Method for reducing content of fusel oil in Xiaoqu liquor

A technology of fusel oil and Xiaoqu liquor, applied in the field of reducing the content of fusel oil in Xiaoqu liquor, can solve the problems of high fusel oil content, achieve low cost, easy operation, and improve quality

Inactive Publication Date: 2016-09-21
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of high fusel oil content in traditional Xiaoqu wine, and provide a method for reducing the fusel oil content in Xiaoqu wine

Method used

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  • Method for reducing content of fusel oil in Xiaoqu liquor
  • Method for reducing content of fusel oil in Xiaoqu liquor
  • Method for reducing content of fusel oil in Xiaoqu liquor

Examples

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Effect test

Embodiment 1

[0021] The present embodiment uses sorghum as a raw material, and a method for reducing the fusel oil content in Xiaoqu wine of the present invention comprises the following processing steps:

[0022] (1) Soaking grain: Add water at 80°C to 1000kg of sorghum, submerge the sorghum noodles for 12cm, and soak the grain for 19 hours. At this time, the water absorption rate of the sorghum is 40-45%. After the sorghum grains are evenly soaked, the foam is released food and water;

[0023] (2) Initial steaming: the above-mentioned soaked grains are initially steamed, and the initial steaming time is 60 minutes;

[0024] (3) Stewed grains: Add 85°C stewed grain water to the first steamed sorghum until the sorghum noodles are soaked for 13cm, turn the sorghum while adding water, so that the sorghum is evenly dispersed, stew the grains for 50 minutes, and release the excess after the simmering is done. stewed grain water;

[0025] (4) Continued steaming: Continue steaming the above-me...

Embodiment 2

[0039] The present embodiment takes corn as raw material, and a kind of method for reducing fusel oil content in Xiaoqu liquor of the present invention comprises the following process steps:

[0040] (1) Soaking grain: add water at 78°C to 1000kg of corn, the water will cover 15cm of corn flour, and soak the grain for 20 hours. At this time, the water absorption rate of the corn is 40-45%. After soaking the corn kernels thoroughly, release the soaked grain water;

[0041] (2) Initial steaming: Initially steam the above-mentioned soaked grains, and the initial steaming time is 65 minutes;

[0042] (3) Stewed grains: Add 90°C stewed grains water to the steamed corn until the corn flour is soaked by 10cm, turn the corns while adding water to make the corns spread evenly, stew the grains for 60 minutes, and release the excess stewed grains after stewing Food and water;

[0043] (4) Continued steaming: Continue steaming the above-mentioned stewed corn, wait for the steam to pass ...

Embodiment 3

[0053] The present embodiment takes wheat as raw material, and a kind of method for reducing fusel oil content in Xiaoqu wine of the present invention comprises the following process steps:

[0054] (1) Soaking grain: Add water at 82°C to 1000kg of wheat, submerge the wheat flour by 10cm, and soak the grain for 18 hours. At this time, the water absorption rate of wheat is 40-45%. Food and water;

[0055] (2) Initial steaming: Initially steam the above-mentioned soaked grains, and the initial steaming time is 35 minutes;

[0056] (3) Stewed grains: Add 80°C stewed grains water to the steamed wheat until the wheat noodles are soaked by 10cm, stir the wheat while adding water to make the wheat spread evenly, stew the grains for 30 minutes, and release the excess after stewing braised grain water;

[0057] (4) Continued steaming: Continue steaming the above-mentioned stewed wheat, wait until the steam passes through the grain layer evenly, drain the condensed water at the bottom...

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Abstract

The invention relates to the technical field of baijiu brewing, in particular to a method for reducing the content of fusel oil in Xiaoqu liquor. The method includes the processes of grain soaking, primary steaming, grain braising, secondary steaming, spreading cooling, yeast adding, culture saccharification, blended grain fermentation, distillation in a steamer and the like. After culture saccharification is completed, yeast extract powder with the mass being 0.05-0.07% the grain addition amount and ammonium bicarbonate with the mass being 0.02-0.04% the grain addition amount are added into saccharified grains, the concentration of an assimilable nitrogen source is increased, and thus the content of fusel oil is decreased. By means of the method, the problem that the content of fusel oil in Xiaoqu liquor is high is solved, operation is easy and convenient, cost is low, and the quality of liquor is improved; the method is mainly applied to the production process of brewing Xiaoqu baijiu.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method for reducing the content of fusel oil in Xiaoqu liquor. Background technique [0002] Fusel oil is a mixture of fatty alcohols with more than 2 carbon atoms and monovalent alcohols with more than three carbon chains. It is the main by-product of ethanol and beer produced by fermentation of cereal crops, including n-propanol, isobutanol, Isoamyl alcohol, active amyl alcohol, phenethyl alcohol, etc., are mainly calculated by the content of isobutanol and isoamyl alcohol in liquor. [0003] Fusel oil has a high boiling point, and its oxidation rate in the human body is slower than that of ethanol, so it stays in the human body for a long time, which can make the nervous system congested, cause headaches and dizziness, and thus be harmful to the human body. In addition, it also brings evil and miscellaneous flavors to the flavor of liquor, is one of the main sources ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨生智刘源才杨强程祥唐洁
Owner JING BRAND
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