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Method for producing Luzhou-flavor liquor in liquid state

A Luzhou-flavor liquor, liquid technology, applied in the field of food processing, can solve the problems of the mechanization difficulty of Luzhou-flavor liquor, unfavorable transfer and transportation of materials, easily interrupted material conveying chain, etc. The effect of pure, stable product quality

Active Publication Date: 2020-08-04
HUBEI ZHIJIANG LIQUOR INDUSTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because the mud cellar is the habitat of caproic acid bacteria, whether or not the mud cellar is good or bad directly affects the content of ethyl caproate in Luzhou-flavor liquor, and then affects its overall style.
But at the same time, it should be pointed out that the mud cellar used for Luzhou-flavor liquor greatly restricts the way for the bad grains to enter and exit the cellar, which easily interrupts the material transportation chain, reduces labor efficiency, and increases labor intensity.
In addition, the brewing of traditional Luzhou-flavor liquors all use solid-state brewing. Compared with the liquid state, the material itself in the solid state is not conducive to transfer and transportation.
Therefore, this has brought great difficulties to the mechanization of the whole brewing process of Luzhou-flavor liquor.

Method used

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  • Method for producing Luzhou-flavor liquor in liquid state
  • Method for producing Luzhou-flavor liquor in liquid state
  • Method for producing Luzhou-flavor liquor in liquid state

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1 Effect of sorghum crushing degree on liquefaction

[0052] Solid-to-liquid ratio 1:5, amylase action temperature 90°C, pH 5.5-6.0; glucoamylase action temperature 60°C, pH 4.5-5.0

[0053] Table 1 Effect of sorghum crushing degree on liquefaction

[0054]

[0055] From the data in Table 1, it can be seen that the smaller the sorghum crushing degree, the better the liquefaction effect; but the effect on the liquefaction effect becomes smaller and smaller when the sorghum crushing degree is 50 to 60 mesh. For the convenience of practical operation, we choose the sorghum grinding degree to be 50 to 60 mesh.

Embodiment 2

[0056] The consumption of embodiment 2 amylases and the selection of action time

[0057] Solid-to-liquid ratio 1:5, amylase action temperature 90°C, pH 5.5-6.0; glucoamylase action temperature 60°C, pH 4.5-5.0

[0058] The consumption of table 2 amylase and the selection of action time

[0059]

[0060] It can be seen from Table 2 that when the amount of amylase increases from 0 to 75U / g, the content of reducing sugar increases rapidly, and the growth rate of reducing sugar content gradually slows down after 75U / g. Because amylase can still play a certain role in the subsequent long-term saccharification and fermentation process, considering the comprehensive consideration of economic energy consumption, we choose the amylase dosage to be 50U / g, and the action time to be 1h (90°C, pH5.5- 6.0).

Embodiment 3

[0061] Embodiment 3 The mode of saccharification and fermentation and the selection of parameters

[0062] 1) The dosage of glucoamylase and the selection of saccharification time in the method of saccharification first and then fermentation

[0063] The solid-to-liquid ratio is 1:5, with dilute H 2 SO 4 Adjust the pH to 5.5-6.0, add 50 U / g of amylase, liquefy at 90°C for 1 hour, and stir at intervals; use dilute H 2 SO 4 Adjust the pH to 4.5-5.0; the action temperature of glucoamylase is 60°C.

[0064] Table 3 The dosage of glucoamylase and the selection of saccharification time in the method of saccharification first and then fermentation

[0065]

[0066]

[0067] It can be seen from Table 3 that at the same concentration of glucoamylase, the content of reducing sugar increases with the prolongation of saccharification time, but the increase is very small after 6 hours; at the same saccharification time, the content of reducing sugar increases with the increase of...

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Abstract

The invention belongs to the technical field of liquor brewing, and particularly relates to a liquid production method of Luzhou-flavor liquor. The method comprises the following steps of crushing of sorghum, liquid gelatinization, saccharifying and fermenting, esterification, and distilling. The method has the advantages that the saccharifying, fermenting and esterification are respectively performed in a fermenting tank, so that the Luzhou-flavor liquor can be produced under the liquid condition; the method is different from thetraditionalproduction method using saccharifying and fermenting to produce liquor in the Luzhou-flavor liquor pit mud under the solid condition, the whole brewing process is mechanical and automatic, thecharging and discharging of fermented mash can be avoided in the tank, the labor intensity is decreased, and the production efficiency is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for producing Luzhou-flavor liquor in a liquid state. Background technique [0002] Chinese liquor has a long history. The traditional Luzhou-flavor liquor uses Daqu as the saccharification agent. Its production process is mixed steaming and burning, slag batching, and solid-state fermentation in mud pits. From making koji to getting the fermented grains into and out of the pond, and filling the retorts, it is all done manually. The equipment is simple, and the degree of mechanization and automation is low. This has resulted in high labor intensity and low production efficiency in the industry, and the control of process parameters is mostly based on experience. In the past more than a century, analytical chemistry, biological science, equipment manufacturing, automation control and other related disciplines have developed rapidly. Chemical analysis, instrument...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12H6/02C12R1/865
CPCC12G3/02C12H6/02
Inventor 李净谭光迅张明曹和明赫江华许凌云李志斌胡格朱小林肖兵
Owner HUBEI ZHIJIANG LIQUOR INDUSTRY CO LTD
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