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Mechanized liquid brewing process for producing Baijiu having rich terpene substances and a sauce flavor

A technology rich in terpenes and sauce flavor, applied in the field of winemaking, can solve the problems of long production cycle, high cost and high labor intensity, 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

However, due to its unique production process, Maotai-flavored liquor has long production cycle, high labor intensity and high production cost, which makes it difficult for ordinary consumers to accept its high price.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Materials and equipment

[0019] Sorghum: commercially available northeast sorghum; Maotai-flavored wine koji purchased from Shandong Xufang Daqu Co., Ltd.; All the pulverizers were purchased from Liangrong Machinery; liquefaction enzyme and glucoamylase were purchased from Shandong Longyuan Bioengineering Co., Ltd.; Xiangqinglan, golden buckwheat, and tomb head were purchased from Wuhan Market; raw wine koji was purchased from Yongzhou Yada Technology Industry 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, then tap water three times the mass of sorghum is added, boiled in a liquefaction tank for 10 minutes, and then added Glucoamylase, 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, the obtai...

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PUM

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Abstract

The invention discloses a mechanized liquid brewing process for producing Baijiu having rich terpene substances and a sauce flavor and belongs to the technical field of Baijiu brewing. In order to increase the content of the terpene substances, moldavica dragonhead herb, wild buckwheat rhizome and radix patriniae heterophylla are used to increase the content of the terpene substances in the Baijiu; in the process of fermentation, a mode of multi-time high-temperature, high-temperature kilning and low-temperature alcohol mash sudden refrigerating is 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 Baijiu produced is characterized by a strong sauce flavor and a mellow taste.

Description

technical field [0001] The invention relates to a mechanized liquid brewing process of Maotai flavor liquor rich in terpene, belonging to the technical field of brewing. Background technique [0002] Maotai-flavored liquor has the characteristics of fragrance but not gaudy, low but not weak, and harmonious aroma. It is loved by some consumers because of its unique sauce-flavored flavor. However, due to its unique production process, Maotai-flavored liquor has a 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 the whole process of mechanization, and the sauce-flavored liquor after liquid brewing can also retain its sauce Fragrant flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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