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Fresh brewing spilit and its preparation process

A technology of liquor and saccharomyces cerevisiae, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of high manufacturing cost and waste of raw materials, and achieve the effects of high yield, accelerated aging, and harmonious wine aroma.

Inactive Publication Date: 2005-03-23
岳喜才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production of traditional liquor is fermented, distilled and then stored in cellars. In this way, the nutrients in the liquor are lost and only alcohol and water are left, and the raw materials are wasted, making the manufacturing cost high. Only 70-80 catties of liquor can be produced per 100 catties of grain

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 Preparation of fermented distiller's mother

[0027] Insert Aspergillus oryzae ACCC30155 and Rhizonia oryzae ACCC30307 into a liquid medium containing 90% wort and 10% agar containing 2% rice flour, and shake and cultivate for 42 hours at a temperature of 30°C. Saccharomyces cerevisiae ACCC20034 and ACCC20103 were respectively inoculated on the above medium, and cultured at 30°C for 12 hours. Then the above two bacterial solutions were centrifuged in a centrifuge at a speed of 5000r / min for 15min to obtain spores and bacterial cell concentrates, which were diluted with sterile water until the number of bacteria was 10. 6 -10 7 pcs / ml, then they are mixed according to the ratio of 3:1 and then mixed with sodium alginate solution, so that the gel concentration is 2.5%, and after stirring evenly, drop into the sodium chloride solution with a concentration of 5%, forming a spherical shape Particles were washed with sterile water and stored at a low temperatur...

Embodiment 2

[0029] After peeling 12kg of rice, 6kg of corn, and 2kg of highland barley, dip, steam the rice, drench the rice, build a nest, add slurry water, turn over the tank and drain the water, and add Aspergillus oryzae ACCC30155 and oryzae bacteria when feeding for the first time. Add the rice koji and rice root enzyme koji produced by ACCC30307, ​​add the distiller's mother prepared in Example 1, carry out fermentation while saccharifying, and then feed the rice for the second time, add the rice produced by Aspergillus oryzae ACCC30155 and oryzae root enzyme ACCC30307 Koji and rice root enzyme koji and add the distiller's mother prepared in Example 1, carry out saccharification and fermentation, and then feed the rice for the third time, add rice koji and rice root produced by Aspergillus oryzae ACCC30155 and Oryzae ACCC30307 at the same time Enzyme koji is added to the distiller's mother prepared in Example 1, fermented while saccharifying, post-fermented, and press-filtered to obt...

Embodiment 3

[0031] After 12kg of rice, 6kg of corn and 2kg of highland barley are dehulled, they are washed with water, soaked in rice, steamed, cooled, and dropped into tanks. Add Aspergillus oryzae ACCC30155 and Black enzyme ACCC30117, and add the distiller's mother prepared in Example 1 to carry out pre-fermentation , post-fermentation, filter wine with filter press, clarification in sake tank, decoction in heat exchanger to obtain new wine, and use QW-10HT microwave liquid liquor aging high-frequency electronic oscillator of Sino-foreign joint venture Guangzhou Kewei Microwave Energy Co., Ltd. Secondary ripening and aging, and then use ozone oxidation method to remove methanol, fusel oil and harmful substances in wine, and then use composite molecular sieves of polymer materials for wine to remove turbid substances and ethyl oleate, Ethyl linoleate and ethyl palmitate are subjected to membrane filtration to obtain finished wine.

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Abstract

The invention discloses a fresh made white spirit and its making method, on the basis of producing process and technique of yellow wine and Qing wine, regulating and changing the use modes and methods of raw materials, saccharifying agent and fermenting agent in the fermenting wine process, its yield high. It is a simple-process, low-cost white spirit producing process, and the made white spirit has rich nutrition, tastes pure and mild and sweet and refreshing, and has a style of white spirit in taste and the same inner quality and nutrition content as those of the yellow wine and Qing wine.

Description

【Technical field】 [0001] The present invention relates to a kind of liquor and its manufacturing method, in particular to a kind of fresh brewed liquor and its manufacturing method. 【Background technique】 [0002] The production of traditional liquor is fermented, distilled and then stored in cellars. In this way, the nutrients in the liquor are lost and only alcohol and water are left, and the raw materials are wasted, making the manufacturing cost high. Only 70-80 catties of liquor can be produced per 100 catties of grain . In order to save food, the country is strictly controlling the production of distilled liquor. The research on the production process of freshly brewed liquor by fermentation method with simple process and low cost makes the produced liquor rich in nutrition, mellow and dry in taste, which will surely be a breakthrough in the traditional liquor brewing industry. 【Content of invention】 [0003] The technical problem to be solved by the present invent...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 滕传文
Owner 岳喜才
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