Method for brewing Maotai-flavor liquor through liquid fermentation

A sauce-flavored, fermenting tank technology is applied in the preparation of alcoholic beverages, fixed on/in organic carriers, etc., which can solve the problems of low concentration of aroma components in production, difficult distillation and other problems, and achieves enhanced sauce-flavor flavor, Promote the production of Maotai flavor and increase the effect of solid-liquid interface

Active Publication Date: 2016-01-20
河北燕南春酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage of liquid fermentation is that the concentration of aroma components is low and it is not easy to distill

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Raw materials and equipment

[0027] Sorghum is northeast sorghum. Sorghum grinder, sorghum liquefaction pot and mash pot, fermentation tank, pot still, etc. were purchased from Liangrong Machinery. Sauce-flavored high-temperature Daqu was purchased from Liangshan Changjiu Biological Koji Co., Ltd. Sphingomonas hemoglobinum and Micrococcus rugosa were purchased from China Center for Type Culture Collection (CCTCC). Liquefaction enzyme (40,000 U / mL) and glucoamylase (100,000 U / mL) were purchased from Shandong Longyuan Bioengineering Co., Ltd.

[0028] 2. Immobilization of Sphingomonas and Monascus on walnut shell

[0029] Preparation of sorghum saccharification liquid: crush sorghum and pass through a 20-mesh sieve; add tap water to the crushed sorghum according to the ratio of sorghum: water (mass ratio) = 1:3, and then add 0.3L liquefaction enzyme per ton of sorghum Liquefaction enzyme, boiled for 20 minutes; then add glucoamylase according to the ratio of 0.3L ...

Embodiment 2

[0054] Comparative Experiment 1: Except for fixing walnut balls and only fixing Monascus, the rest of the operations were the same as in Example 1. The alcohol quality evaluation and ethyl lactate and ethyl acetate contents of the obtained Maotai-flavored original liquor are shown in Table 6. Because both Monascus and Sphingomonas hemoglobin can promote the formation of esters, which can promote the fragrance, and the fixed bacteria are reused in the fermentation process, and they are continuously domesticated, which promotes their adaptability to the environment. Can increase the formation of esters. If Sphingomonas hemoglobinum is not added, all the esterification enzymes are produced by Monascus enzyme, and the composition of the enzyme is single, and the effect of synergistic esterification of the esterification enzymes produced by different bacteria cannot be achieved, so the fragrance is slightly weak.

[0055] Table 6 Wine quality evaluation and content of ethyl lactat...

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PUM

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Abstract

The invention discloses a method for brewing Maotai-flavor liquor through liquid fermentation, and belongs to the field of liquor brewing. The method includes the steps of adding fixed walnut balls with blood red sphingomonas and monascus fixed, Maotai-flavor high-temperature yeast, Chinese alpine rush and wrinkled micrococcus solutions to sorghum saccharification liquid to be fermented multiple times, and obtaining Maotai-flavor liquor. The solid-liquid interface is increased through Chinese alpine rush so that the flavor production reaction can be enhanced; by adding blood red sphingomonas and monascus fixed to walnut shells, liquid fermentation etherification capacity is improved; by adding wrinkled micrococcus, production of lactic acid is promoted.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a method for brewing liquor with sauce-flavored flavor by liquid fermentation. Background technique [0002] Maotai-flavored baijiu is characterized by outstanding sauce aroma, full-bodied and mellow taste, elegant and delicate, long aftertaste, and fragrance left in an empty cup. Maotai-flavored wine is mainly represented by Kweichow Moutai, in addition to Sichuan Langjiu and so on. There are many varieties of Chinese baijiu, but all of them are distilled wines brewed from grain. It is one of the seven major distilled wines in the world, because Moutai is the first Chinese baijiu known in the world. Chinese baijiu is collectively called "Maotai" outside of China. Maotai-flavored liquor is made by blending Maotai-flavored wine, cellar-flavored wine and mellow sweet wine. The so-called sauce aroma means that the wine has an aroma similar to that of sauce food. The compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/02C12G3/02
Inventor 薛栋升许洁庾昌文汪江波蔡凤娇余汉超
Owner 河北燕南春酒业有限公司
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