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A kind of brewing method of fermented soy sauce-like liquor

A kind of soy-flavored and liquor-like technology, which is applied in the brewing field of soy-flavored liquor, can solve the problems of fatty meat consumption and not being too popular, and achieve the effects of full taste, increased coordination, and weakened uncoordinated smell

Inactive Publication Date: 2018-05-11
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In fact, soy-flavored liquor made from fatty meat is not very popular in northern China. On the one hand, some consumers have a certain fear of consuming fatty meat; another reason is that fatty meat is not consumed by most of China. have good health function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw materials and equipment

[0020] Sorghum: Northeast sorghum. Sorghum grinder, liquefaction pot, mash pot, fermenter, pot still and other equipment were purchased from Liangrong Machinery. Fen-flavor koji was purchased from Liangshan Changjiu Biological Koji Co., Ltd. Maotai-flavored koji: Chengdu Huosu Biotechnology Research Institute. Liquefaction enzyme (40,000 U / mL) and glucoamylase (100,000 U / mL) were purchased from Shandong Longyuan Bioengineering Co., Ltd. Penaeus vannamei: Frozen vannamei shrimp purchased from the market.

[0021] 2. Preparation of sorghum saccharification liquid

[0022] The sorghum is pulverized by a pulverizer and passed through a 50-mesh sieve to obtain sorghum flour. Add liquefying enzyme to sorghum flour at a ratio of 0.3 L per ton of sorghum flour, then add tap water with 3 times the mass of sorghum flour, and boil in a liquefaction pot for 10 minutes. Transfer to the mash tun, add glucoamylase at a ratio of 0.4 L per ton of s...

Embodiment 2

[0038] Comparative test 1: except that the light-flavored koji was used instead of the koji-flavored mixed koji, the rest of the operations were the same as in Example 1, and the body quality of the finished wine was shown in Table 2.

[0039] Table 3 Wine body quality

[0040] Body color

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PUM

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Abstract

The invention discloses a brewing method of similar soybean-flavor baijiu, and belongs to the field of baijiu brewing. The method comprises the following steps that a fragrant and sauced mixing distiller yeast is added into a sorghum saccharified solution to obtain primary fermentation mash; a sorghum saccharified solution is additionally added into the primary fermentation mash, then, a fragrant and sauced mixing distiller yeast is added to obtain secondary fermentation mash, and then distillation is performed to obtain foreshot with the alcoholic strength being 70 degrees or above, low wine with the alcoholic strength being 34-37 degrees and after-run with the alcoholic strength being 8-12 degrees; shelled shrimp is added into the foreshot and the after-run successively to be stored for deodorization; the deodorized shelled shrimp is added into the low wine to be stored for about 2 months, the shelled shrimp is fished out and then stored for about 1 month, and filtering is performed to obtain the raw similar soybean-flavor baijiu; the raw material is stored on the sealed condition at different temperatures, and finally filtering is performed to obtain the finished similar soybean-flavor baijiu. According to the shrimp extracting technology, the fullness and nutrition healthcare functions of the baijiu are added, and discordant odor of the shrimp is weakened and blended.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a brewing method of soy-flavored liquor. Background technique [0002] As young people gradually become the main force of consumption, traditional high-alcohol and strong-flavored wines will gradually fade out of the market. In the future, the wine market will be dominated by wines from three major categories: health-care wine, light low-alcohol wine, and red wine. The light liquor produced by the existing technology is not suitable for making low-alcohol liquor, because the mouthfeel of the low-alcohol liquor is like water. Soy-flavored liquor is a low-alcohol wine, but its taste is smooth and full. One of the reasons for the full-bodied taste of soy-flavored liquor is its unique method of soaking in fat meat, which is one of the reasons for increasing its fullness. . [0003] In fact, soy-flavored liquor made from fatty meat is not very popular in northern China. On ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 薛栋升梁龙元
Owner HUBEI UNIV OF TECH