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A technology for white wine and soy sauce, applied in the field of winemaking, can solve the problems of non-contained, unpleasant odor, etc., and achieve the effect of elegant coconut fragrance, rich aroma, and improved quality
Active Publication Date: 2021-01-15
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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[0007]
The invention proposes a preparation method of soya-flavored liquor, which uses coconut meat instead of fat meat to age and clarify vegetarian wine, so as to solve the problem that unsaturated fatty acids are contained in wine liquid after fat meat aging, which easily produces unpleasant odors
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preparation example Construction
[0023] One embodiment of the present invention proposes a kind of preparation method of soya-flavored liquor, comprising the following steps:
[0024] Soak vegetarian wine with coconut meat, age, and filter to get soy-flavored liquor.
[0025] It should be pointed out that the selected fasting wine in the embodiment of the present invention is a 30% vol low-alcohol liquor obtained by adding rice cake koji to fermentation as a raw material, and then distilled. It is cloudy and has the inherent spicy and stimulating feeling of new wine.
[0026] The preparation method of the soy-flavored liquor proposed in the embodiment of the present invention uses coconut meat instead of fat pork to steep and age the vegetarian wine, which can not only clarify the vegetarian wine, but also reduce the loss of unsaturated fatty acids in the storage process of the soy-flavored liquor. An unpleasant taste resulting from oxidation and rancidity. At the same time, soaking in coconut meat can incre...
Embodiment 1
[0031] Example 1 A preparation method of soybean-flavored liquor, comprising the steps of:
[0032] (1) Measure 120mL of vegetarian wine and pour it into a 200mL glass bottle.
[0033] (2) Take by weighing the fresh coconut meat 24g of 20% (W / V) of fasting wine capacity, for subsequent use.
[0034] (3) Soak the fresh coconut meat (i.e. raw coconut meat) obtained in step (2) in the wine liquid of step (1), cover the bottle cap, and age it in a 30°C incubator for 2.5 months, filter it, and get the soy sauce type liquor.
Embodiment 2
[0035] Example 2 A kind of preparation method of soya-flavored liquor
[0036] With embodiment 1, difference is, adopts the cooked coconut meat of equal amount to replace fresh coconut meat.
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Abstract
The invention provides a preparation method of soybean-flavor Baijiu, and belongs to the technical field of liquor brewing. The preparation method comprises the following steps: brewing vegetarian wine with coconut meat, and conducting ageing and filtering to obtain the soybean-flavor Baijiu. The preparation method provided by the invention is mainly used for preparing the soybean-flavor Baijiu. Fat meat is replaced with the coconut meat, so that the content of unsaturated fatty acid in finished Baijiu can be remarkably reduced, and the stability of the soybean-flavor Baijiu in the storage process is improved. Meanwhile, medium-chain fatty acid in the coconut meat is brought into the Baijiu body, so that the content of medium-chain fatty acid ethyl ester such as ethyl caprate and the likecan be increased, the aroma of the Baijiu body is enriched, the finished Baijiu is endowed with elegant coconut aroma, and the quality of the soybean-flavor Baijiu is improved.
Description
technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation method of soya-flavored liquor. Background technique [0002] Soy-flavored liquor uses rice as the raw material. Rice, soybeans, wine cake leaves and koji are expanded and cultivated to make wine cakes. The rice is cooked into rice, and after cooling, put in wine cake powder accounting for about 20% of the raw materials. A certain proportion of clean water is added to the fermenter to carry out a special liquid fermentation process of saccharification and fermentation. The fermentation period is 10-15 days. After the fermentation is completed, a low-alcohol liquor with an alcohol content of 30% vol is obtained by kettle distillation, commonly known as Vegetarian Wine. , it is turbid and has the inherent spicy and stimulating feeling of new wine, and finally after aging and immersing in fat pork, the finished soy-flavored liquor is obtained. [0003] Soa...
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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/055C12H1/22
CPCC12G3/06C12G3/055C12H1/22Y02A40/90
Inventor 肖冬光魏晓庆张翠英陈叶福郭学武杜丽平韩雨辰李洋
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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