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Edible alcohol fermentation production process

A technology of edible alcohol and production process, which is applied in the field of edible alcohol fermentation production process, can solve the problems of low nutritional content and poor taste, and achieve the effect of high nutritional value, sweet taste and good taste

Inactive Publication Date: 2017-10-13
崇州市富易生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the existing edible alcohol has relatively low nutrient content, while the health wine is mostly brewed with traditional Chinese medicinal materials, and the taste is relatively poor. The purpose is to provide edible alcohol fermentation production technology, and the brewed edible alcohol has good It has the function of invigorating qi and bleeding, has high nutritional value, and tastes sweet and has a good taste

Method used

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  • Edible alcohol fermentation production process

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Effect test

Embodiment 1

[0025] The invention provides a kind of edible alcohol fermentation production process, concrete steps are as follows:

[0026] Step 1, the raw material formula, the ratio range by weight is longan: red dates = 1:10.

[0027] Step 2, cooking: according to the ratio of raw materials, steam the longan and red dates in a steam cooking tank, then add tap water to the cooked longan and red dates, the amount of water added is 3 times the total mass of longan and red dates, stir and mix well, Then add the 1.5% Xiaoqu powder whose quality is the total mass of longan and red dates and stir evenly to make a thick mash; wherein, the steam pressure passed into the cooking tank is kept at 0.02MPa, and it is boiled at 100°C for 50min, and then heated at room temperature. Cooling was performed under pressure to 30°C, and tap water was added at a temperature of 30°C.

[0028] Step 3, enzymatic hydrolysis: add the thick mash prepared in the above step 2 into the saccharification enzymatic hyd...

Embodiment 2

[0038] The invention provides a kind of edible alcohol fermentation production process, concrete steps are as follows:

[0039] Step 1, the raw material formula, the proportioning range by weight is longan: red dates = 1:5.

[0040] Step 2, cooking: according to the ratio of raw materials, steam the longan and red dates in a steam cooking tank, then add tap water to the cooked longan and red dates, the amount of water added is 3 times the total mass of longan and red dates, stir and mix well, Then add the 1.5% Xiaoqu powder whose quality is the total mass of longan and red dates and stir evenly to make a thick mash; wherein, the steam pressure passed into the cooking tank is maintained at 0.02MPa, and it is boiled at 100°C for 55min, and then heated at room temperature. Cooling to 32°C was carried out under pressure, and tap water was added at a temperature of 35°C.

[0041] Step 3, enzymatic hydrolysis: add the thick mash prepared in the above step 2 into the saccharificatio...

Embodiment 3

[0051] The invention provides a kind of edible alcohol fermentation production process, concrete steps are as follows:

[0052] Step 1, the raw material formula, the proportioning range by weight is longan: red dates = 1:3.

[0053] Step 2, cooking: according to the ratio of raw materials, steam the longan and red dates in a steam cooking tank, then add tap water to the cooked longan and red dates, the amount of water added is 3 times the total mass of longan and red dates, stir and mix well, Then add the 1.5% Xiaoqu powder whose quality is the total mass of longan and red dates and stir evenly to make a thick mash; wherein, the steam pressure passed into the cooking tank is maintained at 0.02MPa, and it is boiled at 100°C for 60min, and then heated at room temperature. Cooling was carried out under pressure to 35°C, and tap water was added at a temperature of 40°C.

[0054] Step 3, enzymatic hydrolysis: add the thick mash prepared in the above step 2 into the saccharificatio...

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Abstract

The invention discloses an edible alcohol fermentation production process. The edible alcohol fermentation production process comprises the following steps that longans and red dates are prepared according to the weight part ratio of 1:10 to 1:3; the raw materials longans and red dates are cooked in a steam cooking pot according to the ratio, then tap water is added into the longans and red dates which are cooked, even stirring is performed, and then smaller lumped koji powder is added and evenly stirred to make thick mash; the thick mash is added into a saccharifying enzymolysis tank, and then smaller lumped koji is added and evenly stirred for saccharification; then the mixture is transferred into an enzymolysis tank, aspergillus niger pectinase is added, and enzymolysis is performed to obtain secondary thick mash; a schellozosaccharomyces pombe strain is inoculated to the secondary thick mash, then the secondary thick mash is put in an alcohol fermentation tank, peptone is added, and stirring and fermentation are performed to obtain fermented mash; the fermented mash is distilled by using a five-tower secondary differential-pressure distillation device to obtain an edible alcohol finished product. The brewed edible alcohol has good qi tonifying and blood benefiting effects, has a higher nutritive value and has a sweet and good taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an edible alcohol fermentation production process. Background technique [0002] Edible Alcohol, also known as fermented distilled alcohol, is mainly made of potatoes, grains, and sugars as raw materials through cooking, saccharification, and fermentation. It is used in the food industry to use water-containing alcohol. Four parts, aroma, taste, and body, refer to the content of the four major impurities in distilled wine, aldehyde, acid, ester, and alcohol. Different tastes and gases will make the flavor of distilled wine different. Existing edible alcohol has low nutritional components, while health wine is mostly brewed from Chinese medicinal materials and has a poor taste. Contents of the invention [0003] The technical problem to be solved by the present invention is that the existing edible alcohol has relatively low nutrient content, while the health wine is mostly brewe...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/645C12H6/02
CPCC12G3/02C12H6/02
Inventor 张野青
Owner 崇州市富易生物科技有限公司
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