Strong flavor type Baijiu pit mud curing liquid and preparation method thereof

A technology of strong-flavor liquor and curing liquid, applied in the preparation of alcoholic beverages, bacteria and other directions, can solve the problems of difficulty in adapting to the modernization process of liquor enterprises, long aging time, etc., achieve simple sterilization and cultivation conditions, and steadily improve quality , the effect of rapid quality improvement

Inactive Publication Date: 2017-03-08
钦州市钦南区科学技术情报研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the pit mud is naturally matured by the traditional method, it is difficult to adapt to the modernization process of the liquor enterprise because of the long aging time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A Luzhou-flavored wine cellar mud curing solution is composed of the following ingredients in parts by mass: 20-30 parts of ash calcium, 6-8 parts of edible alcohol, 1-2 parts of bacteria, 50-60 parts of yellow water, and medium-high temperature Daqu 5-7 parts, 4-6 parts of yeast extract, 1-2 parts of moisturizing agent, 6-10 parts of sodium hydroxide, 6-8 parts of mother's grain, 2-6 parts of Methanobacterium culture solution, 60-100 parts of purified water .

Embodiment 2

[0022] A Luzhou-flavor liquor cellar mud maintenance solution is composed of the following ingredients in mass parts: 20 parts of ash calcium, 6 parts of edible alcohol, 1 part of bacteria, 50 parts of yellow water, 5 parts of medium-high temperature Daqu, 4 parts of yeast paste, 1 part of humidifying agent, 6 parts of sodium hydroxide, 6 parts of mother's grain, 2 parts of Methanobacterium culture solution, 60 parts of purified water.

Embodiment 3

[0024] A Luzhou-flavored wine cellar mud curing solution is composed of the following ingredients in mass parts: 25 parts of ash calcium, 7 parts of edible alcohol, 1.5 parts of bacteria, 55 parts of yellow water, 6 parts of medium-high temperature Daqu, 5 parts of yeast paste, 1.5 parts of humidifier, 8 parts of sodium hydroxide, 7 parts of mother's grain, 4 parts of Methanobacterium culture solution, 80 parts of purified water.

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PUM

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Abstract

The invention discloses strong flavor type Baijiu pit mud curing liquid and a preparation method thereof. The strong flavor type Baijiu pit mud curing liquid is prepared from the following formula ingredients in parts by mass: 20 to 30 parts of ash calcium, 6 to 8 parts of edible alcohol, 1 to 2 parts of strains, 50 to 60 parts of yellow water, 5 to 7 parts of medium-high-temperature Daqu, 4 to 6 parts of yeast extracts, 1 to 2 parts of a humidizer, 6 to 10 parts of sodium hydroxide, 6 to 8 parts of fermented grains, 2 to 6 parts of methanobacterium culture solution and 60 to 100 parts of purified water. A high-quality aged pit mud is used as a bacterial strain source; the sterilization and culture conditions are simple; beneficial microbial strains such as caproic acid bacteria for brewing strong flavor type Baijiu are subjected to enlarging cultivation, so that the number and the effect of long-term domestication under the natural conditions can be achieved in short time.

Description

technical field [0001] The invention relates to the technical field of pit mud maintenance, in particular to a Luzhou-flavor liquor pit mud maintenance solution and a preparation method thereof. Background technique [0002] The quality of pit mud has a great relationship with the quality of Luzhou-flavor liquor, and it is also one of the important conditions in the production process of Luzhou-flavor liquor. It plays a huge role in the formation of trace aroma components in liquor and their ratio. There are rich beneficial functional bacteria in the pit mud, mainly including caproic acid bacteria, butyric acid bacteria and other bacillus. The unique style of cellar aroma, Luzhou aroma and compound aroma flavor substances have created the typical style of Luzhou-flavor liquor with ethyl caproate as the main aroma. It can be said that the quality of pit mud is the key to the quality of Luzhou-flavor liquor, and improving the quality of pit mud determines the quality of wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/20
CPCC12G3/02C12N1/20
Inventor 曾凡跃戚玉如
Owner 钦州市钦南区科学技术情报研究所
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