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Production method of yeast soy sauce flavor type high ester seasoning spirit

A technology of Daqu Maotai flavor and production method, which is applied in the preparation of alcoholic beverages and other directions, can solve problems such as hidden dangers of food safety and low total ester content, and achieve the effects of improving taste, promoting absorption, improving total ester content and alcohol yield.

Inactive Publication Date: 2019-03-19
劲牌神农架酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of brewing flavored wine, the total ester content is low. In order to meet the requirements, many manufacturers will add some chemically synthesized ethyl acetate and other esters when blending. However, adding chemically synthesized substances has certain food safety hazards.

Method used

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  • Production method of yeast soy sauce flavor type high ester seasoning spirit
  • Production method of yeast soy sauce flavor type high ester seasoning spirit
  • Production method of yeast soy sauce flavor type high ester seasoning spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Sand steamed grain: Crush the glutinous sorghum until the crushing degree is 20%, then add hot water at 98°C to moisten the grain for 5 hours, then divide the glutinous sorghum and distiller's grains into 10 equal parts and pour them into the wine steamer, and cover the steamer after steaming , steam pressure 0.1~0.12MPa, steamed grain for 65min, the steamed glutinous sorghum was taken out of the retort to obtain sand steamed grain (the obtained cooked grain was tested, the moisture of cooked grain was 44%, and the gelatinization rate was 95%), Wherein, the amount of hot water is 52% of the total mass of waxy sorghum;

[0025] Mixing koji with sand: Pour the steamed rice with sand on the ground and spread it out, add 1% of the total mass of glutinous sorghum in 95-100°C water for mixing, then use a blower to cool down to 40°C, add 1% of the total mass of glutinous sorghum in wine tail, Then add glutinous sorghum koji powder with 8% of the total mass and carry out two sa...

Embodiment 2

[0039] Sand steamed grain: Crush the glutinous sorghum until the crushing degree is 20%, then add hot water at 98°C to moisten the grain for 5 hours, then divide the glutinous sorghum and distiller's grains into 10 equal parts and pour them into the wine steamer, and cover the steamer after steaming , steam pressure 0.1~0.12MPa, steamed grain for 65min, the steamed glutinous sorghum was taken out of the retort to obtain sand steamed grain (the obtained cooked grain was tested, the moisture of cooked grain was 44%, and the gelatinization rate was 95%), Wherein, the amount of hot water is 52% of the total mass of waxy sorghum;

[0040]Mixing koji with sand: Pour the steamed rice with sand on the ground and spread it out, add 1.5% of the total mass of glutinous sorghum in water at 95-100°C and mix, then use a blower to cool down to 44°C, add 1.5% of the total mass of glutinous sorghum in wine tail, Then add glutinous sorghum koji powder with a total mass of 8.5% and carry out two...

Embodiment 3

[0054] Sand steamed grain: Crush the glutinous sorghum until the crushing degree is 20%, then add hot water at 98°C to moisten the grain for 5 hours, then divide the glutinous sorghum and distiller's grains into 10 equal parts and pour them into the wine steamer, and cover the steamer after steaming , steam pressure 0.1~0.12MPa, steamed grain for 65min, the steamed glutinous sorghum was taken out of the retort to obtain sand steamed grain (the obtained cooked grain was tested, the moisture of cooked grain was 44%, and the gelatinization rate was 95%), Wherein, the amount of hot water is 52% of the total mass of waxy sorghum;

[0055] Mixing koji with sand: Pour the steamed rice with sand on the ground and spread it out, add 2% of the total mass of glutinous sorghum in water at 95-100°C and mix, then use a blower to cool down to 45°C, add 2% of the total mass of glutinous sorghum in wine tail, Add koji powder with 9% of the total mass of glutinous sorghum and carry out two sacc...

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Abstract

The invention discloses a production method of yeast soy sauce flavor type high ester seasoning spirit. The production method comprises the following steps: sand discharging, sand coarsening and fermenting to yield spirit. The sand discharging comprises saccharifying twice to pile, stirring and paving to cool when the inner temperature of the saccharifying pile is raised to 30-38 DEG C for the first time, and carrying out saccharifying piling again; adding yeast powder which accounts for 8-9% of total mass of raw materials before saccharifying piling for the first time, and adding after-run which accounts for 1-2% of total mass of the raw materials after primary saccharifying piling, wherein the alcohol content of the after-run is 10-12%, and the raw materials are sticky sorghum. Accordingto the production method of yeast soy sauce flavor type high ester seasoning spirit, the oxygen content of the saccharifying pile is increased effectively by stirring and spreading to cool, so that growth and breeding of ester yielding yeast is promoted, the type content in the seasoning spirit is improved further, and the taste is more coordinated.

Description

technical field [0001] The invention relates to the technical field of production technology of sauce-flavored seasoning wine. More specifically, the invention relates to a production method of Daqu sauce-flavored high-ester seasoning wine. Background technique [0002] Flavored wine refers to the deep processing of base wine and the addition of additives to base wine, thereby improving the taste and appearance of flavored wine, and the content of total acid and total ester is one of the physical and chemical evaluation indicators of flavored wine. Esters in seasoned wine have aromatic odor and certain volatility, and play a very important role in seasoned wine. During the brewing process of flavored wine, the total ester content is relatively low. In order to meet the requirements, many manufacturers will add some chemically synthesized ethyl acetate and other esters when blending. However, adding chemically synthesized substances has certain food safety hazards. Content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/02
Inventor 林韡刘庭林范荣盛赵强赵礼明
Owner 劲牌神农架酒业有限公司
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