Method of conducting solid-liquid combined fermentation to prepare baijiu with burnt flavor
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A flavor and liquor technology, applied in the field of wine making, can solve the problems of few flavor substances, single taste, high labor intensity, etc., and achieve the effect of increasing main flavor components, adding coke flavor and reducing labor intensity.
Inactive Publication Date: 2020-02-07
HUBEI UNIV OF TECH
View PDF10 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] Traditional solid-state fermentation of liquor has a long fermentation cycle, high labor intensity, and uncontrollable production process; liquid fermentation produces alcohol quickly, but the content of fusel oil is high, the flavor substances are less, and the taste is single
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0035] (1) Pretreatment of peas and barley
[0036] 1) Cleaning of peas and barley: Weigh 1kg of barley and 0.5kg of peas respectively, and rinse them with clean water.
[0037] 2) Drying: Put the washed peas and barley on dry gauze and spread them flat to dry. Flip every half hour for about 2 hours.
[0038] 3) High-temperature roasting: put the dried barley and peas into the roaster, set the roasting temperature to 120°C, and roast for 45 minutes.
[0039] 4) Heating up and roasting: After roasting at high temperature, set the temperature to 150°C for frying, and take it out after 45 minutes of frying.
[0040] 5) Pulverization: grind the fried peas and barley into powder in a pulverizer, and the obtained powder can pass through a 100-mesh sieve.
[0041] 6) Add water: weigh the crushed barley and pea flour, add water 5 times the mass of the barley and pea flour, stir rapidly until there are no lumps and the obtained solution can flow down naturally, to obtain a pea barle...
Embodiment 2
[0069] (1) Pretreatment of peas and barley
[0070] 1) Cleaning of peas and barley: Weigh 1kg of barley and 0.5kg of peas respectively, and rinse them with clean water.
[0071] 2) Drying: Put the soaked peas and barley on dry gauze and spread it flat to dry. Flip every half hour for about 2 hours.
[0072] 3) High-temperature roasting: put the dried barley and peas into the roaster, set the roasting temperature to 120°C, and roast for 45 minutes.
[0073] 4) Heating and roasting: After baking at high temperature, set the temperature to 170°C for frying, and take it out after 30 minutes of frying.
[0074] 5) Pulverization: grind the fried peas and barley into powder in a pulverizer, and the obtained powder can pass through a 100-mesh sieve.
[0075] 6) Add water: weigh the crushed barley and pea flour, add water 4 times the mass of the barley and pea flour, stir quickly until there are no lumps and the resulting solution can flow down naturally, to obtain a pea barley flou...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a method of conducting solid-liquid combined fermentation to prepare baijiu with a burnt flavor, and belongs to the field of baijiu preparation. The method includes the following steps: water is added into a pea-and-barley powder obtained after baking, stir-frying and smashing, and a pea-and-barley powder pulp is prepared; after the pea-and-barley powder pulp and stewed sorghum are mixed, a neutral protease and aspergillus niger are added to carry out enzymolysis and saccharification, and an obtained saccharification liquid is equally divided into two parts; the first part of the saccharification liquid is inoculated with saccharomyces cerevisiae and active dry yeast to be fermented for 2-3 days, and then is inoculated with acetic acid bacteria, lactic acid bacteriaand an esterifying enzyme to be fermented for 3-4 days; the other part of the saccharification liquid is taken and inoculated with caproic acid bacteria to be fermented for 6-7 days; and two fermentation broths are mixed, a mixture is inoculated with hansenula anomala and then is fermented for 8-10 days, an obtained fermentation broth is subjected to baijiu distillation, early-part and final-partbaijiu is removed, middle-part baijiu is taken, and the baijiu with the burnt flavor is obtained. By adopting the method of conducting solid-liquid combined fermentation to prepare the baijiu with the burnt flavor, the labor intensity of raw material preprocessing is reduced, fermentation time is shortened, main flavor components of the baijiu are added, and thus the unique burnt flavor is added.
Description
technical field [0001] The invention belongs to the field of wine making, and in particular relates to a method for preparing burnt-flavored liquor through solid-liquid combined fermentation. Background technique [0002] Traditional solid-state fermentation of liquor has a long fermentation cycle, high labor intensity, and uncontrollable production process; liquid fermentation produces alcohol quickly, but has a high content of fusel oil, less flavor substances, and a single taste. Now, consumers pay more attention to the taste of baijiu, rather than restricting to drink a certain type of liquor with a certain craft. The market trend of taste first prompts a variety of baijiu products to be put on the market. Burnt-flavored food such as burnt-flavored bread, burnt-flavored milk tea, burnt-flavored melon seeds, etc., the unique flavor of these foods attracts many consumers, so the present invention aims to prepare a burnt-flavored liquor. The burnt aroma is made by frying b...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more