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Method for identifying storage time of yeast for making hard liquor

A technology of storage time and Daqu, which is applied in the field of identifying the storage time of Daqu, can solve the problems of affecting the production of wine, affecting the quality of Daqu, lack of it, etc., and achieve the effects of perfect production management and evaluation system, simple sampling and detection steps, and good discrimination effect

Pending Publication Date: 2022-07-29
KWEICHOW MOUTAI COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially in the production and application of high-temperature Daqu, it is generally required that Daqu should be stored for at least six months to ensure the stability of the quality of Daqu. However, studies have shown that too short or too long storage time will obviously affect the quality of Daqu, thus affecting the subsequent production. wine production
At present, the storage time of Daqu is determined by the time when the first batch of Daqu enters and leaves the warehouse and the time when the first batch of Daqu is opened and ground. As a result, the actual storage time of Daqu is not consistent, and the judgment of storage time depends on the production management on site, lacking scientific and accurate judgment methods

Method used

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  • Method for identifying storage time of yeast for making hard liquor
  • Method for identifying storage time of yeast for making hard liquor
  • Method for identifying storage time of yeast for making hard liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Embodiment 1 A kind of construction method of the discriminant model that distinguishes the storage time of Daqu

[0077] S1. Obtain the content information of lactic acid and various flavor components in Daqu;

[0078] The Daqu samples in this example are derived from high-temperature Daqu provided by Kweichow Moutai Co., Ltd. with a storage time of 0-8 months, a total of 153 samples. The lactic acid content and the content of each flavor component in the Daqu samples were determined. :

[0079] S1.1 Acquisition of lactic acid content in Daqu samples

[0080] Add 5.0 g of Daqu powder sample and 10 mL of ultrapure water to the centrifuge tube, absorb the supernatant after shaking, ultrasonication and centrifugation, dilute the supernatant 10 times to obtain a diluent, and filter the diluent through membrane filtration to obtain a filtrate, The filtrate was then pipetted into a high performance liquid chromatography analyzer for lactic acid analysis, and the lactic aci...

Embodiment 2

[0119] Embodiment 2 A kind of method of identifying Daqu storage time

[0120] Based on Embodiment 1, the present embodiment provides a method for identifying the storage time of Daqu, and the specific steps are as follows:

[0121] S1, obtain the lactic acid content in Daqu and the content of each flavor component;

[0122] S2, inputting the lactic acid content and the content of each flavor component into a discriminant model to obtain the storage time of Daqu; the discriminant model is the functional relationship between the storage time of Daqu and the lactic acid content in Daqu and the content of each flavor component ;

[0123] In step S1, the method for obtaining the content of lactic acid in Daqu and the content of each flavor component is the same as in Example 1;

[0124] The above-mentioned discriminant model is the discriminant model constructed in Example 1, that is, the functional relationship between the storage time of Daqu and the lactic acid content in Daq...

Embodiment 3

[0134] Embodiment 3 A kind of device for identifying the storage time of Daqu

[0135] This embodiment provides a device for identifying the storage time of Daqu, the device comprising:

[0136] The data acquisition module is used to acquire the lactic acid content and the content of each flavor component in Daqu;

[0137] The discriminant module is used to input the content of the lactic acid and the content of each flavor component into the discriminant model to obtain the identification result of the storage time of Daqu; the discriminant model is the difference between the content of lactic acid and the content of each flavor component and the storage time of Daqu. functional relationship between

[0138] The flavor components in this embodiment include acetic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, caproic acid, 2,3-butanediol, 2-furfuryl alcohol, benzyl alcohol, phenethyl alcohol, benzaldehyde Combinations; of course, flavor components may a...

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Abstract

The invention belongs to the technical field of liquor manufacturing, and particularly relates to a method for identifying the storage time of yeast for making hard liquor, the storage time of yeast for making hard liquor is identified according to the content of lactic acid in yeast for making hard liquor and the content of flavor substance components, and the flavor substance components comprise acetic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, hexanoic acid, 2, 3-butanediol, 2-furfuryl alcohol, benzyl alcohol and phenethyl alcohol. And benzaldehyde. According to the method disclosed by the invention, by analyzing the lactic acid content and the content information of the flavor substance components in the Daqu with different storage times, the Daqu with different storage times has a certain difference in the lactic acid content and the flavor substance component content; therefore, the method for identifying the storage time of the Daqu based on the content difference of the lactic acid and the flavor substance components is established, the storage time of the Daqu can be more scientifically and accurately judged, meanwhile, a new identification method is provided for a large number of Daqu with unknown storage time, and the identification method is relatively high in accuracy and relatively good in identification effect.

Description

technical field [0001] The present application relates to the technical field of liquor manufacturing, in particular to a method for identifying the storage time of Daqu. Background technique [0002] Daqu is a kind of raw material used for winemaking. It is mainly made of barley, wheat, peas and other raw materials. It is a starter that is fermented and stored after being crushed, added with water, and the mother koji is stirred and pressed into blocks. And screen a large number of microorganisms to form a special microbial community system including bacteria, molds and yeasts. These microorganisms and various enzymes produced by their metabolism are important sources of microorganisms and enzymes in the later liquor brewing process, so that Daqu can be used in the liquor brewing process. It can play the role of saccharification, fermentation and flavor enhancement. Therefore, Chinese liquor is known as "qu is the bone of liquor", and the quality of Daqu will directly affe...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/86
CPCG01N30/02G01N30/8693Y02P90/30
Inventor 韩莹牟明月涂华彬杨玉波陈定崑程艳波何姗姗
Owner KWEICHOW MOUTAI COMPANY