Liquor mash preparation method based on multi-enzyme system and application of method in vinegar brewing
A wine mash and enzyme system technology, applied in the direction of microorganism-based methods, vinegar preparation, alcoholic beverage preparation, etc., can solve the problems of low raw material utilization rate, low alcohol conversion rate, and few types, so as to improve the vinegar production rate , Fermentation time is shortened, and the aroma is prominent
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Embodiment 1
[0032] 1. Crushing of raw materials: Select glutinous rice with full grains and no mildew. After dust removal, grind the glutinous rice into 70-80 mesh fine powder through a pulverizer.
[0033] 2. Preparation of glutinous rice flour slurry: add crushed glutinous rice flour and water into the gelatinization tank according to the ratio of glutinous rice flour: water = 1:2.5 (w / w).
[0034] 3. Gelatinization and liquefaction: add 25,000 U / ml high-temperature α-amylase, and the addition amount is 0.35L per ton of glutinous rice. At the same time, the temperature was raised to 95-100°C and kept for 60 minutes.
[0035] 4. Cooling: Use a spiral cooler to lower the temperature of the mash to 55°C, and transfer it to the mash tank at the same time.
[0036] 5. Saccharification: Add 100,000 U / g of glucoamylase, the amount added is 35g per ton of glutinous rice. During the saccharification process, add 2000U / ml pullulanase, 200,000 U / g cellulase and 3000U / ml medium-temperature α-amyl...
Embodiment 2
[0046] 1. Crushing of raw materials: Select glutinous rice with full grains and no mildew. After dedusting, grind the glutinous rice into 50-60 mesh fine powder through a pulverizer.
[0047] 2. Preparation of glutinous rice flour slurry: add crushed glutinous rice flour and water into the gelatinization tank according to the ratio of glutinous rice flour: water = 1:4 (w / w).
[0048] 3. Gelatinization and liquefaction: add 25,000 U / ml high-temperature α-amylase, and the addition amount is 0.2L per ton of glutinous rice. At the same time, the temperature was raised to 95-100°C and kept for 40 minutes.
[0049] 4. Cooling: Use a spiral cooler to lower the temperature of the mash to 55-65°C, and transfer it to the mash tank at the same time.
[0050] 5. Saccharification: Add 100,000 U / g of glucoamylase, the amount added is 30g per ton of glutinous rice. During the saccharification process, add 2000U / ml pullulanase, 200,000U / g cellulase and 3000U / ml medium-temperature α-amylase ...
Embodiment 3
[0060] 1. Crushing of raw materials: Select glutinous rice with full grains and no mildew. After dust removal, grind the glutinous rice into 70-80 mesh fine powder through a pulverizer.
[0061] 2. Preparation of glutinous rice flour slurry: add crushed glutinous rice flour and water into the gelatinization tank according to the ratio of glutinous rice flour: water = 1:5 (w / w).
[0062] 3. Gelatinization and liquefaction: add 25,000 U / ml high-temperature α-amylase, and the addition amount is 0.5L per ton of glutinous rice. At the same time, the temperature was raised to 90-95°C and kept for 30 minutes.
[0063] 4. Cooling: Use a spiral cooler to lower the temperature of the mash to 55°C, and transfer it to the mash tank at the same time.
[0064] 5. Saccharification: Add 100,000 U / g of glucoamylase, the amount added is 50g per ton of glutinous rice. During the saccharification process, add 2000U / ml pullulanase, 200,000U / g cellulase and 3000U / ml medium-temperature α-amylase a...
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