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Production method of moderate peptide Maotai wine

A production method, the technology of peptide sauce wine, applied in the field of peptide sauce wine, can solve the problems of poor sensory quality, easy precipitation, low peptide content, etc., to reduce the content of substances, highlight the style of sauce flavor, and reduce miscellaneous taste Effect

Pending Publication Date: 2020-10-30
SHANDONG QINGZHOU YUNMEN WINE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a production method of moderate peptide sauce wine, which solves the problems of existing similar products, most of which use alcohol, strong-flavored wine or clear-flavored wine as the base wine, and the aroma components of the wine body are relatively simple. The content of peptide is low, the sensory quality of its products is poor, and the shelf life is prone to precipitation problems

Method used

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  • Production method of moderate peptide Maotai wine
  • Production method of moderate peptide Maotai wine

Examples

Experimental program
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Effect test

Embodiment 1

[0031] S1. Production of protein peptides: By optimizing the types of proteases and enzymatic cleavage time, protein peptide powders with a molecular weight of 500-1000 Daltons are produced;

[0032] S2. Production of Maotai-flavored base wine: Sorghum and wheat are used as ingredients, and Daqu fortified with Bacillus is used to reduce the total amount of koji used to 85% of the input amount, so that the total acid and total ester of the base wine are reduced, and the wine is soft To increase the softness, the original wine is sampled, tested, and tasted, and the liquor with outstanding sauce aroma, soft body and complex aroma components is selected, and the sauce wine with relatively low ester content is used as the base wine to be blended and formed;

[0033] S3. Pre-treatment of the base wine: add 0.8% activated carbon to the base wine that has been reduced to moderate (42-46% vol) and stir evenly for adsorption. After removing foreign smells and high-grade fatty acid ester...

Embodiment 2

[0045] S1. Production of protein peptides: By optimizing the types of proteases and enzymatic cleavage time, protein peptide powders with a molecular weight of 500-1000 Daltons are produced;

[0046] S2. Production of Maotai-flavored base wine: Sorghum and wheat are used as ingredients, and Daqu fortified with Bacillus is used to reduce the total amount of koji used to 88% of the input amount, so that the total acid and total ester of the base wine are reduced, and the wine is soft To increase the softness, the original wine is sampled, tested, and tasted, and the liquor with outstanding sauce aroma, soft body and complex aroma components is selected, and the sauce wine with relatively low ester content is used as the base wine to be blended and formed;

[0047] S3. Pre-treatment of the base wine: add 0.8% activated carbon to the base wine that has been reduced to moderate (42-46% vol) and stir evenly for adsorption. After removing foreign smells and high-grade fatty acid ester...

Embodiment 3

[0059] S1. Production of protein peptides: By optimizing the types of proteases and enzymatic cleavage time, protein peptide powders with a molecular weight of 500-1000 Daltons are produced;

[0060] S2. Production of Maotai-flavored base wine: sorghum and wheat are used as ingredients, and Daqu fortified with Bacillus is used to reduce the total amount of koji used to 90% of the input amount, so that the total acid and total ester of the base wine are reduced, and the wine is soft To increase the softness, the original wine is sampled, tested, and tasted, and the liquor with outstanding sauce aroma, soft body and complex aroma components is selected, and the sauce wine with relatively low ester content is used as the base wine to be blended and formed;

[0061] S3. Pre-treatment of the base wine: add 0.8% activated carbon to the base wine that has been reduced to moderate (42-46% vol) and stir evenly for adsorption. After removing foreign smells and high-grade fatty acid ester...

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Abstract

The invention discloses a production method of moderate peptide Maotai wine, which comprises the following steps: S1, protein peptide production: producing protein peptide powder with the molecular weight of 500-1000 Daltons by optimizing protease types and enzyme digestion time; S2, production of Maotai-flavor using sorghum and wheat as ingredients, using yeast for strengthening bacillus, reducing the total yeast using amount to 85%-90% of the feeding amount, reducing the total acid and total ester of the base wine to some extent, and improving the softness of a wine body, and the invention relates to the technical field of peptide Maotai wine. The invention discloses the production method of the moderate peptide Maotai wine, a mode of supplementing dissolution for multiple times isadopted; the dissolution of the peptide powder in the soy sauce wine can reach a saturated state; one-time adsorption is replaced by multi-time adsorption, so that the dissolving amount of the peptide is not influenced, the possibility of turbidity caused by the peptide powder is eliminated, the content of substances such as higher fatty acid ester and the like which are easy to precipitate in the base liquor is reduced, the phenomenon that the product is precipitated in the shelf life is eliminated, and the influence of the peptide powder on the sensory quality of the Maotai liquor is reduced.

Description

technical field [0001] The invention relates to the technical field of peptide sauce wine, in particular to a production method of moderate peptide sauce wine. Background technique [0002] Liquor, the original meaning refers to alcoholic beverages made by fermenting starchy or sugar-containing substances such as grains and fruits, and it can also be extended as a verb to refer to drinking. Alcoholic beverages are the collective designation of wine and water, and can refer to liquid drinkable water such as wine, water, beverages, and liquids used to entertain guests. Liquor is a distilled wine made from grains and cereals as the main raw material, with Daqu, Xiaoqu or bran koji and wine mother as the saccharification starter, which is cooked, saccharified, fermented and distilled. Dew wine is based on distilled wine, fermented wine or edible alcohol, with edible animals, plants, and food additives as aroma, taste, and color substances, and is processed according to a certai...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/05C12G3/055C12H1/044C12H1/052
CPCC12G3/021C12G3/05C12G3/055C12H1/0408C12H1/0416
Inventor 陈晓琳武金玲贾瑞卿潘学森刘民万尹凤玮田枝子黄春玲陈欣花
Owner SHANDONG QINGZHOU YUNMEN WINE GROUP