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Acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season

A technology of Daqu and Baijiu, which is applied in the field of hot season acid control and efficiency improvement of Daqu Fenxiang Baijiu, which can solve the problems of affecting the yield of liquor and easy rancidity, and achieve the effects of shortening the fermentation cycle, reducing the dosage and improving the efficiency of brewing

Active Publication Date: 2015-08-26
SHANXI XINGHUACUN FENJIU WINE FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the existing problem that Daqu is used as saccharification starter to produce liquor, it is easy to become rancid in hot season and seriously affects the yield of liquor, and provides a method suitable for controlling acidity and improving efficiency of Daqu Qingxiang liquor in hot season

Method used

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  • Acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: A method suitable for hot season acid control and efficiency improvement of Daqu Qingxiang Baijiu, using the brewing process of Fenjiu Daqu Qingxiang Baijiu, using sorghum as raw material, reducing the amount of Fenjiu Daqu, and fermenting with Rhizopus koji, cerevisiae and ester-producing yeast winemaking.

[0013] The amount of said koji material is: the amount of Fenjiu Daqu is 2.5% of the raw material, i.e. the dry weight of sorghum, the amount of rhizopus koji is 5‰ of the weight of the dry material of sorghum, and the amount of Saccharomyces cerevisiae is 1‰ of the weight of the dry material of sorghum, The amount of ester-producing yeast used is 1‰ of the weight of the raw material, that is, the weight of sorghum dry matter; fermented in earth vats for 13 days; and the initial fermentation temperature is controlled at 30°C.

[0014] The specific steps are as follows: sorghum removal of impurities, crushing, mixing grits, steaming grits, cold dispersing...

Embodiment 2

[0015] Example 2: A method suitable for hot season acid control and efficiency improvement of Daqu Qingxiang Baijiu, using the brewing process of Fenjiu Daqu Qingxiang Baijiu, using sorghum as raw material, reducing the amount of Fenjiu Daqu, and fermenting with Rhizopus koji, cerevisiae and ester-producing yeast winemaking.

[0016] The amount of the koji material is: the amount of Fenjiu Daqu is 5% of the raw material, that is, the sorghum dry matter, the rhizopus koji amount is 4‰ of the raw material, that is, the sorghum dry matter, and the amount of Saccharomyces cerevisiae is 0.8‰ of the raw material, that is, the sorghum dry matter. The dosage is 0.8‰ of the raw material, that is, the sorghum dry material; the ground tank is fermented for 14 days; the initial fermentation temperature is controlled at 27°C.

[0017] The specific steps are as follows: sorghum removal of impurities, crushing, mixing grits, steaming grits, cold dispersing the next koji, and ground tank ferm...

Embodiment 3

[0018] Example 3: A method suitable for hot season acid control and efficiency improvement of Daqu Qingxiang Baijiu, using the brewing process of Fenjiu Daqu Qingxiang Baijiu, using sorghum as raw material, reducing the amount of Fenjiu Daqu, and fermenting with Rhizopus koji, cerevisiae and ester-producing yeast winemaking.

[0019] The amount of the koji material is: the amount of Fenjiu Daqu is 7.5% of the raw material, i.e. the sorghum dry matter, the rhizopus koji amount is 3‰ of the raw material, that is, the sorghum dry matter, the amount of Saccharomyces cerevisiae is 0.5% of the raw material, that is, the sorghum dry matter, and the ester-producing yeast The dosage is 0.5‰ of the raw material, that is, the sorghum dry material; the earth tank is fermented for 15 days; the initial fermentation temperature is controlled at 25°C.

[0020] The specific steps are as follows: sorghum removal of impurities, crushing, mixing grits, steaming grits, cold dispersing the next koj...

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Abstract

The invention belongs to the technical field of liquor brewing, and provides an acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season, in order to solve the problems that the liquor produced by using Daqu as a saccharification fermentation agent goes rancidity easily in the hot season, and the liquor yield is affected. A Fen Daqu delicate fragrance Liquor brewage technology is employed, the consumption of Daqu is decreased, and rhizopus distiller's yeast, Saccharomyces cerevisiae and ester producing yeast are in cooperation; and sorghum is used as a raw material for fermentation liquor brewing. The dosage of the yeasts is as below: Daqu accounts for 2.5-7.5% of the raw material, rhizopus distiller's yeast accounts for 0.3-0.5% of the raw material, and Saccharomyces cerevisiae accounts for 0.05-0.01% of the raw material, and the ester producing yeast accounts for 0.05-0.1% of the raw material. The material and yeasts are subjected to ground tank fermentation for 13-15 days; and the initial fermentation temperature is controlled at 25-30 DEG C. The method effectively reduces the amount of Lactobacillus seed, ensures product flavor, presents novel style, greatly reduces the usage amount of the Fen liquor Daqu, lowers costs, and improves the efficiency of liquor brewing in the premise of effective acid control in the hot season. The liquor reserves the aroma function of Fen liquor Daqu, preserves complex composition, and guarantees the flavor characteristics of Fen liquor.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method suitable for heat-seasonal acid control and effect-raising of Daqu Qingxiang liquor. Background technique [0002] The fermentation vessel used in traditional Daqu solid-state fermentation liquor is generally buried underground, and its fermentation temperature control method is different from other fermented products. The fermentation of traditional liquor is controlled by the soil of the earth, which results in a production process throughout the year. Among them, there is a big difference in the fermentation temperature. The ground temperature in the cool season is below 10°C, while the ground temperature in the hot season can be as high as 20°C. In a general sense, the production process of traditional liquor is basically the same throughout the year (slightly fine-tuned in different periods), and the saccharification starter used in traditional li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张鑫刘帅王晓勇甄攀杨宇赵景龙杜小威王月梅
Owner SHANXI XINGHUACUN FENJIU WINE FACTORY
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