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Baijiu and preparation method and application thereof

A liquor and inoculum technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc., can solve problems such as low content of active substance guaiacol, and achieve high guaiacol content, Light aroma, prevent cardiovascular effects

Active Publication Date: 2019-03-26
武汉雅仕博科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] One object of the present invention is to provide a preparation method of liquor, in order to solve the problem of low content of active substance guaiacol in the solid-state fermentation process of traditional Luzhou-flavor liquor, and provide a Luzhou-flavor liquor rich in guaiacol production method

Method used

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  • Baijiu and preparation method and application thereof
  • Baijiu and preparation method and application thereof
  • Baijiu and preparation method and application thereof

Examples

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preparation example Construction

[0047] A preparation method of liquor, comprising the following steps:

[0048] Bacterial bran koji containing Delftia was added to the treated sorghum for fermentation, and Dakoji was added to the treated sorghum for fermentation after accumulation in the air hall.

[0049] The present invention collects the cellar mud in the Yellow Crane Tower wine cellar, separates and screens out the bacterium Delftia with high yield of guaiacol, inoculates it according to a certain proportion to prepare bacterial bran koji and strengthened bacterial liquid, and then uses the weight of grits as the unit of measurement to inoculate 6 %-8% bacterial bran koji is piled up and fermented, then 18%-20% of Daqu for production is added and mixed into the pool, and at the same time, the enhanced bacterial liquid is sprayed on the wall mud of the cellar pool for airtight fermentation. The liquor obtained by this method has a high guaiacol content, which is more than 2.6 times higher than that in tra...

Embodiment 1

[0097] A preparation method of liquor, comprising the following steps:

[0098] (a) Raw material processing: sorghum is used as the staple food for fermentation, and the sorghum is subjected to conventional moistening and steaming, and the water content of the red grits after cooling is 65%;

[0099] (b) inoculation of koji species: taking the cooled sorghum weight as the calculation basis, adding 6% bacterial bran and mixing to ferment;

[0100] (c) Accumulation in the air chamber: the initial temperature is 23°C, raised to 30°C after 2 days of cultivation, and kept for 2 days.

[0101](d) Fermentation in the pond: Spray the enhanced bacterial solution on the wall mud of the cellar, add 18% of Daqu for production to the fermented grains accumulated in the air hall, enter the pond for closed fermentation for 35 days, distill the fermented grains in a retort barrel, and distill the fermented grains The temperature is 100°C, the vapor pressure is 0.2MPa, and the liquor temperat...

Embodiment 2

[0110] A preparation method of liquor, comprising the following steps:

[0111] (a) Raw material processing: Sorghum is used as the staple food for fermentation, and the sorghum is conventionally moistened with grits, steamed with grits, and the water content of the red grits after cooling is 60%;

[0112] (b) inoculation of koji species: taking the cooled sorghum weight as the calculation basis, adding 6.5% bacterial bran and mixing to ferment;

[0113] (c) Accumulation in the air chamber: the initial temperature is 23°C, raised to 30°C after 2 days of cultivation, and kept for 2 days.

[0114] (d) Fermentation in the pond: Spray the enhanced bacterial solution on the wall mud of the cellar, add 18% of Daqu for production to the fermented grains accumulated in the air hall, enter the pond for closed fermentation for 35 days, distill the fermented grains in a retort barrel, and distill the fermented grains The temperature is 100°C, the vapor pressure is 0.2MPa, and the liquor...

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Abstract

The invention belongs to the technical field of baijiu brewing technologies, and particularly relates to baijiu and a preparation method and application thereof. The preparation method of the baijiu comprises the following steps that bacterial mouldy bran containing delftia tsuruhatensis is added into treated sorghum for fermentation, after accumulation is conducted in an airing hall, daqu is added for fermentation, meanwhile, enhancing bacterial liquid containing delftia tsuruhatensis is sprayed onto tank walls, and after distillation is conducted, the baijiu is obtained. By means of an enhancing daqu fermentation technology, the luzhou flavor of the luzhou-flavor baijiu is maintained, the content of guaiacol in a liquor body is improved, and by spraying the bacterial liquid onto the pitmud walls, the number of functional bacteria is increased, so that the effect of domesticating pit mud is achieved. The baijiu obtained through the method is high in guaiacol content, the guaiacol content is higher than that of traditional luzhou-flavor baijiu by more than 2.6 times, the baijiu has the characters of being outstanding in luzhou flavor, obvious in ester flavor, slightly sweet when falling in the mouth, soft and the like, and compared with the traditional luzhou-flavor baijiu, the baijiu is high in liquor yield and cost-saving.

Description

technical field [0001] The invention relates to the technical field of liquor brewing technology, in particular to a liquor and its preparation method and application. Background technique [0002] The brewing technique of Chinese liquor is original and profound, not only because it can play a role in adding to the fun, but more importantly, it has certain health care effects. Guaiacin is an important health factor in liquor, which has attracted more and more attention of researchers in recent years. Guaiacols are trace active ingredients in a class of liquor. Studies have shown that guaiacols are excellent free radical scavengers, have a good function of eliminating active oxygen, and can resist oxidation and prevent cardiovascular diseases. It has the functions of preventing diseases, anti-aging and promoting human health. [0003] The content of guaiacol has an important influence on the quality of traditional fermented foods such as white wine, rice wine and soy sauce....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12H6/02C12R1/01
CPCC12G3/02
Inventor 许鹏李良董孝元张超张宝玉
Owner 武汉雅仕博科技有限公司
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