Liquor brewing method based on combination of solid fermentation and liquid fermentation

A technology of solid-liquid fermentation and solid-state fermentation, applied in the field of liquor brewing, can solve the problems of large area of ​​solid-state fermentation process, long solid-state fermentation period, and high production cost, saving time and production cost, increasing liquor output, The effect of increasing the rate of wine production

Pending Publication Date: 2019-11-26
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the solid-state fermentation cycle is long, the wine production is lower than that of liquid fermentation, and the solid-state fermentation process occupies a large area, and the production cost is relatively high.

Method used

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  • Liquor brewing method based on combination of solid fermentation and liquid fermentation
  • Liquor brewing method based on combination of solid fermentation and liquid fermentation
  • Liquor brewing method based on combination of solid fermentation and liquid fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Using sorghum (japonica sorghum, 10kg) as raw material, crush the sorghum to 6-8 petals, moisten the grain for 20 hours, add steamed cooked bran (4% of the dry weight of the grain) and steam the grain until there is no heart, spread it out and add koji (grain 10% of dry weight), and fermented in tanks for 28 days.

[0034] Experimental group ①: Take the fermented Daqu Fen-flavor Dazha wine grains, take the weight of the sugar solution as the basis, put the wine grains equivalent to 10% of the weight of the sugar solution into the fermenter, add 10L of glucose solution with a sugar concentration of 10% and mix , closed fermentation at a constant temperature of 22°C for 7 days.

[0035] Experimental group ②: Take the fermented Daqu Fen-flavored Hawthorn wine grains, based on the weight of the sugar solution, put 10% of the wine grains equivalent to the weight of the sugar solution into the fermenter, add 10L of glucose solution with a sugar concentration of 10% and mix ,...

Embodiment 2

[0052] Sorghum (northeast japonica sorghum) is used as raw material. The sorghum is soaked for 8 hours, steamed for 20 minutes, steamed for 50 minutes, re-steamed for 1 hour, koji (0.5% of the dry weight of the grain) is added after spreading, cultured in the room for 24 hours, and fermented for 7 days.

[0053] Experimental group ①: Take the fermented Xiaoqu Qingxiang wine grains, take the weight of the sugar solution as the basis, put the wine grains equivalent to 10% of the weight of the sugar solution into the fermenter, add 10L of glucose solution with a sugar concentration of 10% and mix them, and mix them at 22 Sealed fermentation at a constant temperature of ℃ for 7 days.

[0054] Experimental group ②: Take the fermented Xiaoqu Qingxiang wine grains, take the weight of the sugar solution as the basis, put the wine grains equivalent to 10% of the weight of the sugar solution into the fermenter, add 10L of glucose solution with a sugar concentration of 10% to mix, and mix...

Embodiment 3

[0070] Using sorghum as raw material (northeast japonica sorghum), soak the sorghum (8h), steam the grain (2h or until flowering), add the steamed rice husk (addition amount 22%), add Luzhou-flavor Daqu (grain 20% of the dry weight), the continuous grain ratio is 1:4.5 (the dry weight of the grain is 1: the wet weight of the grain is 4.5); the total moisture is controlled at 54%; the periodical fermentation is 60 days.

[0071] Experimental group ①: Take the fermented Daqu Luzhou-flavor sorghum wine grains, take the weight of the sugar solution as the basis, put the wine grains equivalent to 10% of the weight of the sugar solution into the fermenter, add 10L of glucose solution with a sugar concentration of 10% and mix , closed fermentation at a constant temperature of 22°C for 7 days.

[0072] Experimental group ②: Take the fermented Daqu Luzhou-flavor sorghum wine grains, take the weight of the sugar solution as the basis, put the wine grains equivalent to 10% of the weight ...

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Abstract

The invention discloses a liquor brewing method based on combination of solid fermentation and liquid fermentation, and belongs to the technical field of liquor brewing. The liquor brewing method combines the technical characteristics of solid state fermentation and liquid state fermentation. On the basis of solid state fermentation, fermented grains are taken out and mixed with sugar liquid witha certain concentration, the fermentation temperature is controlled, liquid state fermentation is performed, after the fermentation is completed, the liquor production is significantly increased, thecost is saved, and distillers' grains are reused.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a liquor brewing method based on the combination of solid-liquid fermentation. Background technique [0002] At present, there are two methods of fermenting and producing liquor in China: one is to use sugar as raw material, use pure fermentation, and liquid fermentation to produce liquor; the other is the traditional liquor production process: mostly grain is used as raw material, and more Bacteria composite open solid-state fermentation to produce liquor. [0003] The liquid fermentation method is to use the pure-bred fermentation to produce alcohol quickly, with extremely low cost and high yield. However, the liquor produced by liquid fermentation has a single aroma, low ester aroma, and is easy to be infected with miscellaneous bacteria, resulting in a messy and hard taste of the wine, which is difficult to drink and is not accepted by the public. [0004...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12H6/02
CPCC12G3/022C12G3/021C12H6/02
Inventor 任志强黄治国邓杰卫春会姚亚林
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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