards, high labor intensity of manual operation, and decline in the quality of finished wine, and achieve the effects of stabilizing output and quality, shortening fermentation cycle, and reducing labor intensity

Inactive Publication Date: 2015-06-10
TIANJIN UNIV OF SCI & TECH
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] First, it adopts solid-state fermentation in ground vats, the fermentation volume is small, and manual operation is labor-intensive. It is the most difficult to realize mechanized operation in liquor brewing;
[0007] Second, a large amount of rice husk and other auxiliary materials must be used as fillers and bulking agents in solid-state fermentation liquor. During the production process, furfural, methanol, geosmeler and other substances that affect the flavor quality of liquor will be produced. In addition, pesticides may also be brought into the liquor. Residual substances, there are potential safety hazards;
[0008] 3. It is a solid-state method of liquor fermentation. After the fermentation materials are put into the tank or cellar, they cannot be controlled. They are greatly affected by environmental conditions, which often lead to unstable liquor production and quality. In the quality standards of Fen-flavor liquor, acetic acid is generally required Only when the content of ethyl ester is greater than that of ethyl lactate can the "pure fragrance" be guaranteed, which requires strict control of hygienic conditions in the brewing operation, otherwise the content of ethyl lactate is often higher than that of ethyl acetate, especially in summer production
[0009] In addition, an appropriate amount of active dry yeast (ADY) is often used in the production of Fen-flavor solid-state liquor. Although this can partially purify the fermentation system and control the growth of lactic acid bacteria and the content of ethyl lactate in liquor, ordinary Saccharomyces cerevisiae will More high-grade alcohols are produced, which eventually leads to excessive high-grade alcohol content and a decline in the quality of finished wine

Method used

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  • Method for producing fen-flavor liquor by liquid fermentation
  • Method for producing fen-flavor liquor by liquid fermentation
  • Method for producing fen-flavor liquor by liquid fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: the test result of different fermentation time

[0033] 1. Raw material crushing

[0034] 2.8kg of high-quality corn, crushed, of which more than 60% should pass through a 20-mesh sieve.

[0035] 2. Liquefaction and gelatinization

[0036] Add 9L of water to the pulverized raw material, make a pulp, add 5U of high-temperature-resistant α-amylase per gram of raw material, stir well, heat to 90°C while stirring, and maintain at this temperature for 1h. Continue heating, and gelatinize at 0.1MPa and 121°C for 60 minutes to obtain gelatinized liquid.

[0037] 3. Saccharification

[0038] Cool the gelatinized liquid to 60°C, add 150U / g raw material of glucoamylase, keep warm for saccharification for 20min; cool to 40°C, add 20U / g raw material of acid protease, keep it for 15min, then cool to 30°C for later use.

[0039] 4. Fermentation

[0040] Cool the saccharification mash to 30°C, inoculate with 5% (volume ratio) of yeast CGMCC No.4350 culture solution,...

Embodiment 2

[0044] Embodiment 2: the test result of different raw material ratios

[0045] 1. Raw material crushing

[0046] The crushed high-quality corn flour and sorghum flour (more than 60% of the 20-mesh sieve) are 2.8kg in total, according to the ratio of 0:1, 1:3, 1:1, 3:1, 1:0, different Raw material ratio test.

[0047] 2. Liquefaction and gelatinization

[0048] Add 9L of water to the pulverized raw material, make a pulp, add 5U of high-temperature-resistant α-amylase per gram of raw material, stir well, heat to 90°C while stirring, and maintain at this temperature for 1h. Continue heating, and gelatinize at 0.1MPa and 121°C for 60 minutes to obtain gelatinized liquid.

[0049] 3. Saccharification

[0050] Cool the gelatinized liquid to 60°C, add 150U / g raw material of glucoamylase, keep warm for saccharification for 20min; cool to 40°C, add 20u / g raw material of acid protease, keep it for 15min, then cool to 30°C for later use.

[0051] 4. Fermentation

[0052] Cool the sac...

Embodiment 3

[0057] Embodiment 3: A kind of method of novel liquid state fermentation production fen-flavor liquor

[0058] 1. Raw material crushing

[0059] Take 2.8kg of high-quality sorghum, crush it until more than 60% can pass through a 20-mesh sieve;

[0060] 2. Liquefaction and gelatinization

[0061] Add 2.8 times of water to the pulverized raw material, beat, add 4 U of high temperature resistant α-amylase per gram of raw material, stir well, heat to 85°C while stirring, and maintain at this temperature for 1h. Continue to heat, gelatinize at 0.1MPa, 121°C for 60min, and get the gelatinized liquid

[0062] 3. Saccharification

[0063] Cool the gelatinized liquid to 55°C, add 120U / g of glucoamylase, keep warm for saccharification for 15min; cool to 35°C, add 15u / g of acid protease, keep it for 10min, then cool to 25°C for later use;

[0064] 4. Fermentation

[0065] The saccharification mash cooled to 25°C was inoculated with 4% of the yeast culture solution, 1% of the lactic ...

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Abstract

The invention discloses a method for producing fen-flavor liquor by liquid fermentation and belongs to the technical field of brewing. The method comprises the following steps: crushing raw materials; liquefying and gelatinizing; saccharifying; fermenting and distilling. The fermenting step comprises the following steps: inoculating a 4-6% saccharomycetes culture solution and a 1-3% a lactic acid bacteria culture solution to cooled converted mash; fermenting for 36-48 hours at 30-35 DEG C; then inoculating a 0.5-1.5% acetic bacteria culture solution; then fermenting for 2-4 days; and then distilling. According to the method, in the brewing process, controlled liquid fermentation is adopted, and parameters of a fermentation technology can be regulated anytime according to the fermentation process, so that the labor intensity is greatly alleviated, the output and quality of liquor are stabilized, and mechanical operation of liquor production is completely realized; moreover, in the brewing process, a mycelium system of pure culture and a commercialized multienzyme system are coordinated with diastatic fermentation, so that the raw material liquor yield is improved by 10-20% and the fermentation period is shortened to 4-6 days and the content of high flavor substances of liquor in a solid state method is maintained, and therefore, grain is saved and consumption is reduced for liquor production.

Description

Technical field: [0001] The invention discloses a method for producing light-flavor liquor, which belongs to the technical field of brewing. Background technique: [0002] Fen-flavor liquor is represented by Fenjiu, and its style is characterized by pure fragrance, mellow sweetness and softness, natural harmony, and refreshing aftertaste. Its main aroma component is ethyl acetate, which forms a compound aroma with an appropriate amount of lactic acid and acetic acid. [0003] The characteristics of the brewing process of Fen-flavor Daqu liquor are "steaming to remove slag, earth vat fermentation, steaming and second cleaning". That is, the sorghum raw material after treatment and removal of impurities is crushed and fed at one time, steamed and cooked separately, and then fermented in earthen vats buried in the ground. [0004] For example: the patent No. ZL201210330639.7 of the invention patent "Wuliang Fen-flavor Liquor and Its Preparation Method" discloses the use of st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 肖冬光李晶晶陈叶福郭学武杜丽平张翠英
Owner TIANJIN UNIV OF SCI & TECH
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