Method for shortening period of Luzhou-flavor liquor fermentation by external esterification

A technology of esterification of Luzhou-flavor liquor, which is applied in the field of brewing, can solve the problems of reducing production efficiency, increasing the production cost of Luzhou-flavor liquor, and low liquor yield, so as to increase the richness, shorten the fermentation cycle, and improve the aroma of the cellar. Elegant effect

Inactive Publication Date: 2018-07-13
江苏汤沟两相和酒业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Such a long fermentation cycle greatly reduces the production efficiency, and the li...

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  • Method for shortening period of Luzhou-flavor liquor fermentation by external esterification
  • Method for shortening period of Luzhou-flavor liquor fermentation by external esterification

Examples

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Effect test

Embodiment 1

[0040] Example 1, a method for shortening the fermentation period of Luzhou-flavor liquor through esterification outside the pit, firstly through the cultivation of caproic acid compound acid liquid outside the pit, to obtain a compound acid liquid mainly composed of caproic acid; To increase the alcohol content of the liquid, add yellow water and esterification enzyme to obtain a mature esterified liquid through normal temperature and closed esterification outside the cellar; the mature esterified liquid is added to the bottom pot before being placed in a retort for string distillation.

Embodiment 2

[0041] Embodiment 2, a method for shortening the fermentation cycle of Luzhou-flavor liquor by esterification outside the pit, specifically comprises the following steps:

[0042] (1) Preparation of caproic acid mixed acid solution: caproic acid bacteria use caproic acid fermentation medium to carry out caproic acid fermentation, and leave to stand for airtight culture for 7 days to obtain caproic acid compound culture solution for esterification;

[0043] (2) Equipped with esterification solution: take the fermented hexanoic acid compound culture solution, add appropriate amount of yellow water, adjust the alcohol content of the mixed culture solution with high alcohol, add esterification enzyme, stir evenly, seal it, and esterify at room temperature for 24 hours to obtain Esterification solution;

[0044] (3) String steaming of Luzhou-flavor liquor: according to the brewing process of Luzhou-flavor liquor, the fermented Luzhou-flavor fermented grains fermented for 42 days ar...

Embodiment 3

[0045] Example 3, in the step (1) of a method for shortening the fermentation period of Luzhou-flavor liquor through esterification outside the cellar described in Example 2, the formula of the seed liquid culture medium w / w of caproic acid bacteria is: NaAc 0.6 %, Yeast Extract 0.5%, K 2 HPO 3 0.04%, MgSO 4 0.02%, (NH 4 ) 2 SO 4 0.05%, ethanol 2%, ethanol is added after the culture medium is sterilized; the culture method is: culture at 37°C, initial pH 7.0, liquid volume ≥ 90% submerged culture for 10 days.

[0046] The expansion and strengthening medium w / w formula used for the expansion of caproic acid bacteria seed liquid is: ethanol 2%, pit mud extract 0.5%, yeast extract 0.5%, Daqu powder 0.6%, culture at 37°C, initial pH 7.0. Caproic acid bacteria seeds were inoculated at 5% w / w and submerged for 5 days to achieve expanded cultivation.

[0047] The esterase described in step (2) is lipase, preferably a food-grade liquid super-concentrated lipase synthesized by...

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Abstract

The invention discloses a method for shortening the period of Luzhou-flavor liquor fermentation by external esterification. By culturing external caproic acid compound acid liquor, the compound acid liquor based on caproic acid is obtained; strong liquor is then used for regulating the alcohol content of the mixed liquid, yellow fermentation liquid and esterifying enzyme are added, and by externalnormal-temperature closed esterification, mature esterified liquid is obtained; and before being loaded into a steamer, the mature esterified liquid is added into a bottom pan to undergo the cross-steaming of liquor. Because of the optimized culture of the external liquor of caproic acid, the method realizes high caproic acid concentration, the formation of composite ester flavor based on ethyl caproate is accelerated by the esterifying effect of the external esterifying enzyme, the intensity of short-period Luzhou-flavor liquor is increased by the cross-steaming process, and thereby, while the concentration level of caproic acid and ethyl caproate in raw liquor is increased by two to three times, the intensity of the liquor body is greatly increased. The invention provides a basis for the controllable high-quality brewing of Luzhou-flavor liquor.

Description

technical field [0001] The invention relates to a method for shortening the fermentation cycle of Luzhou-flavor liquor by means of esterification and series steaming outside the pit, and belongs to the technical field of brewing. Background technique [0002] The three main flavor types of traditional Chinese liquor are "Long-flavor type, Fen-flavor type, and Sauce-flavor type". Luzhou-flavor type liquor is a solid-state fermentation product in a mud cellar. The aroma components in Luzhou-flavor liquor are not only large in number, but also rich in types, and the senses present a relatively strong aroma and taste, so it is called Luzhou-flavor liquor. [0003] Because liquor is a product of microbial metabolism, it is greatly affected by the local geographical and climate environment. Different climate environments select different microbial communities, resulting in different liquor styles. For example, Luzhou-flavor liquor is divided into Sichuan style (Sichuan area) and J...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/01C12H6/02
CPCC12G3/02C12H6/02
Inventor 张加林徐岩何继平蒋学剑葛向阳王志强穆晓清汤井立张亮周达中
Owner 江苏汤沟两相和酒业有限公司
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