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A method for mechanized liquid fermentation to produce light-flavor flavor liquor

A fragrant liquor and liquid fermentation technology, applied in the field of liquor brewing, can solve the problem of not being able to highlight the advantages of liquid fermentation, and achieve the effect of enhancing the fragrant flavor and unique process

Active Publication Date: 2017-07-07
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

If the solid and liquid are fermented separately, the advantages of liquid fermentation will not be highlighted

Method used

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  • A method for mechanized liquid fermentation to produce light-flavor flavor liquor

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Embodiment Construction

[0018] The following are specific examples of the present invention, and further describe the technical solution of the present invention, but the protection scope of the present invention is not limited to these examples. All changes or equivalent substitutions that do not depart from the concept of the present invention are included in the protection scope of the present invention.

[0019] 1. Raw materials and equipment

[0020] The raw material is northeast sorghum; sorghum cooking pot, cooling machine, distillation pot, disc koji making machine, liquid fermentation tank and other equipment were purchased from Liangrong Machinery; fragrance-type Daqu was purchased from Liangshan Changjiu Koji Co., Ltd.; liquefaction enzyme and saccharification Enzymes were purchased from Shandong Longyuan Bioengineering Co., Ltd.; bamboo shoot shells were purchased from Dalan;

[0021] 2. Liquid-solid coupled fermentation of sorghum

[0022] (1) Cooking of sorghum: Remove the moldy and d...

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Abstract

The invention belongs to the technical field of liquor brewing, and realizes the coupling of solid fermentation and liquid fermentation through the technology of pressing the hollow brick of saccharification fermented grains. The saccharification mash hollow brick is placed in a liquid fermentation tank. The inside of the brick contains a certain amount of oxygen, which can realize partial solid-state fermentation, and the raw material slurry outside the brick can be used for liquid fermentation. Therefore, this process realizes the coupling of solid fermentation and liquid fermentation in the liquid fermentation tank, thereby can not only bring into play the advantage of solid-liquid joint fermentation, but also can avoid using solid fermentation equipment, use this invention to produce the taste of refreshing-flavor liquor, so This technology has a broad market application prospect.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a technology for mechanized liquid fermentation to produce fragrance type liquor. Background technique [0002] Fen-flavor liquor is one of the four major-flavor liquors in my country. It has the advantages of fragrance and mellow, and is deeply loved by the majority of liquor consumers. It is increasing year by year. The production process of Fen-flavor liquor adopts the Daqu method, which is complicated in technology, low in liquor yield and long in fermentation cycle. The process is simple, the yield is high, and the cost is low. The disadvantage is that the wine quality is quite different from that of solid fermented liquor. The main difference lies in the high content of fusel oil in liquor, the low content of aroma substances, and the characteristics of few types of aroma components. In order to change the disadvantages of liquid fermentation, flavoring...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 汪江波许洁沈永祥薛栋升蔡凤娇余汉超
Owner HUBEI UNIV OF TECH