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Complex enzyme special for white spirit

A compound enzyme and liquor technology, which is applied in the field of liquor-specific compound enzymes, can solve the problems of increasing the content of aroma components, reducing storage time, reducing production costs, etc., and achieves the effects of long aftertaste, rich wine quality and high quality product rate

Inactive Publication Date: 2010-09-29
天津科建科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the shortcomings and deficiencies of traditional brewing and the production of liquor with a single enzyme preparation, and provide a compound type liquor enzyme, which can effectively ferment the starch, fat and protein in the raw materials through the synergy between the enzymes; In addition to the aroma characteristics of liquor itself, the content of aroma components is greatly increased, the reaction balance between alcohols, aldehydes, acids, and esters is accelerated, the quality of liquor is improved, the fermentation cycle is shortened, storage time is reduced, and production costs are reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 3 parts of cellulase, 1 part of hemicellulase, 0.5 part of β-glucanase, 1 part of glucoamylase, 0.5 part of pectinase, 2 parts of protease. Use a mechanical mixer to mix according to the above ratio under a sterile environment. The appearance is brown powder; the total number of bacteria <50000 / g; Escherichia coli <30 / g. Pathogenic Escherichia coli: not detected. Salmonella: not detected.

[0039] Liquor fermentation: Take 1 part of enzyme; 5 parts of water to activate at 36°C±1 for 3 hours. After activation, according to 0.2% (10kg) of the weight of the material (5000kg), the activated enzyme solution is evenly sprayed in the Daqu powder with a sprayer, and stirred repeatedly to ensure that the enzyme solution fully functions. After the hawthorn is put into the pool, enter the liquor fermentation, the temperature is controlled at 30°C, the pH value is adjusted to 6, and the fermentation is carried out for 34 days. After fermentation, distill to obtain 2255kg of liquor...

Embodiment 2

[0041] Composition: 4 parts of cellulase, 0.5 part of hemicellulase, 1 part of β-glucanase, 2 parts of glucoamylase, 1 part of pectinase, 1 part of protease. Use a mechanical mixer to mix according to the above ratio under a sterile environment. The appearance is brown powder; the total number of bacteria <50000 / g; Escherichia coli <30 / g. Pathogenic Escherichia coli: not detected. Salmonella: not detected.

[0042] Liquor fermentation: Take 1 part of enzyme and 10 parts of water to activate at 36°C±1 for 5 hours. After activation, according to 0.4% (8kg) of the weight of 2000kg of materials, the activated enzyme liquid is evenly sprayed in the dry Daqu powder with a sprayer, and stirred repeatedly to ensure the full effect of the enzyme liquid. After the hawthorn is put into the pond, enter the liquor fermentation, the temperature is controlled at 40°C, the pH value is adjusted to 7, and the fermentation is carried out for 18 days. After fermentation, 908kg of liquor raw wi...

Embodiment 3

[0044] Composition: 2 parts of cellulase, 0.08 part of hemicellulase, 0.5 part of β-glucanase, 3 parts of glucoamylase, 0.5 part of pectinase, 5 parts of protease. Use a mechanical mixer to mix according to the above ratio under a sterile environment. The appearance is brown powder; the total number of bacteria <50000 / g; Escherichia coli <30 / g. Pathogenic Escherichia coli: not detected. Salmonella: not detected.

[0045] Fermentation of liquor: Fermentation of liquor: take 1 part of enzyme, 15 parts of water and activate at 36°C±1 for 5 hours. After activation, according to 0.5% of the material weight (1000kg), the activated enzyme liquid is evenly sprayed in the Daqu powder with a sprayer, and stirred repeatedly to ensure that the enzyme liquid fully functions. After the hawthorn is put into the pool, enter the liquor fermentation, the temperature is controlled at 35°C, the pH value is adjusted to 5, and the fermentation is carried out for 20 days. After fermentation, dist...

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PUM

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Abstract

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.

Description

technical field [0001] The invention belongs to the technical field of liquor fermentation production, and relates to a production method for brewing liquor, in particular to a compound enzyme special for liquor and a production method for fermenting liquor with liquor enzyme. Background technique [0002] With the change of people's consumption concept, the current liquor consumption group pays more attention to the taste of liquor products. In view of the multi-level, multi-category, and diversity of liquor consumption needs, in order to meet the ever-changing consumer demand, it is necessary to continuously innovate product personality and characteristics. The main research and development directions are soft and sweet in the mouth, round and comfortable in the throat, comfortable after drinking and with few side effects. [0003] The main raw material for wine making in my country is sorghum. Sorghum winemaking is a process in which the starch in the grains is converte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/42C12N9/34C12N9/24C12N9/50C12G3/02
Inventor 杨扬马志刚
Owner 天津科建科技发展有限公司
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