A kind of production method of sesame-flavored pit mud

A technology of sesame-flavor type and production method, which is applied in the field of wine making, can solve the problems affecting the production of sesame-flavor liquor, high-grade rate, liquor yield, and lack of aroma of pit mud ester, so as to enrich flavor substances and precursor substances, The texture has no impurities and the effect of uniform texture

Active Publication Date: 2020-06-09
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sesame fragrance workshop of Yanghe Distillery has not been put into production for a long time, and the traditional pit mud production process is still used. The newly cultivated pit mud lacks the aroma of esters, which affects the formation of aroma and taste substances of sesame-flavored liquor, the high-grade rate, and the yield rate promotion

Method used

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  • A kind of production method of sesame-flavored pit mud
  • A kind of production method of sesame-flavored pit mud
  • A kind of production method of sesame-flavored pit mud

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the following steps produce sesame-flavored pit mud

[0027] (1) The mixing ratio is: in terms of parts by mass, take 30 parts of loess, 20 parts of lotus root pond sludge, 3.5 parts of old pit mud, 20 parts of fresh waste, 5 parts of soybean meal powder, 0.5 part of pea powder, bone meal 0.5 parts, 2 parts of bottom pot water, 3 parts of yellow water, 15 parts of low-alcohol tailings, mixed and moistened;

[0028] (2) the preparation of cellar mud fermented liquid comprises the following steps:

[0029] a) Preparation of seed liquid: the mixed cellar mud and distilled water made by the ratio of 1:2 (by mass) of Luzhou-flavor cellar cell wall cellar cellar and bottom cellar cellar mud (by mass) Mix at a mass ratio of 1:10, keep in a water bath at 80°C for 30 minutes, and make functional bacteria seed liquid;

[0030] b) Preparation of functional strain expansion medium: take 1% soybean powder, 3% peptone, 0.3% yeast extract, 0.8% ammonium phosphate, 0.4%...

Embodiment 2

[0044] Embodiment 2: the following steps produce sesame-flavored pit mud

[0045] (1) The mixing ratio is: in terms of parts by mass, take 40 parts of loess, 20 parts of lotus root pond sludge, 3 parts of old pit mud, 12 parts of fresh waste, 5 parts of soybean meal powder, 0.6 part of pea powder, bone meal 0.5 parts, 2 parts of bottom pot water, 3 parts of yellow water, 10 parts of low-alcohol tailings, mixed and moistened;

[0046] (2) the preparation of cellar mud fermented liquid comprises the following steps:

[0047] a) Preparation of functional bacteria seed liquid: the mixed cellar mud and Distilled water was mixed at a mass ratio of 1:15, kept in a water bath at 85°C for 20 minutes, and then made into a functional bacteria seed solution;

[0048] b) Preparation of functional strain expansion medium: take 3% soybean powder, 1% peptone, 0.1% yeast extract, 1.2% ammonium phosphate, 0.6% magnesium sulfate and the rest of yellow water according to the mass ratio, and the...

Embodiment 3

[0062] Embodiment 3: the following steps produce sesame-flavored pit mud

[0063] (1) The mixing ratio is: according to the mass ratio, take 35 parts of loess, 30 parts of lotus root pond sludge, 5 parts of old pit mud, 10 parts of fresh waste, 10 parts of soybean meal powder, 1 part of pea powder, 0.2 parts of bone meal, 3 parts of bottom pot water, 5 parts of yellow water, and 15 parts of low-alcohol tailings are mixed and moistened;

[0064] (2) the preparation of cellar mud fermented liquid comprises the following steps:

[0065] a) Preparation of functional bacteria seed liquid: the mixed cellar mud and Distilled water was mixed at a mass ratio of 1:20, kept in a water bath at 80°C-85°C for 25 minutes, and then made into a functional bacteria seed solution;

[0066] b) Preparation of functional strain expansion medium: take 2% bean paste powder, 3% peptone, 0.3% yeast extract, 1.0% ammonium phosphate, 0.5% magnesium sulfate and the rest of yellow water according to the ...

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Abstract

The invention discloses a production method of sesame-flavor pit mud, and belongs to the technical field of wine making. The method comprises the following steps: mixing and wetting loess, sludge in a lotus pond, aged pit mud, fresh waste fermented grains, soya bean meal, pea meal, bone meal, pot-bottom water, yellow water and mild wine after-run according to a reasonable proportion; then, adding a proper amount of pit mud fermentation liquor, As3.951 aspergillus oryzae fermentation liquor, yeast fermentation liquor and Daqu powder for making wine into the wetted materials; lastly, fermenting and culturing to obtain the sesame-flavor pit mud. The sesame-flavor pit mud is grey brown in color, is pure in flavor, has strong aged pit mud smell, light ester flavor and wine flavor, is durable in flavor, soft, mature and fine, is free from excitation feel, is free from air bubbles on sections, is uniform in quality and free from impurities, has remarkable viscosity, and is suitable for producing sesame-flavor flavoring wine. Moreover, as proved by semi-works, the yield and high-quality rate of the produced sesame-flavor wine are increased greatly; moreover, the wine body is clear and transparent, has excellent sesame flavor, and is mellow, sweet and harmonious; the after-run is clean and has a particular sesame flavor.

Description

technical field [0001] The invention relates to a production method of sesame-flavored pit mud, which belongs to the technical field of wine making. Background technique [0002] Sesame-flavored liquor is located in the center of the three aroma types of thick, clear and sauce. The mud-bottomed brick cellar and additional accumulation provide it with conditions that seem thick but not thick, clear but not clear, and sauce but not sauce. How to provide conditions for producing nitrogen-containing compounds such as burnt aroma, sweet aroma, nutty aroma, and green onion aroma is extremely important in the process. The fermentation tank is indispensable, and most of them use mud-bottomed brick walls, of which the pit mud is the foundation, that is, the bottom of the pit is covered with about 15cm of artificial old pit mud with strong fragrance. Therefore, the amount of nutrients in pit mud is related to the enrichment and decline of beneficial microorganisms in pit mud, which p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026C12R1/69
CPCC12G3/02
Inventor 周新虎陈翔严启梅张春林浦春杨勇李喆
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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