Agilawood-type aromatic liquor and preparation method thereof

A technology with strong aroma and agarwood, which is used in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of difficult to eat, bitter taste, etc. rate effect

Inactive Publication Date: 2020-05-15
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because agarwood soaked wine has dissolved a large amount of sesquiterpenes, flavonoids, gums and other substances in agarwood, the taste is bitter and difficult to drink. Therefore, it is necessary to innovate in technology to integrate the good flavor of agarwood into traditional liquor to satisfy consumers. needs

Method used

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  • Agilawood-type aromatic liquor and preparation method thereof
  • Agilawood-type aromatic liquor and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0031] (1) Take raw materials: distiller's yeast raw materials: barley 50kg, wheat 40kg, agarwood powder 10kg; Wine making raw materials: sorghum 50kg, wheat 30kg, corn 5kg, glutinous rice 15kg;

[0032] (2) Koji making: Mix the koji raw materials and add old koji and water to stir evenly, then step on the koji until the koji is formed, put the koji into the warehouse for fermentation, the fermentation temperature is 20°C, and the fermentation time is 20 days; fermentation After completion, store for 60 days to obtain the agarwood type Daqu;

[0033] (3) Treatment of wine-making raw materials: Soak sorghum in water for 20 hours, mix and soak wheat, corn and glutinous rice for 3 hours; drain the sorghum and steam it in a retort for 60 minutes, then spray water on the sorghum for the first time, continue cooking for 60 minutes before cooking Spray water for the second time, and continue to cook for 60 minutes, then add the drained wheat, corn and glutinous rice mixture, stir wel...

Embodiment 2

[0038] (1) Take raw materials: distiller's yeast raw materials: barley 60kg, wheat 30kg, agarwood powder 10kg; Wine making raw materials: sorghum 50kg, wheat 30kg, corn 5kg, glutinous rice 15kg;

[0039] (2) Koji making: Mix the koji raw materials and add old koji and water to stir evenly, then step on the koji until the koji is formed, put the koji into the warehouse for fermentation, the fermentation temperature is 18°C, and the fermentation time is 25 days; fermentation After completion, store for 90 days to obtain the agarwood type Daqu;

[0040](3) Treatment of wine-making raw materials: Soak sorghum in water for 30 hours, mix and soak wheat, corn and glutinous rice for 5 hours; drain the sorghum and steam it in a retort for 90 minutes, then spray water on the sorghum for the first time, and continue cooking for 90 minutes before proceeding. Spray water for the second time, and continue to cook for 90 minutes, then add the drained wheat, corn and glutinous rice mixture, s...

Embodiment 3

[0045] (1) Raw materials are taken by weighing: distiller's yeast raw materials: barley 30kg, wheat 60kg, agarwood powder 10kg; wine making raw materials: sorghum 50kg, wheat 30kg, corn 5kg, glutinous rice 15kg;

[0046] (2) Koji making: Mix the koji raw materials and add old koji and water to stir evenly, then step on the koji until the koji is formed, put the koji into the warehouse for fermentation, the fermentation temperature is 18-22°C, and the fermentation time is 20- 25 days; after the fermentation is completed, store for 60-90 days to obtain agarwood-type Daqu;

[0047] (3) Treatment of wine-making raw materials: Soak sorghum in water for 25 hours, mix and soak wheat, corn and glutinous rice for 4 hours; drain the sorghum and steam it in a retort for 80 minutes, then spray water on the sorghum for the first time, and continue cooking for 90 minutes before proceeding. Spray water for the second time, and continue to cook for 60 minutes, then add the drained wheat, corn...

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Abstract

The invention discloses agilawood-type aromatic liquor and a preparation method thereof. Raw materials of koji include barley, wheat and agilawood powder. Liquor-making raw materials comprise sorghum,wheat, corn and glutinous rice. The preparation method comprises steps of preparing the koji with the agilawood, processing the raw materials, and conducting fermentation, distillation and blending.In preparation process, agilawood powder is added as a raw material for making the koji to change microorganisms and flavour of the koji. By traditional fermentation for strong aromatic liquor, the liquor body is rich in flavour of the agilawood. Meanwhile, rhizopus and mucor are added to accelerate saccharification and improve yield of the liquor during saccharification. According to the invention, by changing koji-making process and saccharification process, the aroma of agilawood is added to the wine body, thereby enriching flavour of traditional strong aromatic liquor without losing flavour of original strong aromatic liquor, and improving yield of the liquor.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to an agarwood type Luzhou-flavor wine and a preparation method thereof. Background technique [0002] Liquor contains many aroma substances, which are composed of water, ethanol and aroma substances. The content of ethanol and water in wine accounts for about 98% of the total content, while esters, organic acids, aldols and other aromatic compounds and heterocyclic compounds The content of trace components such as paraffin compounds only accounts for about 2% of the total amount of liquor. The type, content and proportion of these trace aroma substances determine the style, aroma and taste of liquor. Luzhou-flavor liquor has ethyl caproate as the main compound aroma, and has the flavor characteristics of "mellow and rich, sweet and refreshing, especially fragrant after drinking, and long aftertaste". Production of fermented products. With social changes, consumers have more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/026C12H6/02C12R1/785C12R1/845
CPCC12G3/021C12G3/022C12G3/026C12H6/02
Inventor 周伟李积华廖良坤付调坤曹玉坡李如一王绥鑫
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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