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Brewing method for increasing ethyl lactate content and decreasing fusel oil content in rice-flavor liquor

A technology of rice-flavored and white wine, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of not increasing ethyl lactate, not suitable for mass production of base wine, etc., and achieve wine production No reduction in efficiency, low cost, and the effect of reducing the content of fusel oil

Active Publication Date: 2019-01-15
广东省九江酒厂有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this method mainly increases acetic acid and ethyl acetate, and does not increase ethyl lactate, and this method is mainly realized by prolonging the fermentation period. The fermentation period is 60 to 70 days, which is only suitable for the production of flavored wine, not suitable for mass production. base wine

Method used

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  • Brewing method for increasing ethyl lactate content and decreasing fusel oil content in rice-flavor liquor
  • Brewing method for increasing ethyl lactate content and decreasing fusel oil content in rice-flavor liquor
  • Brewing method for increasing ethyl lactate content and decreasing fusel oil content in rice-flavor liquor

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A brewing method of rice-flavored liquor, comprising the following steps:

[0033] (1) After washing the rice, add 1.5 times the volume of fermented water, soak it anaerobically at 20°C for 5 days, separate the rice from the soaking water to obtain rice milk water rich in lactic acid bacteria;

[0034] (2) After the rice is boiled and cooled to 30°C by blowing air, add 1.2% mixed koji made by mixing Rhizopus oryzae bran koji and small koji in a ratio of 1:2, stir evenly and put it in the saccharification tank for saccharification;

[0035] (3) After 16 hours of saccharification, air is introduced from the bottom of the saccharification tank, and the ventilation volume is 0.1m 3 / m 3 .min, ventilation time is 12 hours;

[0036] (4) Add 105% double volume of fermented water, 10% rice milk water, 0.05% Azomet acid protease and 0.2% Suhong GAⅡ acid-resistant glucoamylase to the saccharified fermented grains, mix evenly and pump into a large tank for fermentation Fermenta...

Embodiment 2

[0042] A brewing method of rice-flavored liquor, comprising the following steps:

[0043] (1) After washing the rice, add 1.8 times the volume of fermented water, soak it anaerobically at 25°C for 5 days, separate the rice from the soaking water to obtain rice milk water rich in lactic acid bacteria;

[0044] (2) After the rice is boiled and cooled to 30°C by blowing air, add 1.2% of the mixed koji made by mixing Rhizopus bran koji and small koji at a ratio of 1:3, stir evenly and put it in the saccharification tank for saccharification;

[0045] (3) After 16 hours of saccharification, air is introduced from the bottom of the saccharification tank, and the ventilation volume is 0.2m 3 / m 3 .min, ventilation time is 16 hours;

[0046] (4) Add 105% double volume of fermented water, 10% rice milk water, 0.05% Azomet acid protease and 0.2% Suhong GAⅡ acid-resistant glucoamylase to the saccharified fermented grains, mix evenly and pump into a large tank for fermentation Fermenta...

Embodiment 3

[0052] A brewing method of rice-flavored liquor, comprising the following steps:

[0053] (1) After washing the rice, add 1.8 times the volume of fermented water, soak it anaerobically at 25°C for 5 days, separate the rice from the soaking water to obtain rice milk water rich in lactic acid bacteria;

[0054] (2) After the rice is boiled, it is cooled to 30°C by blowing air, and 1.2% of the mixed koji obtained by mixing Rhizopus bran koji and Xiaokoji at a ratio of 1:3 is added, stirred evenly, and placed in a saccharification tank for saccharification;

[0055] (3) After 18 hours of saccharification, air is introduced from the bottom of the saccharification tank, and the ventilation volume is 0.3m 3 / m 3 .min, ventilation time is 18 hours;

[0056] (4) Add 105% double-volume fermented water, 10% rice milk water, 0.05% Azomet acid protease and 0.3% Suhong GAⅡ acid-resistant glucoamylase to the saccharified fermented grains, mix evenly and pump into a large tank for fermentatio...

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Abstract

The invention discloses a brewing method for increasing the ethyl lactate content and reducing the fusel oil content in rice-flavor liquor, which comprises the following steps: soaking rice in water for 3-5 days, then separating the soaked water to obtain rice syrup water rich in lactic acid bacteria; Rhizopus oryzae was enlarged into bran koji step by step and then mixed with koji to obtain mixedkoji. Cook rice, cooling, place in a saccharification tank, adding mixed starter for saccharification, and introducing air from that bottom of the saccharification tank for 12-18 hour to obtain saccharified fermented grains; 13 to 15 day of fermentation, distilling that mash to obtain rice-flavor liquor with high ethyl lactate and low fusel, and adde fermentation water, rice syrup water, acid protease and acid-resistant glycosamylase, uniformly mixing, pump into a large tank for fermentation, and fermenting for 13 to 15 days. The method of the invention not only improves the ethyl lactate inrice-flavor liquor, but also reduces the content of fusel oil, and the liquor yield is not reduced.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a brewing method for increasing the content of ethyl lactate and reducing the content of fusel oil in rice-flavored liquor. Background technique [0002] Rice-flavored liquor is made with rice as raw material, Xiaoqu as saccharification starter, solid saccharification, semi-solid fermentation, distillation, aging, and blending. It has a compound aroma mainly composed of ethyl lactate and β-phenylethyl alcohol. Rice-flavored liquor has been developed to this day, and there are traditional rice-flavored liquor and new era rice-flavored liquor. Traditional rice-flavored liquors are fermented in small cheng or pottery jars, and the production is labor-intensive and inefficient. The saccharification and fermentation equipment of rice-flavored liquor in the new era adopts stainless steel equipment. The stainless steel fermentation equipment improves the sanitation and cleanli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12R1/845
CPCC12G3/02
Inventor 杨志超何松贵陈少平冯兆兴
Owner 广东省九江酒厂有限公司
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