Method for making alkalescent Chinese spirits through liquid fermentation
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A liquid fermentation, slightly alkaline technology, applied in the field of liquor brewing, can solve problems such as unfavorable weak alkaline substances, and achieve the effects of preventing calcium loss, improving alkalinity, and enhancing ester production capacity.
Inactive Publication Date: 2016-02-24
HUBEI UNIV OF TECH
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Problems solved by technology
In the traditional Chinese brewing process, the brewing microorganisms produce a large amount of acidic substances during fermentation, which is not conducive to the existence of weak alkaline substances that are beneficial to health
Method used
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Embodiment 1
[0026] 1. Raw materials and equipment
[0027] Sorghum is commercially available northeast sorghum. Equipment such as sorghum grinder, liquefaction pot, saccharification pot, fermentation tank, strain expansion tank, and pot still were purchased from Liangrong Machinery. The press was purchased from Zhongshihuan Machinery Co., Ltd., Weibin District, Xinxiang City. Liquefaction enzyme (4U / mL) and glucoamylase (10U / mL) were purchased from Shandong Longyuan Bioengineering Co., Ltd. Bacillus licheniformis, Bacillus megaterium, Bacillus subtilis, Issaccharomyces orientalis, Pichia pastoris, and Saccharomyces cerevisiae were purchased from CCTCC.
[0028] 2. Preparation of sorghum saccharification liquid
[0029] The sorghum is pulverized by a pulverizer, passed through a 50-mesh sieve, and liquefied enzyme is added to the sorghum flour at a ratio of 0.3L liquefied enzyme per ton of sorghum flour, and tap water with 3 times the mass of sorghum flour is added, and boiled in a liqu...
Embodiment 2
[0048]Comparative Experiment 1: Fermentation was carried out with Fen-flavor Xiaoqu (Liangshan Changjiu Biological Koji Co., Ltd.) instead of Issaccharomyces orientalis, Pichia pastoris, Saccharomyces cerevisiae, Bacillus megaterium and Bacillus subtilis, specifically: per 100L of sorghum saccharification liquid Inoculate with 1kg of Fen-flavor Xiaoqu inoculum; ferment at 20°C for 28 hours, ferment at 35°C for 1 day, ferment at 28°C for 1 day, and ferment at 21°C for 3 days; distill the fermented mash with a pot still, Take distilled wine with an alcohol content above 60 degrees. The preparation of the remaining sorghum saccharification liquid, the preparation of the flavoring liquid, the preparation of the Sophora flavescens blending liquid, and the blending of wine body are the same as in Example 1. The quality evaluation and pH of the final blended wine body are shown in Table 2, and the wine is non-alkaline.
[0049] Table 2
[0050] Aroma
Body and mouthfeel...
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Abstract
The invention discloses a method for making alkalescent Chinese spirits through liquid fermentation. The method comprises the following steps: (1) adding saccharomyces cerevisiae to a sorghum saccharification liquid for fermentation, taking out part of fermentation mash and adding bacillus megaterium and bacillus subtilis to the residual mash for fermentation; adding issatchenkia orientalis and pichia pastoris to the taken mash for fermentation; mixing and distilling the two kinds of fermentation mashes and taking the distillate with alcohol content above 60; (2) adding bacillus licheniformis to the sorghum saccharification liquid for fermentation and mixing and distilling the fermentation mash and the distillate to obtain a flavoring liquid; and (3) blending the distillate, light yellow sophora root juice and the flavoring liquid to obtain the alkalescent Chinese spirits. The method has the beneficial effects that the ester producing capacity is strengthened, the aroma of the Chinese spirits is increased and the acidity is reduced, and the alkalinity of the Chinese spirits is increased through specific flora combination and blending with the light yellow sophora root juice; and meanwhile, the bitterness of light yellow sophora root is covered up by blending with the flavoring liquid containing the bacillus licheniformis fermentation liquid, thus finally obtaining the alkalescent Chinese spirits with high quality.
Description
technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for brewing slightly alkaline liquor by liquid fermentation. Background technique [0002] Chinese people like to drink alcohol, but the brewing process cannot break through its acid barrier. The pH value of most alcoholic beverages is acidic, such as distilled wine, fermented wine, etc., with a pH value of 4.5-5.5. The ethanol in acidic wine is oxidized during the digestion process to produce a large amount of acetaldehyde that stays in the liver and blood for a long time. If it cannot be adjusted by normal physiological metabolism, it will cause hangover reactions such as headache and stomach acid after drinking. Drinking too much acid enters the blood through the liver, causing adverse reactions such as headaches, soreness, and general discomfort. Alcoholism is also one of the reasons for inducing osteoporosis. After excessive drinking and a large ...
Claims
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