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Method for improving volatile ester content in finished product yellow liquor

A technology for increasing the content of yellow rice wine, which is applied in the field of increasing the volatile ester content of finished rice wine, can solve the problems of high labor intensity in handling and transportation, long storage time of finished rice wine, and high storage cost, so as to improve warehouse utilization, reduce storage costs, and improve The effect of economic benefits

Active Publication Date: 2018-09-18
KUAIJISHAN SHAOXING WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The finished rice wine has a long storage time, takes up a large warehouse, has a large loss, and the handling and transportation are labor-intensive, and the storage cost is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: A method for increasing the volatile ester content of finished rice wine, comprising the following steps: (1) Weigh the glutinous rice and water into the rice soaking tank according to the weight ratio of glutinous rice and water of 1:0.90, and automatically control the rice soaking temperature for 22 ℃, rice soaking time for 4 days, with 48 cubic meters, 6 meters high rice soaking tank bottom slurry water total acid 18.5g / L and a certain amount of lactobacillus, steamed rice into the fermenter after soaking;

[0043] (2) Automatically control the rice soaking temperature and rice soaking time, use 24.0g / L of total acid in the bottom of the rice soaking tank with a height of 48 cubic meters and a height of 6 meters, and a certain amount of lactobacillus, and steam the rice after soaking into fermentation tank fermentation;

[0044] (3) Under the conditions of (1) and (2), the fermentation is enhanced by inserting Lactobacillus with high lactyl-CoA producti...

Embodiment 2

[0053] Embodiment 2: A method for increasing the volatile ester content of finished rice wine, comprising the following steps, (1), weighing glutinous rice and water into a rice soaking tank according to the weight ratio of glutinous rice and water of 1:0.95, and automatically controlling the rice soaking temperature for 23 ℃, rice soaking time for 5 days, with 48 cubic meters, 6 meters high rice soaking tank bottom slurry water total acid 18.5g / L and a certain amount of lactobacillus, steamed rice into the fermenter after soaking;

[0054] (2) Automatically control the rice soaking temperature and rice soaking time, use 24.0g / L of total acid in the bottom of the rice soaking tank with a height of 48 cubic meters and a height of 6 meters, and a certain amount of lactobacillus, and steam the rice after soaking into fermentation tank fermentation;

[0055] (3) Under the conditions of (1) and (2), the fermentation is enhanced by inserting Lactobacillus with high lactyl-CoA produc...

Embodiment 3

[0066] Embodiment 3: A method for increasing the volatile ester content of finished rice wine, comprising the following steps, (1), weighing glutinous rice and water into a rice soaking tank according to the weight ratio of glutinous rice and water of 1:0.99, and automatically controlling the rice soaking temperature for 25 ℃, rice soaking time 6 days, with 48 cubic meters, 6 meters high rice soaking tank bottom slurry water total acid 18.5g / L and a certain amount of lactobacillus, steamed rice into the fermenter after soaking;

[0067] (2) Automatically control the rice soaking temperature and rice soaking time, use 24.0g / L of total acid in the bottom of the rice soaking tank with a height of 48 cubic meters and a height of 6 meters, and a certain amount of lactobacillus, and steam the rice after soaking into fermentation tank fermentation;

[0068] (3) Under the conditions of (1) and (2), the fermentation is enhanced by inserting Lactobacillus with high lactyl-CoA production...

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PUM

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Abstract

The invention relates to a method for improving the volatile ester content in a finished product yellow liquor. The method comprises: (1) weighing glutinous rice and water according to a weight ratioof the glutinous rice to the water of 1:0.90-0.99, adding to a rice soaking tank, steaming the soaked rice, and adding the steamed rice into a fermentation tank, wherein the rice soaking temperature is automatically controlled at 22-25 DEG C, the rice soaking time is 4-6 days, the total acid content in the slurry water on the bottom portion of the rice soaking tank with a volume of 48 m<3> and a height of 6 m is 18.5 g / L, and a certain amount of lactobacillus is added; (2) automatically controlling the rice soaking temperature and the rice soaking time, steaming the soaked rice, adding the steamed rice into the fermentation tank, and fermenting, wherein the total acid content in the slurry water on the bottom portion of the rice soaking tank with the volume of 48 m<3> and the height of 6 mis 24.0 g / L, and a certain amount of lactobacillus is added; and (3) under the conditions in the steps (1) and (2), inoculating lactobacillus capable of producing high-yield CH3CHOHCO.SCoA, and carrying out strengthened fermentation. According to the present invention, with the method, the amount of the volatile ester can be increased, the production of the ester aroma in the stored yellow wine can be accelerated, especially the problem of the ethyl lactate content in the yellow wine after sterilization filling can be solved.

Description

technical field [0001] The invention belongs to the field of rice wine manufacturing and processing, and in particular relates to a method for increasing the volatile ester content of finished rice wine. Background technique [0002] Finished rice wine: The rice wine is finished rice wine after fermentation, pressing, decoction, and filling altars (cans). The volatile esters in the finished rice wine are mainly ethyl lactate, ethyl acetate, ethyl succinate, etc., with trace amounts of ethyl isovalerate, isopentyl acetate, ethyl caproate, ethyl caprylate, etc. [0003] Because the direct esterification of organic acid and ethanol in the fermentation and storage of rice wine is very slow, yeast produces a small amount of esters (ethyl lactate, ethyl acetate, ethyl succinate, etc.) Ethanol is mainly formed by direct esterification, as shown in the reaction formula (1): [0004] RCOOH+C 2 h 5 OH → RCOOC 2 h 5 +H 2 0 (1) [0005] Other esters are produced in two forms: ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/225
CPCC12G3/02
Inventor 唐雅凤孙国昌毛青钟
Owner KUAIJISHAN SHAOXING WINE