Method for brewing vinasse-fragrance flavoring wine through koji vinasse

A technology of seasoning wine and fermented grains, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of increased production costs, high cost of auxiliary enzyme preparations, etc., achieve full taste and increase utilization value , the effect of strong temperature adaptability

Pending Publication Date: 2019-04-12
ANHUI GOLDEN SEED WINERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of auxiliary material enzyme preparation added by this method is relatively high, and methods such as re-distillation after the initial distillation increase the production cost

Method used

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  • Method for brewing vinasse-fragrance flavoring wine through koji vinasse
  • Method for brewing vinasse-fragrance flavoring wine through koji vinasse
  • Method for brewing vinasse-fragrance flavoring wine through koji vinasse

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Such as figure 1 Shown, a kind of method utilizing koji distiller's grains to brew lees-flavored wine comprises the following steps:

[0033] a. Brewing and producing Xiaoqu Fen-flavor original wine: take fresh sorghum, soak grains, mix with grains, cook and gelatinize, ventilate and cool down, add Xiaoqu, culture bacteria and saccharify, then mix with appropriate amount of grains, put into fermentation tank for sealed fermentation, Distill the wine to get Xiaoqu Fen-flavor original wine;

[0034] b. Preparation of Aspergillus niger gluten koji: Inoculate the preserved strains of Aspergillus niger on the PDA solid slant medium for activation, then get the activated strains and transfer them to the PDA liquid medium, and place them on a shaker for constant temperature cultivation to obtain liquid Seed, wherein, the PDA liquid culture medium is adjusted its pH value to 5.0 with yellow pulp water in advance before inoculation;

[0035] Then take 80 parts of bran, 20 part...

Embodiment 2

[0042] A method for brewing distiller's grains with distiller's grains, comprising the following steps:

[0043] a. Brewing and producing Xiaoqu Fen-flavor original wine: soak fresh sorghum grains, mix with grains, cook and gelatinize, ventilate and cool down, add Xiaoqu, cultivate bacteria and saccharify, then mix with appropriate amount of grains, put them into the fermentation tank for sealed fermentation, Distill the wine to get Xiaoqu Fen-flavor original wine;

[0044] b. Preparation of Aspergillus niger gluten koji: Inoculate the preserved strains of Aspergillus niger on the PDA solid slant medium for activation, then get the activated strains and transfer them to the PDA liquid medium, and place them on a shaker for constant temperature cultivation to obtain liquid Seeds, wherein the PDA liquid medium is adjusted to a pH value of 4.5 with yellow pulp water in advance before inoculation; 90 parts of bran, 15 parts of discarded grains, and 55 parts of water are taken, mix...

Embodiment 3

[0050] A method for brewing distiller's grains with distiller's grains, comprising the following steps:

[0051] a. Brewing and producing Xiaoqu Fen-flavor original wine: soak fresh sorghum grains, mix with grains, cook and gelatinize, ventilate and cool down, add Xiaoqu, culture bacteria and saccharify, then mix with appropriate amount of grains, put into fermentation tank for sealed fermentation, and distill Take the wine to get Xiaoqu Fen-flavor original wine;

[0052] B, preparation of Aspergillus niger bran koji: Inoculate the preserved bacterial classification of Aspergillus niger on the PDA solid slant medium for activation, then transfer the activated bacterial classification to the PDA liquid medium, and place it on a shaker for constant temperature cultivation to obtain Liquid seeds, wherein the PDA liquid medium is adjusted to 5.0 in advance with yellow pulp water before inoculation;

[0053] Take 82 parts of bran, 10 parts of discarded grains, and 48 parts of wate...

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Abstract

The invention discloses a method for brewing vinasse-fragrance flavoring wine through koji vinasse. The method comprises the following steps of preparing aspergillus niger bran koji; taking soft flavor type discarded vinasse, highly-flavored type discarded vinasse, (NH4)2SO4 and the aspergillus niger bran koji prepared in the step S1 in parts by weight as raw materials, dissolving the raw materials with water, performing uniform mixing to obtain a mixture, and placing the mixture on a stacking saccharification bed for stacking cultivation to obtain vinasse undecanted wine; taking moderate temperature hard liquor made with yeast, and Baijiu brewed distiller's yeast in parts by weight, adding the taken moderate temperature hard liquor made with yeast and the taken Baijiu brewed distiller's yeast to the vinasse undecanted wine, at the same time, supplementing seriflux, then performing putting in a kiln pond, and performing fermentation so as to obtain fermented grains; and taking the obtained fermented grains out of the pond, mixing the fermented grains with steamed rice husks, and performing blended distillation wine storage with a small koji soft flavor type wine base for 1-3 yearsso as to obtain the vinasse-fragrance flavoring wine. According to the method disclosed by the invention, the discarded vinasse is fermented with the aspergillus niger, and various enzymes generated through metabolism of the aspergillus niger can effectively utilize resources of crude fibers, residual starch and the like in the discarded vinasse, so that the utilization value of the discarded vinasse can be increased, and the production cost can be reduced.

Description

technical field [0001] The invention relates to the technical field of liquor brewing. More specifically, the present invention relates to a kind of method utilizing koji wine tank to brew tank-flavored seasoned wine. Background technique [0002] Liquor distilled grains are the residues of sorghum as raw materials after cooking and gelatinization, solid-state fermentation, distillation and wine extraction. According to incomplete statistics, the current annual output of my country's liquor brewing industry is about 25 million tons. Waste grains have high acidity, high water content, and are easy to be corrupted; waste grains are rich in nutrients such as crude starch, crude protein, crude fat, crude fiber, and amino acids, as well as a large amount of chaff. The discarding of waste will not only cause serious environmental pollution, but also cause a great waste of resources; therefore, the comprehensive utilization of waste has positive social and economic benefits. The...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12H6/02C12R1/685
CPCC12G3/02
Inventor 程伟张杰吴宏萍郝标彭兵
Owner ANHUI GOLDEN SEED WINERY CO LTD
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