Process method for brewing multiple-flavor liquor by solid state fermentation in pottery jar

A solid-state fermentation, compound aroma technology, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. problems, to achieve the effect of ensuring yield and quality, ensuring quality, and high purity

Pending Publication Date: 2020-02-21
ANHUI GOLDEN SEED WINERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Consumers in different regions have different preferences. In order to meet the needs of the consumer market, it is necessary to reform the process and products, integrate and innovate according to the characteristics of different flavor liquor production processes, and produce compound flavor liquor with unique style. The body quality is improved, and the aroma and taste are richer.

Method used

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  • Process method for brewing multiple-flavor liquor by solid state fermentation in pottery jar
  • Process method for brewing multiple-flavor liquor by solid state fermentation in pottery jar
  • Process method for brewing multiple-flavor liquor by solid state fermentation in pottery jar

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] Take sorghum and crush it into a five-petaled plum blossom shape, degerminate corn, mix well, soak in hot water of about 85°C for 12 hours, add rice and mix well, put it in a pressure steamer and cook for 60min at a temperature of 110°C, The pressure is 0.13MPa; the cooked grain grains are mixed with grain grains with 20% of the total mass of the raw grains and cooled to 28-30°C, respectively mixed with pure Rhizopus koji and yeast bran koji with 0.3% of the total mass of the raw grains, and placed in a pile The saccharification bed was 30℃, and the bulk saccharification was performed for 24h.

[0023] The saccharified grain glutinous rice grains were piled up, added with 26% of the total mass of the original grain, and the slurry water was supplemented to 63%, and then put into the fermentation tank in layers. The fermented grains after steaming the wine are covered with a 10cm thickness on the surface of the upper grain fermented grains of the ferm...

Example Embodiment

[0027] Example 2

[0028] Take the sorghum and crush it into a five-petaled plum blossom shape, and the corn is degerminated, mix well, add hot water at 85°C and stir evenly, no clear water seeps out, moisten the material for 24 hours, mix in rice, 25% of the total mass of the original grain, glutinous rice grains, The steamed rice husks with 5% of the total mass of the raw grains were mixed and mixed well. The upper retort was steamed for 140 minutes, the temperature was 121°C, and the pressure was 0.01MPa. After the % Xiaoqu is uniform, it is placed in the stacking saccharification bed at 33°C for 24h. After the glutinous rice grains are stacked and saccharified, 20% of the total mass of the original grain is mixed with medium-temperature Daqu, and 15% of the total mass of the original grain is added. Supplementary slurry water up to 60%.

[0029] First, lay 10cm thick pit mud at the bottom of the pottery jar, then put the grain fermented grains that have been dried and add...

Example Embodiment

[0033] Example 3

[0034] According to Example 1, the fragrant type original wine of the pottery jar was obtained, and the fragrant type wine grain of the pottery jar was obtained according to Example 2. When the fermented grain was discharged from the jar, the upper and lower layers of the fermented grain were divided into two layers, which were classified and stacked, and distilled respectively (due to the volume of the pottery jar relative to the The cellar is relatively small, so the upper fermented grains of the four pottery jars are co-distilled, and the lower fermented grains are co-distilled). Pour the fragrant-type original wine in the pottery jar into the bottom of the pot, steam and distill the pottery jar with Fuyu-flavor solid-state fermented fermented grains, pick the wine in sections, and store it in stages to obtain the solid-state fermentation compound-flavor original wine. As the glutinous rice grains, the glutinous rice grains participate in the operation of...

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Abstract

The invention discloses a process method for brewing multiple-flavor liquor by solid state fermentation in a pottery jar. According to the process method, an underground pottery jar is used as a fermentation container to respectively obtain a pottery jar fen-flavor wine base and a pottery jar heavy-flavor solid-state fermentation fermented grain, and then the solid-state fermentation multiple-flavor liquor is obtained by serially steaming the pottery jar heavy-flavor solid-state fermentation fermented grain with the pottery jar fen-flavor wine base. The process method has the following specific processes: raw materials -> soaking -> cooking and pasting -> spreading and drying -> adding distiller's yeast and stacking -> fermentation in the pottery jar -> pottery jar fen-flavor wine base andraw materials -> moisturizing -> cooking and pasting -> spreading and drying -> adding Xiaoqu and stacking -> adding Daqu into the pottery jar at medium temperature and the fermentation of the pottery jar -> pottery jar heavy-flavor solid-state fermentation fermented grain. According to the process method, the fen-flavor wine base has a high alcohol content and high purity, is helpful for full extraction in the pottery jar heavy-flavor solid-state fermentation fermented grain, and achieves a good blend of flavors and multi-fragrance and multi-taste.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a process method for brewing compound-flavor liquor by solid-state fermentation in a pottery vat. Background technique [0002] Liquor is a distilled liquor with unique Chinese traditional cultural characteristics. Its style type and the content of aroma substances in liquor are closely related to the brewing process. The aroma types of liquor have developed from the initial three aroma types of thick, clear, and soy sauce to twelve aroma types. Nowadays, liquor is developing into a combination of various aroma types. With the continuous improvement of people's living standards, the majority of consumers are dissatisfied. Fragrant liquor that is monotonous enough, [0003] Consumers in different regions have different preferences. In order to meet the needs of the consumer market, it is necessary to reform the process and products, integrate and innovate according to the ...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12R1/845
CPCC12G3/021C12G3/022
Inventor 张杰程伟潘天全李娜薛锡佳吴宏萍巩晓彭兵
Owner ANHUI GOLDEN SEED WINERY CO LTD
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