Iron compound attapulgite catalyzed intensified Daqu Baijiu

Abstract

The invention discloses iron compound attapulgite catalyzed intensified Daqu Baijiu. The iron compound attapulgite catalyzed intensified Daqu Baijiu is prepared from the following raw materials in parts by weight: a proper amount of distilled water, a proper amount of a monascus strain, a proper amount of an aspergillus niger strain, a proper amount of a yeast strain, 0.06 to 0.07 part of sterile water, 9 to 10 parts of wheat, 1 to 1.2 parts of barley, 1 to 2 parts of banana, 2 to 3 parts of herba polygoni salicifolii, 2500 to 2600 parts of sorghum, 10 to 11 parts of attapulgite, a proper amount of a 0.5mol / L hydrochloric acid solution, 95 to 100 parts of ferric trichloride, 30 to 40 parts of carbonyl diamide and a proper amount of concentrated ammonia water. A brewing process provided by the invention is convenient to realize control of industrialization; intensified Daqu is adopted, less intensified Daqu is utilized and the effect is high; the yield of liquor is high and the brewing speed of the liquor is rapid; a liquor sample has a pure pit flavor and a coordinated liquor body, is full and has a pure flavor.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to an iron-composite attapulgite catalytically strengthened Daqu liquor. Background technique [0002] Chinese liquor has a long history and unique craftsmanship, and is one of the six major distilled spirits in the world. The production of traditional liquor relies on a wide variety of microorganisms in the natural environment for fermentation. Relying on the nutritional conditions provided by koji and fermented grains, the microorganisms are growing and multiplying each other, and carrying out various complex microbial metabolisms. a biochemical evolution. As we all know, "qu is the bone of wine", "good koji produces good wine", how to cultivate good koji under natural conditions has become one of the research hotspots of many wineries and scientific research institutes, and strengthened Daqu came into being. The so-called enhanced Daqu is a combination of natural inoculation of...

AI Technical Summary

Problems solved by technology

[0003] In the article "Research on the Improvement of the Method of Enhancing the Expansion and Cultivation of Daqu Strains", the conditions for strengthening the expansion of different strains of Daqu were set, and the single factor rotation test of single and mixed strains was carried out to determine the best combination of the expansion of Daqu strains It is Monascus + Aspergillus niger + yeast, which can significantly improve the saccharification, fermentation and esterification of Dakoji. However, due to the increase in the inoculum of mixed strains, it does not show the advantages of mixed strains, which requires improvement. At the same time, because the newly distilled wine is spicy and sharp, the taste is obvious, and after a period of storage, the taste becomes soft and harmonious. This process is called aging. The investment cost of facilities is also constantly increasing, shortening the aging time of liquor and reducing production costs have become one of the hot spots in liquor research