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Method for preparing cool-mouth liquor by adopting fortified koji

A cold-mouth type and liquor technology, which is applied in biochemical equipment and methods, methods based on microorganisms, and the preparation of alcoholic beverages, etc., can solve the problems of short duration of cool taste, strong transient effect, and poor taste, and achieve full-bodied Cool taste, enhanced esterification ability, and good market prospects

Active Publication Date: 2022-02-22
宜宾听花酒业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Menthol has a fresh and cool taste and is cheap, but its cool taste lasts for a short time and has a strong instantaneous effect, which makes people feel uncomfortable bitter taste and bad taste

Method used

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  • Method for preparing cool-mouth liquor by adopting fortified koji
  • Method for preparing cool-mouth liquor by adopting fortified koji
  • Method for preparing cool-mouth liquor by adopting fortified koji

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Embodiment 1 prepares cool-mouth type liquor A with the inventive method

[0087] The specific operation steps are as follows:

[0088] 1. Preparation of enhanced koji

[0089] 1.1 Expanded culture of esterifying bacteria

[0090] The rice was pulverized and steamed, inoculated with 0.1% spores of C. chinensis, cultured at 28°C for 15 days, dried and pulverized to make esterification bacteria powder.

[0091] 1.2 Making Enhanced Songs

[0092] Crush wheat and peas according to the ratio of 7:3, steam them, mix them with 5% koji and 1% esterified bacteria powder after cooling, press them into koji embryos, and put them in the koji room to control the temperature to make koji.

[0093] 2. Raw material processing

[0094] 2.1 Raw material crushing

[0095] Sorghum, rice, corn, glutinous rice, and corn are ground, and the degree of grinding is 30% through a 20-mesh sieve.

[0096] 2.2 Raw material soaking

[0097] Soak the sorghum separately at a temperature of 50-60...

Embodiment 2

[0115] Embodiment 2 prepares cool-mouth type liquor B with the inventive method

[0116] The specific operation steps are as follows:

[0117] 1. Preparation of enhanced koji

[0118] 1.1 Expanded culture of esterifying bacteria

[0119] The rice is crushed and steamed, inoculated with Huagenase solid bacterial powder with a mass ratio of 1%, cultured at 30°C for 10 days, dried and crushed to make esterified bacterial powder.

[0120] 1.2 Making Enhanced Songs

[0121] The koji used for brewing Maotai-flavored liquor was mixed with the esterifying bacteria powder prepared in 1.1 at a ratio of 10:1 to prepare the fortified koji.

[0122] 2. Raw material processing

[0123] 2.1 Raw material crushing

[0124] The sorghum is crushed, and the degree of crushing is preferably 20% through a 20-mesh sieve.

[0125] 2.2 Raw material soaking

[0126] Soak the sorghum at a temperature of 50-60°C for 20 hours.

[0127] 2.3 Steamed food

[0128] The existing method is used to stea...

Embodiment 3

[0143] Embodiment 3 prepares cool-mouth type liquor C with the inventive method

[0144] The specific operation steps are as follows:

[0145] 1. Preparation of enhanced koji

[0146] 1.1 Expanded culture of esterifying bacteria

[0147] The rice is crushed and prepared as 10% rice milk; after sterilization, inoculate the mycelium of sarcorrhizae with a mass ratio of 1%; place it at 25° C. with a rotation speed of 150 rpm, and cultivate it for 10 days to obtain an esterification bacterial liquid.

[0148] 1.2 Making Enhanced Songs

[0149] Wheat is crushed, steamed, cooled, mixed with 5% of koji and 0.5% of esterifying bacteria, pressed into koji, and put into a koji room to control the temperature to make koji.

[0150] 2. Raw material processing

[0151] 2.1 Raw material crushing

[0152] The sorghum is crushed, and the degree of crushing is preferably 20% through a 20-mesh sieve.

[0153] 2.2 Raw material soaking

[0154] Soak the sorghum at a temperature of 50-60°C ...

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Abstract

The invention belongs to the technical field of liquor preparation, and in particular relates to a method for preparing cool-mouth liquor by adopting fortified koji. Aiming at the problem that strong smell and tastes such as bitterness, numbness and astringency are arranged in the existing liquor with refreshing mouthfeel, which affects the mouthfeel, the invention provides a kind of method for preparing cool-mouth type liquor by adopting fortified koji, comprising the following steps: a. Strengthening koji b, grain processing c, mixing the enhanced koji, natural plants containing menthol and grain evenly; d, putting the mixed materials into the cellar, sealing, and fermenting for more than 7 days; e, distilling and picking wine to obtain cold mouth Type seasoning wine, after blending, cool-mouth type liquor is obtained. The invention uses fortified koji, which can enhance the esterification ability of distiller's yeast, improve the conversion efficiency of menthol to menthyl ester, reduce the content of menthol in the wine body, and reduce bad smell on the basis of retaining a cool taste. The prepared cool-mouth type The white wine has a mellow and refreshing taste without other miscellaneous flavors, and has a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of liquor preparation, and in particular relates to a method for preparing cool-mouth liquor by adopting fortified koji. Background technique [0002] Liquor refers to the beverage alcohol made from grains and grains, using Daqu, Xiaoqu or bran koji and wine mother as saccharification starter, cooking, saccharifying, fermenting and distilling. In the long history of wine making in China, the variety and taste of wine have derived different varieties and aromas with different regions. Under the situation of drinking right amount, wine has the effects of refreshing, exciting, invigorating blood and promoting blood circulation. But drinking too much wine can hurt the body, and its taste is pungent, and drinking it in hot weather will make the body hotter, and hurt the stomach and liver. In today's society, with the continuous improvement of living standards, a new concept of healthy drinking has gradually for...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/02C12H6/02C12R1/72C12R1/845C12R1/645
CPCC12G3/02
Inventor 不公告发明人
Owner 宜宾听花酒业发展有限责任公司
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