Method for brewing liquor with sauce-flavor flavor by liquid fermentation

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

Active Publication Date: 2017-12-15
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 pulverizer, sorghum liquefaction pot and saccharification pot, fermentation tank, pot still, etc. were purchased from Liangrong Machinery. The sauce-flavored high-temperature Daqu was purchased from Liangshan Changchun Biological Koji Co., Ltd. Sphingomonas hemoglobin and Micrococcus rugosa were purchased from the China Collection of Type Cultures (CCTCC). Liquefaction enzyme (40,000 U / mL) and saccharification enzyme (100,000 U / mL) were purchased from Shandong Longyuan Bioengineering Co., Ltd.

[0028] 2, walnut shell immobilization of Rhosphingomonas and Monascus

[0029] Preparation of sorghum saccharification solution: crush the 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 of liquefaction enzyme per ton of sorghum. Liquefy enzyme, boil for 20min; then add saccharification enzyme...

Embodiment 2

[0054] Comparative experiment 1: The rest of the operations are the same as those in Example 1, except that only Monascus is fixed to fix the walnut balls. The wine quality evaluation and ethyl lactate, ethyl acetate content of gained Maotai-flavor original liquor are shown in Table 6. Because both Monascus and Hemosphingomonas can promote the formation of ester substances, which can promote the aroma, and the fixed bacteria are reused and domesticated during the fermentation process, which promotes their adaptability to the environment. Can increase the formation of esters. Without the addition of Sphingomonas rhodochrous, all esterases are produced by monascus, and the composition of enzymes is single, and the synergistic esterification effect of esterases produced by different bacteria cannot be achieved, so the fragrance is slightly weaker.

[0055] Table 6 Liquor quality evaluation and ethyl lactate and ethyl acetate content of Maotai-flavor liquor

[0056] col...

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PUM

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Abstract

The invention discloses a method for brewing liquor with a certain sauce-flavor flavor through liquid fermentation, and belongs to the field of liquor brewing. In the present invention, the fixed walnut balls, the sauce-flavored high-temperature Daqu, asparagus, and Micrococcus pleurata bacterium, which are immobilized with Sphingomonas sphingomonas and Monascus, are added to the sorghum saccharification liquid for multiple rounds of fermentation to obtain a sauce-flavored type flavor liquor. The invention utilizes asparagus to increase the solid-liquid interface to enhance the aroma-producing reaction, adds sphingomonas hemoglobin and monascus fixed in walnut shells to increase the esterification ability of liquid fermentation, and adds micrococcus rugosa to promote the production of lactic acid.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and particularly relates to a method for brewing liquor with Maotai-flavor flavor by liquid fermentation. Background technique [0002] Maotai-flavor liquor is characterized by prominent sauce aroma, plump and mellow taste, elegant and delicate, long aftertaste, and fragrant after empty cup. Maotai-flavored wine is mainly represented by Kweichow Moutai, as well as Sichuan Langjiu. There are many varieties of Chinese liquor, but they are all distilled liquors made from grain. It is one of the seven distilled liquors in the world. Because Maotai is the first Chinese liquor to be known in the world, Chinese liquor is collectively called "Maotai" outside China. Maotai-flavored liquor is made by blending Maotai-flavored wine, pit bottom-flavored wine and mellow sweet wine. The so-called sauce flavor means that the wine has the aroma similar to the sauce food. The composition of the aroma of the sauce f...

Claims

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Application Information

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Patent Type & Authority Patents(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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