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A method for increasing volatile ester content of finished rice wine

A technology for rice wine and content, applied in the field of increasing the content of volatile esters in finished rice wine, can solve the problems of large warehouse occupation, large loss, large storage cost, etc., and achieve the effects of promoting production, increasing quantity, and increasing quantity

Active Publication Date: 2021-06-18
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 increasing the volatile ester content of finished rice wine, comprising the following steps: (1) Weigh the glutinous rice and water into a rice immersion tank according to the weight ratio of glutinous rice and water of 1:0.90-0.99, and automatically control the temperature of the rice immersion 22 ℃ ~ 25 ℃, rice soaking time 4 ~ 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, rice steamed rice after soaking Fermentation tank; (2) Automatically control rice soaking temperature and rice soaking time, use 48 cubic meters, 6 meters high rice soaking tank bottom slurry water total acid 24.0g / L and a certain amount of lactobacillus, rice steamed after soaking The rice is fermented in a fermenter; (3), under the conditions of (1) and (2), the fermentation is enhanced by adding lactobacilli with high lactyl-CoA production. The present invention increases the amount of volatile esters, accelerates the generation of ester aroma in the stored yellow rice wine, and especially increases the amount of ethyl lactate in the yellow rice wine after the fried wine is poured into jars (cans), which is a problem that we urgently need to solve.

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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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12R1/225
CPCC12G3/02
Inventor 唐雅凤孙国昌毛青钟
Owner KUAIJISHAN SHAOXING WINE