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Spilit fermentating process

A technology of liquor and Luzhou-flavor liquor, which is applied in the field of liquor brewing technology, and can solve the problems of increasing the difficulty of liquor

Inactive Publication Date: 2007-07-18
河南杜康酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the existing technology in the brewing process, there are relatively high requirements for the proportion of ingredients, the humidity when moistening the ingredients, the temperature of entering the cellar, and the control of acidity, so that the content of ethyl caproate in the brewed wine is only 300-500% milligrams, which increases the difficulty in making a good, fragrant and delicious liquor during the bartending process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Use 400 parts of sorghum flour and 100 parts of wheat flour, add 300 parts of cold water, moisten the material for 1-2 hours, stir, put in a pot, steam for 70 minutes, take out of the pot, cool to 25-28°C, add 75 parts of bran, add koji , after stirring, enter the cellar, the acidity in the cellar is 1.5-1.8%, the temperature in the cellar is 17-20°C, and it will take effect for 4 months after entering the cellar. At this time, the content of ethyl caproate in the liquor is 800-1200 mg, the content of ethyl lactate is 100-180 mg, the content of ethyl acetate is 100-300 mg, the content of ethyl butyrate is 3-7 mg, and the content of butanol is 0.4 mg. mg, the content of isobutanol is 0.5-1.2 mg, the content of isoamyl alcohol is 2.5-5.0 mg, the content of hexanol is 0.5-1.5 mg, and the content of acetaldehyde is 3-7 mg.

Embodiment 2

[0017] Use 100 parts of sorghum flour, 25 parts of wheat flour, add 75 parts of cold water, moisten the material for 1-2 hours, stir, put in a pot, steam for 70 minutes, take out of the pot, cool to 25-28 ° C, add 37 parts of bran, add koji , Stir and put into the cellar, the acidity in the cellar is 1.5-1.8%, the temperature in the cellar is 20-22°C, it will take effect for 5 months after being in the cellar, and it will be potted, steamed and flowed out after leaving the cellar. At this time, the content of ethyl caproate in the liquor is 900-1200 mg, the content of ethyl lactate is 100-180 mg, the content of ethyl acetate is 100-300 mg, the content of ethyl butyrate is 3-7 mg, and the content of butanol 0.4 mg, isobutanol content 0.5-1.2 mg, isoamyl alcohol content 2.5-5.0 mg, hexanol content 0.5-1.5 mg, acetaldehyde 3-7 mg.

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Abstract

The present invention is one kind of white spirit brewing process capable of raising the content of ethyl caproate greatly. The present invention features that kaoliang and wheat in the weight ratio of 4 to 1 as main materials are brewed through soaking with water in 60-65 %, distilling and other steps into aroma type white spirit with ethyl caproate content of 800-1200 mg. The said white spirit brewing process raises the content of ethyl caproate and quality of white spirit greatly.

Description

technical field [0001] The invention relates to a liquor brewing process, in particular to a brewing process capable of increasing the content of ethyl caproate and a preparation method. Background technique [0002] At present, in the brewing method using sorghum and wheat, especially when brewing Luzhou-flavor liquor, the important component that can improve the concentration of aroma and taste is the content of ethyl caproate. The higher the content of ethyl caproate, the higher the content of ethyl caproate The better the aroma concentration and taste. Due to the existing technology in the brewing process, there are relatively high requirements for the proportion of ingredients, the humidity when moistening the ingredients, the temperature of entering the cellar, and the control of acidity, so that the content of ethyl caproate in the brewed wine is only 300-500% milligrams, which increases the difficulty of making a good, fragrant and delicious liquor in the bartending...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘更申徐龙江
Owner 河南杜康酒业股份有限公司
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