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Brewing method of compound Xiaoqu liquor and bacterium cultivation saccharification system adopted by same

A technology for cultivating saccharification and koji wine, which is applied in the field of wine making, which can solve problems such as stimulating drinking habits, unsatisfactory consumers, and single wine body and aroma, so as to improve the quality of wine production, reduce labor intensity of workers, and increase wine production. Effect

Pending Publication Date: 2020-08-11
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As for Xiaoqu Fen-flavor liquor products specifically, the liquor body is clean and free of miscellaneous odors, which can meet the increasing health requirements. Its shortcoming is that the liquor body and fragrance are too single, which cannot satisfy consumers’ stimulating drinking habits; at the same time, Xiaoqu Qingxiang There are relatively few seasoning wines in type liquor, and the taste is also single.

Method used

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  • Brewing method of compound Xiaoqu liquor and bacterium cultivation saccharification system adopted by same
  • Brewing method of compound Xiaoqu liquor and bacterium cultivation saccharification system adopted by same
  • Brewing method of compound Xiaoqu liquor and bacterium cultivation saccharification system adopted by same

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Comparison scheme
Effect test

Embodiment 1

[0061] The embodiment of the present invention provides a kind of brewing method of compound type Xiaoqu wine, such as figure 1 Specifically, the following steps are included:

[0062] S1. Using glutinous sorghum as raw material, cook and gelatinize until it is tender, saliva light and not sticking to the hand, and the opening ratio and water content are controlled to be 90% and 50% respectively;

[0063] In addition, before cooking and gelatinization, it also includes pre-treatment of waxy sorghum raw materials, including impurity removal and soaking treatment, that is, removing impurities such as sorghum husks, dust, stones, etc., and soaking grains so that the sorghum starch can absorb enough water, which is conducive to cooking. gelatinization of starch.

[0064] Cooking and gelatinization use a specially designed special equipment for steaming grains. Put the soaked glutinous sorghum raw materials in the steaming grains pot. First steam under the pressure of 0.10MPa for ...

Embodiment 2

[0070] The embodiment of the present invention provides a kind of brewing method of compound type Xiaoqu wine, such as figure 1 Specifically, the following steps are included:

[0071] S1. Using glutinous sorghum as raw material, cook and gelatinize until it is tender and soft, with a light saliva and does not touch the hand, and the opening ratio and water content are controlled to be 60% and 50% respectively;

[0072] In addition, before cooking and gelatinization, it also includes pre-treatment of waxy sorghum raw materials, including impurity removal and soaking treatment, that is, removing impurities such as sorghum husks, dust, stones, etc., and soaking grains so that the sorghum starch can absorb enough water, which is conducive to cooking. gelatinization of starch.

[0073] Cooking and gelatinization use a specially designed special equipment for steaming grains. Put the soaked glutinous sorghum raw materials in the steaming grains pot. First steam under the pressure ...

Embodiment 3

[0079] Embodiment 3 of the present invention provides a kind of culture saccharification system of compound type Xiaoqu wine, such as figure 2 As shown, it specifically includes the cooked grain in-box plate chain 1, the stacking box 2, the grain grain conveyor 3 and the saccharification box 4 which are connected in sequence.

[0080] In detail, the feed end of the stacker 2 is connected to the end of the cooked grain input box chain 1 , and the discharge end of the stacker 2 is connected to the feed end of the saccharification tank 4 through the grain conveyor 3 .

[0081] In detail, in the transportation direction of the above-mentioned cooked grain into the box plate chain 1, a first koji adding machine 11 and a second koji adding machine 12 are arranged in sequence, and in the transportation direction of the above-mentioned grain grain conveyor 3, a koji adding machine 12 is arranged in sequence A low-temperature fermented grain cooler 31 and a third koji adding machine 3...

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Abstract

The invention discloses a brewing method of compound Xiaoqu liquor and a bacterium cultivation saccharification system adopted by the same. The brewing method comprises the steps of sorghum cooking, stacking bacterium cultivation, Xiaoqu saccharification, distiller grain mixing and fermentation and distillation. The stacking bacterium cultivation specifically is that: Maotai-flavor high-temperature Daqu a weight of which is 3 to 7 weight percent of a dry weight of a raw material and rhizopus a weight of which is 1 to 3 weight percent of the dry weight of the raw material are added into cookedsorghum; and after uniform mixing, stacking bacterium cultivation is carried out. Xiaoqu saccharification specifically is that: fen-flavor Xiaoqu a weight of which is 0.4 to 0.6 weight percent of thedry weight of the raw material is added into fermented grains obtained after the stacking bacterium cultivation is completed; and after uniform mixing, Xiaoqu saccharification is carried out. The bacterium cultivation saccharification system comprises a cooked grain inlet box plate chain, a stacking box, a distiller grain conveyor and a saccharification box. According to the brewing method disclosed by the invention, total acid, total ester and ethyl acetate content of the brewed product can be effectively increased, content of fusel oil is reduced, a fragrant aroma is given, the taste is increased, and liquor quality of the produced liquor is promoted; the bacterium cultivation saccharification system is reasonable in design, can continuously complete the stacking bacterium cultivation and Xiaoqu saccharification processes and ensures product quality.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to the brewing technology of liquor, and more specifically, to a brewing method of compound Xiaoqu liquor and a saccharification system thereof. Background technique [0002] Chinese baijiu is one of the oldest distilled spirits in the world and is usually brewed from fermented grains. Because of its high starch and low protein and fat characteristics, sorghum has become the first raw material for liquor brewing, and most famous liquors use sorghum as the raw material for brewing. [0003] Xiaoqu Fen-flavor liquor has relatively monotonous microbial species of saccharification starter, simple brewing process, and short fermentation cycle, so there are relatively few metabolites. Compared, it is both the advantage of fen-flavor liquor and the shortcoming of fen-flavor liquor. As for Xiaoqu Fen-flavor liquor products specifically, the liquor body is clean and has no miscellaneous od...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12M1/40C12M1/36C12M1/38C12M1/00C12R1/845
CPCC12G3/021C12M21/18C12M41/48C12M41/12C12M23/58Y02E50/10
Inventor 杨生智姚贤泽程祥曹亚龙曹智斌刘源才杨强段志豪
Owner JING BRAND
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