Mechanical brewing technology for producing novel faint-flavor liquor

A light-flavor liquor and craft technology, which is applied in the field of liquor brewing, can solve the problem that the appearance of aroma has no positive effect, and achieve the effect of being beneficial to the fragrance flavor, sweet taste, and promoting the fragrance flavor

Active Publication Date: 2015-12-16
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Although bacteria have a certain effect on aroma production, the complex metabolites of bacteria have a certain negative effect

Method used

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Examples

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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; the sorghum cooking pot, cooling machine, distillation pot, disc koji making machine and other equipment were purchased from Liangrong Machinery; the tubular centrifuge was purchased from Shaoxing Bosheng Machinery Technology Co., Ltd.; Yeast, Saccharomyces cerevisiae, Issaccharomyces orientalis, Saccharomyces ruckeri, Pichia pastoris, Candida, Torulopsis globosa, purchased from China Common Microorganism Culture Collection and Management Center and Angel Yeast; Commercially available long-flavored jade cantal...

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Abstract

The invention belongs to the technical field of liquor brewing and provides a mechanical brewing technology for producing novel faint-flavor liquor. According to the brewing technology, saccharomycopsis fibuligera, saccharomyces cerevisiae, issatchenkia orientalis, saccharomyces rouxii, pichia pastoris, candida and torulopsis utilis are adopted for fermentation, mould in traditional brewing is removed, representation of the faint flavor of the faint-flavor liquor is better facilitated, the aroma of the liquor is increased through addition of muskmelons and peameal auxiliary materials, and the brewed liquor is sweet and refreshing in taste and strong in faint flavor.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a mechanized brewing process of a novel fragrance type liquor. Background technique [0002] Fen-flavor liquor is popular among consumers for its sweetness, refreshingness and cleanliness, and the consumption of fen-flavor liquor as the base liquor for health-care liquor production has also increased significantly. In the process of liquor production, there are molds, yeasts, bacteria, etc. in Fen-flavor Daqu or Xiaoqu. Since the metabolism of molds and bacteria is significantly different from that of yeasts, the metabolites are more complex. For example, molds produce acid in addition to glucoamylase. Substances, the metabolites of bacteria are more complex, and there are more types of bacteria than molds. Although bacteria have a certain effect on aroma production, the complex metabolites of bacteria have a certain negative effect on the refreshing flavor of...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 汪江波许洁沈永祥薛栋升蔡凤娇余汉超
Owner HUBEI UNIV OF TECH
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