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Process of producing sesame fragrance type white liquor through Daqu yeast and bran yeast mixing fermentation

A sesame-flavored, mixed-fermentation technology, applied in the field of liquor production technology, can solve the problems of light taste, lack of burnt aroma, not plump and full-bodied, etc., and achieve the effect of full-bodied and full-bodied, typical style and long-lasting aftertaste

Active Publication Date: 2007-08-22
山东景芝白酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the liquor produced by using Daqu has a mellow and full aroma, it lacks the burnt aroma, that is, the typical sesame aroma is not strong.
However, although the sesame-flavored liquor produced only with glutinous glutinous rice has a prominent burnt aroma, the taste is weak and not plump and mellow.
In order to make up for the above shortcomings, some manufacturers use Hanoi white koji, high-temperature-resistant bacterial koji and compound yeast koji as saccharification starters in the production process of sesame-flavored liquor, but most of the wines produced are not harmonious and natural, and the sesame-flavored The style and characteristics of the wine are not obvious, which causes the craftwork of most manufacturers of sesame-flavored liquor to fluctuate, making it difficult to finalize the shape, and the product quality is unstable, which disturbs the unique style of sesame-flavored liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The method for producing sesame-flavor liquor by mixed fermentation of Daqu and bran koji, the main and auxiliary raw materials used and their weight proportions are: 80 parts of sorghum, 15 parts of wheat, 25 parts of rice husk, and 500 parts of distilled grains , 15 parts of Daqu, 20 parts of Bran Koji;

[0018] The method comprises the following process steps:

[0019] a. Raw material preparation: grind sorghum and wheat according to the above weight ratio, steam the rice husk, and spread the fermented grains after steaming on the grate to cool evenly;

[0020] b. Moisturizing material: mix 1 / 5 of the prepared rice husk into the crushed sorghum and wheat, and add 40 parts by weight of water at a temperature of 45° C., mix evenly, and moisten the material for 1 hour;

[0021] c. Cooking and gelatinization: steam and gelatinize with moistened materials for 1.5 hours, and the steam pressure is 0.1mpa;

[0022] d. Add koji and mix: add the gelatinized material in step ...

Embodiment 2

[0028] A method for producing sesame-flavored liquor by mixed fermentation of Daqu and bran koji. The main and auxiliary raw materials used in the method and their weight ratios are: 85 parts of sorghum, 20 parts of wheat, 15 parts of rice husk, and 400 parts of distilled grains 8 parts of Daqu, 30 parts of Bran Koji;

[0029] Its process steps are as follows:

[0030] a. Raw material preparation: grind sorghum and wheat according to the above weight ratio, steam the rice husk, and spread the fermented grains after steaming on the grate to cool evenly;

[0031] b. Moisturizing material: mix 1 / 4 of the prepared rice husk into the crushed sorghum and wheat, and add 50 parts by weight of water at a temperature of 40° C., mix evenly, and moisten the material for 2 hours;

[0032] c. Cooking and gelatinization: steam and gelatinize with moistened materials for 1 hour, and the steam pressure is 0.05mpa;

[0033] d. Add koji and mix: add the gelatinized material in step c to the ab...

Embodiment 3

[0039] The present invention utilizes Daqu and bran koji mixed fermentation to produce the main and auxiliary raw materials used in the method for producing sesame-flavored liquor and the preferred scheme of the weight ratio thereof is: 80 parts of sorghum, 20 parts of wheat, 20 parts of rice husk, steamed wine 400 parts of fermented grains, 10 parts of Daqu, and 20 parts of bran koji. Its process steps are as follows:

[0040] a. Raw material preparation: grind sorghum and wheat according to the above weight ratio, steam the rice husk, and spread the fermented grains after steaming on the grate to cool evenly;

[0041] b. Moisturizing material: mix 1 / 5 of the prepared rice husk into the crushed sorghum and wheat, and add 45 parts by weight of water at a temperature of 40-45° C., mix evenly, and moisten the material for 1.5 hours;

[0042] c. Cooking and gelatinization: steam and gelatinize with moistened materials for 1 hour, and the steam pressure is 0.1mpa;

[0043] d. Ad...

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PUM

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Abstract

The present invention is process of producing sesame scent type white liquor through Daqu yeast and bran yeast mixing fermentation. The white liquor is prepared with kaoliang 80-85 weight portions, wheat 15-20 weight portions, rice hull 15-25 weight portions, distilled raw wine 400-500 weight portions, Daqu yeast 8-15 weight portions, and bran yeast 20-30 weight portions. The technological process includes the steps of preparing material, moistening, steaming and pasting, mixing with yeast, high temperature piling, fermenting, mixing with rice bran and distilling, storing and blending. The white liquor has good taste, mellow fragrance, sesame scent and stable quality.

Description

technical field [0001] The invention relates to a liquor production process, in particular to a production method of sesame-flavored liquor. Background technique [0002] The applicant is the pioneer of sesame-flavored liquor. The Jingzhi Baigan liquor produced by him is very popular among consumers for its elegant and comfortable aroma and mellow and delicate flavor, especially the unique aroma and style similar to roasted sesame. It is outstanding and identified as the representative of sesame-flavored liquor, thus making sesame-flavored liquor an independent flavor in my country's liquor industry. There are several important interrelated conditions for brewing high-quality sesame-flavored liquor: one is the cellar, the other is the raw materials, the third is the saccharification starter, and the fourth is a reasonable process route. Practice has proved that the proper selection and proportion of saccharification starter is the most important condition for brewing sesame-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 来安贵赵德义曹健全周立祥
Owner 山东景芝白酒有限公司
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