Production method for increasing 3-methylthio propanol and tetramethylpyrazine in Luzhou- and sesame-flavor Baijiu

The technology of a kind of Zhinong Jianxiang type and production method is applied in the field of improving the production of 3-methylthiopropanol and tetramethylpyrazine in Zhinong Jianxiang liquor, and can solve the problem of Zhinong Jianxiang type unstable, Zhinong The strong and fragrant type is not prominent enough to achieve the effect of outstanding sesame aroma, elegant and delicate wine body, and reduced production costs

Inactive Publication Date: 2016-06-22
晋江尚京富本环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the above problems, in order to solve the problems that the Zhinong and flavor type is not prominent enough and the Zhinong and flavor type is unstable, and provides a method for producing Zhinong and flavor liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] a) The optimal ratio of raw and auxiliary materials: 900Kg sorghum, 150Kg wheat, 210Kg rice husk, 120Kg barley malt, among which sorghum, wheat and barley malt are mechanically separated or manually screened to remove impurities before use;

[0031] b) Batching according to the above-mentioned proportions. Before batching, crush the sorghum and wheat respectively, and moisten the ingredients with 78-82°C hot water and mix well. After soaking through, the ingredients will be stuffed for 30-60 minutes, and the rice husks will be placed in a steamer and steamed for 30 minutes;

[0032] c) Stir the moistened ingredients in b) into the fermented grains after steaming, mix evenly, steam and gelatinize in a retort for 100-120min, so that the raw materials are completely gelatinized;

[0033] d) After steaming, place the retort on a cooling bed, and turn on the wind to cool down to 38°C-40°C;

[0034] e) The material in d) is added according to 18% of the amount of steamed mate...

Embodiment 2

[0042] a) Proportion of raw and auxiliary materials: sorghum 1000Kg, wheat 180Kg, rice husk 240Kg, barley malt 130Kg, among which sorghum, wheat and barley malt are mechanically separated or manually screened to remove impurities before use;

[0043] b) Batching according to the above-mentioned proportions. Before batching, crush the sorghum and wheat respectively, and moisten the ingredients with 78-82°C hot water, mix well, soak the ingredients for 30-60 minutes after moistening, and steam the rice husks for 30 minutes;

[0044] c) Stir the moistened ingredients in b) into the fermented grains after steaming, mix evenly, steam and gelatinize in a retort for 100-120min, so that the raw materials are completely gelatinized;

[0045] d) After steaming, place the retort on a cooling bed, and turn on the wind to cool down to 38°C-40°C;

[0046] e) The material in d) is added according to 18-20% of the amount of steamed material, and high-temperature Daqu koji powder is added, and 2...

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PUM

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Abstract

The invention relates to a production method for increasing 3-methylthio propanol and tetramethylpyrazine in Luzhou- and sesame-flavor Baijiu.To be more specific, on the basis of traditional methods, the method produces the Luzhou- and sesame-flavor Baijiu by using microorganisms containing 3042 soybean sauce strains to perform fermentation.The contents of the 3-methylthio propanol and the tetramethylpyrazine of the Baijiu produced by the method can reach a high level.The sensory evaluation of the Baijiu produced by the method shows that the Baijiu has the features of Luzhou-flavor Baijiu and is full in Baijiu body, prominent in scorch aroma and fragrant in first taste.

Description

technical field [0001] The invention relates to a production method of liquor, in particular to a production method for increasing the content of 3-methylthiopropanol and tetramethylpyrazine in Zhinong Jian-flavor liquor. Background technique [0002] Zhinong and flavor liquor is based on the traditional liquor production technology, combined with the process characteristics of sesame aroma, sauce aroma and Luzhou-flavor liquor, using the combination of Daqu and bran koji, and artificially cultivating a variety of microorganisms for co-fermentation. It is a typical example of the fusion of liquor flavors. [0003] In recent years, with the launch of Zhinong and flavor liquor on the market, significant economic and social benefits have been achieved. As a rising star developed in recent years, it has sufficient stamina for development and broad prospects for development, which fully demonstrates its strong vitality. The driving force behind the rapid development of brand li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 刘玲孙康顺
Owner 晋江尚京富本环保科技有限公司
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