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Strong-flavor rice arrack and manufacturing method thereof

A production method and a strong aroma technology, applied in the field of winemaking, can solve the problems of unstable quality, different flavor components, less aroma components, etc., and achieve the effects of rich flavor, stable quality, and stable quality.

Pending Publication Date: 2020-05-22
LUZHOU PINCHUANG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems that the existing rice shochu has few aroma components and the flavor components are affected by the composition difference of microorganisms in rice wine koji, resulting in unstable quality, etc., the invention provides a Luzhou-flavored rice shochu and its production method

Method used

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  • Strong-flavor rice arrack and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Preparation of fermentation strain

[0037] Culture yeast strains for fermentation at 30°C for 2 days; caproic acid bacteria at 34°C for 10 days under anaerobic conditions; butyric acid bacteria at 37°C for 2 days under anaerobic conditions; lactic acid bacteria at 34°C for 1 day sky;

[0038] (2) Fermentation of Luzhou-flavored rice shochu

[0039] After the rice is soaked and cooked to get cooked rice, add 0.1% rhizopus koji by rice weight, add 120% sterilized water, add 1% saccharomyces, add 4%, 0.5%, 0.8% caproic acid bacteria, Ding Acid bacteria and lactic acid bacteria, controlled temperature at 25°C for 15 days of fermentation, shaking once a day to obtain fermented mature mash;

[0040] (3) Distillation of fragrant rice shochu

[0041] The fermented mash is distilled. The distillate is collected in sections, and the distillation is stopped when the volume of the distillate reaches 30% of the mash volume, and the part of the distillate with an alcohol con...

Embodiment 2

[0044] (1) Preparation of fermentation strain

[0045] Culture yeast strains for fermentation at 28°C for 2 days; caproic acid bacteria at 34°C for 12 days under anaerobic conditions; butyric acid bacteria at 37°C for 2 days under anaerobic conditions; lactic acid bacteria at 34°C for 2 days sky;

[0046] (2) Fermentation of Luzhou-flavored rice shochu

[0047]After the rice is soaked and cooked to obtain cooked rice, add 0.15% rhizopus koji by weight of the rice, add 110% sterilized water, add 1.5% yeast, add 6%, 0.8%, 1% caproic acid bacteria, Ding Acid bacteria and lactic acid bacteria, controlled temperature at 25°C for 13 days of fermentation, shaking once a day to obtain fermented mature mash;

[0048] (3) Distillation of fragrant rice shochu

[0049] The fermented mash is distilled. The distillate is collected in sections, and the distillation is stopped when the volume of the distillate reaches 30% of the mash volume, and the part of the distillate with an alcohol ...

Embodiment 3

[0052] (1) Preparation of fermentation strain

[0053] Culture yeast strains for fermentation at 25°C for 3 days; caproic acid bacteria at 34°C for 14 days under anaerobic conditions; butyric acid bacteria at 37°C for 3 days under anaerobic conditions; lactic acid bacteria at 34°C for 2 days sky;

[0054] (2) Fermentation of Luzhou-flavored rice shochu

[0055] After the rice is soaked and cooked to get cooked rice, add 0.2% rhizopus koji by weight of the rice, add 100% sterilized water, add 2% yeast, add 8%, 1%, 1.2% caproic acid bacteria, Ding Acid bacteria and lactic acid bacteria were fermented at 28°C for 12 days under controlled temperature and shaken once a day to obtain fermented mature mash.

[0056] (3) Distillation of fragrant rice shochu

[0057] The fermented mash of rice wine is distilled. The distillate is collected in sections, and the distillation is stopped when the volume of the distillate reaches 30% of the mash volume, and the part of the distillate wi...

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Abstract

The invention belongs to the technical field of wine brewing, and specifically relates to strong-flavor rice arrack and a manufacturing method thereof. The invention is to solve the technical problemof providing the strong-flavor rice arrack. The manufacturing method for the strong-flavor rice arrack comprises the following steps: (1) soaking rice, and carrying out cooking and cooling so as to obtain cooked rice; (2) mixing the cooked rice, rhizopus koji, water, saccharomycetes, caproic acid bacteria, butyric acid bacteria and lactic acid bacteria, and carrying out fermentation so as to obtain a fermented mature mash, wherein the addition amount of the caproic acid bacteria accounts for 4-8% of the weight of the rice, and the addition amount of the butyric acid bacteria accounts for 0.5-1% of the weight of the rice, and the addition amount of the lactic acid bacteria accounts for 0.8-1.2% of the weight of the rice; and (3) distilling the fermented mature mash, carrying out collectingin sections, wherein a distillate with an alcohol content of 50-55% vol is raw strong-flavor rice arrack, and carrying out storing and blending so as to obtain the strong-flavor rice arrack. The strong-flavor rice arrack prepared by using the method provided by the invention is colorless and transparent in appearance, has the typical characteristics of rice-flavor liquor, also has the flavor of strong-flavor liquor, and is free of foreign flavor.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to Luzhou-flavored rice shochu and a preparation method thereof. Background technique [0002] Traditional rice shochu uses rice as the only raw material, and rice koji is produced as a saccharification starter. Rice shochu has a short fermentation cycle and a high liquor yield, but its aroma components are few, mainly a few kinds of higher alcohols, the ester content is not high, the organic acid content is not high, and there are not many types. Among the esters in rice shochu, except ethyl acetate, there is relatively more isoamyl acetate, which is considered to be the characteristic aroma substance of shochu, and the content of other esters is very small. In addition, it contains trace amounts of ethyl caprylate and ethyl laurate. The taste of rice shochu is not as strong as Luzhou-flavor liquor, and the fragrance does not last long. [0003] During the fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12H6/02C12R1/845C12R1/01C12R1/865
CPCC12G3/022C12H6/02
Inventor 袁华伟何诚王松涛王连刘光钱沈才洪
Owner LUZHOU PINCHUANG TECH CO LTD
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