A kind of liquor and its preparation method and application
A technology of liquor and strains, applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of low content of active substance guaiacol, achieve high guaiacol content, Promote human health and treat cardiovascular effects
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[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 Daqu 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 accumulated and fermented, and then 18%-20% of production-use Daqu 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, and the airtight fermentation is carried out. The liquor obtained by this method has a high guaiacol content, which is more than 2.6 time...
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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