Liquid mechanized spirit brewing process for producing spirits rich in terpene compounds

A technology rich in terpenes and compounds, applied in the field of brewing, can solve the problems of long production cycle, high labor intensity, high price that ordinary consumers cannot accept, and achieve the effect of promoting leaching

Inactive Publication Date: 2016-01-13
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Maotai-flavored liquor has the characteristics of being fragrant but not bright, low but not light, and harmonious aroma. Its unique sauce-flavored flavor is loved by some consumers, but its price is high

Method used

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  • Liquid mechanized spirit brewing process for producing spirits rich in terpene compounds

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Embodiment 1

[0018] 1. Materials and equipment

[0019] Sorghum is commercially available northeast sorghum; Maotai-flavored distiller's koji was purchased from Shandong Xufang Daqu Co., Ltd.; Crusher etc. were all purchased by Liangrong Machinery; liquefying enzyme and glucoamylase were purchased from Shandong Longyuan Bioengineering Co., Ltd.; Jiulixiang, Thyme and Rosemary were purchased from Wuhan Market; raw wine koji was purchased from Yongzhou Yada Technology Industrial Co., Ltd. .

[0020] 2. Preparation process

[0021] (1) Preparation of saccharification solution: Sorghum is pulverized by a grinder, passed through a 50-mesh sieve, and liquefied enzyme is added at a ratio of 0.3 L per ton of sorghum flour, tap water with 3 times the weight of sorghum is added, boiled in a liquefaction tank for 10 minutes, and saccharification is added. Enzyme, the addition ratio is 0.4L per ton of sorghum powder, in the saccharification tank 60 o C keep warm for 2 hours, cool down to 20 o C, t...

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Abstract

The invention discloses a liquid mechanized spirit brewing process for producing spirits rich in terpene compounds and belongs to the technical field of spirit brewing. In order to increase the content of terpene substances, murraya exotica, thymus mongolicus and rosemary are used to increase the content of the terpene substances in the spirits; in the process of fermentation, a mode of multi-time high-temperature, high-temperature kilning and low-temperature alcohol mash sudden refrigerating are adopted to promote leaching of the terpene substances, so that leaching of the terpene substances and generating of a sauce flavor are substantially promoted. The spirits produced are characterized by a strong sauce flavor and a mellow taste.

Description

technical field [0001] The invention relates to a liquid mechanized brewing process rich in terpene compounds, belonging to the technical field of brewing. Background technique [0002] Maotai-flavored liquor has the characteristics of being fragrant but not bright, low but not light, and harmonious aroma. Its unique sauce-flavored flavor is loved by some consumers, but its price is higher among all liquors because of The production process of liquor has long production cycle, high labor intensity and high production cost, which makes it difficult for ordinary consumers to accept its high price. [0003] Mechanized brewing is one of the feasible ways to reduce labor intensity and cost, but solid-state fermentation is not conducive to the realization of the whole process of mechanization, while liquid brewing is conducive to the realization of mechanization, and the sauce-flavored liquor after liquid brewing can also retain its certain sauce-flavored flavor . [0004] Studi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 薛栋升庾昌文汪江波蔡凤娇沈永祥余汉超
Owner HUBEI UNIV OF TECH
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