Liquor prepared through Chinese koji saccharification and yeast fermentation and brewing process of liquor

A technology of saccharification of small koji and fermentation of large koji, applied in the field of food processing, can solve the problems of unsuitable production technology, long fermentation cycle, small temperature difference between day and night, etc., achieve the effect of mellow and long taste, shorten the fermentation cycle, and harmonize all flavors

Inactive Publication Date: 2018-08-24
湖南湘昆酒业有限公司
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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 to provide a kind of white wine fermented by saccharification of small koji and big koji to solve the problem of low total acid total esters and insufficient aftertaste in traditional light-flavor liquor, while traditional Luzhou-flavor liquor has a large amount of distiller's koji, a long fermentation cycle, and a high yield. The alcohol rate is low, and its production process is not suitable for the small temperature difference between day and night in Hunan, and the high ambient temperature in summer and autumn

Method used

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  • Liquor prepared through Chinese koji saccharification and yeast fermentation and brewing process of liquor
  • Liquor prepared through Chinese koji saccharification and yeast fermentation and brewing process of liquor
  • Liquor prepared through Chinese koji saccharification and yeast fermentation and brewing process of liquor

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Experimental program
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Effect test

Embodiment 1

[0028] Material selection: select high-quality raw materials with full particles, uniform size, and heavy metal and pesticide residues that meet the standards;

[0029] Ingredients: Weigh 40kg sorghum, 20kg rice, 8kg wheat, 25kg corn, 10kg glutinous rice and mix them evenly;

[0030] Soaking material: Put the prepared raw materials into the soaking grain tank, add water to wash twice, remove suspended solids, precipitated sand and mildewed raw materials, and then add 80-85°C water at a mass ratio of 1:1. Soak in hot water for 4 hours, and drain the hot water after soaking;

[0031] Initial steaming: Put the soaked raw materials into the steam pot and cook for 1.5 hours. During the cooking process, the pressure of 0.04MPa is maintained. After cooking, the raw materials are stewed in hot water at 90°C. The water consumption of the stewed materials should be 10cm higher than the surface of the raw materials. As the standard, the duration of stewing is subject to the fact that th...

Embodiment 2

[0043] Material selection: select high-quality raw materials with full particles, uniform size, and heavy metal and pesticide residues that meet the standards;

[0044] Ingredients: Weigh 35kg sorghum, 15kg rice, 5kg wheat, 20kg corn, 5kg glutinous rice and mix well;

[0045] Soaking material: Put the prepared raw materials into the soaking grain tank, add water to wash twice, remove suspended solids, precipitated sand and mildewed raw materials, and then add 80-85°C water at a mass ratio of 1:1. Soak in hot water for 3 hours, and drain the hot water after soaking;

[0046] Initial steaming: Put the soaked raw materials into the steam pot and cook for 1.8 hours. During the cooking process, maintain a pressure of 0.05MPa. After the cooking is completed, stew the raw materials with hot water at 85°C. The water consumption of the raw materials should be 8cm higher than the surface of the raw materials. As the standard, the duration of stewing is subject to the fact that the mate...

Embodiment 3

[0057] Material selection: select high-quality raw materials with full particles, uniform size, and heavy metal and pesticide residues that meet the standards;

[0058] Ingredients: Weigh 45kg sorghum, 25kg rice, 10kg wheat, 30kg corn, 15kg glutinous rice and mix them evenly;

[0059] Soaking material: Put the prepared raw materials into the soaking grain tank, add water to wash twice, remove suspended solids, precipitated sand and mildewed raw materials, and then add 80-85°C water at a mass ratio of 1:1. Soak in hot water for 5 hours, and drain the hot water after soaking;

[0060] Initial steaming: Put the soaked raw materials into the steam pot for 2.5 hours, and maintain a pressure of 0.03MPa during the cooking process. After the cooking is completed, stew the raw materials with hot water at 95°C. The water consumption of the raw materials should be 8cm higher than the surface of the raw materials. As the standard, the duration of stewing is subject to the fact that the m...

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Abstract

Provided is liquor prepared through Chinese koji saccharification and yeast fermentation. The liquor is processed from sorghum, rice, wheat, corn and sticky rice. A brewing process comprises the following steps of sorting, dosing, material soaking, predistillation, repeated distillation, cooling, Chinese koji saccharification, yeast fermentation, distillatory feeding, distilling and storage. According to the obtained liquor brewing process, the defects that in Hunan, the diurnal temperature variation is small, and the temperature in summer and autumn is high are overcome, the liquor brewing process is especially suitable for being used by indigenous liquor brewing enterprises in Hunan for production, meanwhile, the fermentation period is shortened, the production efficiency is improved, and the operation procedures are simplified; technology unification and popularization are convenient, the quality of traditional liquor is greatly improved, the liquor yield is increased, and the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a liquor fermented from saccharification of koji and fermented from koji and a brewing process thereof. Background technique [0002] At present, the liquor produced by the Chuanfa Xiaoqu process in liquor is brewed with purely cultured bacteria and yeast, and its beneficial microorganisms are absolutely dominant, which is extremely beneficial to inhibit the invasion of miscellaneous bacteria, and the fermentation cycle is short, the quality is stable, and the output It has a high alcohol rate, and at the same time, the technical operation is easy to unify, the production efficiency is high, and the adaptability is strong. It is more suitable for the ecological environment conditions in Hunan. The content of ethyl caproate and ethyl caproate is relatively low. The total acid refers to the organic acid contained in the liquor, most of which are volatile acids. The total ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 谢祖雄
Owner 湖南湘昆酒业有限公司
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