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Production method of maotai-flavor hard liquor made with yeast

A production method, the sauce-flavored technology, is applied in the production field of the sauce-flavored Daqu, which can solve the problems of Daqu worms and other problems, and achieve the effect of thick body, avoiding internal worms, and increasing the color.

Inactive Publication Date: 2019-06-04
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention discloses a production method of Maotai-flavored Daqu, which solves the problem of Daqu long koji worms in the production process, and at the same time uses solid vinegar residue and soy sauce residue to mix Daqu, and the prepared Daqu The sauce has a strong aroma, and the brewed solid vinegar is rich in color and delicious, and its quality is better than that of traditional fermented solid vinegar

Method used

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  • Production method of maotai-flavor hard liquor made with yeast
  • Production method of maotai-flavor hard liquor made with yeast

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Effect test

Embodiment 1

[0038] A kind of production method of sauce-flavored Daqu of the present invention comprises the following steps:

[0039] (A) Raw material processing: After the fermentation of solid-state vinegar, add a water jacket to pour the total acid content in the vinegar dregs to less than 0.2g / 100g, and squeeze the vinegar dregs to a water content of 55% through an extruder; after 6 months of high-salt dilute soy sauce fermentation , the crude oil is squeezed out through a press, and the remaining soy sauce residue has a moisture content of 45%, which is pulverized by a pulverizer and passed through a 80-mesh sieve to obtain sauce residue; wheat moistening water is 40%, pulverized by a pulverizer, and passed through a 40-mesh sieve to obtain wheat flour.

[0040] (B) Mixed inoculation buckling: by weight ratio vinegar residue: sauce residue: wheat flour = 1:1:4, mix evenly, add 1% high temperature resistant bacterial enzyme, 2% Aspergillus niger, stir evenly and pass through the bendi...

Embodiment 2

[0045] A kind of production method of sauce-flavored Daqu of the present invention comprises the following steps:

[0046] (A) Raw material processing: After the fermentation of solid vinegar, add a water jacket to pour the total acid content in the vinegar dregs to less than 0.2g / 100g, and squeeze the vinegar dregs through an extruder until the water content reaches 60%; after 6 months of high-salt dilute soy sauce fermentation , the crude oil is squeezed out through a press, and the remaining soy sauce residue has a moisture content of 40%, which is pulverized by a pulverizer through a 80-mesh sieve to obtain sauce residue; 35% of wheat moistened water is pulverized by a pulverizer, and passed through a 40-mesh sieve to obtain wheat flour.

[0047] (B) Mixed inoculation buckling: by weight ratio vinegar residue: sauce residue: wheat flour = 1:1:2, mix evenly, add 2% high temperature resistant bacterial enzyme, 1% Aspergillus niger, stir evenly and pass through the roller pres...

Embodiment 3

[0052] A kind of production method of sauce-flavored Daqu of the present invention comprises the following steps:

[0053] (A) Raw material processing: After the fermentation of solid vinegar, add a water jacket to pour the total acid content in the vinegar dregs to less than 0.2g / 100g, and squeeze the vinegar dregs through an extruder until the water content reaches 60%; after 6 months of high-salt dilute soy sauce fermentation , the crude oil is squeezed out through a press, and the remaining soy sauce residue has a moisture content of 40%, which is pulverized by a pulverizer through a 80-mesh sieve to obtain sauce residue; 35% of wheat moistened water is pulverized by a pulverizer, and passed through a 40-mesh sieve to obtain wheat flour.

[0054] (B) Mixed inoculation buckling: Mix vinegar residue: sauce residue: wheat flour 1:1:3 by weight evenly, add 2% high temperature resistant bacterial enzyme, 1% Aspergillus niger, stir evenly and pass through the koji machine to buck...

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Abstract

The invention discloses a production method of maotai-flavor hard liquor made with yeast. The production method comprises the following steps of (1) performing combining, inoculating and hard liquor pressing: taking pretreated vinegar residues, hard liquor residues and wheat flour in a certain proportion, performing uniform mixing, performing inoculating, performing uniform stirring, and performing hard liquor pressing; (2) culturing koji: sending the pressed koi to a constant-temperature warehouse, preparing koji, and after the koji culturing is finished, performing sending to a batter hanging pond for enabling fine dried noodles to be wrapped with batter; and (3) performing wrapping with the batter: adding the koji obtained in the step (2) in the batter hanging pond, enabling the circumference of the koji to be wrapped with the batter, performing taking out, performing natural drying under room temperature, performing transferring to a constant-temperature culturing chamber, performing culturing, finally, performing transferring into the koji warehouse, and performing after ripening, so that the maotai-flavor hard liquor made with yeast is obtained. According to the method, the problem that in the production process, the hard liquor made with yeast can generate worms is solved, and besides, solid-state vinegar residues and soy sauce residue by-products are mixed to prepare the hard liquor made with yeast. Compared with conventional fermentation solid beverage, the prepared hard liquor made with yeast is richer in maotai flavor, and the brewed solid vinegar is richer in flavor, and better in quality.

Description

technical field [0001] The invention relates to the field of vinegar brewing, in particular to a production method of sauce-flavored Daqu. Background technique [0002] Daqu (Quyao) is a starter used in traditional solid vinegar brewing for a long time. In the process of making koji, the koji made by enriching various microorganisms in nature to the starch raw material, after expanded cultivation, forms various beneficial vinegar-making microbial strains and enzyme systems, and then after air-drying and storage, it becomes the finished Daqu . Daqu is a kind of micro-ecological product rich in complex microbial strains and numerous types of microbial enzymes, and has a strong compound koji aroma. For thousands of years, the pioneers of vinegar making have summed up from the vinegar making practice that "to make vinegar, you must first make wine, and koji is the bone of wine. If there is good wine, there must be good vinegar, and if there is good vinegar, there must be good ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/685
Inventor 樊君罗洪刚荣秋亮
Owner QIANHE CONDIMENT & FOOD CO LTD
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