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Fen-flavor liquor second-batch distiller grain refermentation technology

A fragrant liquor and re-fermentation technology, which is applied in the preparation of alcoholic beverages, microorganisms, and microorganism-based methods, etc., can solve the problems of high cost and poor wine quality, achieve low cost, high wine yield, and improve economic benefits. Effect

Active Publication Date: 2015-11-11
SHANDONG TIAN DI YUAN LIQUIR
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, distiller's grains are mainly used for feed production, cultivation of edible fungi, biogas production, etc. There are also a small number of distilleries used for re-fermentation of liquor, but due to high cost and poor quality of liquor, it has not been able to form industrialized production

Method used

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  • Fen-flavor liquor second-batch distiller grain refermentation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] (1) Making bran koji:

[0066] a. Production of Baiqu:

[0067] The fungus is Aspergillus hanoi;

[0068] The raw materials include fermented material and water, and the weight ratio of fermented material (dry weight) to water is 100:65;

[0069] The fermented material is 85% bran+15% fresh distiller's grains, wherein the weight of fresh distiller's grains is calculated by dry weight;

[0070] Make:

[0071] ①Cultivation of first-level strains: 12°Bx wort culture medium is used for cultivation, the cultivation temperature is 28-30°C, and the time is 4 days.

[0072] ②Secondary strain culture: Add 1 times the water to the bran, mix well and put it into a 250mL Erlenmeyer flask with a thickness of about 1cm, steam sterilize at 0.1MPa for 30min, cool and inoculate at 28-30℃ for 20h, The mycelium grows and connects into a cake shape, which can be shaken for treatment, and the bottle is buckled at 35 hours, and the co-culture is dried for 3.5 days for later use;

[0073...

Embodiment 2

[0095] Alcohol is not added and used during the fermentation of grains thrown away, and other conditions are the same as in Example 1. Alcohol yield: 5%.

Embodiment 3

[0097] The mixed distiller's koji in the second-crop fermenting process of the fragrance type was replaced with 10% black koji and 5% Saccharomyces cerevisiae, and other conditions were the same as in Example 1. Alcohol yield: 4.5%.

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Abstract

The invention aims at providing a fen-flavor liquor second-batch distiller grain refermentation technology. The refermentation liquor producing technology, namely, a resource reusing technology is performed on second-batch distiller grains by mixing mouldy bran and fen-flavor daqu. According to the fen-flavor liquor second-batch distiller grain refermentation technology, 3% of white qu, 5% of black qu, 3% of the yeast mouldy bran and 2% of the fen-flavor daqu are adopted to referment the second-batch distiller grains, edible alcohol is quantificationally added to improve the bouquet, fermentation temperature changes follow the principles that the temperature is quickly risen in the early stage, the temperature is invariable in the middle stage, and the temperature is slowly lowered in the late stage, the fermentation cycle is 15 days, and the liquor yield can reach 24%-26%. The produced fen-flavor liquor is clear in bouquet, pure, pure sweet, soft, natural, harmonious and refreshing and clean in remaining taste, and can reach the level of superior liquor. Accordingly, a new method and way is supplied for improving company benefits and achieving resource reuse, and the important realistic significance is achieved.

Description

technical field [0001] The invention relates to a second-crop dregs re-fermentation process of Fen-flavor liquor, and belongs to the technical field of liquor production. Background technique [0002] Liquor distiller's grains are by-products of the brewing industry. They have high water content, high acidity, are prone to mildew, and are not easy to store. If not utilized, it will not only waste precious resources, but also pollute the surrounding environment. Therefore, the comprehensive utilization of distiller's grains has important practical significance for resource development and environmental protection in our country. At present, distiller's grains are mainly used for feed production, edible fungus cultivation, biogas production, etc. There are also a small number of wineries for liquor re-fermentation, but due to high cost and poor wine quality, industrial production has not been formed. In this study, special distiller's koji was used to re-ferment the second-c...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865C12R1/78C12R1/72C12R1/66C12R1/685
Inventor 王建曹淑标李秀娟周林涛胡风艳
Owner SHANDONG TIAN DI YUAN LIQUIR
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